Cheese or Managing Humans Resources in the Hospitality Industry

Cheese: Chemistry, Physics and Microbiology: General Aspects, Vol. 1

Author: Patrick F Fox

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Books about: Gluten Free Diet or Radiculopathy a Medical Dictionary Bibliography and Annotated Research Guide to Internet References

Managing Humans Resources in the Hospitality Industry: An Experiential Approach

Author: Kathleen M Iverson

The hospitality supervisor of the future will be first and foremost a people manager, involved in leading, motivating, counseling and rewarding employees. Tomorrow's managers and supervisors must be prepared to take on new roles in the reengineered, highly participative organizations that are emerging. Managing Human Resources: An Experiential Approach will provide supervisors with comprehensive training in areas critical to their future success. It is an interesting and applied introduction to principles of supervision that will appeal to the career-oriented hospitality student.

• Part 1 is a management development component focusing on essential skill sets of supervisors including communication, problem solving, decision-making, and professional development. Part 2 addresses topics significant to managing human resources including selection, appraisal, counseling, discipline, and training. Finally, Part 3 provides an overview of organizational principles of the past and future including important contemporary topics such as organizational culture and change, strategic planning, diversity management, and the quality movement.
• The text will also include experiential components that allow students to apply concepts in situations similar to those they will encounter in the industry. It contains numerous real-life examples, experiential exercises, and skill testing opportunities that will keep students involved. Examples from the hospitality industry are dispersed throughout the book, allowing students to see principles in action.
• Each chapter opens with an Advanced Organizer to encourage students to cognitively connect thematerial that follows to their future career.
• Case studies, review questions, portfolio building projects, web-based learning components, and both individual and group experiential exercises will be included at the end of each chapter to create opportunities for students to apply the concepts they have studied.

Booknews

A textbook in which Iverson (Roosevelt U.) introduces students entering the hospitality industry to management principles by which to select, train, appraise, and motivate workers. Among the current aspects she includes are diversity, self-managed teams, coaching, the learning organization, personal mastery, career modeling, and behavioral interviewing. She covers essential supervisory skills, managing human resources, and organizational principles of the past and future. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

I. DEVELOPING MANAGEMENT SKILLS.

1. Leadership 2000.
2. Positive Communication.
3. Creative Problem Solving and Decision-Making.
4. Personal Mastery.

II. MANAGING AND DEVELOPING HUMAN RESOURCES.

5. Hiring Top Performers.
6. Training for Optimal Performance.
7. Leading through Motivation.
8. Performance Management.
9. Protecting Employee Rights.

III. A NEW ERA OF MANAGEMENT.

10. Labor Relations.
11. Evolution of Management Theory.
12. Strategic Management.
13. The Diversity Advantage.
14. The Quality Movement.
Index.

Cakes and Ale or Commonsense Book of Wine

Cakes and Ale: The Golden Age of British Feasting

Author: Judy Spours

Once upon a time there was a Britain where cakes and ale were considered nutritious and healthy. Late Victorian and Edwardian fleshy figures were further fattened with rich fruit loaf, and ailing ladies imbibed milk stout as a tonic. These were pleasures brought by a new industrial age and the mass-production of food and drink. Cakes and Ale is a cultural history of a turn-of-the-century era of feasting, when the first domestic goddesses began cooking in their own kitchens but servants were still on hand for many to mix drinks at glamorous parties. An affluent and leisured new middle class was keen to impress, and working people could enjoy an unprecedented variety of foods and drinks. Manufacturers responded with the glorious printed advertisements and seductive images that illustrate this book and speak volumes about the contemporary social scene. In whisky and beer advertisements gentlemen sport top hats and working me flat caps, Scotsmen always wear kilts and butlers a wily smile. Blazoned alongside them are the play-on-words that amused and persuaded their audiences. Cookery books were suddenly widely available, with pictures of bowls of punch, crusty pork pies and towering jellies and blancmanges to emulate for seasonal meals. We are what we eat - and drink - and always were.

Book about: Weird Texas or Ceremony

Commonsense Book of Wine: The Only Book That Demystifies Wine without Destroying Its Magic

Author: Leon David Adams

This new edition of America's most popular wine appreciation guide demystifies wine without destroying its magic. Within these pages are an unraveling of labels and rituals, an expose of the Great Restaurant Swindle, and much more. Whether you yearn to build a wine cellar or merely make better-educated selections during evenings out, this, book can help.

The Duchess Who Wouldnt Sit Down or Fresh Eggs

The Duchess Who Wouldn't Sit Down: An Informal History of Hospitality

Author: Jesse Browner

Partisan, witty, and laced with astonishing historical detail, The Duchess Who Wouldn't Sit Down is dedicated to a new understanding of the art of hospitality. Jesse Browner leads the way back through Western civilization, from a present-day poker game where Browner's devastatingly delicious sandwiches leave the best players penniless, to the ancient Greeks, whose gods punished or exalted the mortals according to their excellence as hosts. On the way, we visit Hitler at his summer home, Gertrude Stein in Paris and Lady Ottoline Morrell in England, Audubon in nineteeth-century America, Louis XIV at Versailles, and the Roman emperors, for whom classic dinner-table entertainment was a good poisoning. As delightful and edifying as an evening in favored company, The Duchess Who Wouldn't Sit Down is a must-read for anyone who's ever accepted an invitation-or wonders why they keep sending them out.

The New York Times

Hospitality, Browner writes in The Duchess Who Wouldn't Sit Down, is designed to give the host what he needs while letting the guest imagine that he has been gratified. It is ''Your guests must be made to bend to your will or else you are lost.'' — Elizabeth Hanson

Publishers Weekly

Like an artfully served canap , Browner's brief exploration of hospitality may seem light, but has a rich, lingering flavor. He works backward through time, beginning with Adolf Hitler's quirky type of hospitality at his retreat, at which every guest room had a copy of Mein Kampf and French pornography books on the bedside table. From there, novelist Browner (Conglomeros; Turnaway) wanders into the realm of Gertrude Stein, John James Audubon and Louis XIV, whose court witnessed the humiliation of a duchess who wouldn't sit because she was offered a stool instead of a chair. The book also explores Rome's Julio-Claudian dynasty and the rough days of Agamemnon's army. Browner plumbs these historical periods for hospitality anecdotes and finds some pearls, proving the host-and-guest relationship has never been particularly carefree. While directing the conversation, Browner proves an excellent host himself, throwing out delicious bons mots and peppering the work with personal details. Excursions into his daughter's teddy bear teas and his own propensity for weakening his poker buddies' resolve with homemade sandwiches give the book a sense of coherence and smooth charm. By the time he devotes an entire chapter to his family's Thanksgiving dinner, it's easy to see how his analysis of hospitality through the ages has shaped the event. He writes, "When I am a good host, I can order the world precisely as I believe it ought to be." It's no effort to delight in the fact that Browner is also a good storyteller, and the way he orders the world here is an invitation worth answering. (Oct. 1) Forecast: Browner's book has the quirky appeal to land it the book review sections of culinary and travel magazines, aided by blurbs from New York restaurateur Danny Meyer and Oxford Companion to Food author Alan Davidson. Copyright 2003 Reed Business Information.

Table of Contents:

	Introduction	1
I	How to Put Your Guests at Ease	9
II	Teddy Bears' Picnic	28
III	Odd Fish	49
IV	The Duchess Who Wouldn't Sit Down	64
V	The Cockentrice	94
VI	Germans!	110
VII	Gaius, Titus, Lucius	130
VIII	Friendly to Strangers	155
IX	Thanksgiving, New York City, 2001	176
	Acknowledgments	191
	Bibliography	192

Go to: The Fast Forward MBA in Project Management or Dictionary of Banking Terms

Fresh Eggs

Author: George Moran

George Moran, a.k.a. "the egg man", is a New York City street artist and co-author of seven top-selling humor books. He has been drawing eggs in one form or another for over 20 years. EGGS are the perfect antidote for modern life. Whether they are meditating, intimidating people, or even doing chores, George and his yolks will make you laugh. Guaranteed. 123 two-color drawings. Size A. 128 pp.

Herbal Teas for Health and Healing or Specs

Herbal Teas for Health and Healing

Author: Ceres

Herbal teas have their own characteristic virtues. Some are slightly stimulating, others are soothing and induce quiet sleep or act as tranquilizers. Many are tonics that can bring an "out-of-gear" system back to complete health. The author describes a wide range of tea-making herbs and gives instructions for their preparation and use.

New edition of the classic best-seller.

Interesting book: The Viagra Myth or AyurVeda and Life Impressions Bodywork

Specs: The Comprehensive Foodservice Purchasing and Specification Manual

Author: Lewis Reed

A ready resource of the standards by which foods are measured, purchased, and inspected

SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.

This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:

The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing

• Quality controls and federal regulations


• Storage and handling procedures


• How to differentiate between "high" and "low" quality products


• Purchasing policies and information guaranteed to save time and money


• The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits


• The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?

Table of Contents:

	Introduction
1	Purchasing Policies	1
2	Fruits - Fresh and Processed	27
3	Vegetables	156
4	Dairy Products	247
5	Eggs	283
6	Poultry	301
7	Fish and Shellfish	316
8	Meat	330
9	Kosher Products	429
10	Convenience Foods	458
11	Miscellaneous Groceries	482
12	Storage and Handling	516
	App. A. Quality Controls and Federal Regulations	553
	App. B. Food Purchasing Guide	567
	App. C. Purchase Specifications	616
	Bibliography	688
	Index	693

Food And Drink or 101 Vegetarian Delights

Food And Drink (Practically Useless Information Series)

Author: Norman Kolpas

The ultimate gift book for the epicure who has everything. It features such facts as the names and sizes of champagne bottles, step-by-step instructions on how to slice a banana without peeling it (or even cutting the peel), the menu served the night the Titanic sank, ten edible figures of speech, intriguing quotes on eating and drinking from Kenneth Grahame, William Shakespeare, and Charles Dickens.

Clever, engaging, and easy to browse for fun. For people seeking a resource on esoteric information, it is indexed for easy access to specific topics.

See also: At the South East Asian Table or Rush Hour Recipes

101 Vegetarian Delights

Author: Lily Chuang

101 Vegetarian Delights offers a variety of easy to use recipes from nutritious everyday meals to exotic and delicious feasts. Included are extra sections on cooking with herbs, culinary herb gardens and special foods.

This book provides helpful methods from the Chinese tradition to insure that a vegetarian diet is well balanced and completely nourishing. Cooking according to these principles has been proven over thousands of years.

101 Vegetarian Delights will lead you to a gentle way of life with both physical and spiritual benefits. The wonderful recipes can increase your joy of eating as well as your well-being.

Table of Contents:

	Forward	i
	Preface	iii
	Recipes
1	Appetizers and Finger Foods	1
2	Soups, Sauces and Drinks	19
3	Grain and Noodle Dishes	47
4	Herb Cereals and Dishes	63
5	Tofu, Tempeh and Gluten Dishes	75
6	Egg Dishes	93
7	Vegetable Dishes	105
8	Desserts and Sweet Treats	117
	Appendices
1	Cooking With Herbs	135
2	The Culinary Herb Garden	143
3	Enjoying Edible Flowers	145
	Glossary of Special Foods	151
	Index	157