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Pearson Custom Library: Hospitality & Culinary Arts
US T Pearson

ISBN-10: 013510310X
ISBN-13:  9780135103104

Publisher:  Prentice Hall
Copyright:  2009
Format:  On-line Supplement
Published:  05/29/2008
Status: Live



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Description

With Pearson Custom Library: Hospitality and Culinary Arts you can create the perfect textbook to reflect the way you teach your course!

Choose from the full depth and breadth of available Pearson titles. Select as many or as few chapters as you need to suit your course, and we'll custom publish your unique text. You're in full control of the content, sequence, and price.  
 
For more information, please contact the Custom Library group.


This product is an alternate version of:
Hales & Van Hoof,  Accounting and Financial Analysis in the Hospitality Industry
Moncarz & Portocarrero,  Accounting for Hospitality Industry
Heyman,  American Regional Cooking
Keiser, DeMicco, Cobanoglu & Grimes,  Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5/E
Baskette & Painter,  Art of Nutritional Cooking, The, 3/E
The American Culinary Federation, Masi & Carlos,  Baking Fundamentals
Wildes & Nyheim,  Business Writing for Hospitality
Allen-Chabot, Jarvis & O'Halloran,  Cases in Foodservice and Clinical Nutrition Management
O'Halloran, Jarvis & Allen-Chabot,  Cases in Hospitality and Tourism Management
Gilmore,  Cases in Human Resource Management in Hospitality
Durham & Hashimoto,  Casino Financial Controls: Tracking the Flow of Money
Williams & Hashimoto,  Casino Gaming Methods: Games, Probabilities, and Controls
Bokunewicz, Kneisel & McNichols,  Casino Gaming Technology
Hashimoto,  Casino Management: A Strategic Approach
Hashimoto,  Casino Marketing: Theories and Applications
Roberts & Hashimoto,  Casinos: Organization and Culture
Vallen & Vallen,  Check-In Check-Out: Managing Hotel Operations, 8/E
Baskette,  Chef Manager, The, 2/E
The American Culinary Federation,  Culinary Fundamentals
Ninemeier & Perdue,  Discovering Hospitality and Tourism: The World's Greatest Industry, 2/E
Laloganes,  Essentials of Wine With Food Pairing Techniques, The
Jaszay & Dunk,  Ethical Decision-Making in the Hospitality Industry
Van Der Wagen & Carlos,  Event Management
Lieux & Luoto,  Exploring Food Service Systems Management Through Problems, 3/E
Walker,  Exploring the Hospitality Industry
Walker,  Exploring the Hospitality Industry, 2/E
Andrew, Damitio & Schmidgall,  Financial Management for the Hospitality Industry
McWilliams,  Food Around the World: A Cultural Perspective, 3/E
Molt,  Food for Fifty, 13/E
McWilliams,  Food Fundamentals, 9/E
McWilliams,  Foods: Experimental Perspectives, 7/E
McWilliams,  Foods: Experimental Perspectives, 6/E
Payne-Palacio & Theis,  Foodservice Management: Principles and Practices, 12/E
Gregoire,  Foodservice Organizations: A Managerial and Systems Approach, 7/E
Hayes & Ninemeier,  Foundations of Lodging Management
Hayes, Ninemeier & Miller,  Foundations of Lodging Management, 2/E
Fisher & Muller,  Four-Dimensional Leadership: The Individual, The Life Cycle, The Organization, The Community,
McWilliams,  Fundamentals of Meal Management, 5/E
Kastarlak & Barber,  Fundamentals of Planning and Developing Tourism
The American Culinary Federation, Leonard, Carlos & Powers,  Garde Manger: Cold Kitchen Fundamentals
Hemm,  Garde Manger: The Cold Kitchen
Durham & Hashimoto,  History of Gambling in America, The
Asch,  Hospitality Cost Control: A Practical Approach
Chatfield & Dalbor,  Hospitality Financial Managment
Young & Lundberg,  Hospitality Management Case Manual: Developing Competencies in Critical Thinking and Practical Action, The
Harris,  Hospitality Management Internship: A Student Workbook
Nykiel,  Hospitality Management Strategies
Schmid,  Hospitality Manager's Guide to Wines, Beers, and Spirits, 2/E
Goodwin & Squire,  Hospitality Supervisor's Survival Kit
Hayes & Ninemeier,  Hotel Operations Management, 2/E
Tesone,  Human Resource Management in the Hospitality Industry: A Practitioner's Perspective
McWilliams,  Illustrated Guide to Food Preparation for Food Fundamentals, 10/E
Heyman,  International Cooking: A Culinary Journey, 2/E
Payne-Palacio & Theis,  Introduction to Foodservice, 11/E
Walker,  Introduction to Hospitality, 5/E
Walker,  Introduction to Hospitality Management, 3/E
Tranter, Stuart-Hill & Parker,  Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World, An
Bennion & Scheule,  Introductory Foods, 13/E
Day & Carlos,  Knife Skills for Chefs
McWilliams,  Laboratory Manual for Foods: Experimental Perspectives, 6/E
Tesone & Ricci,  Little Book of Cases in Hospitality Management, The: Stories From Industry Practitioners
King & Cichy,  Managing for Quality in the Hospitality Industry
Zemke & Jones,  Managing the Built Environment in Hospitality Facilities
Mill,  Managing the Lodging Operation
Shoemaker & Shaw,  Marketing Essentials in Hospitality and Tourism: Foundations and Practices
Kotler, Bowen & Makens,  Marketing for Hospitality & Tourism, 5/E
Shoemaker, Lewis & Yesawich,  Marketing Leadership in Hospitality and Tourism: Strategies and Tactics for Competitive Advantage, 4/E
Fenich,  Meetings, Expositions, Events & Conventions, 2/E
Fenich,  Meetings, Expositions, Events & Conventions: An Introduction to the Industry, 3/E
Labensky, Van Damme & Martel,  On Baking: A Textbook of Baking and Pastry Fundamentals, 2/E
Baskette,  On Becoming a Professional Chef
Labensky, Martel & Hause,  On Cooking: A Textbook of Culinary Fundamentals, 5/E
Labensky, Hause, Labensky & Martel,  On Cooking: A Textbook of Culinary Fundamentals, 4/E
Berger & Brownell,  Organizational Behavior for the Hospitality Industry
Hayes & Ninemeier,  Procurement of Hospitality Resources
Woods, Ninemeier, Hayes & Austin,  Professional Front Office Management
Hayes, Miller & Ninemeier,  Professional Kitchen Manager, The
Drysdale & Galipeau,  Profitable Menu Planning, 4/E
Hayes & Ninemeier,  Purchasing: A Guide for Hospitality Professionals
Drysdale,  Restaurant and Food Service Equipment
Mill,  Restaurant Management: Customers, Operations, and Employees, 3/E
Ninemeier & Hayes,  Restaurant Operations Management: Principles and Practices
Kandampully & Pearson,  Services Management
Wisnom & Capozio,  Spa Management: An Introduction
Thomas,  Spanish for Hospitality and Foodservice
Olsen, West & Tse,  Strategic Management in the Hospitality Industry, 3/E
Tesone,  Supervision Skills for the Service Industry: How to Do It
Nyheim & Connolly,  Technology Strategies for the Hospitality Industry, 2/E
Nyheim, McFadden & Connolly,  Technology Strategies for the Hospitality Industry
Walker & Walker,  Tourism: Concepts and Practices
Cook, Yale & Marqua,  Tourism: The Business of Travel, 4/E
Biederman,  Travel and Tourism: An Industry Primer
Sanders, Hill & Faria,  Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3/E
Traster,  Welcome to Culinary School: A Culinary Student Survival Guide
Chesser & Cullen,  World of Culinary Supervision, Training, and Management, The, 4/E


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For the Culinary Arts Discipline

MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
More Info


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For the Food Science Discipline

MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
More Info


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For the Legal Studies & Paralegal Discipline

Legal Studies Supersite
Pearson
©2004  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0131131826  |  ISBN-13: 9780131131828
More Info

VersusLaw Access Card
VersusLaw
©2004  |  Prentice Hall  |  Access Code Card  |  Instock
ISBN-10: 0131185144  |  ISBN-13: 9780131185142
More Info


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  • Pearson Custom Library: Hospitality & Culinary Arts
    Pearson
    ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
    ISBN-10: 013510310X  |  ISBN-13: 9780135103104
    Brief Description  |  More Info


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