Hotelmanagement: Home

Basics of room division management

Digital Access

After finishing this book, students will have a better understanding of the history of the hotel industry, be able to differentiate between different hotel classifications, explain the functions of front desk and housekeeping staff, explain the visitor cycle, and be able to list the many kinds of rooms and services that hotels offer

How we eat: the brave new world of food and drink

Digital Access

An entertaining and timely exploration of how our food - from where it's grown to how we buy it - is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior.

Food for thought essays on eating and culture

Digital Access

This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global.

Sprint: how to solve big problems and test new ideas in just five days

Digital Access

Sprint presents a unique five-day process for solving tough problems, proven at more than a hundred companies.Entrepreneurs and leaders face big questions every day: What's the most important place to focus your effort, and how do you start? What will your idea look like in real life? How many meetings and discussions does it take before you can be sure you have the right solution? Now there's a surefire way to answer these important questions: the Design Sprint, created at Google by Jake Knapp. 

The rituals of dinner: the origins, evolution, eccentricities, and meaning of table manners

Digital Access

• Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon.

The Flavor bible: the essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs

Placement Code: 629 Page

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience, the authors present the definitive guide to creating "deliciousness" in any dish.

The vegetarian flavor bible: the essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs

Placement Code: 629 Page

The Vegetarian Flavor Bible begins with expanding upon what it means to eat a vegetarian diet, and the positive health, emotional, and environmental outcomes of consuming a meat-free diet. The author discusses what carbs, proteins, fats, etc. are and where they're found, along with how to obtain essential vitamins and minerals in vegetarian fare.  

The contemporary hotel industry: a people management perspective

Digital Access

Based on existing literature and extensive research carried out by the authors over fifteen years, the book explores the different aspects of managerial work in global hotel industry settings and covers core topics such general management, leadership, education and training, skills and competencies, crisis management, and managing diversity. 

Hospitality management: international introduction

Placement Code: 375.21 Huds

This engaging and accessible textbook takes an international approach, gives students an opportunity to gain a comprehensive understanding of the principles of hospitality management whilst being exposed to real-life examples that influence today's hospitality marketplace. This volume is a vital resource for undergraduate hospitality students, as well as educators and practitioners globally

Sustainable value creation in hospitality: guest on earth

Digital Access

The environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals and avoiding waste in all its forms wherever possible. Doing good means leaving a positive environmental and social footprint and throughout, this text the focus is on all three levels. 

The experimentation field book: a step-by-step project guide

Digital Access

The Designing for Growth Field Book: A Step-by-Step Project Guide (1e 2014, 2e 2019), provided readers with guidance on using design as a powerful tool to boost the innovation by offering them a step-by-step guide to applying the D4G toolkit in project work. However, the authors have identified a crucial weakness in current offerings (theirs as well as those of others teaching and consulting in this space) in the areas of prototyping and experimentation. This book, focused exclusively on the testing process, addresses this gap in regard not only to design thinking but also to other popular approaches like Agile and Lean-Star-Up, and offers a manual on crafting and conducting good experiments.