De bibliotheek heeft een grote collectie boeken, deze is speciaal samengesteld voor de opleiding hotelmanagement. De boeken kunnen ter plekke geraadpleegd worden, maar je kan ze ook lenen. Tevens is er toegang tot e-books, die online gezocht kunnen worden in gespecialiseerde databanken waar Zuyd Bibliotheek een licentie op heeft.
Bekijk de vijf kennisclips over de catalogus.
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
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
This edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the chemical senses and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition
Placement Code: 369.13 Kuma
This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers' perspectives. It is essential read for undergraduate and postgraduate students of Tourism, Hospitality, Management, Consumer Behaviour.
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
E-BOOKS
Zoek online naar e-boeken in onderstaande databanken.
