Book Description
Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21
st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success.
New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety.
Managers of foodservice.
Customer Reviews:
Foodservice Organizations.......2005-09-23
Need text for course, but actually interesting content. Would recommend to those going into food service/management.
Book Description
This book has been a job-training leader and valuable professional reference in rooms management for over two decades. It provides exceptionally complete coverage of the hotel's front office and all of the support positions that make it work—from the international reservation network, to legal concerns, sales and marketing techniques, management issues, room rate formulas, control and oversight, etc. In a sequence that follows the flow of most guests—reservation, arrival, billing, departure, auditing and accounting—the book treats both the how-to (e.g., completing a reg card) and the wherefore (e.g., yield management) while keeping readers abreast of the trends currently affecting the industry. For hotel/resort managers and front-office support staff.
Customer Reviews:
a very good book.......2006-02-07
I bought this book to understand better the modern age in the hotel industry. I run a small hotel in Greece with my family and now we are building a new more up to date one. This book helped me to understand the hotel industry as a whole and the way it is changing. It covers with detail many issues, from GDS to bed making. There are hundrends of examples that make it easy to understand what is being discused. It is abstract at the beginning of every chapter and becomes more practical (how to do things) further on.
Although the books draws most cases and examples from big properties, I found it very helpful and discovered many ways to improve the service we offer in our small hotel.
It is one of the books that I will keep for reference and the best I have read so far, among those that try to cover almost every aspect of running a hotel. I can not think of someone in the hotel bussines who would not find this book intresting and worth reading.
CHECK-IN CHECK OUT.......2002-01-20
THIS IS IS WELL WRITTEN BOOK IT COVERS ALL THE ISSUES ABOUT RUNNING A HOTEL/MOTEL.I FOUND THIS BOOK VERY HELPFUL.
Average customer rating:
- Full of wisdom and insight about the hospitality business.
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The Hotel and Restaurant Business, 6th Edition
Donald E. Lundberg
Manufacturer: Wiley
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Binding: Paperback
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ASIN: 0471285080 |
Book Description
The Hotel and Restaurant Business Sixth Edition Donald E. Lundberg Completely updated to cover current trends and conditions in the hospitality industry, this latest edition of the best-selling text offers an excellent introduction to the industry as well as a wealth of practical, how-to information for anyone entering the field. Based on the author's more than 30 years of experience in hospitality. The Hotel and Restaurant Business offers comprehensive information on the background and current status of the industry, all presented in an interesting, easy-to-read style. New chapters provide up-to-date information on:
- hospitality-specific human resources and human relations issues
- the global nature of the hotel and restaurant business
- recent changes in hotel development and financing brought about by the recessional economy
- growth in the institutional segment of the restaurant business
- changes in the fast food business and fast food franchising
Also included are discussions of the history of the business—from early inns and taverns to the new resort complexes—as well as tourism and the hospitality industry, resort operations, restaurant operations, and much, much more. Like previous versions of the book, the Sixth Edition includes the most in-depth, authoritative look at the wide-ranging hospitality industry available anywhere.
Customer Reviews:
Full of wisdom and insight about the hospitality business........1997-12-26
The Hotel & Restaurant Business By Donald A. Lundberg. A CBI Book
Published by Van Norstand Reinhold Company.
Average customer rating:
- A great book for students
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Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
Paul R. Dittmer , and
Gerald G. Griffin
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Hardcover
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At Your Service: A Hands-On Guide to the Professional Dining Room
ASIN: 0471293253 |
Book Description
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation--purchasing, receiving, storing, issuing, and production--with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs. PAUL R. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York.
Customer Reviews:
A great book for students.......2000-09-27
A Reliable, pragmatic book, great for students and for all those who like to see it clear, with real life examples, great tips and all that is needed to get a good glimps into the hospitality business. Easy to read and nicely organised.
Customer Reviews:
Outstanding, explains the basics, then drill's down.......1998-11-05
Dean is a great writer, his background positions him well for this book. He is a family man doing what many need to do, start a small business and keep food on the table and insurance laying in wait. This is the perfect guide for starting you small business. The forms are there, the bylaws are there, explaining the stock even helped me understand some things about corporate law I didn't know about. Dean makes the law real and easy to understand. Thanks for wading through the mumbo-jumbo and getting the real nuggets, we will all flourish thanks to your work. Be advised Dean is not advising you legally, but identifying steps any one would need to take to start there small business. In some cases you still may need a lawyer, but this book can help you identify the key areas you need check. It allows you to talk about the issues with your CPA and Attorney, overall it's GREAT!!!
Customer Reviews:
Let Go to Grow.......2007-02-08
The author focuses on the difficulty that groups have accepting change. Her premise that letting go of old ways is a requirement for accepting new ways is spot on. I particularly appreciated that practical solutions that were outlined for dealing with recalcitrance of stakeholders. I found the book easy to read with little jargon and the writing style was light.
Some interesting ideas, but too repetitive.......2006-07-16
This book contains certainly some interesting ideas, provides nice examples of business that are transforming and offers some interesting facts (like the fact that employment in Chinese manufacturing is declining more rapidly than in the US!)
However the book (luckily only 200 pages) keeps on repeating itself from the beginning to the end of the book. The authors keep on explaining and repeating the same ideas in almost every chapter. The same examples (UPS, IBM, GE, e-Bay, P&G, Fedex, Amazon, Li & Fung) are used and reused in almost every chapter.
An outstanding book for leaders.......2006-03-10
This business book shows the reader how to look at their business issues and gain an advantage over their competitors by embracing IBM's On Demand strategy. It encapsulates some of IBM's best thinking on how companies can position themselves for growth in today's highly competitive marketplace.
Let Go To Grow, A Timely Handbook.......2006-03-03
My business was at a crossroads and this was very timely. I used it for strategic planning purposes and have actually begun to retool my business with the insights it provided. A definite read for anyone in a commodity business. All my folks thought it was one of the best reads of late.
Great recipe for growth for the 21st century organization.......2006-02-01
Disclaimer: I also work for IBM, where the author works. Nevertheless, this book is a great recipe for any 21st century organization, ... with a clear and powerful message, great examples, and an easy read of short length.
The premise is that the world is moving towards a creative economy. Organizations must innovate and grow, or shrivel and die. The day they stop innovating and creating, they will fall into 'commodity hell', with intense pressure on profit margins. To grow, they need to let go of old ossified modes of thinking and operations. They need to think not linearly, but in multi-dimensional, webby mode. Value chains should be replaced with value webs. The participation in value webs is optional, and is driven by the organization's ability to add value to the other partners in the ecosystem. This creates an options economy, where every company can choose from multiple partners for a specific service. Monolithic business models should replaced with component-based models. Organizations should do what they do best, and nothing else. They should integrate their core business components end-to-end to create a powerful plaform that would help them outsource the other components, and collaborate with other partners in a win-win-win situation.
Sustainable advantage comes from creating a value platform that enables adding/removing components with ease to create value webs. Yahoo, Amazon, eBay, Microsoft, Dell, Fedex, UPS, Walmart, IBM, P&G, GE, and many other organizations from around the world are shown as examples of organizations that have created, and are contantly improving upon, their value platforms. These platforms allow the creations of value-webs with a large number of other participants. IBM's own transformation to an OnDemand organization is described in some detail.
The entire book is less than 200 pages long. There are NO frivolous 2x2 theoretical models that oversimplify the situation and add unnecessary layers of complexity of analysis. Instead, there is a powerful, flowing narrative that shows the steps in the process of continuous transformation of the business models of organizations, to allow them to grow rapidly with ease. The chapters are organized around understanding commodity world and its dire consequences; then understanding the component business models, selecting core components and integrating them end-to-end; then creating growth space for themselves; then liberating themselves from fixed cost structures and achieving continuous productivity improvements; and finally a practical case study of component business model implementation using IBM's own transformation.
Letting go is hard to do. Some organizations, and people, will rather die than change. But if they choose to thrive in a constantly changing world, they need to pay attention to their business model, componentize it to develop flexibility, continue to transform themselves through participating in value webs, and continue to invest in and develop their core capabilities.
Amazon.com
The Cook's Illustrated Complete Book of Poultry is, bar none, the Great Mother Hen of all poultry cookbooks. If it is incomplete in any way, it is only that the editors have not included poultry recipes from absolutely every culture in the world familiar with the birds. But with this book tucked under your wing, you can check out poultry recipes in cookbooks from all corners of the globe and know exactly how to get the results you want. Thanks to the Cook's Illustrated magazine test kitchen, all possible contingencies have been exhaustively covered.
There are 38 chapters in this book, starting with a guide to buying poultry (the more expensive birds are better than their commercial sisters) and ending with a note on smoking. You won't even get to Chicken Salad until chapter 23. You will find nearly 500 recipes, the perfect roast turkey among them. There are 300 pen-and-ink illustrations demonstrating everything from carving a bird to getting the pit out of a mango. Want to know which is the best canned chicken stock? The best countertop deep fryer? The best roasting rack? The best way to sauté chicken cutlets? It's all in here, in meticulous detail. That stir-fry that has always given you trouble? It's a thing of the past. Always felt intimidated by duck? Forget about it.
Plan on getting lost in The Cook's Illustrated Complete Book of Poultry once you open the cover. You will surface only long enough to go to the grocery store. Your life will never be the same. It's that kind of book. --Schuyler Ingle
Book Description
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,
The Cook's Illustrated Complete Book of Poultry offers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant.
Nowhere can you find the volume of testing and research that you do in Cook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen.
Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens.
The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth.
Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.
Customer Reviews:
Everything you ever wanted to know about "the bird".......2003-08-14
Great book for cooks of all levels for everything from how to cook chicken/turkey, soup, stews, and ideas for left-overs. Similar format to the Best Recipe book in the many tests were done for the best recipe. Included are not only recipes, but ideas for modifications, how to turn over a bird that is cooking, and what flavors go well together. This was a gift to my husband and I - we have used it a great deal find it helpful for everything from ideas to practical questions. A great gift for cooks.
Better Holiday Dinners Mean a Better Turkey..........2003-03-05
Last week me and my boyfriend made the basic roast turkey recipe and it was the best turkey I ever tasted. The skin is cooked crispy but not burned. The meat, even the white meat is juicy and tender, and the gravy compliments the bird so well you'll want to make turkey every week. Some may be discouraged that you need to soak the turkey for 12 hours beforehand, but believe me, the end result is worth it.
This book is worth buying just for the praise you would get on holidays from making this recipe.
Definitely a book on chicken........2002-08-10
If you like chicken, you'll love this one. It's a good one for the library as are all CI's works. If you're familiar with them, then you know what to expect.
I agree with the previous reviewer about the index not only of this book but all of the Cook's Illustrated books. For having such high standards, they really should correct this problem. I don't have this issue with any other books in my library and it's extremely annoying coming from them especially.
Nearly perfect.......2002-01-11
Almost every recipe I've tried from this book has been marvelous. I do, however, have a BIG problem with the curry recipes. As any good Indian cook knows, it is essential to fry the spices before adding the liquid. You can't, as this book says, add the liquid and the spices to the oil at the same time and expect the spices and oil to "separate" from the liquid. The spices are more likely to blend with the liquid, not the oil, and not fry at all. This makes for an unpleasant curry. I have to wonder how well-tested the curry recipes were.
A Must For Poultry Lovers!.......2001-08-06
I'm an avid cook and, while I no longer subscribe to "Cooks Illustrated" magazine, I respect editor Christopher Kimball and his expert "Cook's Illustrated" kitchen crew and have had good luck, more or less, with their recipes which, if followed exactly, are virtually foolproof. I also never fail to learn something from their informative kitchen commentary. All in all, Kimball's recipes and advice are beneficial to both novice and experienced cooks.
That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I almost reverse that ratio). But, if your taste is the same as Kimball's when it comes to a particular food, his well-researched and thoroughly-tested recipes will be amazing! (In this particular cookbook he endlessly recommends "brining" chicken before cooking, which means soaking it in salt water. This is something my grandmother has done for years, but with vinegar and water, instead of salt. I still prefer the latter method and use either apple cider or white vinegar--half water, half vinegar--with great success and no salty after taste.)
All of Kimball's "Cook's Illustrated" cookbooks follow the same basic format: a long-winded, but often interesting, discourse on how Kimball views the "perfect" version of whatever it is he's showing you how to cook, including a lengthy explanation of variations he has tried, followed by his "Master Recipe" for the food. I recommend carefully reading this introduction, focusing on what Kimball considers "perfection," before attempting the recipe. If you don't feel the same way about, say, roast chicken as the author, his "master recipe" for roasting a chicken will leave you cold (he likes it quite salty and greasy--though he uses terms like "savory," "succulent" and "moist" to describe what I think of as "salty" and "greasy"). But this can all be easily adapted to create a brilliant chicken you will love. In short, the basics are all there, you just may have to fiddle with the seasonings.
I must also warn cooks that Kimball's cookbooks are books not necessarily made for cooking (odd, isn't it?). They are standard-bound hardcover editions that rarely lie flat (the latest, "The Best Recipe," is a little better than the others) and the index is dreadful--a fairly major gripe when you consider how important an index is to a cookbook when, say, you quickly want to find a recipe for "Chicken Soup" and you can't even decipher where the "Cs" start! There may be six or seven pages under the tiny heading "entrees," five of which may start with "chicken," leading you to believe you're in the "Cs" when you're actually in the "Es." It's very confusing. Many other people have recommended putting dictionary like letter headers (for example "CHI-CLA") at the top of each index page and, after trying it, I have to say I highly recommend this method.
Usually my biggest problem with Kimbell cookbooks is this: If you have one, you have them all. He lifts whole passages and recipes and uses them in multiple books. "The Yellow Farmhouse Cookbook," and the "Cook's Bible," for instance, have at least 50 identical recipes, not to mention verbatim introductions to each section and cookware recommendations repeated word-for-word. "The Best Recipe" features ALL of the recipes (as far as I can tell) from the "Cook's Bible," with the same commentary, which is, in turn, lifted in whole chunks from past issues of "Cooks Illustrated." I'm sure this saves Mr. Kimbell a great deal of time when compiling his cookbooks but it leaves little reason to own more than one edition of his work. The "Complete Poultry" cookbook though, is an exception to this rule. While it does contain exact repeats from other books, it also add a wealth of new recipes and information, making it more than worth your while for anyone who cooks poultry regularly.
While I wouldn't take his meat recommendations too seriously--I'd say that most of us can't REALLY tell the difference between a $90 special-order free range turkey and a $15 Butterball (I did try both and it's not worth the cost)--Kimball's recipes will help you make the best Thanksgiving dinner ever and help answer that near nightly question: 'What on Earth am I going to do with these boneless, skinless chicken breasts this time?'
Average customer rating:
- great recipes, clear instructions
- Truly "complete"-useful to the novice & expert alike!
- Terrific guide to cooking poultry
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The Complete Book of Chicken: Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant
Cook's Illustrated
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Paperback
Poultry
| Meat, Poultry & Seafood
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
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General
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ASIN: 0609809296
Release Date: 2002-09-17 |
Book Description
The James Beard Foundation/KitchenAid Book Award Winner for Best Single Subject Cookbook
“As the title says, this is about as complete as one cookbook can be.” -- Publishers Weekly
“This is not . . . just for ‘serious cooks,’ but a book for anyone who wants a recipe that works the first time out." -- John Mariani
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,
The Complete Book of Chicken offers readers the very best methods for preparing chicken, as well as turkey, duck, goose, quail, squab, and pheasant. From one of America’s most respected culinary magazines, Cook’s Illustrated, each recipe and preparation tip has been tested and retested by their award-winning staff. No other cookbook has taken this approach to the subject, and no other cookbook has broken such new ground in the kitchen. Inside, you’ll find:
* The surest way to roast chicken with a crisp skin and juicy, tender meat
* Clearly illustrated tips and directions on preparing birds, including carving, stuffing a goose, and butterflying Cornish game hens
* How to prepare and serve less common poultry like duck and other game birds
* Why brining a turkey makes all the difference in the world
Plus a great flock of recipes, from Chicken and Herb Dumplings with Spring Vegetables to Grilled Duck Breast with White Bean Puree to Cincinnati-Style Turkey Chili. There are even recipes for stuffing, gravies, and mayonnaise to use in one of the best chicken salads imaginable. Enlightening, instructive, and invaluable, this is a book for any cook interested in poultry.
Customer Reviews:
great recipes, clear instructions.......2005-07-29
First, I want to say that this is the paperback version of The Cooks Illustrated Complete Book of Poultry (different title, different cover design.) This is a great book especially for those who eat a lot of chicken and are looking for a variety of ways to prepare it, like me. There are recipes for dishes from many different traditions, which I like, and all are tasty. If you look at the table of contents, you'll see that they are arranged by cooking method, which is handy. And the book has all the explanations and clear directions typical of Cooks Illustrated books. My absolutely only complaint is that I appreciate it when an entire recipe is printed across two open pages, so I can put it in my cookbook stand and leave it there, and that is not the case here: I have to turn the page. But that's minor. Highly recommended.
Truly "complete"-useful to the novice & expert alike!.......2005-03-06
This is the sort of cookbook that grows with you. If you're a novice cook, or you cook only because you have to put something on the table every night, you will find this book enlarges the number of fool-proof chicken dishes you can put on the table without much fuss. Each chapter suggests several variations, so you can adapt to what you have on hand or what's fresh at the store. There are also handy chapters on soup, leftovers and turkey breasts.
If you're a more seasoned or adventurous cook-or you'd like to become one!-you will appreciate the scope of the book, which provides basic recipes in 37 chapters, including what to do with duck, goose, quail, squab, and pheasant. With a proven "method" at hand, you can experiment with seasonings & vegetables and feel confident that your new creation will at least be edible. Or if you prefer to stick to the book, there are more complex dishes here, such as Sautéed Butterflied Chicken with Tomato, Olive and Caper Pan Sauce and Grilled Squab with Red Chile-Pumpkin Seed Sauce.
If you like America's Test Kitchen or Cook's Illustrated, this book is a guaranteed winner. Even if that's not you style, you might find the abundance of recipes makes this a winner anyways. Best of all, it's affordable!
Terrific guide to cooking poultry.......2002-12-11
I bought this book at full price in a bookstore and think it was worth every penny; ..., this is a great buy. Not only does it contain many recipes for cooking all sorts of poultry in all sorts of ways (roasting, braising, stir-frying, etc.), but the editors experimented with variations on the different techniques. (For example, they roasted a chicken in almost every way imaginable -- high temp, low temp, turning it, not turning it, etc -- describe their results, and recommend the ones they think are best after explaining why.) Their recipe for butterflied roasted chicken is superb -- I highly recommend this cookbook.
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