UIHMT E library

Food & Beverage Management by Sudhir Andrew  Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality. Click here to read this Book  

 Hotel Housekeeping Management and Operations By Sudhir Andrews  Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality. Click here to view this Book 

  Front Office Management and Operations Based on the broad curriculam of the 3-degree course of the National Council for Hotel Management & Catering Technology, this Comprehensive textbook aims to cover all relevent aspects ans issues related to front office operations in the hotel & hospitality industry. Click here to read this Book 

  Food and Beverage Service, 9th Edition   Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, includin...

  Business Correspondence and Report Writing This popular text offers the latest best practices in business communication and the advancements in communication technology with comprehensive and in-depth coverage on all the core components of efficient communication. It has been thoroughly revised and carefully updated in view of increasing demand for individuals with a high degree of proficiency in communication skills. With two new chapters, Seminar and Meetings and Writing Thesis and Dissertations, and contemporary topics like communication in organisations, cross-cultural communication, gender communication, chronemics, haptics, etc., this book offers a better and comprehensive coverage, as compared to its previous editions. Click here to read this Book 

Business Communication : Connecting in a Digital World The book takes a unique problem-solving approach; the text successfully integrates current technologies and trends while maintaining an emphasis on the fundamentals careful analysis of the communication problem, development of an audience - focused solution and clear, correct use of language and visuals. Salient Features: Problem - solving approach along with an increased focus on Communication Technologies and Cross - Cultural Communication. Comprehensive pedagogy includes features comprising outlines and checklists, different boxed items, realistic problem-solving case scenarios and special book - end appendices. Comprehensive adaptation includes features such as culture vignettes, Notes from India and communication cases.  Click here to read Book 

  Food and Beverage Management, Fourth Edition It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. Click here to read this book 

  Front Office Operations & Management If you need to know about the nature and operation of hotels as they exist today, this new book is for you. You will learn about the inner workings of a hotel, preparing readers for what to expect in the current and future hotel market. The primary focus is the front office, housekeeping, reservations and night audit departments. Other departments are discussed to provide and understanding of how these departments relate to the front office and how they operate to enhance the guest experience. An introduction of basic analyses, techniques and trends both in policy and technology are reviewed as they relate to management and the guest. The book gives newer managers, meeting planners, and others a "real world" understanding of the hotel industry balancing its past, present and future. New technologies such as the Property Management System have dramatically changed hotel operations; therefore, extensive time has been devoted to coverin...

  Hotel Management and Operations Hotel Management and Operations, Fifth Edition provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; “As I See It” and “Day in the Life” commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource. Click here to read this book  

  Handbook of Hospitality Management  hose reading this book expecting to learn the nuances of hospitality management will find much more. In the tradition of Emily Post, Lyn Pont has created a reference book that covers virtually every social situation readers may find themselves in. What is intriguing about this book is that only five of the 15 chapters deal directly with hospitality. The remainder concern themselves with etiquette in a range of social situations: celebrations, rites of passage, travel, gratuities, dining, and handling oneself in International situations. The author adds a 21 st  century touch with an entire chapter on electronic etiquette. Pont writes in a crisp and humorous style. For example, she denigrates call waiting as “the only electronic telephone feature that allows you to insult two callers at the same time.” Of particular everyday use are detailed instructions concerning conducting business meetings, tipping, and appropriate conduct at vario...

  Food and Beverage Management, Fourth Edition It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. Food and Beverage Management, Fourth Edition

Professional Cooking, Seventh Edition This is the best–selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen′s reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition  includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, ...