The RESTAURANT from concept to operation (sixth edition)

The RESTAURANT from concept to operation (sixth edition) is now available at the Learning Centre Reid.

Call No.647.95068WAL:6

Contents:
Restaurants, Owners, Locations, and Concepts

• Introduction
• Kinds and Characteristics of Restaurants and Their Owners
• Concept, Location, and Design

Menus, Kitchens, and Purchasing

• The Menu
• Planning and Equipping the Kitchen
• Food Purchasing

Restaurant Operations

• Bar and Beverages
• Operations, Budgeting, and Control
• Food Production and Sanitation

Restaurant Management

• Restaurant Leadership and Management
• Organization, Recruiting, and Staffing
• Employee Training and Development
• Service and Guest Relations
• Technology in the Restaurant Industry

Business Plans, Financing, and Legal and Tax Matters

• Restaurant Business and Marketing Plans
• Financing and Leasing
• Legal and Tax Matters

HOTEL MANAGEMENT and OPERATIONS (fifth edition)

HOTEL MANAGEMENT and OPERATIONS (fifth edition) is now available at the Learning Centre Reid.

Call No.SL647.94068HOT:5

Contents:
Overview
Organization
General managers: A view at the top
Operations: Rooms
Operations: Housekeeping, engineering, and security
Food and beverage division
Marketing and associated activities
Financial control and information management
Human resources policy management

food Australia (Mar 2010)

food Australia (Mar 2010) is now available at the Learning Centre Reid.

Call No.S664.005FOO

Contents:
Cover Story

Special Report

• Australian Food Statistics 2009-10

Feature

• Sensory Science and Product Development
• Advanced Food Technologies
• Food Industry Sustainability

Paper

• Research Paper

Regular

• AIFST News
• News
• Conferences
• People
• Diary

Services Management: The New Paradigm in Hospitality

Services Management: The New Paradigm in Hospitality is now available at the Learning Centre Reid.

Call No.647.94068 KAN:2

Author: Jay A. Kandampully

Contents:
The Service Paradigm

• The Metamorphosis of Services
• The Nature of Services

Services of Quality

• Quality - The Core Service
• Understanding Customer Needs

Services that Serve

• The Service Vision
• Modern Marketing (1)-External Service Implications
• Modern Marketing (2)-Internal Management Implications

Service Growth to Excellence

• Empowerment, Guarantees, and Recovery
• Global Strategies for Hospitality Services
• Technology and Its Applications
• Implications of the New Paradigm in Hospitality