In deze LibGuide staat een overzicht van diverse informatiebronnen die relevant zijn voor de opleiding Hotelmanagement. Veel bronnen zijn openbaar toegankelijk. Databanken waar Zuyd een licentie op heeft kunnen enkel benaderd worden door studenten en medewerkers van Zuyd na inloggen met hun Zuyd account.
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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.
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.
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.
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
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. Based on theory and practice it takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximise the good for all the stakeholders in the long term.
Digital Access
This professional book introduces marketing and luxury brand professionals to a new definition of luxury and the art of designing the ultimate luxury experience in both the physical space (e.g., in-store, hotel, restaurant) and the digital space (e.g., social media, website, e-commerce). Specifically, it offers an overview of customer experience issues and explores big five experiential strategies that can be applied by luxury houses in order to provide the best luxury experience to their customers.
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.
Placement Code: 628.5 Coun
Making taste public' takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated.
Placement Code: 351.31 Coun
This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future
Digital Access
This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future
Voor inhoudelijke vragen of hulp bij het zoeken naar informatie kun je bij de informatiespecialisten terecht.
Op de website vind je meer informatie over de bibliotheek en het volledige team
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Liesbeth Ramaekers Subjects: Social: YouTube Page |
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Jill Penders Subjects: Social: LinkedIn Page YouTube Page |
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Joan Zeguers-Lens Subjects: |
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Nicolle Lanckohr nicolle.lanckohr@zuyd.nl 043-3528270 Subjects: Social: LinkedIn Page YouTube Page |
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