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61 titles for Hospitality
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- Bennion / Scheule
- Introductory Foods, 14/e/e
- ©2015
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- Cook / Hsu / Marqua
- Tourism: The Business of Hospitality and Travel, 5/e/e
- ©2014
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- Drysdale
- Profitable Beverage Management, 1/e/e
- ©2015
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- Gleason / The Culinary Institute Of America
- Introduction to Culinary Arts, 2/e/e
- ©2015
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- Hayes / Miller / Ninemeier
- The Professional Restaurant Manager, 1/e/e
- ©2014
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- Krcek Allen
- Discovering Global Cuisines: Traditional Flavors and Techniques, 1/e/e
- ©2014
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- Labensky / Martel / Hause
- On Cooking Update, 5/e/e
- ©2015
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- Mcwilliams
- Food Around the World: A Cultural Perspective, 4/e/e
- ©2015
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- Szende
- F&B Module 18: Room Service Management, 1/e/e
- ©2013
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- Szende / Ames / Detjen
- F&B Module 35: Restaurant Marketing: Twitter for Business, 1/e/e
- ©2013
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- Szende / Ames / Detjen
- F&B Module 36: Restaurant Marketing: Managing Your Online Brand, 1/e/e
- ©2013
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- Szende / Baker / Shin
- F&B Module 62: Hotel F&B Procurement and Supply Chain Strategies, 1/e/e
- ©2013
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- Szende / Barber / Seible
- F&B Module 60: Understanding the Influence of Culture in the Food Service Industry: Is it Important?, 1/e/e
- ©2014
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- Szende / Brancusi / Rule
- F&B Module 71: Beverage Management: Cocktail and Liquor Programs, 1/e/e
- ©2014
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- Szende / Cheng
- F&B Module 53: Culinary Research and Development, 1/e/e
- ©2013
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- Szende / Dipietro
- F&B Module 1: The Restaurant Industry and Restaurant Segments, 1/e/e
- ©2013
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- Szende / Dipietro
- F&B Module 21: Hotel Co-Branding Agreements: A Food and Beverage Perspective, 1/e/e
- ©2013
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- Szende / Dipietro
- F&B Module 40: Multi-Unit Restaurant Management, 1/e/e
- ©2013
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- Szende / Dzamba
- F&B Module 25: Legal and Ethical Issues in Food and Beverage, 1/e/e
- ©2013
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- Szende / Elder / Contois
- F&B Module 66: Health care Food Services, 1/e/e
- ©2014
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- Szende / Elder / Contois
- F&B Module 67: Long-Term Care Dining Services, 1/e/e
- ©2014
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- Szende / Fontecchio / Olson
- F&B Module 54: Food Services in Cultural Institutions, 1/e/e
- ©2014
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- Szende / Galvin
- F&B Module 45: Essentials of Bar Design, 1/e/e
- ©2013
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- Szende / Gibson
- F&B Module 22: The Provision and Management of Food and Beverage on Cruise Ships, 1/e/e
- ©2014
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- Szende / Gomes
- F&B Module 20: Hotel Banquet Management, 1/e/e
- ©2014
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- Szende / Hilton / Parmet / Smith
- F&B Module 61: Pricing Structures Selection in the Restaurant Industry, 1/e/e
- ©2013
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- Szende / Ho / Goh
- F&B Module 68: Cost-Volume-Profit (CVP) Analysis in Restaurants, 1/e/e
- ©2013
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- Szende / Hudson
- F&B Module 2: The History of Restaurants, 1/e/e
- ©2013
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- Szende / Jaeger
- F&B Module 17: Comprehending and Analyzing F&B Financial Statements, 1/e/e
- ©2013
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- Szende / Jaeger / Ruger
- F&B Module 32: Hotel F&B Profitability Analysis and Cost Management: An Asset Manager's Perspective, 1/e/e
- ©2014
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- Szende / Jones
- F&B Module 24: Beverage Management: Wine Programs, 1/e/e
- ©2013
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- Szende / Klebanow / Koch
- F&B Module 23: Food and Beverage Operations in Casino Environment, 1/e/e
- ©2014
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- Szende / Koc / Boz
- F&B Module 69: All-Inclusive Food and Beverage Operations, 1/e/e
- ©2013
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- Szende / Laloganes
- F&B Module 49: Managing the Beer-Centric Operation, 1/e/e
- ©2013
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- Szende / Lawn / Ahmed
- F&B Module 64: College and University Foodservice, 1/e/e
- ©2013
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- Szende / Lynn
- F&B Module 31: Food Service Training Design, 1/e/e
- ©2013
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- Szende / Mcguire / Denatale
- F&B Module 29: Six Sigma and Its Application in Hotel Food and Beverage Operations, 1/e/e
- ©2013
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- Szende / Meyers
- F&B Module 28: Private Club Food Services: A Member-Driven Environment, 1/e/e
- ©2014
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- Szende / Minasian / Richards
- F&B Module 19: Hotel Catering Sales, 1/e/e
- ©2014
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- Szende / Neal / Sirsat
- F&B Module 39: Food Safety for Restaurant Managers, 1/e/e
- ©2014
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- Szende / O'Fallon
- F&B Module 52: Standardized Food Costs, 1/e/e
- ©2013
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- Szende / Oshins
- F&B Module 10: Food and Beverage Technology, 1/e/e
- ©2013
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- Szende / Pullman
- F&B Module 3: Restaurant Concept and Service Experience Design, 1/e/e
- ©2013
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- Szende / Rande
- F&B Module 38: Beverage Management: Bar Control Procedures, 1/e/e
- ©2014
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- Szende / Reynolds
- F&B Module 27: On-Site Food Service Management, 1/e/e
- ©2013
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- Szende / Rohlfs
- F&B Module 12: Restaurant Revenue Management: Basic Concepts, 1/e/e
- ©2013
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- Szende / Rohlfs
- F&B Module 13: Restaurant Revenue Management: Advanced Demand Management Concepts, 1/e/e
- ©2013
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- Szende / Rohlfs
- F&B Module 14: Restaurant Revenue Management: Advanced Supply Management Concepts, 1/e/e
- ©2013
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- Szende / Rosbson
- F&B Module 30: Front of House Design for Optimal Restaurant Performance, 1/e/e
- ©2013
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- Szende / Staub / Madhok
- F&B Module 4: Crafting a Restaurant Business Plan, 1/e/e
- ©2014
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- Szende / Thibert
- F&B Module 8: Facility Planning and Design, 1/e/e
- ©2013
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- Szende / Winans / Barber
- F&B Module 26: Applying Sustainability Principals to Restaurants, 1/e/e
- ©2013
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- Szende / Yang
- F&B Module 5: Menu Design for the Food and Beverage Operation, 1/e/e
- ©2013
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- Szende / Yang
- F&B Module 6: Menu Pricing for the Food & Beverage Operation, 1/e/e
- ©2013
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- Szende / Yang / Walls
- F&B Module 7: Wine & Beverage Menu Design and Pricing, 1/e/e
- ©2013
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- Weber / Dennison
- Strategic Hospitality Human Resources Management, 1/e/e
- ©2015
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