Cengage - Culinary Hospitality Travel Books 2013

www.hospitality-tourism.delmar.com

Contents Professional/Careers Culinary Arts .......... .................... ..................... ..................... .................... ................. .......22 Hospitality/Food Service ....................................16 Travel/Tourism .....................................................28 Title Index .......... .................... .................... ..................... ..................... .................... ............. ... i

Prices

Order form/pricelist is available upon request through Cengage Learning Representative. Special prices are available for class adoption. Please contact your Cengage Learning Representative, listed in the inside backcover of this catalog for information on class adoption. Prices are subject to change without prior notice.

Cengage Learning offers a suite of digital of digital products and solutions that:

Online Courses for Teachers

Gale Virtual Reference Library

For information, email [email protected] or call (65) 6410 1200 or fax (65) 6410 1208

www.cengageasia.com

Contents Professional/Careers Culinary Arts .......... .................... ..................... ..................... .................... ................. .......22 Hospitality/Food Service ....................................16 Travel/Tourism .....................................................28 Title Index .......... .................... .................... ..................... ..................... .................... ............. ... i

Prices

Order form/pricelist is available upon request through Cengage Learning Representative. Special prices are available for class adoption. Please contact your Cengage Learning Representative, listed in the inside backcover of this catalog for information on class adoption. Prices are subject to change without prior notice.

Cengage Learning offers a suite of digital of digital products and solutions that:

Online Courses for Teachers

Gale Virtual Reference Library

For information, email [email protected] or call (65) 6410 1200 or fax (65) 6410 1208

www.cengageasia.com

ACCESS: INTRODUCTION ACCESS: TO TRAVEL AND TOURISM, 2E

LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS

Marc Mancini

The Chefs of Le Cordon Bleu

9781133687030 Page 29

9781439057131 Page 9

ABOUT WINE, INTERNATIONAL EDITION, 2E

MODERN GARDE MANGER, KITCHENPRO SERIES INTERNATIONAL EDITION, Guide to Purchasing, International Edition Culinary Institute of America 2E

Henderson

Garlough

9781435488212 Page 3

9781111307608 Page 14

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, INTERNATIONAL EDITION, 6E

MANAGING QUALITY SERVICE IN HOSPITALITY, INTERNATIONAL EDITION

Strianese 9781111307714 Page 24

Ford 9781111307738 Page 22

LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS CLASSIC RECIPES The Chefs of Le Cordon Bleu 9781439057179 Page 10

9781111646011 Page 7

MODERN FOOD SERVICE PURCHASING, INTERNATIONAL EDITION Robert B. Garlough 9781111128371 Page 10

PROFESSIONAL/CAREERS CULINARY ARTS

• Includes over 100 tables and drawings that organize and illustrate key concepts with accuracy and humor • Exercises and student writing samples engage engage students with references to the food industry industry,, popular culture, and personal history (e.g., favorite childhood dishes, student who lost a sibling) CONTENTS

A TASTE FOR WRITING Composition for Culinarians Vivian C. Cadbury

A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL readers. The second half of the book covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. A key concept behind A Taste for Writing is to break down barriers between readers and composition through explanations that draw images and examples from food and cooking. For example, “brainstorming” ideas early in the writing process is compared to peeling a potato, and the t he commas that surround interrupters in a sentence become a server’s hands carrying a tray of fruit. Writing often has to do with storytelling, and A Taste for Writing exemplifies this by using stories from film and television that will help the reader relate to the concepts. The explanations are as visual and hands-on as possible and the book includes 50 photographs of culinary students and over 100 charts and diagrams that organize and illustrate key concepts. The highly visual text, hands-on activities, and samples of writing make the concepts easily accessible to professionals and students alike.

Preface Introduction: Introducti on: Recipe for Writing Writing/How /How To To Use This Book Chapter 1: Cooking Up Communication Chapter 2: The Writing Process Chapter 3: The Shape of Writing Chapter 4: Telling a Story Chapter 5: Working Working with Descriptive Descriptive Details Chapter 6: Using Examples Chapter 7: Comparing and Contrasting Chapter 8: Organizing your Thinking Chapter 9: Writing Introductions and Conclusions Chapter 10: Using Transitional Expressions Chapter 11: Revising Word Choice Chapter 12: Process Chapter 13: Cause and Effect Chapter 14: Persuasive Writing Chapter 15: Writing about Literature and Film/Restaurant Reviews Chapter 16: Research I/Finding and Evaluating your Sources Chapter 17: Research II/ Using and Citing your Sources Chapter 18: English as a Second Language Chapter 19: Reviewing Reviewing the Parts of Speech Chapter Chapter 20: The Structure of a Sentence Chapter 21: Sentence Fragments Chapter 22: Run-on Sentences and Comma Splices Chapter 23: Subject-Verb Agreement Chapter 24: More about Verbs Chapter 25: Pronouns and Point of View Chapter 26: Modifiers Chapter 27: Maintaining Parallelism Chapter 28: Punctuation I/End Marks, Capitalization, Apostrophes and Quotation Marks Chapter 29: Punctuation II/Commas and Semi-Colons Chapter 30: Punctuation III/Abbreviations, Numerals, Italics, Underlining, Hyphenation, Parentheses, Brackets, Dashes Chapter 31: Proofreading/ Spelling and Commonly Misused Words Appendices. Appendix I: Commonly Misspelled Words Appendix II: Common Culinary Terms Appendix III: Commonly Misused Words Appendix IV: Annotated Research Paper Appendix V: Dessert Tray/Business Writing, Recipe Writing, Menu Writing, Food Science Appendix VI: A Taste for Reading/Professional Food Writing Examples Glossary ©2008, 544pp, Paperback, 9781418015541, Cengage Delmar Learning

FEATURES

• References References images from from food and film film to help explain explain concepts like everything from the writing process, grammar and punctuation • Includes ideas for hands-on activities and writing prompts drawn from the food service industry • Contains 50 photographs photographs of culinary culinary students in in kitchens and classrooms to stimulate student interest and activity 2

ABOUT PROFESSIONAL BAKING DVD SERIES Student Version

Delmar, Cengage Learning

www.cengageasia.com

International Edition

The About Professional Baking Student DVD is the must-have educational tool for today’s culinary student. Presented by Chef Gail Sokol, the DVD is a hands-on guide to all essential professional baking techniques and practices. This resource provides students with straight-forward, easy-to-follow lessons to help develop and refine their baking skills. Designed for learning in a fun and efficient format. FEATURES

• Broadcast quality video content which correlates directly with the core text • More than 4-hours of video • Precise techniques modeled in each segment so students can see the procedures first-hand • Principles of science applicable to baking are demonstrated giving the students a strong knowledge of baking fundamentals • Easy to navigate DVD format provides the ability to jump to specific topic areas or replay segments as needed ©2008, NonBook-Disk,Slides,Tapes, etc, 9781435425262, Cengage Delmar Learning

New Edition!

NEW TO THIS EDITION

• Includes a new chapter on pairing food and wine. • Includes a new chapter on the business of wine and the role of producers, distributors and retailers. • Contains revised and updated sections on wine making regions around the world. • Includes improved and expanded instructor’s guide and electronic resources. FEATURES

• Contains a strong section on what wine is and how it is made that sets the foundation for your students to learn how to manage wine. • Contains detailed color diagrams and photographs throughout that keep the book interesting and engaging for your students. • Includes practical and detailed knowledge on how to manage wine as a resource that sets this book apart from other books on the subject. • Contains valuable appendices that serve as a quick reference or as a starting place for more research on topics of interest for your students. CONTENTS

ABOUT WINE, INTERNATIONAL EDITION, 2E J. Patrick Henderson, Santa Rosa Junior College; Dellie Rex

ABOUT WINE, International Edition is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, International Edition first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers,


distributors and retailers.

PART I: THE FUNDAMENTALS OF WINE. 1. What Is Wine? 2. The Vineyard—From Soil to Harvest. 3. The Winery—From Grapes to Bottle. 4. Tasting Wines. 5. Food & Wine. PART II: WINE REGIONS OF EUROPE. 6. France. 7. Italy. 8. Spain and Portugal. 9. Germany. 10. Other European Regions and the Mediterranean. PART III: WINE REGIONS OF NORTH AMERICA. 11. California. 12. Washington and Oregon. 13. New York, Canada, and Other North American Regions. PART IV: WINE REGIONS OF THE SOUTHERN HEMISPHERE. 14. Australia and New Zealand. 15. Chile and Argentina. 16. South Africa. PART V: THE BUSINESS OF WINE. 17. The Marketing & Distribution of Wine. 18. Developing and Managing a Wine List. 19. Selling & Serving Wine. Appendix A: Wine Law in the United States. Appendix B: American Viticultural Areas. Appendix C: Bordeaux Classifications. Appendix D: Wine Organizations and Publications. Glossary. References. Index. ©2012, 736pp, Paperback, 9781435488212, Cengage Delmar Learning

www.cengageasia.com

3

ADVANCED BREAD AND PASTRY

CHARCUTERIE

Sausages, Pates and Accompaniments

Michel Suas

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. FEATURES

• Clear concept and progressive explanation helps readers to better understand the processes • Indepth information on both bread and pastry arts allow for an audience with differing interests • Modern, and up to date design, with photos of the finished product creates a visually pleasing book that will be enjoyed as well by collectors • Reader will appreciate coverage of new trends in flavor and texture in pastry and breads • Versatile formula exposes the reader with finished products from around the world CONTENTS

Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking Tools Chapter 3: Bakers Percentages Chapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: Yeast Chapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing Log Chapter 11: Calculating Water Temperature Chapter 12: Fermentation Chapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-Ferments Chapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast Breads Chapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: Pies Chapter 21: Quick Breads: Muffins and Others Chapter 22: Cakes—Bases Chapter 23: Cake Decorating Chapter 24: Pastries and Plating Chapter 25: Frozen Desserts Chapter 26: Chocolate Chapter 27: Sugar and Marzipan

Fritz H. Sonnenschmidt

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures. FEATURES

• Clear concept and progressive explanation helps readers to better understand the processes. • Modern, and up to date design, with photos of the finished product creates a visually pleasing book that will be enjoyed as well by collectors. • All formulas and recipes are kitchen tested. • Beautiful color photos of step-by-step procedures provide the reader with a strong visual aid. CONTENTS

1: Equipment Selection, Sanitary Care, and Usage. 2: Meat, the raw base of Sausage Making. 3: Seasonings, Binders, and Curing Salts. 4: Sausage Casings. 5: Smoking Sausages and Meats. 6: Cooked Sausages. 7: Spreadable Raw Sausages. 8: Sliceable Raw Sausages. 9: Poached Sausages. 10: Bratwurst. 11: Pâtés and Terrines. 12: Aspics, Headcheese, and Savory Jellies. 13: Curing and Brining. 14: Introduction to Salsas. 15: Specialty Recipes. Appendix A: Conversion Chart. Appendix B: How to Calculate Sausage Formulas. Appendix C: Resources. ©2010, 320pp, Paperback, 9781428319912, Cengage Delmar Learning

©2009, 1056pp, Casebound, 9781418011697, Cengage Delmar Learning

4

www.cengageasia.com



INTERNATIONAL CUISINE Jeremy MacVeigh

International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor’s manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in today’s diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world. FEATURES

• Includes information on cultural development not found in cookbooks in consistent format • Major cuisines in the world are covered • Includes culinary terms enabling students to find/understand ingredients throughout the world • Photography including presentations that students will be able to emulate • Will serve as an invaluable guide as a culinary arts professional CONTENTS

Section I: Major European Cuisines Chapter 1: French Cuisine Chapter 2: Italian Cuisine Chapter 3: Iberian Cuisine (Spain and Portugal) Chapter 4: Cuisine of the British Isles Chapter 5: German Cuisine Chapter 6: Greek Cuisine Chapter 7: Scandinavian Cuisines Section II: Major Asian Cuisines Chapter 8: Northern Asian Cuisines Chapter 9: Chinese Cuisine Chapter 10: Indian Cuisine Chapter 11: Southeast Asian Cuisines Chapter 12: Japanese Cuisine Section III: Major American Cuisines Chapter 13: Mexican Cuisine Chapter 14 : South American Cuisines Section IV: Other Major Cuisines Chapter 15 : African Cuisine Chapter 16 : Australian Cuisine Chapter 17: Middle Eastern Cuisine


KITCHEN PRO SERIES Guide to Meat Identification, Fabrication and Utilization Thomas Schneller, Culinary Institute of America; Culinary Institute of America, Culinary Institute of America, Hyde Park, NY

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. FEATURES

• Offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. • Additional features include storage information, basic preparation methods for each cut, and recipes. • Full color photographs show the distinct differences in each meat type and cut, which is essential in meat identification. CONTENTS

1: What is Meat? 2: Beef. 3: Veal. 4: Pork. 5: Lamb. 6: Game. 7: Safety and Sanitation. 8: Nutrition. Appendix A: References. Glossary. Index. ©2010, 288pp, Casebound, 9781428319943, Cengage Delmar Learning

www.cengageasia.com

5

KITCHEN PRO SERIES

Guide to Produce Identification, Fabrication and Utilization

KITCHEN PRO SERIES

Paul Wigsten; Brad Matthews, The Culinary Institute of America

Guide to Fish and Seafood Identification, Fabrication and Utilization Mark Ainsworth; Culinary Institute of America, Culinary Institute of America, Hyde Park, NY

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. FEATURES

• Offers practical information on fabricating and utilization. • Additional features include storage information, basic preparation methods, and recipes. • Full color photographs show the distinct differences in each type of fish, which is essential in meat identification. CONTENTS

6

FEATURES

• Offers practical information on fabricating and utilization. • Additional features include storage information, basic preparation methods, and recipes. • Full color photographs show the distinct differences in each food type, which is essential in cuisine identification • Step-by-step procedures clearly outline the key steps involved in fare fabrication • Tips provide essential information on nutrition, sanitation, trade, cuisine origins and much more.

CONTENTS

1. Fishing Methods. 2. Fin Fish: Quality Characteristics, Storage and Handling. 3. Shellfish: Quality Characteristics, Storage and Handling. 4. Fin Fish Identification. 5. Shellfish Identification. 6. Cephalopod and Others Identification. 7. Fin Fish Fabrication. 8. Shellfish Fabrication and Tools of the Trade. 9. Aquaculture. 10. Sanitation. Safety and Sanitation, Storage and Handling. 11. Cured, Brined, Smoked, Raw and Caviar. 12. Nutrition and Understanding Cooking Methods and Ingredients. Recipes. Appendix A: References. Appendix B: Conversions. Glossary. Index. ©2010, 352pp, Casebound, 9781435400368, Cengage Delmar Learning

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you’re seeking a comprehensive guide to produce, then this publication is for you.

Contents Recipe Contents About the CIA Author Biography Acknowledgements Chapter 1: Selecting Produce Chapter 2: Salad and Cooking Greens Chapter 3: Cabbage Family Chapter 4: Mushrooms Chapter 5: Stalks Chapter 6: Onions Chapter 7: Roots and Tubers Chapter 8: Pod and Seed Vegetables Chapter 9: Tomatoes Chapter 10: Peppers Chapter 11: Squash Chapter 12: Herbs Chapter 13: Apples and Pears Chapter 14: Citrus Chapter 15: Grapes and Berries Chapter 16: Stone Fruits Chapter 17: Melons Chapter 18: Tropical Fruits Chapter 19: Preparing Produce Chapter 20: Recipes Glossary Index Photo Credits CIA Conversion Charts Recipe Contents Vol au Vent with Mushroom Ragout Sicilian Style Baby Arugula Saffron Cauliflower with Onions Asparagus with Hollandaise Jalapeño Coleslaw Onion Foccacia Glazed Carrots and Parsnips with Thyme Braised Red Cabbage Baked Tomatoes with Goat Cheese Fresh Harissa Onion Soup Gratinée Italian Sausage

www.cengageasia.com


with Onion and Pepper Sauté on Italian Roll Zucchini Pancakes with Tzatziki Sauce Pesto Port Poached Pears with Roquefort and Walnuts Red Snapper with Grapefruit Salsa Summer Pudding Summer Melon Salad with Prosciutto Avocado and Black Bean Crostini Spicy Garlic Stir Fried Green Beans Sautéed Brussels Sprouts with Pancetta ©2011, 384pp, Casebound, 9781435401211, Cengage Delmar Learning

Cheeses Chapter 6: Cooking With Cheese Chapter 7: What’s with this Cheese? Glossary Bibliography Appendix A: Reference Tables Appendix B: Resources Index Photo Credits Recipe Contents Croque Monsieur Grilled Halloumi White Wine Vinaigrette Macaroni & Cheese with Bacon Ravioli with Zucchini and Lemon Thyme Midnight Moon Cheese Soufflé Tartiflette Americaine Fondue Gnocchi alla Romana Fonduta Gougères Raclette Warm Mozzarella Appetizer Risotto with Taleggio and Arugula Fromage Fort Flamiche aux Poireaux Pâte Brisée Spiedini alla Romana Roquefort and Walnut Pithivier Goat Cheese and Pecan Napoleon Homemade Ricotta Herb-Marinated Yogurt Cheese Belgian Endive au Gratin Grilled Trevigiano with Smoked Scamorza Paneer Paratha ©2011, 256pp, Casebound, 9781435401174, Cengage Delmar Learning

KITCHEN PRO SERIES: GUIDE TO CHEESE IDENTIFICATION, CLASSIFICATION, AND UTILIZATION John Fischer; Culinary Institute of America, Culinary Institute of America, Hyde Park, NY

Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese! FEATURES

• Offers practical information on fabricating and utilization. • Additional features include storage information, basic preparation methods, and recipes. • Full color photographs show the distinct differences in each food type, which is essential in cuisine identification • Step-by-step procedures clearly outline the key steps involved in fare fabrication • Tips provide essential information on nutrition, sanitation, trade, cuisine origins and much more. CONTENTS

Recipe Contents About the CIA Author Biography Acknowledgements Introduction Chapter 1: Why Cheese? Chapter 2: Fresh and Young Cheeses Chapter 3: Mild Aged Cheeses Chapter 4: Medium Strength and Nutty Cheeses Chapter 5: Strong & Stinky International Edition

KITCHENPRO SERIES

Guide to Purchasing, International Edition Culinary Institute of America, Culinary Institute of America, Hyde Park, NY; Thomas Schneller, Culinary Institute of America; Brad Matthews, The Culinary Institute of America

The KITCHENPRO SERIES: GUIDE TO PURCHASING, International Edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing

www.cengageasia.com

7

9.Patisserie.

options and product specifications. FEATURES

©2011, 384pp, Paperback, 9781111306878, Cengage Delmar Learning

• Real-life case studies of issues facing purchasing personnel, along with recommendations for managing these situations. • A review of new trends in the foodservice industry that buyers need to understand. • A clear guide on how to write product specifications and their importance in this field. • Tips for establishing and maintaining good working relationships with product vendors. • An emphasis on the importance of ethics in this profession. CONTENTS

About the CIA. Author Biography. Acknowledgements. Introduction. 1. History of Food Purchasing. 2. Dealing With Purveyors and Establishing a Vendor Relationship. 3 Developing Food Orders. 4. Ordering for Meat, Poultry, and Fish. 5. Inventory Management and the Storeroom. 6. Small and Large Equipment Purchasing. 7. Trends in the Industry. Glossary. Index. Photo Credits. CIA Conversion Charts. ©2012, 320pp, Paperback, 9781111646011, Cengage Delmar Learning

LE CORDON BLEU CUISINE FOUNDATIONS

Le Cordon Bleu

Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark book traces French culinary technique and foundations back through the 20thcentury codification by Auguste Escoffier to the earlier innovations of Jules Gouffé, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians. FEATURES

Classic Recipes Le Cordon Bleu

Le Cordon Bleu Cuisine Foundations: Classic Recipes reveals Le Cordon Bleu’s most treasured recipes. It pays homage to the generations of chefs who have upheld and passed on their passion for cooking to each succeeding generation. Designed to teach the secrets of Le Cordon Bleu, all 161 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as step-by-step techniques and charts, make this book an inspiration for cooking enthusiasts and professionals alike. CONTENTS

1. Soups. 2. Les entrees – cold. 3. Les entrees – hot. 4. Eggs. 5. Poultry. 6. Fish and shellfish. 7. Meat. 8. Offal and Game. 8

LE CORDON BLEU CUISINE FOUNDATIONS

• The definitive and authoritative word on classic French culinary techniques and cuisine, together with the modern interpretation of these traditional preparations — from the French and Le Cordon Bleu master chefs who have trained today’s outstanding chefs worldwide. • Examines the critical elements of the professional kitchen — from knives, appliances, and cooking equipment to preparing your mise-en-place. • Nearly 2,000 photographs illustrate in fine, step-by-step detail the essential techniques and basic preparations of French cuisine and finished recipes using these techniques. • Presents technical and fabrication sheets for preparations that best exemplify the techniques —together with their methodology, variation, and derivative recipes. • An artfully designed package celebrates in illustration and photography both tradition and contemporary trends in French cuisine.

www.cengageasia.com


• Le Cordon Bleu Classic Recipes (available separately) showcases more than 160 classic dishes whose preparation puts the techniques demonstrated to practical use. CONTENTS

1. Introduction - A Life and Career in the Kitchen. 2. The Professional Kitchen. 3. Techniques and Basic Preparations. 4. Les cuissons - The seven classic cooking methods. 5. Technical and Fabrication sheets. Glossary. Index. ©2011, 512pp, Casebound, 9781435481374, Cengage Delmar Learning

classic French pâtisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology’s influence on today’s chefs. Beginning with the fundamentals for preparing basic doughs and creams, readers progressively work toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs. FEATURES

LE CORDON BLEU CUISINE FOUNDATIONS: CLASSIC RECIPES Le Cordon Bleu

Handbook of basic French recipes for lab use. Each recipe begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes. ©2011, 224pp, Spiral, Comb or Wire-O Item, 9781435481381, Cengage Delmar Learning

• Building Block Basics: LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st is the definitive and authoritiative word on classic French Patisserie — from the French Master Chefs who have trained today’s outstanding chefs worldwide. • Step-by-Step Photography: Beautiful four-color photos depict complete techniques to help learners reach the intended, delicious results! • Mise-en-Place Presentation: Each recipe includes “everything in its place” presentation, as well as a photo of the finished product, to give readers a better understanding of the recipe before attempting it themselves. Helpful Features: Written with student success in mind, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition thoroughly examines the critical elements of the pastry kitchen from equipment, appliances, ingredients, and techniques. • Robust pedagogical elements: Additional text features offer historical information, additional explanatory information on difficult concepts and French terms, techniques, tips and more! • Companion student handbook: showcase classic recipes whose preparation puts the techniques learned to practical use. Each recipe is designed to teach a specific method or technique, which is explained at the beginning of each recipe. • Quick-Reference Glossary: Conveniently located at the back of the book, the French-English glossary of culinary terms includes an easy-to-use pronunciation guide. CONTENTS

LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS The Chefs of Le Cordon Bleu

Written by the internationally known Chefs of Le Cordon Bleu International, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, first Edition is a thorough introduction to International Edition

Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN. Part II: THE PROFESSIONAL PASTRY KITCHEN. 1. Hygiene and Safety. 2. Professional Uniform. 3. Preparing Your Workspace. 4. Knives and Tools. 5. Pastry Equipment. 6. Machines and Appliances. 7. Managing Your Stock and Menu. Part III: PASTRY TECHNIQUES AND SKILLS. 1. Ingredients. Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate. 2. Fruit Preparation. Apples. Berries. Stone Fruit. Tropical Fruits. Part IV: PASTRY TECHNIQUES. Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques. 1. Batters. Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters. 2. Doughs. Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough. 3. Creams. Egg-Based Creams. Beaten Creams. Basic Light Creams. 4. Cream or Fruit Desserts. Crème Bavarois. Mousses and Soufflés. Sabayons. 5. Frozen

www.cengageasia.com

9

Desserts. Ice creams. Sorbets and Parfaits. 6. Basic Confections. Cooking Sugar. Chocolate. Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES. Pâte Brisee. Pâte Sucree. Pâte Sable. Pâte a Choux. Pâte Feuilletee. Pâte a Cake. Pâte a Crepes. Pâte a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde. Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie. Pain Complet. Pain au Lait. Brioches. Pâte a Savarin. Pâte a Croissants. Crème Pâtissière. Crème Anglaise. Crème d’Amande. Crème Chantilly. Crème au Beurre. Crème au Beurre aux Blancs. Crème St. Honore (Chibouste). Part VI: Conversion Charts Glossary.

CONTENTS

I. Cookies (Biscuits) II. Cakes (Gateaux) III. Entremets? (Entremets) IV. Tarts? (Tartes) V. Desserts (Desserts VI. Bread and Pastries (Pain et Viennoiseries) VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets) VIII. Recettes Regionale (Regional Recipes) IX. Other Preparations (Autres Préparations) X. Candies (Confiseries) XI. Chocolate (Chocolat) XII. International Patisserie (Patisserie Étrangere) XIII. Conversion Charts ©2012, 384pp, Spiral, Comb or Wire-O Item, 9781439057179, Cengage Delmar Learning


MODERN FOOD SERVICE PURCHASING, INTERNATIONAL EDITION Robert B. Garlough, Secchia Institute for Culinary Education, Grand Rapids Community College, Grand Rapids, Michigan

LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS CLASSIC RECIPES The Chefs of Le Cordon Bleu

Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context. It pays homage to the generations of chefs who have upheld and passed on their passion for Pâtisserie and Baking to each succeeding generation. Designed to teach the technical secrets of Le Cordon Bleu, all 141 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as ingredient photos and charts, make this book an inspiration for enthusiasts and professionals alike. FEATURES

• The Recipe Handbook contains 141 classic Le Cordon Bleu Patisserie and Baking recipes with detailed plated and ingredient photography. • Each recipe starts with a full ingredients list, detailed stepby-step methods, tips, notes, and finished dish presentation description. • All techniques being used within recipes are cross-referenced for easy use and include variations on recipes when appropriate. • Measurement and conversion conversion chars are found in the back of the book. 10

MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT, International Edition addresses the needs of the future executive chef by providing in-depth coverage of essential purchasing concepts, storeroom operations, and financial stewardship. This comprehensive resource brings the four most important fundamentals in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. This text offers a chef-focused overview of financial management and the formulas used to control a successful business. Filled with color photographs, useful charts, forms and an extensive glossary of key terms, this text uncovers the tricks of the trade on setting up a successful storeroom operation and serves as a comprehensive reference tool for chefs and buyers. MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT, International Edition is for the individual who is either currently involved in the selection, purchasing, receiving, storing, and issuing of foodservice products, or studying to become a chef or foodservice manager. Whether for institutional, retail, business and industry, casual or fine dining, the many aspects of purchasing and storeroom operations are addressed. Destined to be the only purchasing textbook and reference guide used by chefs and culinary educators, it’s a must for any serious culinary

www.cengageasia.com


New Edition!

professional’s library! FEATURES

• Provides practical information on the establishment and management of a food service storeroom operation, from an insider’s perspective. • Presents the multi-dimensional nature of food related decisions to highlight fundamental considerations made when purchasing food. • Introduces the often-overlooked scientific applications in food service, creating awareness in the reader that will allow for spirited classroom discussions. • Consolidates and catalogues the broadest product information available under one cover, complete with 4-color photography and product descriptions. • Provides interesting, real-life commentary and insights from nearly 30 food service professionals relative to purchasing. • Supported with extraordinary ancillary materials that include an electronic test bank for creating customizable exams, PowerPoint lecture slides, an electronic library of useful management tools and financial forms for student use, and an extensive media library of photographs to aid in product identification and classroom discussion. CONTENTS

Part I. Procurement: Dynamics of Food Service Purchasing. 1. The Purchasing Function: An Overview. 2. Food Laws and the Market and Distribution Systems. 3. Practical Considerations for Buying Decisions 4. Modern Applications of Food Science. Part II. Purchasing Management: Mastering the Storeroom. 5. Measuring and Packaging for Preservation, Sale, and Distribution. 6. The Ingredient Process. 7. The Physical Storeroom. 8. Receiving, Storing, and Issuing. 9. Cost Control Measures for Food Service Operations. 10. Security Issues with Vendors, Employees and Customers. Part III. The Commodities: Developing Product Knowledge. 11. Herbs, Spices, Minerals, and Flavoring Agents. 12. Bakery Supplies. 13. Meats and Offal. 14. Poultry and Game. 15. Fish and Shellfish. 16. Fruits. 17. Vegetables. 18. Eggs, Dairy, and Cheese. 19. Vegetarian and Special Dietary Products. 20. Beverages. 21. Postscript: Futurist Thoughts on Food Service Appendix A. Financial and Cost Control Formulas. Appendix B. Standard Measurement Conversions. Appendix C. Approximate Ingredient Volume to Weight Equivalents. Appendix D. Management Checklists. Appendix E. Cost Control Forms. Appendix F. Food Service Industry Resources. Appendix G. State Alcohol Control Boards. Appendix H. Hospitality Professional Organizations. Appendix I. Commodity Organizations. ©2011, 864pp, Paperback, 9781111128371, Cengage Delmar Learning

MODERN GARDE MANGER, INTERNATIONAL EDITION, E Robert B. Garlough, Secchia Institute for Culinary Education, Grand Rapids Community College, Grand Rapids, Michigan ; Angus Campbell

The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, International Edition, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Five sections covering seventeen chapters focus on the chef’s required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are over five hundred four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international re cipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER, International Edition is the most comprehensive book of its kind available for today’s student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint® slides and more. NEW TO THIS EDITION

• The second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set


www.cengageasia.com

11

•

•

•

•

•

and includes new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry (molecular gastronomy); and Raw Proteins. More than 300 new custom-created photographs have been added, together with the inclusion of numerous step-by-step techniques to aid in reader comprehension. New chapter features include Ask the Expert where different food experts are quizzed on narrow subject areas contained in the chapter; and People, Places, Things where additional information of interest is included, adding to the overall understanding of a subject area. The Chapter Review section has been expanded to include both individual and group activities. While Modern Garde Manger, 2e still retains its broad exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this second edition. New content includes a cheese tasting chart; additional recipes; information on specialty equipment relating to the chapters; and added information on entering culinary salon competitions, including a peek into the tryouts for the 2012 ACF Culinary Team USA. A CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook, interactive teaching and learning tools including: Quizzes, Flashcards, Crossword Puzzles, PowerPoint® slides, and more. Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course. FEATURES

• Contains carefully researched information and fully tested recipes that span the broad international spectrum of the modern garde manger station. • Includes hundreds of photographs, recipes. Illustrations, graphs and charts. • Contains numerous food preparation techniques, with many fully illustrated using a series of step-by-step photographs. • Features detailed information on foundations, preparation and fabrication skills of garde manger and topics including preserved foods and displayed arts of the garde manger. Unique to this textbook is a chapter on raw proteins. CONTENTS

Dedication. About the Authors. Foreword. Preface. Acknowledgements. Part I: FOUNDATIONS IN GARDE MANGER. 1. Introduction to Garde Manger. 2. Measurements and Equipment. 3. Modern Techniques in Kitchen Chemistry. 4. The Garde Manger’s Pantry. 5. Cold Sauces, Dips, Soups, and Beverages. 6. Pasta, Dumplings, and Dough Accompaniments. Part II: PREPARATION SKILLS OF THE GARDE MANGER. 7. Appetizers. 8. Salads and Dressings. 9. Sandwiches. 10. Raw Proteins. Part III: FABRICATION SKILLS OF THE GARDE MANGER. 11. Fish and Shellfish. 12. Poultry and Game Birds. 13. Meats. 14. Specialty Meats. 15. Game Meats. 16. Curing, Smoking, Barbecue and Salumi. Part IV: DISPLAYED ARTS OF THE GARDE MANGER. 17. Pates, Terrines, and Mousselines. 18. Cheese Preparation and Presentation. 19. Food Sculpting,

12

Carving, and Modeling. 20. Food Decoration, Platter and Buffet Presentation. Appendix A: Weights and Measurements. Appendix B: Canned Goods. Glossary. References. Recipe Index. Subject Index. ©2012, 656pp, Paperback, 9781111307608, Cengage Delmar Learning

PAIRING WITH THE MASTERS A Definitive Guide to Food and Wine Ken Arnone; Jennifer Simonetti-Bryan

Discover how professionals match the perfect wines to cuisin e with PAIRING WITH THE MASTERS: A DEFINITIVE GUIDE TO FOOD AND WINE, 1ST Edition. Certified Master Chef Ken Arnone and Master of Wine Jennifer Simonetti-Bryan bring their unmatched expertise and insider secrets to this one-of-akind book to enlighten professionals, enthusiasts, and novices alike. From simple classics to the complex and modern, nearly 100 recipes demonstrate varied cooking techniques, discuss flavor profiles, and outline the appropriate steps for choosing accompanying wines. More than a list of pairings, PAIRING WITH THE MASTERS: A DEFINITIVE GUIDE TO FOOD AND WINE, 1ST Edition delves into the decision-making process, illustrating why certain combinations work and some don’t, how to avoid common pitfalls, and imparting the skills necessary for readers to develop successful food and wine pairings on their own. FEATURES

• Uniquely Paired Expertise: PAIRING WITH THE MASTERS: A DEFINITIVE GUIDE TO FOOD AND WINE, 1ST Edition is the only book to combine insights from a Certified Master Chef and Master of Wine, the highest credentials in the food and wine industries. • Key Fundamentals: Chapters include an expert introduction to the basics of taste, cooking techniques, and pairing, along with deeper discussions about the interaction between wine and flavors developed in a meal. • Entertainment Advice: Conversational Style: More than 100 recipes for seafood, poultry, pork, beef, and desserts range from American favorites to complex dishes--each presented in an easy, conversational format that any entry-level cook can master.

www.cengageasia.com


• Winning Details: More than 275 wine pairings, helpful pairing grids, U.S. and Metric measurements, taste-tested recipes and wines, and many other thoughtful details combine to make PAIRING WITH THE MASTERS: A DEFINITIVE GUIDE TO FOOD AND WINE, 1st Edition a must-have resource for culinary professionals, home chefs, wine enthusiasts, and anyone who loves to entertain! CONTENTS

Prologue. 1. INTRODUCTION. Concept & Methodology. 5 Reasons Food & Wine Pairings Fail. 2. FOOD & WINE PRIMERS. 3. FISH. 4. SHELLFISH. 5. CHICKEN, DUCK & PORK. 6. BEEF, LAMB & VENISON. 7. PASTA & PIZZA. 8. DESSERTS. Summaries & Helpful Stuff. Glossary. Index. ©2013, 288pp, Casebound, 9781111543846, Cengage Delmar Learning

• New visually appealing layout and text design to further appeal to the Diploma learner • Updated colour final dish images for each recipe so the reader can clearly view how the finished dish should be presented • Chapter Openers clearly outline the list of recipes for the chapter so the learner can easily access this key information • Regional recipes from guest lecturers over British Isles feature throughout to inspire learners with a wide range of different styles and ingredients • A fully expanded glossary so students can revise and fully understand the key terms CONTENTS

Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index ©2011, 256pp, Paperback, 9781408039083, Cengage Learning

PROFESSIONAL CHEF LEVEL 1 DIPLOMA, E Neil Rippington, The College of Food at University College Birmingham

Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as ‘Chefs Tips’, Health & Safety and ‘Quality Points’. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes! FEATURES

• New ‘Introduce’ section on careers and industry to present learners with vital information on the world of work


PROFESSIONAL CHEF LEVEL  DIPLOMA, E Gary Hunter, Head of Culinary Arts, Food and Beverage Service at Westminster Kingsway College; Terry Tinton, Programme Manager in Culinary Arts at Westminster Kingsway College

Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skil ls on the road to becoming a Professional Chef. This comprehensive, easy-to

www.cengageasia.com

13

use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes! FEATURES

• Chapters are clearly mapped to both the VRQ and NVQ units on the Qualification Credit Framework (QCF) at Level 2 • A clear focus on careers and industry to present learners with a vital insight into the world of work • Fully revised recipes provide the most comprehensive range of classical and modern recipes available • Professional photography clearly illustrates presentation skills and techniques • Regional recipes from guest chef lecturers all over the British Isles introduce you to a wide range of cooking ideas and local produce • All the recipes include a nutritional analysis to aid understanding of the principles of nutrition and healthy eating • Chef’s Tips, Health & Safety, Healthy Option suggestions, and Provenance boxes provide relevant information in bite-sized portions • Weblinks and Tasks give further ideas for research and group activities • Test Your Knowledge questions at the end of each section provide regular checks on underpinning knowledge CONTENTS

Acknowledgements. Foreword A quick reference guide to the qualification. Introduction. About the book. 1 The hospitality industry and your role as a chef. 2 Health, safety and food hygiene in catering and hospitality. 3 Cold food preparations, starters and salads. 4 Stocks and sauces, soups. 5 Pulses, grains, pasta and rice. 6 Eggs. 7 Fish and shellfish. 8 Poultry. 9 Game. 10 Meat and offal. 11 Vegetables, fruits and vegetable protein. 12 Pastes, tarts and pastries. 13 Breads and dough. 14 Desserts. 15 Cakes, biscuits and sponges. 16 Healthy foods and special diets. Glossary. Recipe Index. General Index ©2011, 608pp, Paperback, 9781408039090, Cengage Learning

14

PROFESSIONAL CHEF LEVEL 3 VRQ DIPLOMA Gary Hunter, Head of Culinary Arts, Food and Beverage Service at Westminster Kingsway College; Terry Tinton, Programme Manager in Culinary Arts at Westminster Kingsway College

Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the VRQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the su perior skills you need to excel in the kitchen. Featured are a wealth of step-by-steps outlining how to carr y out specialist butchery, larder and fishmonger techniques with the aim of developing professional culinary knowledge. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure students develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 Diploma will inspire you go on and create mouth-watering dishes, influenced by modern, traditional and international cuisine. FEATURES

• VRQ reference and unit title at the start of each chapter • Learning Objectives: Information on what you need to learn and understand by the end of the chapter • Full-colur photographs through out • Step by step photograph sequences: to guide you through important preparation and cooking techniques • Equipment photographs: To help you identify key pieces of equipment • Recipes, with a finished dish image, so you can see exactly how each recipe should turn out from the start • Personal profiles from Industry Chefs and recipe: to help give you an insight into working and succeeding in the trade • Chef’s tips: The authors share their knowledge and industry experience in helpful tips • Health and safety tips: to alert you to safe practices and how to avoid potential hazards in the kitchen • Assessment of Knowledge and Understanding: self-assessment tests at the end of each chapter, so you can check your learning

www.cengageasia.com


CONTENTS

About the Authors Acknowledgements Foreword A quick reference guide to the qualification Introduction About the book Chapter 1: Supervisory skills in the hospitality industry Chapter 2: Supervising food safety in catering Chapter 3: Practical gastronomy Chapter 4: Cold Larder and Farinaceous Chapter 5: Advanced Soups and Sauces Chapter 6: Advanced skills and techniques in producing vegetable and vegetarian dishes Chapter 7: Advanced skills and techniques in producing meat dishes Chapter 8: Advanced skills and techniques in producing poultry and game dishes Chapter 9: Advanced skills and techniques in producing fish and shellfish Chapter 10: Advanced skills and techniques in producing pâtisserie and fermented products Chapter 11: Advanced skills and techniques in producing desserts and petits fours Chapter 12: Food product development Glossary of terms Recipe index General index

with step-by-step process shots for the major techniques used in the recipes. • Provides suggestions for pairing beverages with desserts, sources for ingredients and essential tools and equipment. • Supplements the basic textbooks used in professional pastry programs nationwide. CONTENTS

Preface. Acknowledgements. 1. The Four Cornerstones. 2. Ingredients and Equipment. 3. Creating a Dessert Menu. 4. Plating. 5. Beverage Pairings. 6. Desserts. Appendix A. Resources for Ingredients. Appendix B. Web Sites Useful to the Pastry Chef. Appendix C. Organizations Offering Continuing Education Opportunities. Appendix D. Important Temperatures for the Pastry Chef. Bibliography. Glossary. Index. ©2010, 448pp, Casebound, 9781428311770, Cengage Delmar Learning

©2010, 544pp, Paperback, 9781408030844, Cengage Learning

THE KITCHEN PRO SERIES

THE DESSERT ARCHITECT

Guide to Poultry Identification, Fabrication and Utilization

Robert Wemischner, Los Angeles’ Trade Technical College

Thomas Schneller, Culinary Institute of America

A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multicomponent recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert—along with step-bystep process shots—serve as a visual reference for the major techniques used in the recipes. The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide.

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes.

FEATURES

• Provides guidance on creating a well-balanced dessert menu with 50 versatile and creative multi-component desserts. • Divides recipes by the category of the main ingredient for easy retrieval. • Contains full color photos of the completed desserts, along International Edition

FEATURES

• Offers practical information on fabricating poultry products for various dishes • Additional features include storage information, basic preparation methods for each cut, and recipes. • Full color photographs show the distinct differences in each poultry type and cut, which is essential in food identification. ©2010, 320pp, Casebound, 9781435400382, Cengage Delmar Learning

www.cengageasia.com

15

HOSPITALITY/FOOD SERVICE

CASE SCENARIOS IN HOSPITALITY SUPERVISION Peter Szende, Boston University School of Hospitality Administration

BEST IMPRESSIONS IN HOSPITALITY Angie Michael, President, Image Resource Group

This first-of-its-kind text is written specifically for students preparing to enter the hospitality industry. It provides comprehensive coverage of service and image fundamentals and their application in hotel and restaurant management and service. Every nuance of the hospitality industry is discussed in depth, from appearance, grooming, and uniforms to body language, customer relations, and business etiquette. Separate chapters on universal standards and cross-cultural communication prepare students to deal with guests of vari ed backgrounds with ease. CONTENTS

Chapter 1: First Impressions in Hospital ity. Chapter 2: Professional Dress for Men and Women. Chapter 3: Professional Dress for Men in Hospitality. Chapter 4: Professional Dress for Women in Hospitality. Chapter 5: Casual Days in Hospitality? Chapter 6: Universal Standards. Chapter 7: Wearing Your Uniform with Class. Chapter 8: Hospitality: What You Say, What You Do. Chapter 9: Business Etiquette: Charming the Bottom Line. Chapter 10: The Art of Selecting Uniforms. Chapter 11: Putting It All Together. Glossary. Appendix A: Self-Assessment Checklist - How’s My Image? Appendix B: Additional Resources and Readings. ©2000, 240pp, Softcover, 9780766815841, Cengage Delmar Learning

CASE SCENARIOS IN HOSPITALITY SUPERVISION presents 75 vignettes depicting real-life managerial dilemmas, in the setting of the fictional Royal Hotel. The book focuses on scenarios that often happen to new managers, and par ticular emphasis is placed on sharpening critical thinking abilities and developing leadership skills. The cases are based on actual situations that the author personally encountered or that are problematic for the industry at large. The cases conclude with questions for the student to answer concerning the situations they are given. Electronic access codes for Blackboard, WebCT and Angel provide students the opportunity to review case studies and submit answers to the case study questions online, and to join discussion forums. The robust instructor’s manual includes detailed exploration of each case and suggestions for guiding student discussions. This book nicely complements any hospitality management curriculum, and will reinforce the concepts that students read in their textbooks and are taught in class. FEATURES

• Short, thought-provoking scenarios depict dilemmas often encountered by new managers and first-level supervisors. • The setting of the fictional Royal Hotel adds to the real-life feeling and helps students to bridge the gap between classroom and industry. • Each case study provides a “Who’s Who” for the individuals in the scenario that ties into the Royal Hotel organizational chart and employee listing in the preface, setting the case studies in the context of the Royal Hotel’s organizational structure. • Electronic access codes are provided with this book so that readers may review the case studies online; submit answers to the case study questions electronically; and join in online discussion forum. CONTENTS

Preface. Introduction. Matrix of Cases and Subjects. The Royal Hotel. Dealing With Employee Problems And Problem Employees - A General Guideline. Part 1. Meeting Human Resources Requirements. Part 2. Building Your Leadership Credibility. Part

16

www.cengageasia.com


3. Building and Managing Performance. Part 4. Encouraging Others. Part 5. Dealing with Problem Behaviors. Part 6. Taking Corrective Actions. Part 7. When Employees Are Challenging Your Leadership. Part 8. Relationship With Your Boss. Part 9. Managing a Diverse Workforce. ©2010, 192pp, Paperback, 9781428321403, Cengage Delmar Learning

DINING ROOM AND BANQUET MANAGEMENT, 4E Anthony J. Strianese, Schenectady County Community College, Schenectady, New York ; Pamela P. Strianese, North Colonie Central Schools, Loudonville, New York

CATERING, SALES AND CONVENTION SERVICES Ahmed Ismail, Indiana University / Purdue University Indianapolis

This book is designed for those interested in a catering and convention planning career. It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting. Students will also learn intuitive listening skills, staff and time managing skills and organizational skills. FEATURES

• In-depth explanations and hands-on examples provide students with the day-to-day functions and activities involved with catering and convention planning • End-of-chapter questions and discussion exercises reinforce the information in the text • Charts and graphs have been incorporated to more clearly illustrate the theories of catering and convention services CONTENTS

Chapter 1: Action Triangle Selling For Catering And Convention. Chapter 2: Event Planning. Chapter 3: Menu Planning. Chapter 4: Communication. Chapter 5: Golden Nuggets. Chapter 6: Visionar y Customer Service. Chapter 7: Deployment. ©1999, 256pp, Softcover, 9780766800373, Cengage Delmar Learning

This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the “Chefs’ Choice” professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor’s Manual and Lesson Plans. NEW TO THIS EDITION

• Updated professional profiles entitled Chefs Choice featuring noted individuals in the hospitality industry who explain why dining room and banquet service is essential in creating and maintaining a profitable business • Each chapter now has key words and terms, more thorough objectives, and throughout the text, there are many more discussion questions that students will have to answer, aiding in retention of the material just read • An Instructor CD-ROM including PowerPoints for each chapter, a computerized test bank, Instructors Manual and Lesson Plans FEATURES

• Easy to read material aids in comprehension • Hints are placed throughout to promote easier understanding


www.cengageasia.com

17

of Service concepts • Photos aid the reader to illustrate proper serving techniques CONTENTS

Forward Preface Acknowledgments Chapter 1: The Importance of Service Chapter 2: The Importance of Sanitation and Appearance Chapter 3: Styles of service and Place Settings Chapter 4: Proper Guidelines for Service Chapter 5: The Styles of Service Chapter 6: Training the Service Staff to Serve the Meal Chapter 7: Organizing the Dining Room to Accept Guests Chapter 8: Planning reservations and Blocking Tables Chapter 9: Managing the Dining Experience Chapter 10: The Banquet Business and the Banquet Manager Chapter 11: How to Book Functions Chapter 12: The Banquet Functions Sheet Chapter 13: Managing the Function Appendix Glossary Bibliography Index

serve cocktails 18. Prepare and serve wines 19. Prepare cellars and kegs 20. Clean drinks dispense lines 21. Receive, handle and store drinks stock 22. Maintain a vending machine 23. Prepare and serve dispensed and instant hot drinks 24. Prepare and serve hot drinks using specialist equipment Prelims and End matter Glossary of Culinary Terms and Beverages - and Prelims (foreword, dedication, about the qualification etc) ©2009, 362pp, Paperback, 9781408007426, Cengage Learning


FRONT OFFICE OPERATIONS AND MANAGEMENT Ahmed Ismail, Indiana University/ Purdue University, Indianapolis

FOOD AND BEVERAGE SERVICE SNVQ LEVELS 1 &  Zoe Adjey, Westminster Kingsway College; Gary Hunter, Head of Culinary Arts, Food and Beverage Service at Westminster Kingsway College

Food and Beverage Service is THE book to help students develop their professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will cover everything that learners need to know for their level 1 and 2 S/NVQ food and beverage service course. CONTENTS

1. Maintain a safe, hygienic and secure working environment 2. Contribute to effective teamwork 3. Give customers a positive impression of yourself and your organisation 4. Maintain food safety when storing holding and serving food Food Service 5. Prepare, serve and clear areas for table/tray service 6. Provide a trolley service 7. Assemble meals for distribution via conveyor belt 8. Clean and store crockery and cutlery 9. Prepare, serve and clear areas for counter/takeaway service 10. Prepare and clear areas for table service 11. Serve food at the table 12. Provide a silver service 13. Provide a buffet/carvery service 14. Maintain and deal with payments Drinks Service 15. Prepare and clear the bar and drinks service area 16. Serve alcoholic and soft drinks 17. Prepare and

18

For Hotel Management courses and internships, this text introduces concepts of organization, communication, ethics and policy within a hotel. The primary focus is the front office, housekeeping, reservations and night audit departments. Other departments are discussed to provide an understanding of how these departments relate to the front office and how they operate to enhance the guest experience. Chapters feature analysis of the physical makeup of hotels, yield management, and operational techniques. Performance measurements and characteristics that make a hotel truly successful are discussed in detail. Chapters are devoted to both the hotel guest and hotel employee. FEATURES

• Strong emphasis on technology and how it can be used to manage more efficiently and how it effectively allows readers to better utilize the latest tools and techniques • Unique features, such as “About My Job,” “Industry Perspectives,” and “Internet Resources” introduce and reinforce concepts CONTENTS

Chapter 1: Hotels–Past and Present. Chapter 2: Hotel Classifications. Chapter 3: The Hotel Guest. Chapter 4: The Guest Room. Chapter 5: Hotel Organization. Chapter 6: Front Office Overview. Chapter 7: Room Rate Structure. Chapter 8: The Property Management System. Chapter 9: Guest Accounting. Chapter 10: Night Audit. ©2009, 384pp, Hardcover, 9780766823433, Cengage Learning

www.cengageasia.com


and to other useful web sites are located at the end of each chapter. CONTENTS

HOSPITALITY AND TRAVEL MARKETING, INTERNATIONAL EDITION, 4E Alastair M. Morrison, Purdue University

HOSPITALITY AND TRAVEL MARKETING, International Edition has been a leader among hospitality and tourism management books since 1989. The use of a systematic approach to hospitality and travel marketing makes this a unique resource. Written in a user-friendly style, learners will benefit from the ease of communication, practical nature, and excellent use of relevant and up-to-date cases. Global orientation, and whole-industry coverage of hospitality and tourism set this book apart. A focus on destination marketing and others parts of tourism, along with case examples from around the world, address the need for global experience in the industry. The content draws upon the authors’ experience in the hospitality and travel marketing industry, as well as teaching experience from around the globe including the USA, Canada, Europe, Asia, and Australia. HOSPITALITY AND TRAVEL MARKETING, International Edition reflects all of the latest trends in the field, including Internet marketing and e-commerce, loyalty marketing, brand extension marketing, and destination branding. NEW TO THIS EDITION

• Global Perspective: The Bigger Picture feature provides case examples from hospitality and tourism organizations outside of the USA. • New material has been added on international cases and examples, and on interactive/Internet marketing. FEATURES

• Provides readers with a systematic approach to marketing summarized in the PRICE model that can be applied in all sectors of hospitality and tourism. • Morrison’s 8 Ps have gained universal acceptance by practitioners worldwide in tourism and hospitality, as a valid and practical extension of McCarthy’s 4P marketing mix model. • Every chapter has a short sidebar feature discussing an application of technology related to the chapter content. • Interesting tidbits of information contained on “Did You Know” features relates to marketing, and hospitality and travel customers. • Web site links to all the organizations discussed in the chapter,


1. Intro to Marketing. 2. Marketing Hospitalit y and Travel Services. 3. The Hospitality and Travel Marketing System. 4. Customer Behavior. 5. analyzing Marketing Opportunities. 6. Marketing research. 7. Marketing Strategy: Market Segmentation and Trends. 8. Strategies, Positioning, and Marketing Objectives. 9. The Marketing Plan and the 8 P’’s. 10. Product Development and Partnership. 11. People: Services and Service Quality. 12. Packaging and Programming. 13. The Distribution Mix and the Travel Trade. 14. Communications and the Promotional Mix. 15. Advertising. 16. Sales Promotion and Merchandising. 17. Personal Selling and Sales Management. 18. Public Relations and Publicity. 19. Pricing. ©2010, 624pp, Paperback, 9781435486867, Cengage Delmar Learning

HOSPITALITY SALES – SELLING SMARTER Judy Siguaw & David Bojanic

This concise handbook addresses the processes of selling in the hospitality market. More and more, the act of selling is recognized as a function that is separate from and just as important as the function of marketing in the hospitality industry. The text takes a “how-to,” “by the numbers” approach to consultative hospitality sales. The text takes the reader all the way from prospecting to negotiations through closing. It includes a chapter of personal selling “tools” and discusses listening skills. The text emphasizes ethics and attempts to create a customer-oriented sales person who succeeds by serving the needs of the customer. It is recommended as a support handbook in a traditional hospitality marketing and sales course or as a primary text in a sales course. FEATURES

• Case studies show the reader situational sales techniques and methods • Full chapter addresses the sensitive areas of revenue management and price negotiation

www.cengageasia.com

19

• Chapter exercises give the reader an opportunity to try sales techniques and practice presenting • Many kinds of sales situations are described for many different hospitality arenas, exposing the reader to a wide variety of sales opportunities CONTENTS

Chapter 1: Overview of Hospitality Sales. Chapter 2: Prospecting and Pre-Approach. Chapter 3: Approach by Adapting Social Style. Chapter 4: Approach through Listening and Trust. Chapter 5: Openings. Chapter 6: Probing for Needs. Chapter 7: The Presentation. Chapter 8: Handling Objections. Chapter 9: Gaining Commitment. Chapter 10: Post-Sales Follow-Up. Chapter 11: Hotel Contracts. Chapter 12: Servicing the Meeting. Chapter 13: Personal Selling Tools. Chapter 14: Revenue Management and Price Negotiations. ©2000, 216pp, Softcover, 97807668121467, Cengage Delmar Learning

knowledge CONTENTS

Ch01 HS01 Provide leadership for your team Ch02 HS2 Develop productive working relationships with colleagues Ch03 HS03 CONTRIBUTE TO THE CONTROL OF RESOURCES Ch04 HS04 Maintain the health hygiene safety and security of the working environment Ch05 HS05 Lead a team to improve customer service Ch06 HS7 Supervise food production operations Ch07 HS08 Supervise Functions Ch08 HS10 Supervise the food service Ch09 HS11v2 Supervise the Drink Service Ch10 HS17 Supervise Housekeeping Services Ch11 HS20 Supervise portering and concierge services Ch12 HS21 Supervise Reception Services Ch13 HS22 Supervise Reservations and Booking Services Ch14 HS06 Contribute to promoting Hospitality services and products Ch15 HS9 Contribute to development of menus and recipes Ch16 HS12 SUPERVISE OFF-SITE FOOD DELIVERY SERVICES Ch17 HS13 Supervise Cellar & Drink storage operations Ch18 HS14 new unit - Manage the receipt storage or dispatch of goods Ch19 HS15 Supervise the wine store-cellar and dispense counter Ch20 HS16v2 Supervise Vending Services Ch21 HS18 Supervise Linen Services Ch22 HS19 Monitor and Solve Customer Service Problems Ch23 HS23 Improve the Customer Relationship Ch24 HS24 Provide learning opportunities for colleagues Ch25 HS25 Support the use of technological equipment in hospitality services Ch26 HS26 Supervise practices for handling payments Ch27 HS27 Contribute to the development of a wine list Ch28 HS28 Manage the environmental impact of your work Ch29 HS29 Contribute to the Selection of Staff for activities Ch30 HS30 Ensure food safety hygiene practice is followed Ch31 HS31 Lead Meetings.doc ©2010, 486pp, Paperback, 9781408009253, Cengage Learning

HOSPITALITY SUPERVISION SNVQ LEVEL 3 Gary Hunter, Head of Culinary Arts, Food and Beverage Service at Westminster Kingsway College; Terry Tinton, Programme Manager in Culinary Arts at Westminster Kingsway College; Clare Mannall

Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry. FEATURES

• Instructions and key objectives that are clear and easy to follow • A user friendly and easy to navigate design with each chapter covering a specific S/NVQ unit • The wealth of colour images and photos highlight industry processes and are a handy reference • Top tips and useful advise from the authors and other leading industry figures • Bite sized remember boxes and industry tips so you can retain key knowledge • End of chapter assessments and projects to help you test your

20

HOTEL / MOTEL OPERATIONS – AN OVERVIEW, 2E Suzanne Stewart Weissinger

This concise text gives hospitality students a look at the organizational and operational aspects of the lodging industry. It covers all segments of property operations including frontoffice, accounting, housekeeping, engineering, se curity, and food and beverages. Students will gain insight into multiple career choices and come to understand the dependency

www.cengageasia.com


and complex coordination demanded by an entire property. Methods of marketing a property are explained, and sections are included on customer relations and dealing with international visitors.

• •

FEATURES

• Training examples and information on customer service are included to broaden career development skills • Off-site study projects such as visiting a property, interviewing professionals, and research assignments provide an inside look at hotel operations • Expanded glossary helps readers recognize the terminology used in the hotel/motel industry CONTENTS

Chapter 1: Lodgings. Chapter 2: The Hospitality Business and You. Chapter 3: Classification of Lodging Facilities. Chapter 4: Front-Office Operations – Reservation. Chapter 5: Front-Office Operations – Registration, Luggage, Room Keys, Information, Mail, Telephone. Chapter 6: Front-Office Operations – Accounting and Checking Out. Chapter 7: Housekeeping, Engineering and Security. Chapter 8: Food and Beverage Department. Chapter 9: Sales and Marketing, Meeting Planning, Servicing Groups. Chapter 10: Accommodations.

• •

reinforce the theoretical content Introduces the concept of the sales triangle to teach readers how to sell A glossary provides a comprehensive, easy-to-use resource that explains the concepts readers need to know to understand the hotel industry This revised edition includes a chapter-by-chapter review of market trends Includes chapter project and activities throughout each chapter CONTENTS

Chapter 1: The Foundation of Hotel Sales. Chapter 2: Hotel Marketing Concepts. Chapter 3: The Hospitality Sales Process. Chapter 4: The Hotel Sales Triangle and Action Triangles. Chapter 5: Sales Operations. ©1999, 256pp, Softcover, 9780766808775, Cengage Delmar Learning

©2000, 216pp, Softcover, 97807668121467, Cengage Delmar Learning

HUMAN RESOURCES MANAGEMENT FOR THE HOSPITALITY INDUSTRY, 2E Mary L. Tanke, Ph.D., School of Hospitality Management, Florida International University

HOTEL SALES AND OPERATIONS Ahmed Ismail, Indiana University/ Purdue University, Indianapolis

This book offers a practical approach to hotel sales and operations using case studies to reinforce the theoretical information. In addition, it includes background information on hotel operations and marketing to better prepare students to master the art of hotel sales. It introduces the concept of the sales triangle (room sales, catering sales, and outlet/ ancillary sales) and illustrates the importance of each to the overall sales success of the hotel. This book outlines the important information and strategies students need to succeed in hotel sales and operations. FEATURES

• Industry perspectives feature real-world professionals who International Edition

This text addresses the wide spectrum of human resource issues in the hospitality industry. It prepares students for the challenges of managing a diverse workforce in an everchanging environment. Discussions cover hot topics and include case studies to illustrate effective management styles. Changes in legal restrictions and legislation are covered, including the Family Medical Leave Act (FMLA). The text uses performance objectives to outline the major concepts from each chapter; discussion questions and case problems reinforce learning. CONTENTS

Chapter 1: Introduction to Contemporary Human Resources Management. Chapter 2: Human Resources Planning. Chapter 3: Analysis of the Workplace. Chapter 4: The Labor Market and Hospitality Recruitment. Chapter 5: Selection Hiring and Placement. Chapter 6: Hospitality Orientation and Training Programs. Chapter 7: Development Programs, Coaching, and Team Building. Chapter 8: Evaluating Performance and

www.cengageasia.com

21

Employee Retention. Chapter 9: Discipline, Counseling, and Exiting the Organization. ©2000, 464pp, hardcover, 9780827373211, Cengage Delmar Learning

Catering Function. Chapter 12: Understanding Insurance and Legal Issues. Chapter 13: Emerging Business Benchmarks and Conclusions. ©2001, 352pp, Hardcover, 9780766816602, Cengage Delmar Learning

INTRODUCTION TO CATERING

MANAGING QUALITY SERVICE IN HOSPITALITY, International Edition

Ingredients for Success Stephen B. Shiring, Sr., R. William “Bill” Jardine, & Richard J. Mills, Jr.

This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text’s unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor’s manual, student workbook, and Power Point presentation slides accompany the text. FEATURES

• Broad overview provides the “need to know” information about the catering industry • Written for anyone interested in learning about the vast world of catering • Photographs, catering forms, and checklists help illustrate and document key procedures • Wide variety of chapter questions enable readers to monitor their progress CONTENTS

Chapter 1: The Catering World: A Many Splendid Thing. Chapter 2: The Caterer and the Client. Chapter 3: Selecting a Niche in the Catering Profession. Chapter 4: Choosing Your Client. Chapter 5: Seven Functions of Catering. Chapter 6: Planning the Function. Chapter 7: Operations-The Second Catering Functions. Chapter 8: Organizing the Event: The Third Function of Catering. Chapter 9: Equipment: The Fourth Function of Catering. Chapter 10: Implementing: The Fifth Function of Catering. Chapter 11: “Controlling”: The Sixth

22

How Organizations Achieve Excellence In The Guest Experience Robert C. Ford, University of Central Florida; Michael C. Sturman, Cornell University; Cherrill P. Heaton, University of North Florida

MANAGING QUALITY SERVICE IN HOSPITALITY: HOW ORGANIZATIONS ACHIEVE EXCELLENCE IN THE GUEST EXPERIENCE, International Edition teaches the concept and principles of treating customers as guests and creating a “WOW” experience for them. Many other texts in this subject area skip over guest-focused service strategy in hospitality or service organizations. This text fully covers the topic of managing hospitality organizations by using academic studies and real life experience from companies like Walt Disney Company, Marriott, Ritz-Carlton, Darden Restaurants, Southwest Airlines and many others. The text is written in three sections: strategy, staffing, and systems. Each chapter includes suggested hospitality activities for students in which students are encouraged to visit local organizations to talk with guests, employees and managers to obtain a variety of perspectives on the guest experience. Other activities will have students going to the internet to visit established sites for hospitality organizations. Real and hypothetical hotels, restaurants, and other business types found in the hospitality industry are included as case studies giving the opportunity for discussion of hospitality concepts and principles. “Ethics in Business” segments encourage students to analyze ethical issues associated with chapter topics. Each chapter opens with learning objectives and ends with “Lessons Learned,” review questions, “Ethics in Business,” activities, and case studies. The included Instructor’s Guide provides answers to the end-of-chapter questions and to the discussion questions following the chapter cases, additional field exercises in hospitality, true-false and multiple-choice quizzes, and additional material to assist the instructor in preparing course

www.cengageasia.com


outlines and lesson plans, providing the best known about managing hospitality organizations big or small. FEATURES

• Unique focus on guest services in hospitality management fills the void left by other texts in this area. • Each chapter covers a proven principle of hospitality management. • “Ethics in Business” segment in each chapter encourages students to analyze ethical issues related to chapter topics. • Learning Objectives, Key Terms, Lessons Learned, Review Questions, Activities, and Case Studies help students master the material. • Additional Readings provide the reader and instructor with further information on each chapter’s topics allowing for expanded lectures, more in-depth study of related topics and offering starting places for further research. CONTENTS

Dedication. Foreword. Preface. Acknowledgments. Introduction. Part I: THE HOSPITALITY SERVICE STRATEGY. 1. The Basics of Wow! The Guest Knows Best. 2. Meeting Guest Expectations through Planning. 3. Setting the Scene for the Guest Experience. 4. Developing the Hospitality Culture: Everyone Serves! Part II: THE HOSPITALITY SERVICE STAFF. 5. Staffing for Service. 6. Training for Service. 7. Serving with a Smile: Motivating Exceptional Service. 8. Involving the Guest: Co-creation of Value. Part III: THE HOSPITALITY SERVICE DELIVERY SYSTEM. 9. Communicating for Service. 10. Preparing the Service Delivery System. 11. Waiting for Service. 12. Making Sure Your Service Measures Up. 13. Fixing Service Problems. 14. Service Excellence: Leading the Way to Wow! Glossary. Index. ©2012, 536pp, Paperback, 9781111307738, Cengage Delmar Learning

MANAGING THE GUEST EXPERIENCE IN HOSPITALITY Robert Ford, University of Central Florida & Cherrill Heaton, University of North Florida

This text is organized around the 14 “Hospitality Service Principles,” which are based on three major concerns — strategy, staffing and systems — with a chapter dedicated to each principle. The most recent research is integrated throughout to support each principle and each chapter provides “Exemplars of Excellent Service.” A “Moment of Truth” feature interspersed throughout the book provides an open-ended guest service vignette and allows the reader to respond or provide an analysis of a situation. CONTENTS

Chapter 1: The Basics of Wow! The Guest Knows Best. Chapter 2: Meeting the Guest Expectations Through Planning. Chapter 3: Setting the Scene for the Guest Experience. Chapter 4: Developing the Hospitality Culture: Everyone Serves! Chapter 5: Staffing for Service. Chapter 6: Training for Service. Chapter 7: Serving with a Smile: Motivation and Empowerment. Chapter 8: Involving the Guest: Coproduction. Chapter 9: Communicating for Service. Chapter 10: Delivering the Service. Chapter 11: Waiting for Service. Chapter 12: Fixing Service Problems. Chapter 13: Serving Perfectly. Chapter 14: Service Excellence: Leading the Way to Wow! ©2000, 432pp, Softcover, 9780766814158, Cengage Delmar Learning


www.cengageasia.com

23

New Edition!

•

•

•

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, INTERNATIONAL EDITION, 6E Anthony J. Strianese, Schenectady County Community College, Schenectady, New York ; Pamela P. Strianese, North Colonie Central Schools, Loudonvil le, New York

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-bystep manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

•

students master important concepts. New helpful memory devices and acronyms help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New topics include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; metric sizes of bottles of alcoholic beverages. Entire new sections have been added on yield testing and how to conduct these tests; transfers and how they affect percentage costs; and how to balance a checking account statement. Charts and step-by-step explanations show how to control costs through examining purchases, both with food and liquor costs. FEATURES

• This easy-to-read text takes the fear out of math and explains how math is crucial to success in the foodservice industry. • More than 2,000 practice problems, divided by topic, have been checked by an independent technical reviewer. • TIPS (To Insure Perfect Solutions) boxes throughout the text help students in solving problems and understanding math concepts. • In the Chef Sez (or President, Manager, or Owner Sez) feature in each chapter, a food service professional shares the importance of math in his or her own particular operation, • Strong coverage of foodservice business and management math (labor costs, inventory, payroll, taxes, etc.) provides students with practical skills that they will use in the workplace. CONTENTS

Forward. Preface. Acknowledgments. Part I: THE CALCULATOR. 1. Using the Calculator. Part II: REVIEW OF BASIC MATH FUNDAMENTALS. 2. Numbers, Symbols of Operations, and the Mill. 3. Addition, Subtraction, Multiplication, and Division. 4. Fractions, Decimals, Ratios, and Percents. Part III: MATH ESSENTIALS AND COST CONTROLS IN FOOD PREPARATION. 5. Weights and Measures. 6. Using the Metric System of Measure. 7. Portion Control. 8. Converting Recipes, Yields, and Baking Formulas. 9. Food, Recipe, and Labor Costing. Part IV: MATH ESSENTIALS IN FOOD SERVICE RECORD KEEPING. 10. Determining Cost Percentages and Pricing the Menu. 11. Invent ory Procedures and Controlling Costs. 12. Purchasing and Receiving. 13. Daily Production Reports and Determining Liquor Costs. Part V: ESSENTIALS OF MANAGERIAL MATH. 14. Front of the House and Managerial Mathematical Operations. 15. Personal Taxes, Payroll, and Financial Statements. Appendix A. Glossary. Index. ©2012, 384pp, Paperback, 9781111307714, Cengage Delmar Learning

NEW TO THIS EDITION

• Full-color illustrations add visual appeal and help culinary

24

www.cengageasia.com


•

• •

•

PRACTICAL FOOD AND BEVERAGE COST CONTROL, E Clement Ojugo

Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with students, and managers who wish to update or renew their cost control knowledge. It includes details on how to plan, assess and interpret the many cost control aspects of food and beverage operations. Vital financial information is included to teach students and managers to meet their company’s profit and expense objectives. While emphasis is placed on the perspective of the “the manager;” focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Many practical inclusions and helpful forms bridge the gap from classroom to business.

explains how to respond appropriately Provides a basis for investigating and interpreting specific changes in data relationships that can indicate possible problem situations, or undesirable trends Shows how to view markets and customers that may influence the cost of goods, operational strategies, and pricing Provides strategies for improving management decisionmaking in the areas of profitability, financial stability and staffing issues Includes tools to evaluate your operation, insight into what your numbers mean, practical means to analyze your data, and suggested actions to take CONTENTS

Chapter 1: Overview of the Industry and the Managers Role Chapter 2: Menu Development Part 1: Purchasing Standards Chapter 3: Introduction to Purchasing Chapter 4: Purchase Specifications Chapter 5: Price and the Vendor Chapter 6: Purchasing Controls Part 2: Beverage Standards Chapter 7: Introduction to Beverages Chapter 8: Beverage Procedures, From Start to Finish Chapter 9: Beverage Controls and Service Procedures Part 3: Cost Control Standards Chapter 10: Planning for Food Profit and Controls Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations Chapter 12: Revenue and Cash Handling Control Chapter 13: Menu Analysis / Planning for Sales Chapter 14: Staff Planning and Labor Cost Control Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) Chapter 16: Budgeting and Manager “ROI” ©2010, 488pp, Paperback, 9781428335448, Cengage Delmar Learning

NEW TO THIS EDITION

• Added new topics include Menu Development, Barter, Return on Investment (ROI), and Purchasing Technology • Revised content on Labor Control to include relevant case laws, and Management Performance Review FEATURES

• More than just theory, the book illustrates, step by step, how to isolate, identify and correct performance, and how to improve your financial position • Includes critical topics on profit improvement, make or buy decisions, inventory control tools, and forecasting are included and detailed • Covers practical information on departmental interaction and addresses the relationships of the controller (back of the house) with the restaurant manager (front of the house) and the purchasing department to maximize impact on cost and profitability • Helps to identify changes in operational and financial activities that require managers to act quickly and accurately, and International Edition

www.cengageasia.com

25

SELLING HOSPITALITY – A SITUATIONAL APPROACH Richard G. McNeill, Northern Arizona University & John C. Crotts, College of Charleston

Drawing from the insights of leading sales executives, Selling Hospitality: A Situational Approach discusses the changing hospitality sales profession, including the three emerging selling roles and when to use them. Transactional selling, consultative selling, and alliance selling are unique approaches that salespeople use depending on situational factors. This book will help you understand the new world of buyer-seller relationships and succeed in every sales situation. • Provides an overview of hospitality sales and the knowledge and skills needed to succeed • Describes how sales professionals create win-win relationships with customers CONTENTS

Chapter 1: Hospitality Leaders Know How To Influence. Chapter 2: Buyers and Sellers in The Hospitality Industry. Chapter 3: Creating Mutually Beneficial Value Exchanges. Chapter 4: The New World of Buying: Value Perceptions affect Buying Decisions. Chapter 5: The New World of Selling: Response to Buyers Perceptions of Value. Chapter 6: Situational Selling: Strategies and Tactics Depend on Value Perceptions of Both Buyer and Seller. Chapter 7: Negotiation Preparation and Planning. Chapter 8: Step One - Approaching the Buyer. Chapter 9: Step Two - Investigating Needs. Chapter 10: Step Three - Demonstrating Capability. Chapter 11: Step Four - Negotiating Concerns. Chapter 12: Step Five - Gaining Commitment. Chapter 13: After Sale Implementation, Relationship Management, and Continuous Improvement. Chapter 14: Personal and Professional Development. Chapter 15: Sales Management: New Exchanges Processes Require a New Management Approach. Chapter 16: Sales Intermediaries: Partners in Supply Chain. Chapter 17: Sales and Technology. Chapter 18: The Future of Hospitality Sales: A Situational World.

SUCCESSFUL RESTAURANT MANAGEMENT – FROM VISION TO EXECUTION Donald Wade

Successful Restaurant Management: From Vision to Execution is a comprehensive text on the business of opening and successfully operating a restaurant. Designed to present information not found in other texts, this unique book provides information on site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management, and more. Features of the text include forms and checklists to use in managing a restaurant, and real-life scenarios are presented to better convey the key concepts discussed in the text. An emphasis is placed on marketing and market studies so that readers understand target markets for specific concepts and their impact on the restaurant’s success. CONTENTS

Chapter 1: Introduction to the Restaurant Business. Chapter 2: Menu Design and Engineering. Chapter 3: Marketing. Chapter 4: Site Selection. Chapter 5: Business Plan. Chapter 6: Finance and Accounting. Chapter 7: Building the Restaurant. Chapter 8: Sanitation Management. Chapter 9: Operations and Analysis. Chapter 10: Human Resource Management. ©2006, 362pp, Softcover, 9781401819859, Cengage Delmar Learning

©2006, 325pp, Hardcover, 9781401832810, Cengage Delmar Learning

26

www.cengageasia.com


A. Maier, Ph.D.

TRAINING DESIGN FOR THE HOSPITALITY INDUSTRY Christine Lynn Jaszay, Ph.D., Northern Arizona University & Paul Dunk

For management or human resources courses, this text offers a practical, how-to approach for designing training programs. It presents a training design model, and step-bystep directions are described and demonstrated through the use of case studies. Students follow a training design consultant through the steps as the training is designed for the various positions in a small hotel. One of the key elements of the process is determining what the style and content of the training should be. This is addressed in a very practical and hands-on manner. CONTENTS

Chapter 1: Introduction to Training. Chapter 2: Training Design Model. Chapter 3: Needs Assessment Planning. Chapter 4: Implementing Needs Assessment. Chapter 5: Planning Job Analysis. Chapter 6: Implementing Job Analysis. Chapter 7: Training Methods and Adult Learning Principles. Chapter 8: Training Plan. Chapter 9: Lesson Plans. Chapter 10: Train-theTrainer. Chapter 11: Implementing Training and Evaluation. Chapter 12: Coaching and Counseling. ©2004, 216pp, Softcover, 9780766845930, Cengage Delmar Learning

Welcome to Hospitality: An Introduction, International Edition provides a detailed description of the many facets of the Hospitality and Tourism sector, including Tour and Travel, Hotels, Restaurants, Culinary, Casino Operations, Cruises, and the Recreation and Leisure industries. Personal profiles of industry leaders highlight the wide range of career opportunities available in the field. The authors discuss the Hospitality and Tourism industry’s evolution toward increased internationalization and integration. Industry Insight vignettes offer a behind-the-scenes view of real-life job tasks and career success stories. Each chapter features practical case study scenarios, including business and social attitude comparatives, advertising and marketing messaging, financial modeling, and competitive analysis formulation. New To This Edition: Expanded coverage of industry career opportunities, a comprehensive new chapter on the Gaming Industry, and expanded coverage of Events Management. FEATURES

• Practical Industry based case scenarios and knowledge testing assignments to better simulate the student interest and motivation. • Graduate Glimpse’s into the many relevant experiences directly from those graduates who have succeeded in the Hospitality Industry. • Variety of color photographs and illustrative artwork depicting the various facets of the Hospitality Industry. • Detailed information regarding the economic trends affecting the future direction of the Hospitality Industry on an International perspective. • Online resources, case studies, practice tips, forms, documents, checklists, diagrams, tables provide valuable learning and practice resources. CONTENTS

1. Welcome to the Hospitality Industry. 2. Travel and Tourism: Partners with Hospitality. 3. Global Issues and Hospitality. 4. Dynamics of the Lodging Industry. 5. Hotel Development. 6. Hotel Management and Operations. 7. Contemporary Foodservice Concepts. 8. Culinary Arts and Foodservice Operations. 9. Beverage Management. 10. Strictly Business. 11. Leisure Activities and Hospitality. 12. Focus on the Future. 13. Building for Success. Appendices. Glossary. Index. ©2010, 560pp, Paperback, 9781439057377, Cengage Delmar Learning

WELCOME TO HOSPITALITY, E An Introduction, International Edition Kaye (Kye-Sung) Chon, Ph.D., Ph.D., CHE, Chair, Professor and Director, School of Hotel and Tourism Management, The Hong Kong Polytechnic University; Thomas


www.cengageasia.com

27

TRAVEL/TOURISM

A PRACTICAL GUIDE TO FARES AND TICKETING, 3E Jeanne Semer-Purzycki

A GUIDE TO BECOMING A TRAVEL PROFESSIONAL Susan Rice, M. Ed. & Ginger Todd

This text teaches students about the product of travel and how to sell it. It is a concise and descriptive “how to” manual complete with tools that help the student practice what is learned. This text focuses on terminology, product process and procedure, and on developing the student’s sales and customer service skills. Discussion points, contained throughout the text, develop understanding of the sales process and the role of customer service in attaining and retaining customers. FEATURES

• Offers instruction on the most important aspects of the travel industry, providing the entry-level agent with enough information to build a solid career foundation • Chapter on Internet use in the travel industry helps build technological knowledge and skills • Coverage of job descriptions, training requirements, pay, and advancement potential helps readers prepare for careers in the travel industry CONTENTS

Chapter 1: Your Place in Travel. Chapter 2: The Internet—Blessing or Curse? Chapter 3: Air Travel Basics. Chapter 4: Planning United States Flight Itineraries. Chapter 5: United States Airfares. Chapter 6: Basic Ticketing and Prepaids. Chapter 7: Refunds, Exchanges, Agency Fees, and Reporting. ©2004, 352pp, Hardcover, 9781401851774, Cengage Delmar Learning

28

This text provides information regarding ticketing practices in the airline industry. Examples and exercises reinforce concepts through the practical application of presented material. A new glossary and appendices on abbreviations, air carriers, city/airport codes, state and major airport maps, credit card acceptance, Hawaii and Alaska tax tables, and Amtrak station codes provide quick and easy access to frequently needed information. The Instructor’s Manual contains additional hands-on exercises. This book is ideal for any course on airline reservations and ticketing. FEATURES

• Offers instruction on the most important aspects of the travel industry, providing the entry-level agent with enough information to build a solid career foundation • Chapter on Internet use in the travel industry helps build technological knowledge and skills • Coverage of job descriptions, training requirements, pay, and advancement potential helps readers prepare for careers in the travel industry CONTENTS

Chapter 1: Introduction to Air Transportation. Chapter 2: Air Geography & Codes. Chapter 3: Air Transportation Resources. Chapter 4: Reservation Procedures. Chapter 5: Fares, Taxes and Surcharges. Chapter 6: Domestic Ticketing. Chapter 7: Domestic Ticketing to Hawaii and Alaska, Conjunction Ticketing, Open Flights, & PTA. Chapter 8: Ticket Refunds. Chapter 9: Ticket Exchanges. Chapter 10: International Ticketing: Basics. Chapter 11: Special Ticketing. ©2001, 384pp, Softcover, 9780766815827, Cengage Delmar Learning

www.cengageasia.com


New Edition!

-and the paths they took to attain current success. • Insider Info notes reveal information that the average traveler doesn’t know about but that industry experts do. • This and That and More This and That sections help fill the gaps in readers’ understanding of the industry. • The practical presentation addresses real-world and insider information in a highly readable format that makes it fun and easy to learn. CONTENTS

ACCESS: INTRODUCTION TO TRAVEL AND TOURISM, E Marc Mancini, Professor of Travel, West Los Angeles College; B.A., M.A., M.S., Ph.D.

Practical and easy to understand, the second edition of ACCESS: INTRODUCTION TO TRAVEL AND TOURISM is designed to prepare students for a successful career in the travel, tourism and hospitality industry. A 2005 winner of the Distinguished Achievement award from Association of Educational Publishers’, this edition has been updated to include new content and expanded topics in order to ensure that students understand all facets of the travel business. With updated coverage of technology, new profiles of industry leaders,additional activities, refined graphics and full-color photos, this concise text provides students with a wealth of practical information designed to help them refine their research skills, respond to real-world scenarios, identify key concepts, and remember critical information. Plus, accompanying instructor resources available both online and on CD make it easy for instructors to implement the text’s content in the classroom.

1. Going Places: An Overview of the Travel Industry. 2. Ribbons in the Sky: The Air Transportation Industry. 3. Taking to the Skies: Airports, Airfares, and Air Tickets. 4. Homes Away from Home: The Hospitality Industry. 5. Dealing with Dreams: The Travel Agency Industry. 6. Better by the Bunch: The Tour Industry Today. 7. Magic at Sea: The Cruise Industry. 8. Extra Specials: Other Segments of the Travel Industry. 9. Here, There, Almost Anywhere: The Geography of Travel. 10. Making Connections: How to Market, Sell to, and Serve the Traveling Public. 11. Techno-Travel: How Technology Has Changed Everything 12. This and That. Glossary. Index. ©2013, 320pp, Paperback, 9781133687030, Cengage Delmar Learning

NEW TO THIS EDITION

• An entire chapter is now devoted to technology to provide learners with 21st century skills. • Updated content and expanded topics throughout the book introduces critical thinking skills with new “It’s All About You” questions that help readers explore their personal responses to hypothetical situations, scenarios, and assessments. • New activities tied to the Gale Hospitality, Tourism and Leisure Database (available for separate subscription) give readers the opportunity to improve their research skills. • Profiles of industry leaders and pacesetters give a sneak peek into these leaders’ first jobs in the industry, what they like best about what they do, and more. FEATURES

Marc Mancini, Ph.D., West Los Angeles College

Whether contemplating a tour-escorting career or any other career within the travel and tourism industry, Conducting Tours, Third Edition is the practical guide for your students. It gives those in other segments of th e travel industry—hotel personnel, city guides, travel agents, tourist bureau representatives, and the like—an intimate glimpse of tour operations, which tour conductors so regularly deal with. CONTENTS

• Thorough discussions give readers the facts, insights, and knowledge they need to succeed in the travel, tourism and hospitality industry. • Careers boxes tell readers about the main jobs available in each industry segment. • New Pacesetter Profiles describe high achievers in the industry-


CONDUCTING TOURS – A PRACTICAL GUIDE, 3E

Chapter 1: What is Tour Conducting? Chapter 2: City and Site Guiding. Chapter 3: Multi-Day Tours. Chapter 4: Client and Escort Psychology. Chapter 5: Working with Hotels. Chapter 6: Air Travel and Tours. Chapter 7: Suppliers and Attractions. Chapter 8: Expecting the Unexpected. Chapter 9: Creating a Tour. Chapter 10: Getting the Job…and Keeping it.

www.cengageasia.com

29


12: Sub-Saharan Africa. Chapter 13: East Asia. ©2004, 216pp, Softcover, 9781401840068, Cengage Delmar Learning

CRUISING, 2E A Guide To The Cruise Line Industry

DOMESTIC TRAVEL AND TICKETING

Marc Mancini, Ph.D., West Los Angeles College

This comprehensive guide, written in conjunction with the Cruise Lines International Association (CLIA), explains cruising, the fastest growing segment of the travel industry, in detail. It covers everything from who cruises and why, to how to successfully market and sell cruises to the public. Information is provided on cruise history, ship types, the cruise experience, where to cruise, how the industry operates, and promotional materials. The variety of activities—including Internet activities—found throughout provide practical applications of learned material. Information on how to obtain Cruise Lines International Association certification is included. NEW TO THIS EDITION

• Most complete cruise resource available to the travel professional • New section on “Working for the Cruise Lines” • Updated and revised information about the various cruise lines • Interactive exercises help readers understand how to sell cruises and plan itineraries • Photos, graphs, and sidebars expand each chapter’s content

Claudine Dervaes

Learn how to fly the American skies with Domestic Travel and Ticketing. For U.S. airline travel only, this manual gives specific coverage on domestic airline operations, fares, schedules, reservations, ticketing and travel codes. Throughout the book, travel tips and practical exercises help train students to expertly plan and expedite travel arrangements within the United States. Instructions for using the North American Edition of the Official Airline Guide (NAEOAG) provide students with an excellent training tool for working on travel agency computers. CONTENTS

Chapter 1: Introduction and Domestic Airline Travel Specifics. Chapter 2: The OAG Desktop Flight Guide. Chapter 3: Introduction to Computerization. Chapter 4: Fares, Fare Research and Construction. Chapter 5: Reservations. Chapter 6: ARC Forms. Chapter 7: Ticket Examples and Exercises. Chapter 8: Ticket Refunds and Exchanges. Chapter 9: PTAs, MCOs, and Tour Orders. Chapter 10: Final Topics and Review and Test. ©2000, 234pp, Softcover, 9780933143647, Cengage Delmar Learning

FEATURES

• Carefully chosen content provides consistency and valuable support to CLIA’s certification program • History section helps in understanding the phenomenal growth of the cruise line industry in just a few decades • An easy-to-read and understandable format allows both students and professionals to easily locate and digest material CONTENTS

Chapter 1: The Attraction of Place. Chapter 2: Patterns and Processes of World Tourism. Chapter 3: North America. Chapter 4: Mexico, Central America, and the Caribbean. Chapter 5: South America. Chapter 6: Western Europe. Chapter 7: Northern Europe. Chapter 8: Southern Europe. Chapter 9: Central Europe and the Balkan States. Chapter 10: Russia and the Countries of the Former Soviet Union. Chapter 11: Middle East and North Africa. Chapter

30

www.cengageasia.com


world and each major geographic region. It provides insights about the geographic character of specific regions to show how they establish settings for tourism. “Cultural Capsules” about native peoples offer tips for appropriate tourist behavior. Following the analysis of geographic character, the text discusses the tourist attractions in each of the regions, focusing on the geographic features that are important for creating a desire to visit that region. The authors highlight the most significant attractions, which combine with the geographic facts of the region to form the uni queness of the area for visitors.

E-COMMERCE AND INFORMATION TECHNOLOGY IN HOSPITALITY AND TOURISM

FEATURES

Zongqing Zhou, Ph.D., Niagara University

This book fills a serious need for useful information about the applications of e-commerce and information technology in this industry. The text provides an extensive discussion of information technology, e-commerce and e-marketing as these emerging technologies apply to the hospitality and tourism industry. The concepts presented in each chapter are exceptionally well illustrated through myriad case studies and examples from actual experiences in the industry. Students at all levels will benefit from the extensive list of terms and set of learning objectives contained in each chapter. CONTENTS

Chapter 1: The Internet and the World of Hospitality and Tourism. Chapter 2: The Internet Revolution: Brief History and Basics. Chapter 3: The Internet as a Means of Communication. Chapter 4: The Internet as a Means of Commerce. Chapter 5: The Internet as a Means for Information Distribution. Chapter 6: The Internet as a Means for Travel and Hospitality Research. Chapter 7: The Internet as a Means for Marketing.

• Internet addresses and suggested assignments give the reader an opportunity to explore a region or country’s Web page(s) to discover various attractions, define itineraries and explore tourism infrastructure • Graphs indicate the four major markets and U.S. travel to a region or country • Includes a model that explains the characteristics of international travel CONTENTS

Chapter 1: The Attraction of Place. Chapter 2: Patterns and Processes of World Tourism. Chapter 3: North America. Chapter 4: Mexico, Central America, and the Caribbean. Chapter 5: South America. Chapter 6: Western Europe. Chapter 7: Northern Europe. Chapter 8: Southern Europe. Chapter 9: Central Europe and the Balkan States. Chapter 10: Russia and the Countries of the Former Soviet Union. Chapter 11: Middle East and North Africa. Chapter 12: Sub-Saharan Africa. Chapter 13: East Asia. ©2003, 544pp, Softcover, 9780766832565, Cengage Delmar Learning


HOTEL, RESTAURANT, AND TRAVEL LAW, 7E GEOGRAPHY OF TRAVEL & TOURISM, 4E Lloyd E. Hudman, Brigham Young University, & Richard H. Jackson, Brigham Young University

This fourth edition gives a basic geographic overview of the


Karen Morris; Norman Cournoyer, Professor Emeritus, University of Massachusetts; Anthony Marshall, Florida International University

For students and practicing professionals in hospitality, travel and tourism as well as specialized paralegal work, Hotel, Restaurant and Travel Law: A Preventative Approach,

www.cengageasia.com

31

7th Edition, addresses legal issues confronted by managers in the hotel, restaurant, travel and casino industries. The emphasis is on prevention of legal violations. By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize, the number of lawsuits. The book uses the case method, long recognized as a helpful approach to learning the oftencomplicated discipline of law. Readers will study decisions from actual cases in which hospitality establishments were sued, as well as what legal precedents were cited.

INTERNATIONAL TRAVEL

NEW TO THIS EDITION

Claudine Dervaes

• New chapter on theme park law • Updated case studies • Major expansion of several sections, including Internet Contracts, Internet Fraud and Immigration Law • Content on restaurant and hotel ratings, club management operations, e-commerce issues for hotels and restaurants, and law in other travel and recreation areas such as parks, casinos, and other related areas were updated • New two color approach FEATURES

• Instructors Manual included • Online resources and computerized test banks to accompany text CONTENTS

Unit 1: Legal Fundamentals for the Hospitality Industry Chapter 1: Introduction to Contemporary Hospitality Law Chapter 2: Legal Procedures: Journey of a Case Through the Courts Chapter 3: Civil Rights and Hospitality Businesses Chapter 4: Contract Law and the Hospitality Industry Unit 2: Negligence Chapter 5: Principles of Negligence Chapter 6: Negligence and Hospitality PracticesPart 1 Chapter 7: Negligence and Hospitality Practices-Part 2 Unit 3: Relationships with Guests and Other Patrons Chapter 8: Guests and Other Patrons Chapter 9: Protecting Patron’’s Property Chapter 10: Rights of Innkeepers Chapter 11: Guests’’ Rights Unit 4: Special Topics Chapter 12: Liability and the Sale of Food and Alcohol Chapter 13: The Travel Agent and the Airlines-Rights and Liabilities Chapter 14: Employment Chapter 15: Regulation and Licensing Chapter 16: The Developing Law of Casinos Appendix A: Limiting Liability Statutes Appendix B: Guidelines on Discrimination Because of Sex Appendix C: The Americans with Disabilities Act Glossary Index

Get ready for destinations abroad with International Travel. This training guide prepares students for the essentials in world travel and includes information on currencies, customs, insurance, passports, time zones, and visas. Numerous examples and exercises instruct students in travel protocol and provide excellent background training for future careers in travel. Topics of consideration are airline operations, codes, fares, reservations and terminology. Sample computer displays and fare-research exercises offer students practical direction on types of tickets, exchanges and refunds. Advanced fare construction principles supplement the book. CONTENTS

Chapter 1: International Travel Details. Chapter 2: U.S. Travel Agencies and International Airline Operations. Chapter 3: Codes, Codes, Codes. Chapter 4: Worldwide OAGs and Computer Reservation Systems. Chapter 5: Fares, Rules, and Routings. Chapter 6: International Fare Research. Chapter 7: Reservations and Ticketing. ©1998, 174pp, Softcover, 9780933143579, Cengage Delmar Learning


INTERNATIONAL TRAVEL AND TOURISM Helle Sorensen, Denver College

International Travel and Tourism presents a new perspective on international travel by covering all the aspects of international travel, as well as cultural awareness. Some of the various features covered in this book include: obtaining a passport and visa, familiarization of global time, traveling through the new Europe

32

www.cengageasia.com


and Russia, and ecotourism. Learning is reinforced with openended questions to encourage critical thinking. CONTENTS

Chapter 1: Introduction to International Travel and Tourism. Chapter 2: Air Travel Geography. Chapter 3: International Travel. Chapter 4: International Air Fares. Chapter 5: International Ticketing. Chapter 6: The New Europe. Chapter 7: The New Russia, Asia, and the South Pacific. Chapter 8: Less Developed Nations. Chapter 9: Future Trends.

MARKETING FOR TOURISM AND HOSPITALITY, E


Simon Hudson , University of Calgary

INTERNET FOR THE RETAIL TRAVEL INDUSTRY Ed Maurer

For students in travel management programs who need to acquire basic Internet skills and techniques for optimizing tools of the trade, this book is your source for first-class travel training. Techniques on browsing and searching the Internet for travel information, e-mail marketing, Web site planning and administration, and time management to help build proficiencies needed for career success are covered. Tips on integrating inhouse client profiles to online travel information with search engines, mailing lists, and client databases are presented, along with coverage of Computer Reservation Systems(CRS) and Global Distribution Systems(GDS). CONTENTS

Introduction: Welcome to Cyber Tourism. Chapter 1: Historical Perspective. Chapter 2: Travel Reservations and the Internet. Chapter 3: How Do I Get onto the Internet? Chapter 4: Time Management. Chapter 5: Gathering Information. Chapter 6: Disseminating Information. Chapter 7: The Web Coordinator. Chapter 8: Web Site Management and Windows 98 . ©2003, 208pp, Softcover, 9780766840713, Cengage Delmar Learning

Tourism is a powerful economic force providing employment, foreign exchange, income, and tax revenue for countries all over the world. Tourism is also an increasingly important sector of the Canadian economy. In 2006, Canada attracted over 18 million international overnight visitors who spent nearly $13 billion, making tourism one of Canada’s top foreignexchange earners. Over 10 percent of Canada’s labour force works in tourism, accounting for approximately 1.7 million jobs! Marketing for Tourism and Hospitality: A Canadian Perspective, Second Edition continues to be the only text that deals specifically with marketing for tourism and hospitality in Canada. This unique focus makes this very readable text suitable for both academics and marketing practitioners from all sectors of the tourism industry: ranging from travel and destination organizations, to transportation and various other product suppliers. FEATURES

• Real-World Canadian and International Examples and Case Studies • Comprehensiv e Marketing Coverage, including Internet Marketing • International coverage • Impressive collection of current photos and advertisements throughout • New and updated statistics on Canadian tourism • Spotlights: Real-life examples linking to the material covered in the chapter. • Objectives: Objectives are provided at the beginning of each chapter. • Chapter Overview and Summary: Brief sections at the beginning and end of each chapter with summaries. • Discussion Questions and Exercises: Each chapter ends with discussion questions for review. • Case Study: Each chapter contains an up-to-date and relevant case study. ©2009, Paperback, 9780176440473, Nelson College Indigenous


www.cengageasia.com

33

MARKETING & SELLING THE TRAVEL PRODUCT, 2E James Burke, California State Polytechnic University & Barry Resnick, Rancho Santiago College

This introductory text offers students a first view of the exciting world of travel and tourism. Its unique approach covers the marketing cycle and provides dedicated chapters on such topics as consumer profiles, sales distribution network, service quality, and salesmanship.

NATIONAL GEOGRAPHIC READER: TRAVEL AND TOURISM (WITH EBOOK PRINTED ACCESS CARD) National Geographic Learning


FEATURES

• Gives a real-world perspective with professional and marketing profiles from leading companies • Exams, discussion questions, case studies and exercises help readers apply their knowledge and monitor their progress • Focuses on both tourism and travel to provide readers with a balanced perspective CONTENTS

Chapter 1: Marketing and Sales. Chapter 2: Analyzing the Travel Product. Chapter 3: Selecting Target Markets. Chapter 4: Positioning the Product. Chapter 5: Creating Marketing Strategies. Chapter 6: Implementing the Marketing Program. Chapter 7: Identifying the Seller. Chapter 8: Identifying the Traveler’s Needs. Chapter 9: Evaluating the Travel Product. Chapter 10: Setting Up the Sale. Chapter 11: Personal Selling. Chapter 12: Satisfying the Customer. ©2000, Softcover, 9780827376489, Cengage Delmar Learning

PASSPORT, 5E An Introduction to the Tourism Industry David W Howell; David M. Wright, Seneca College; Nelson Reynolds, George Brown College

Passport offers students planning a career in tourism their first comprehensive overview of the in dustry. The book addresses the typical goals of the first course in a tourism program, and gives further information concerning the many different tourism career choices available to students. Passport provides a comprehensive overview of the tourism industry: transportation; accommodation; food and beverage; events, meetings, and conferences; attractions; adventure tourism and recreation; travel trade; and tourism services. NEW TO THIS EDITION

• Updated statistics • Updates to the Profiles at beginning of chapter • Updated global context for tourism FEATURES

• Coverage of the impact of the Internet and e-commerce on

34

www.cengageasia.com


•

• •

•

suppliers, consumers, and travel trade intermediaries. An explanation of destination planning, development, and control in relation to communities, in addition to the tourism industry. Learning tools in each chapter provide a real-world dimension to many of the topics presented. A Day in the life of… feature at the end of each chapter describes events in the lives of service providers and tourists to help students understand what is involved in various activities. Worksheets: Two worksheets are included at the end of each chapter provide an opportunity for students to apply their knowledge to the tourism industry CONTENTS

Chapter 1: The Tourism Industry Chapter 2: The Travellers Chapter 3: The Business of Business Travel Chapter 4: Destination Development Chapter 5: Tourism Promoters and Supporters Chapter 6: The Airline Industry Chapter 8: The Cruise and Marine Industry Chapter 9: The Accommodation Sector Chapter 10: The Food and Beverage Sector Chapter 11: Meetings, Events, and Conferences Chapter 12: Attractions, Festivals, and Special Events Chapter 13: Adventure Tourism, Outdoor Recreation, and Ecotourism Chapter 14: Channels of Distribution Chapter 15: Tours and Charters Chapter 16: The Travel Agency Chapter 17: Research, Training, and Future Ports of Call Index ©2010, Paperback, 9780176104887, Nelson College Indigenous

• • • •

and changes to cruise specifics, such as dining innovations Includes new information on freighter services Includes specialties, such as family cruises, group travel, and meetings at sea New marketing and promotional ideas show students proven, successful and innovative plans Web site addresses for cruise lines and associations act as a resource for the reader FEATURES

• Teaches advantages and disadvantages of cruise travel, such as the all-inclusive cost, th e entertainment and shows, variety of destinations, and the relaxing atmosphere • Offers abundant reference material on cruise operators, ferry services, and charters and provides sample forms and roleplaying activities for practice exercises • Depicts worldwide ports of call with detailed maps of popular cruising destinations like Alaska, Caribbean and Greek Islands, and Scandinavia • Explains cruise charts, pricing procedures, booking terms, and defines cruise terminology from A to Z CONTENTS

Chapter 1: Introduction to Cruises. Chapter 2: An In-Depth Look at Cruises. Chapter 3: Freigthers, Ferry Services, and Charting a Boat. Chapter 4: Cruising Areas and Ports. Chapter 5: Selecting, Selling, and Pricing Cruises. Chapter 6: Reservations, Payments, and Tickets. Chapter 7: Tests, Promotions, and Other Topics. ©2003, 160pp, Softcover, 9780766849471, Cengage Delmar Learning

SELLING CRUISES, 2E Claudine Dervaes

Selling Cruises gives students a thorough understanding of cruise travel, from freighters to luxury cruising. Knowledge of geography and cruise destinations is emphasized, with all world ports identified on maps and described with marketable appeal. The book also presents key information on applying effective sales skills and qualifying clients for selecting the right cruises. Nautical terminology and references on cruise lines and ferry services offer useful introductions to this unique industry in travel. NEW TO THIS EDITION

• Completely revised information for cruise lines and ships • Expanded details about the “onboard” experience and updates


SELLING DESTINATIONS, INTERNATIONAL EDITION, 5E Marc Mancini, Professor of Travel, West Los Angeles College; B.A., M.A., M.S., Ph.D.

SELLING DESTINATIONS, International Edition has been the travel professional’s definitive guide to matching travelers with the destinations that are most appropriate for them. Informative and tightly organized, the book is a visual encyclopedia, with hundreds of maps, charts, and other illustrative materials. Detailed information on attractions, climate, lodging, and cultural patterns as well as sample

www.cengageasia.com

35

itineraries and profiles of typical visitors to each destination round out the coverage. New To This Edition: Fully updated and expanded information on climate, modes of travel, local customs, lodging, itineraries, major attractions, and, of course, sales strategies. FEATURES

• Hundreds of maps, charts and other illustrative material that visually communicate important facts. • Detailed information on attractions, climate, lodging, cultural patterns and sample itineraries. • Profiles of typical visitors to each destination, including their motivations and misgivings, so it¿s very grounded in sales. • Very entertaining activities that help students apply and remember the information as they learn it and can prove especially useful for online courses. • Also, it addresses not just travel agents but all travel professionals, which is the right approach for today¿s CONTENTS

PART I: BASIC INGREDIENTS: GEOGRAPHY AND HOW TO SELL IT. PART II: NORTH AMERICA: CHARM OF THE FAMILIAR. 1: New England: The Cradle of Liberty. 2: New York and New Jersey: Broadway and Boardwalk. 3: Pennsylvania, Maryland, Virginia, and Washington, D.C.: The Mid-Atlantic Medley. 4: Florida: Where the Mouse Roars. 5: California and Arizona: Glamour and Grandeur. 6: Canada and Alaska: The Great White North. 7: Hawaii: Paradise Found. 8: North American Potpourri (East). 9: North American Potpourri (West). PART III: LATIN AMERICA AND THE CARIBBEAN: RHYTHMS OF CULTURE. 10: Mexico: Tropical Fiesta. 11: The Caribbean: A Sea of Nations. 12: Brazil: Where Everything Sizzles. 13: Latin American Potpourri. PART IV: EUROPE: CONTINENTAL FLAIR. 14: Great Britain and Ireland: Foreign, Yet Familiar. 15: France: The Movable Feast. 16: Italy: Pisa and Pizza. 17: Spain and Portugal: Everything under the Sun. 18: Germany: Romantic Roads. 19: Greece and Turkey: An Odyssey of Culture. 20: European Potpourri. PART V: AFRICA AND THE MIDDLE EAST: SAVANNAHS AND SAND. 21: Egypt: Riddles in the Sand. 22: Israel, Palestine, and Jordan: The Holy Lands. 23: Kenya and Tanzania: The Lion Sleeps Tonight. 24: African and Middle Eastern Potpourri. PART VI: ASIA AND THE PACIFIC: RIM OF MYSTERY. 25: Australia and New Zealand: Where Things Are Jumping. 26: The Pacific: Fantasy Islands. 27: Japan: Pearl of the Orient. 28: Singapore and Thailand: Crossroads of Asia. 29: China: Of Red and Gold. 30: Asia and the Pacific Potpourri. Appendix A: Average Length of Stay—Leisure Travelers. Appendix B: Research Resources. Appendix C: Destination-Related Feature Films. Index. ©2010, 584pp, Paperback, 9781435485815, Cengage Delmar Learning

SELLING TOURS AND INDEPENDENT TRAVEL Claudine Dervaes

Selling Tours and Independent Travel teaches students how to qualify and design various kinds of domestic and international travel sought by individuals, families and groups. The manual explains the components of independent travel, such as hotel and car rentals, and follows with recommendations for choosing and arranging vacation packages, tours, motor coach or rail journeys. Students will learn about types of rooms, meal plans, and tour specifics, and how to sell packages and tours, select hotels, and make reservations and payments. With role-play activities, useful forms, references, and trip planning details, this informativ e guide is just the ticket for boarding the leisure travel profession. CONTENTS

Chapter 1: Hotels. Chapter 2: Car Rentals. Chapter 3: Packages and Tours. Chapter 4: Motorcoach and Rail. Chapter 5: Selling Specialty Travel. ©1999, 159pp, Softcover, 9780933143616, Cengage Delmar Learning

SELLING TOURISM H. Kenner Kay, CTC, ACTM, Red River College Tourism Program, Winnipeg, Manitoba

Selling Tourism provides students with clear and concise instruction on how to become a successful salesperson within the tourism industry. The text breaks down the tourism sales process into 12 easy-to-understand points and provides a step-by-step approach on how to close a sale. By focusing on attitude and problem-solving skills, students learn how 36

www.cengageasia.com


to generate and increase overall sales. The material strives to provide a balanced approach, addressing the selling process from the standpoint of all eight sectors of tourism, including adventure and recreation, tourism services, attractions, transportation, events and conferences, travel trade, accommodations, and food and beverages. With this text, students gain a thorough understanding of the tourism sales process. FEATURES

• Tourism sales process presented in 12 points, providing step-bystep instruction on how to approach and cl ose a potential sale • Presented material can be utilized for all sectors of the tourism industry, making it widely applicable • Role-playing exercises provide practical situations from which • to learn • Offers instruction on how to increase sales by focusing on attitude and problem-solving skills CONTENTS

Chapter 1: Introduction to the Sales Process. Chapter 2: Approaching the Prospect. Chapter 3: Qualifying the Prospect. Chapter 4: Product Knowledge. Chapter 5: Answering Questions, Recommending a Product or Service, and Creating Acceptance. Chapter 6: Closing the Sale. Chapter 7: Selling Techniques Using the Telephone. Chapter 8: Overcoming Objections. Chapter 9: Selling-Up. Chapter 10: Customer Service. Chapter 11: Follow-up Procedures. Chapter 12: The Most Important Sale You Make May Be Your First! ©2003 , 256pp, Softcover, 9780827386488, Cengage Delmar Learning

all aspects of the organization and running of events. The extensive companion website features many great resources such as PowerPoint slides, extra case studies with case study notes and web links to online resources. NEW TO THIS EDITION

• New Up-To-Date Case Studies - The Edinburgh Festival, Liverpool as the European Capital of Culture, and DB Schenker Specialist Logistics Group • Updated features of the development of the Olympic Games and the Salzburg Festival FEATURES

• Clear step-by-step guides to events including planning, budgeting, marketing, logistics and organization • A wide range of informative case studies from around Europe which include further study activities, recommended reading, review questions and suggested internet resources • A set of useful planning form templates to assist those new to events organization • A helpful glossary together with a directory of organizations that can provide further advice CONTENTS

Contents List of figures List of case studies Forms for the new event organizer Preface Part 1: The events business 1. An introduction to events 2. The market demand for events 3. The events business: supply and suppliers 4. Social, economic, political and developmental implications Part 2: Managing events 5. Making a start and planning the event 6. Financial management and the budget 7. Event logistics 8. Marketing and public relations for events 9. Risk management and legalities 10. Event project management and set-up issues 11. The organization manager and the team: during the event 12. Closedown, evaluation and legacies Glossary Index ©2010, 288pp, Paperback, 9781408020753, Cengage Lrng Business Press

SUCCESSFUL EVENT MANAGEMENT, 3E A Practical Handbook Anton Shone, Colchester Institute; Bryn Parry, Southampton Business School, Southampton Solent University

This eagerly anticipated edition of Successful Event Management is the essential handbook for both practitioners and students. This third edition combines a practical and theoretical overview and includes enhanced sections on Catering, Ticketing, Logistics and Operations. Featured are numerous case studies which provide real-world insights into International Edition

www.cengageasia.com

37

THE CLIA GUIDE TO THE CRUISE INDUSTRY Marc Mancini, Professor of Travel, West Los Angeles College; B.A., M.A., M.S., Ph.D.

THE CLIA GUIDE TO THE CRUISE INDUSTRY is the definitive resource for those who need to understand the contemporary cruise industry. This is the official book of the Cruise Lines International Association (CLIA), to which 90 percent of the world’s cruise lines belong. This authoritative text is designed to support CLIA’s highly regarded certification program while covering all the essential aspects of today’s cruise industry, from sales and marketing to operations. Written by noted travel authority Marc Mancini in a style that provides an enjoyable learning experience for readers, the book blends definitions, statistics, anecdotes, observations, and examples into an entertaining and informative look at the cruise industry. Chapters contain objectives, key terms and phrases, photographs and illustrations. Questions for discussion challenge readers to test their understanding of the material in each chapter, and the activities at the close of each chapter encourage them to take a hypothetical situation and develop a creative solution. THE CLIA GUIDE TO THE CRUISE INDUSTRY gives readers an up-close and realistic look at one of the true travel success stories of our time.

Roadblocks to Purchase. Questions for Discussion. Activity. 3. THE ANATOMY OF A CRUISE SHIP. Styles of Ships. Sizing Ships. Ship Facilities. Cruise Staterooms. Reading a Deck Plan. Miscellaneous Considerations. Questions for Discussion. Activity. 4. THE CRUISE EXPERIENCE. Before You Buy. On the Way to Your Cruise. Onboard the Ship. Departure. A Day at Sea. A Day in Port. The Last Night and the Following Day. Miscellaneous Thoughts. Questions for Discussion. Activity. 5. WHO’S WHO IN CRUISING. Sea-Based Operations. Land-Based Operations. Travel Agencies. The Travel Agency Business. Kinds of Travel Agencies. Associations and Training. Working for the Cruise Lines. Questions for Discussion. Activity. 6. THE PRE-, POST-, AND OFF-SHIP CRUISE EXPERIENCE. Precruise Packages. Cruise Itineraries. Intermediary Port Stops and Shore Excursions. Categories of Shore Excursions. Postcruise Packages. Port Experiences and Client Types. Questions for Discussion. Activity. Bonus Activity. 7. THE GEOGRAPHY OF CRUISING. Cruising North America. Cruising Europe. Cruising the Rest of the World. Repositioning Cruises. Some Miscellaneo us Thoughts. Questions for Discussion and Activity. 8. PROFILING THE LINES. The Cruise Lines Themselves. Trade Publications. Trade Shows. Consumer Publications. Video and The Internet. The Internet for Research. CLIA’s Education and Certification Programs. General Patterns. Generalized Versus Niche Cruise Lines. Small Ships. The CLIA Member Cruise Lines. Questions for Discussion. Activity 1. Activity 2. 9. SELLING CRUISES. Who Buys Cruises. The Cruise Sales Process. Opening the Sale. Qualifying the Client. Qualifying Questions. Recommending a Vacation. The Cruise Brochure. Web Sites. Overcoming Barriers. Adding Value. Getting the Business. The Nuts and Bolts of a Reservation. Following Up. Questions for Discussion. Activity 1. Activity 2. 10. CRUISE MARKETING, GROUPS, AND INCENTIVES. Definition. The Elements of Marketing. Marketing Plans. Groups. Incentives. A Final Note. Questions for Discussion. Activity. Appendix A— Key Addresses: CLIA Member Cruise Lines. Appendix B—Key Addresses: Associations. Appendix C—Bibliography. Glossary. o Index. ©2011, 256pp, Paperback, 9781111130893, Cengage Delmar Learning

FEATURES

• Includes both content and application in one volume to form a comprehensive book/workbook for your students. • Contains breezy, magazine-like prose that makes it enjoyable for your students to read. • Applies knowledge of actual cruise industry sales activities. • Contains numerous instructional tactics that make it easy for your students to remember content. • Provides credit for CLIA’s certification program because it is CLIA sponsored. CONTENTS

Preface 1. INTRODU CTION. Definiti ons and Beginnin gs. The Arrival of Leisure Sailing. The Luxury Palaces. The Birth of Contemporary Cruising. Modern Cruising Develops. Cruising Today. Questions for Discussion. Activity. 2. WHO CRUISES— AND WHY. Why People Cruise. Niche Cruising. Cruise Prices. 38

www.cengageasia.com


THE TRAVEL DICTIONARY

TRAVEL GEOGRAPHY

Claudine Dervaes

Claudine Dervaes

For students and travelers the world over, this encyclopedia of information contains over 6,000 terms, codes, acronyms and abbreviations of travel, and includes travel industry associations, consortiums, reference books, magazines, and newsletters. Time zones around the world are listed as well as countries and capitals, currencies and currency codes, airline codes, and city/airport codes in both encoding and decoding formats. From “arunk” to “Z-time,” the terminology also comprises many political, social, cultural, technical, and geographic elements, and numerous American terms are defined for foreign tourism consultants. From world facts and trivia, to international geographical terms, metric conversions, and world area maps, this dictionary covers it all!

Let Travel Geography take you on a fascinating world tour to acquire a better understanding of destinations, resorts, climate, attractions, languages, currencies, and cultures of countries and regions around the globe. Written for students seeking careers in the travel industry, this manual first explores employment opportunities, requirements, benefits, and salaries in various travel occupations. It presents areas of the world with maps, in-depth information, research activities, and travel details, and it provides self-reviews and tests to assist with retention of the material. From overviews of continent geography, the book then unfolds descriptions, insights, and travel tips on specific regions, states, and countries the world over.

FEATURES

FEATURES

• Lists magazines, publications, references, and travel industry organizations • Provides temperature and clothing conversions, and a mini-atlas CONTENTS

Abbreviations for States and Provinces, Travel Industry Organizations, Decoding Worldwide City/Airport Codes, Decoding and Encoding Airline Codes, A to Z of Terms, Codes, Abbreviations and Acronyms, Travel Industry Reference Books and Publications, Communication Code and 24-hour Clock, U.S. Time Zones Map, Countries, Currencies, and Currency Codes, U.S. States and Capitals, Computerization Codes, Car Rental Company and Information Codes, Hotel Company and Information Codes, Fare Indicators and Web sites. ©1998, 372pp, Softcover, 9780933143586, Cengage Delmar Learning

r Learning

• Provides world, regional, country and state maps, with related geographic information, facts and trivia • Explains geographic terminology, country names, codes, and currency names • Outlines careers and occupations in travel and gives related association information and references • Lists time and climatic zones and provides exercises and definitions to aid in understanding geographic principles CONTENTS

Chapter 1: Your Place in Travel. Chapter 2: The Internet—Blessing or Curse? Chapter 3: Air Travel Basics. Chapter 4: Planning United States Itineraries. Chapter 5: United States Airfares and Other Charges. Chapter 6: Basic Ticketing and Prepaids. Chapter 7: Refunds, Exchanges. Chapter 8: Accomodations and Rental Cars. Chapter 9: Traveling by Rail. Chapter 10: Consolidators, Charters, Group Sales, Insurance. Chapter 11: Tours of the World. Chapter 12: The Basics of Cruising. Chapter 13: Cruise Pricing and Selling. Chapter 14: Setting Sail. Chapter 15: Practical Advice for International Travelers. Chapter 16: International Air Travel Basics. Chapter 17: International Airfares and Taxes. Chapter 18: International Schedules and Ticketing. Chapter 19: Basic Selling Skills. Chapter 20: Customer Service. ©1999, 329pp, Softcover, 9780933143623, Cengage Delmar Learning


www.cengageasia.com

39

TRAVEL PERSPECTIVES, 4E A Guide to Becoming a Travel Professional Ginger Gorham, Program Development Director at Travel Careers, Inc & Susan Rice, Owner and President of Travel Careers, Inc

Travel Perspectives: A Guide to Becoming a Travel Professional, fourth edition, is a how-to guide to successfully address the challenges of today’s travel professional in a global marketplace. The fourth edition is a skills-based approach providing the essentials necessary to build and secure a solid career in the travel industry. It offers instruction on important aspects of the travel industry and provides current up-to-date information including the importance of new technologies and global pressures and their impact on travel today. Topics include, career planning and new career opportunities, new technologies, travel products, sales, e-commerce, geography, safety and security. An expansion of the Internet is presented as a strong reference tool for sales and marketing and new discussions of ecotourism are explored. FEATURES

• • • •

New student exercises to help apply content to practice New reality-based vignettes toenhance critical thinking skills New sections on geography New Case Studies to enhance problem-solving skills CONTENTS

Chapter 1: Your Place in Travel. Chapter 2: The Internet—Blessing or Curse? Chapter 3: Air Travel Basics. Chapter 4: Planning United States Itineraries. Chapter 5: United States Airfares and Other Charges. Chapter 6: Basic Ticketing and Prepaids. Chapter 7: Refunds, Exchanges. Chapter 8: Accomodations and Rental Cars. Chapter 9: Traveling by Rail. Chapter 10: Consolidators, Charters, Group Sales, Insurance. Chapter 11: Tours of the World. Chapter 12: The Basics of Cruising. Chapter 13: Cruise Pricing and Selling. Chapter 14: Setting Sail. Chapter 15: Practical Advice for International Travelers. Chapter 16: International Air Travel Basics. Chapter 17: International Airfares and Taxes. Chapter 18: International Schedules and Ticketing. Chapter 19: Basic Selling Skills. Chapter 20: Customer Service. ©2007, 366pp, Softcover, 9781418016494, Cengage Delmar Learning

40

www.cengageasia.com


Title Index

T itle In d x

K A

B

Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization, p.7 Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization, p.6 Kitchen Pro Series: Guide to Meat I dentification, Fabrication and Utilization, p.5 Kitchen Pro Series: Guide to Produce Id entification, Fabrication and Utilization, p.6 Kitchen Pro Series: Guide to Purchasing, International Edition, p.6

Best Impressions in Hospitality, p.16

L

C

Le Cordon Bleu Cuisine Foundation, p.8 Le Cordon Bleu Cuisine Foundations: Classic Recipes, p.8 Le Cordon Bleu Cuisine Foundations: Classic Recipes, p.9 Le Cordon Bleu Patisserie and Baking Foundations, p.9 Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes, p.10

A Guide to Becoming a Travel Professional, p.28 A Practical Guide to Fares and Ticketing, 3e, p.28 A Taste for Writing, p.2 About Professional Baking DVD Series, p.2 About Wine, International Edition, 2e, true, p.3 Access: Introduction to Travel and Tourism, 2e, p.29 Advanced Bread and Pastry, p.4

Case Scenarios In Hospitality Supervision, p.16 Catering, Sales and Convention Services, p.17 Charcuterie, p.4 Conductoring Tours – A Practical Guide, 3e, p.29 Cruising, 2e, p.30

M

D Dining Room and Banquet Management, 4e, p.17 Domestic Travel and Ticketing, p.30

E E-Commerce and Information Technology in Hospitality and Tourism, p.31

F

P

G Geography of Travel and Tourism, 4e, p.31

H Hospitality and Travel Marketing, International Edition, 4e, p.19 Hospitality Sales - Selling Smarter, p.19 Hospitality Supervision S/NVQ Level 3, p.20 Hotel/Motel Operations - An Overview, 2e, p.20 Hotel, Restaurant, and Travel Law, 7e, p.31 Hotel Sales and Operations p.21 Human Resources Management for the Hospitality Industry, 2e, p.21

International Cuisine, p.5 International Travel, p.32 International Travel & Tourism Introduction to Catering, p.22

N National Geographic Reader: Travel and Tourism (with eBook Printed Access Card), p.34

Food and Beverage Service S/NVQ Levels 1 & 2, p.18 Front Office Operations and Management, p.18

I

Managing Quality Service In Hospitality, p.22 Marketing & Selling The Travel Product, 2e, p.34 Marketing for Tourism and Hospitality, 2e, p.33 Math Principles for Food Service Occupations, International Edition, 6e, true, p.24 Modern Food Service Purchasing, International Edition, p.10 Modern Garde Manger, International Edition, 2e, p.11

Pairing with the Masters, p.12 Passport, 5e, p.34 Practical Food and Beverage Cost Control, 2e, p.25 Professional Chef Level 1 Diploma, 2e, p.13 Professional Chef Level 2 Diploma, 2e, p.13 Professional Chef Level 3 VRQ Diploma, p.13

S Sellin Cruises, 2E, p.35 Selling Destinations, International Edition, 5e, p.35 Selling Hospitality - A Situational Approach, p.26 Selling Tours and Indenpenent, p.36 Selling Tourism, p.36 Successful Event Management, 3e, p.37 Successful Restaurant Management — From Vision to Execution, p.26

www.cengageasia.com

i

T The CLIA Guide to the Cruise Industry, p.38 The Dessert Architect, p.15 The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization, p.15 The Travel Dictionary, p.41 Training Design for the Hospitality Industry, p.27 Travel Geography, p39 Travel Perspectives, 4e

W Welcome to Hospitality, International Edition, 3e, p.27

ii

www.cengageasia.com

Cengage Learning Asia

A Digital Solutions Product from Cengage Learning

Engaging. Trackable. Affordable.

CourseMate provides instructors with all of the reporting tools needed to track student engagement, while students can access interactive study tools in a dynamic, online learning environment.

CourseMate Features Include: f

Engagement Tracker, a Web-based reporting and tracking tool, allows you to monitor your students’ use of course material and assess their engagement and preparation.

f

A Student Learning Pathway, customized to the book you’ve adopted, features a variety of integrated digital media.

f

An Enhanced eBook provides students with an interactive, online-only version of the printed textbook.

f

A Simple, user-friendly interface for instructors and students.

f

It’s Affordable—less expensive than either a used book or a traditional textbook.

About Engagement Tracker Engagement Tracker, available within every CourseMate product, allows you to assess your students’ preparation and engagement. This intuitive, online reporting tool makes it easy for y ou to evaluate use of study resources, monitor time-on-task and track progress for the entire class or for i ndividual students. Instantly see what concepts are the most diﬃcult for your class and identify which students are at risk throughout the semester.

For more information about how CourseMate can help you encourage engagement and assess student learning, contact your local Cengage Learning representatives.

The Definitive Guide to French Culinary Technique from the Chefs of Le Cordon Bleu

www.cengage.com/community/culinary

Cengage Learning delivers highly customized learning solutions for colleges, universities, instructors, students, libraries, government agencies, corporations and professionals around the world. These solutions are delivered through specialized content, applications and services that foster academic excellence and professional development, as well as provide measurable learning outcomes to its customers Our Mission Statement Our customers believe in advancement through education. As a trusted partner, Cengage Learning engages faculty, students, and institutions in developing and delivering the results-oriented print and digital materials they need. Visit www.cengageasia.com for more information. Cengage Learning – Learning Solutions for diverse education and training needs.

SINGAPORE - Regional Headquarters Cengage Learning Asia Pte Ltd 151 Lorong Chuan #02-08 New Tech Park (Lobby H) Singapore 556741 Tel (65) 6410 1200 Fax (65) 6410 1208 e-mail [email protected] www.cengageasia.com

CHINA Cengage Learning Asia Pte Ltd (Beijing Representative Office) Room 1201 South Tower C Raycom Info Tech Park No 2 Kexueyuan South Road, Haidian District Beijing P.R. China 100190 Tel (86) 10 8286 2095/2096/2097 Fax (86) 10 8286 2089 e-mail [email protected] www.cengage.com.cn

HONG KONG Cengage Learning Hong Kong Limited Unit 808-810 8/F, Tins Enterprises Centre 777 Lai Chi Kok Road, Cheung Sha Wan, Kowloon, Hong Kong Tel (852) 2612 1833 Fax (852) 2408 2498 e-mail [email protected]

INDONESIA PT. Cengage Learning Indonesia COSA Building, 2nd Floor Jalan Tomang Raya No. 70 Jakarta Barat, 11430 Indonesia Tel (62) 21 569 58815 Fax (62) 21 569 52371 e-mail [email protected]

With a staff strength of 209 located across Asia and coordinated by a regional of ﬁce in Singapore, Cengage Learning Asia aims to be the premier information provider within the markets we serve. JAPAN Cengage Learning K. K. 5F, 2nd Funato Building 1-11-11 Kudankita, Chiyoda-ku, Tokyo 102-0073 Japan Tel (81) 3 3511 4390 Fax (81) 3 3511 4391 e-mail [email protected] www.cengage.jp

KOREA Cengage Learning Korea Ltd Suite 1801 Seokyo Tower Building (previously:353-1, Seokyo-Dong) 133 Yanghwa-Ro Mapo-Gu Seoul 121-837 Korea Tel (82) 2 322 4926 Fax (82) 2 322 4927 e-mail [email protected]

MALAYSIA Cengage Learning Asia Pte Ltd (Malaysia Branch) Co. Reg No: 993622K No. 4 Jalan P JS 11/18, Bandar Sunway 46150 Petaling Jaya, Selangor, Malaysia Tel (60) 3 5636 8351/52 Fax (60) 3 5636 8302 e-mail [email protected]

PHILIPPINES/OCEANIA Cengage Learning Asia Pte Ltd (Philippine Branch) Unit 2105-2106 Raffles Corporate Center, F. Ortigas Jr. Rd., Ortigas Center, Pasig City, Philippines 1605 Tel (63) 2 915 5290 to 93 Fax (63) 2 915 1694 e-mail [email protected]

TAIWAN Cengage Learning Asia Pte Ltd (Taiwan Branch) 9F-1 No.87 Cheng Chou Rd Da Tong District 103 Taipei Taiwan Tel (886) 2 2558 0569 Fax (886) 2 2558 0360 e-mail [email protected] www.cengage.tw

THAILAND/INDOCHINA Cengage Learning (Thailand) Limited 408/32 Phaholyothin Place Building 8th Floor, Phaholyothin Avenue, Samseannai, Phayathai Bangkok 10400, Thailand Tel (66) 2 619 0433-5 Fax (66) 2 619 0436 e-mail [email protected]

VIETNAM Cengage Learning Asia Pte Ltd (Vietnam Representative Office) Suite 1011, Zen Plaza 54-56 Nguyen Trai Street, District 1, Ho Chi Minh City, Vietnam Tel (848) 3925 7880 Fax (848) 3925 7881 e-mail [email protected]

For territories not listed above, please contact Cengage Learning in Singapore

Cengage - Culinary Hospitality Travel Books 2013

Recommend Documents