Wiley
Hospitality
Culinary
& Tourism
2007
Table of Contents
Cooking/Food Preparation....................................................................................................................... 1
Culinary Arts—Reference....................................................................................................................... 6
Garde Manger........................................................................................................................................... 9
Baking & Pastry Fundamentals............................................................................................................. 10
Advanced Baking & Pastry/Desserts.................................................................................................... 12
Meat/Seafood Fabrication...................................................................................................................... 16
American Regional Cuisine................................................................................................................... 17
Nutrition................................................................................................................................................. 18
Food Safety............................................................................................................................................. 20
Purchasing and Cost Control................................................................................................................ 22
Culinary Math........................................................................................................................................ 26
Beverage Management........................................................................................................................... 27
Wine and Spirits..................................................................................................................................... 28
Responsible Alcohol Service................................................................................................................. 32
Restaurant and Foodservice Management............................................................................................ 34
Menu Design and Planning................................................................................................................... 35
Dining Room Service............................................................................................................................. 36
Human Resources & Supervision......................................................................................................... 37
Careers.................................................................................................................................................... 39
Foodservice Design and Equipment...................................................................................................... 40
Catering.................................................................................................................................................. 41
Club Cuisine.......................................................................................................................................... 43
Professional Development..................................................................................................................... 43
Food History & Culture......................................................................................................................... 45
Spanish in the Workplace...................................................................................................................... 46
Introduction to Hospitality................................................................................................................... 47
Hospitality Management....................................................................................................................... 48
Human Resources.................................................................................................................................. 49
Hotel and Lodging Management........................................................................................................... 50
Front Office............................................................................................................................................ 51
Housekeeping Management.................................................................................................................. 52
Purchasing and Cost Control................................................................................................................ 53
Restaurant and Foodservice Management............................................................................................ 57
Hospitality Marketing........................................................................................................................... 58
Hospitality Law...................................................................................................................................... 59
Hospitality Technology......................................................................................................................... 60
Hospitality Accounting......................................................................................................................... 61
Hospitality Finance................................................................................................................................ 62
Spanish in the Workplace...................................................................................................................... 63
Gaming & Casinos................................................................................................................................. 64
Event Management................................................................................................................................ 64
Travel and Tourism................................................................................................................................ 68
Cooking/Food Preparation
New!
The Professional Chef
New! Available december 2007
Techniques of Healthy Cooking
Eighth Edition
Third Edition
The Culinary Institute of America
The Culinary Institute of America
ISBN-10: 0-7645-5734-3 / ISBN-13: 978-0-7645-5734-7
1232 pp. • Cloth • August 2006
ISBN-10: 0-470-05232-5 / ISBN-13: 978-0-470-05232-7
592 pp. • Cloth • December 2007
Instructor’s Manual: ISBN-10: 0-471-97301-7 / ISBN-13: 978-0-471-97301-0
Instructor’s Manual: ISBN-10: 0-470-13511-5 / ISBN-13: 978-0-470-13511-2
Study Guide: ISBN-10: 0-471-97300-9 / ISBN-13: 978-0-471-97300-3
Techniques of Healthy Cooking is the newest, most comprehensive guide to healthy cooking in a professional setting.
The book includes straightforward information on nutritional
basics like types of nutrients and how they function in the
body, reading and using food labels, caloric intake recommendations, and planning recipes and menus around various
dietary guidelines. Also included is detailed information on
ingredients, serving sizes, food safety from preparation to plating, and nutrition-related conditions like diabetes, obesity,
and hypertension.
The Professional Chef, the official text of The Culinary
Institute of America’s culinary degree program, has taught
tens of thousands of chefs the techniques and fundamentals
that have launched their careers. This comprehensive “bible
for all chefs” (Paul Bocuse) has been thoroughly revised, reorganized, and expanded to reflect the way people cook and eat
today. This edition:
• Features
three brand-new chapters on the culinary traditions
of the Americas, Asia, and Europe
• Includes nearly 650 all-new color photographs of fresh food
products, step-by-step techniques, and plated dishes, along
with easy-to-follow color charts, maps, and illustrations
• Offers more than 640 classic and contemporary recipes plus
variations
• Contains essential information on tools and ingredients,
nutrition, and food and kitchen safety
CONTENTS: Introduction to the Profession. Menus and Recipes.
The Basics of Nutrition and Food Science. Food and Kitchen Safety.
The Americas. Asia. Europe. Equipment Identification. Meat, Poultry,
and Game Identification. Fish and Shellfish Identification. Fruits,
Vegetables, and Fresh Herb Identification. Dairy and Egg Purchasing and
Identification. Dry Goods Identification. Mise en Place for Stocks, Sauces,
and Soups. Stocks. Sauces. Soups. Mise en Place for Meats, Poultry, and
Fish. Fabricating Meats, Poultry, and Fish. Grilling and Broiling, Roasting
and Baking. Sauteeing, Pan Frying, and Deep Frying. Steaming and
Submersion Cooking. Braising and Stewing. Mise en Place for Vegetables
and Fresh Herbs. Cooking Vegetables. Cooking Potatoes. Cooking
Grains and Legumes. Cooking Pasta and Dumplings. Cooking Eggs.
Salad Dressings and Salads. Sandwiches. Hors d’Oeuvre and Appetizers.
Charcuterie and Garde Manger. Baking Mise en Place. Yeast Breads.
Pastry Doughs and Batters. Custards, Creams, and Mousse. Fillings,
Frostings, and Dessert Sauces. Appendix.
• I ncludes detailed information on developing healthy cooking
in all types of operations, from fine-dining, quick-service,
and family-service establishments to hospitals, cafeterias,
and more
• This edition draws on the new USDA food guide pyramid
and the latest dietary guidelines, doctor recommendations,
and health and exercise findings
• Extensive glossary explains basic terms and concepts
• The book provides 300 delicious recipes - 100 all-new including nutrition information and optional modifications
• Recipes are accompanied by vibrant full-color photography
throughout, including 150 plated food shots and 50 dynamic
process shots that demonstrate the tools, equipment, and
techniques of healthy cooking
CONTENTS: A Healthy Diet. Healthy Ingredients. Healthy
Techniques. Healthy Menus. Appetizers, Soups, and Salads. Main
Dishes. Side Dishes and Accompaniments. Breakfast Dishes and
Beverages. Baked Goods and Desserts. The Chef’s Pantry. Recipe
Analysis. Glossary. Recommended Resources and Readings. Index.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • Cooking/Food Preparation
New!
The Book of Yields CD-ROM
Seventh Edition
Single-User Version
Francis T. Lynch
ISBN-10: 0-470-16764-5 / ISBN-13: 978-0-470-16764-9
September 2007
New!
The Book of Yields
Accuracy in Food Costing and Purchasing
Seventh Edition
Francis T. Lynch
ISBN-10: 0-471-74590-1 / ISBN-13: 978-0-471-74590-7
320 pp. • Paper • February 2007
The revised edition of The Book of Yields CD-ROM contains
exactly the information users need to utilize the comprehensive database of accurate food measurements of over 1,000
raw ingredients. A user can enter the amount he or she wants
to use (raw, trimmed, or cooked volumes, counts, or weights)
and with one-click convert the As-Served amount to the correct As-Purchased amount. This powerful CD-ROM saves
conversion calculations to a printable purchase list; enables
total freedom when choosing recipe ingredient measures;
includes food specification footnotes, clear costing, and purchasing formula explanations and examples; and features an
Ingredient Search and Conversion Calculator (US to US, US to
metric, metric to metric).
Instructor’s Manual: ISBN-10: 0-470-04510-8 / ISBN-13: 978-0-470-04510-7
Now in a revised and updated edition, The Book of Yields, Seventh
Edition is the chef’s best resource for planning and preparing food
more quickly and accurately. With over 200 new foods added
since the previous edition, this Seventh Edition offers real-world
practices and combines the text with a workbook providing
wholesale food prices, worksheets for costing ingredients, and
worksheets for planning food purchases.
•O
rganized by type of food, such as dry and fresh herbs, vegetables, fruit, flours, meats, and others
• Contains accurate measurements for more than 1,000 raw
ingredients that reflect how specific foods are typically measured in recipes
•R
eflects the current trend towards more global menu offerings by including many new Asian and Latin foods
CONTENTS: Part I. Dry Herbs And Spices And Fresh Herbs.
Produce. Vegetables. Fruit. Canned Foods (In Number 10 Cans).
Canned Foods Weight-to-volume. Starchy Food. Dry Legumes. Rice,
Grains And Cereals. Pasta. Baking Items. Nuts And Seeds. Flour,
Meal, Bran, And Crumbs. Sweeteners. Special Baking Items. Fats,
Oils, And Condiments. Liquids. Dairy. Beverages. Coffee, Tea, And
Cocoa. Meats. Seafood. Poultry. The Proper Use Of Cans, Scoops,
Hotel Pans, And Sheet Trays In Costing. Measurement Conversion.
Metric System. Measurement Conversions. Simple Formulas. Part
II. The Workbook. Guide To Using The Costing Worksheets. Costing
Worksheets 1-16. Guide To Using The Purchasing Worksheets.
Purchasing Worksheets 1-21.
Visit our Virtual Bookfair
• Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Order the text/CD-ROM
package at a discount! Ask your
Wiley representative for details!
Cooking/Food Preparation
Professional Cooking
Sixth Edition
Wayne Gisslen
ISBN-10: 0-471-66374-3 / ISBN-13: 978-0-471-66374-4
1088 pp. • Cloth • 2006
Instructor’s CD-ROM:
ISBN-10: 0-471-77147-3 / ISBN-13: 978-0-471-77147-0
Instructor’s Manual with Study Guide Solutions:
ISBN-10: 0-471-77150-3 / ISBN-13: 978-0-471-77150-0
Study Guide: ISBN-10: 0-471-66375-1 / ISBN-13: 978-0-471-66375-1
Order the
text/study
guide package
at a discount!
Ask your Wiley
representative
for details!
Text + Study Guide Package:
ISBN-10: 0-470-04713-5 / ISBN 13: 978-0-470-04713-2
WebCT Student Access Card + Text:
ISBN-10: 0-470-00714-1 / ISBN-13: 978-0-470-00714-3
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00710-9 / ISBN-13: 978-0-470-00710-5
Visit wiley.com/college/solutions for WebCT and Blackboard information.
CONTENTS: The Food Service Industry. Sanitation and Safety.
Tools and Equipment. Basic Cooking Principles. Menus, Recipes,
and Cost Management. Nutrition. Mise en Place. Stocks and Sauces.
Soups. Understanding Meats and Game. Cooking Meats and Game.
Understanding Poultry and Game Birds. Cooking Poultry and Game
Birds. Understanding Fish and Shellfish. Cooking Fish and Shellfish.
Understanding Vegetables. Cooking Vegetables. Potatoes. Legumes,
Grains, Pasta, and Other Starches. Cooking for Vegetarian Diets.
Salads and Salad Dressings. Sandwiches. Hors d’Oeuvres. Breakfast
Preparation. Dairy and Beverages. Sausages and Cured Foods. Pâtés,
Terrines, and Other Cold Foods. Food Presentation and Garnish.
Bakeshop Production: Basic Principles and Ingredients. Yeast Products.
Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams,
Custards, Puddings, Frozen Desserts, and Sauces.
If ordering in Canada, use the following ISBNs:
Professional Cooking for Canadian Chefs, 6E:
ISBN-10: 0-471-66377-8/ISBN-13: 978-0-471-66377-5
Study Guide: ISBN-10: 0-470-04171-4/ISBN-13: 978-0-470-04171-0
Text + Study Guide Package:
ISBN-10: 0-470-83898-1/ISBN-13: 978-0-470-83898-3
Instructor Resources are online at wiley.com/canada/gisslen
For information on Blackboard and WebCT, contact your rep via
wiley.com/college/rep
Wayne Gisslen’s Professional Cooking has helped train hundreds
of thousands of students and professional chefs with clear,
in-depth instruction on the cooking theories and techniques
successful chefs need to meet the demands of the professional
kitchen. Now, with 1,100 recipes and more information than ever
before, this beautifully revised and updated Sixth Edition helps
culinary students and aspiring chefs gain the tools and confidence
they need to succeed as they build their careers in one of the
fastest growing and exciting fields today.
Key features of this new Sixth Edition include:
• Over 100 new, fully tested recipes
• A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
• Nearly 1,200 illustrations – including over 200 new photographs that highlight ingredients, step-by-step techniques,
and plated dishes in splendid visual detail
• Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking
techniques, as well as new recipes
• Revised and expanded nutrition chapter features the new
USDA nutritional guidelines
• Stunning new design – helpful sidebars, clear procedure
sequences and professional recipe format meet the needs of
today’s students
• New Culinar-E Companion™ recipe management software –
packaged with every copy of the text – features user friendly
navigation and robust content
Professional Cooking provides a fully developed ancillary package,
including a Student Study Guide, Instructor’s Manual with Study
Guide Solutions, Instructor’s CD-ROM, and a companion Web site
(wiley.com/go/gisslen) featuring valuable resources for planning
and teaching, including a password-protected online Instructor’s
Manual, PowerPoint® slides, test bank, and text images.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • Cooking/Food Preparation
The Organic
Cook’s Bible
The Professional
Chef’s Knife Kit
How to Select and Cook the
Best Ingredients on
the Market
The Culinary Institute of America
Jeff Cox
ISBN-10: 0-471-44578-9
ISBN-13: 978-0-471-44578-4
560 pp. • Cloth • 2006
CONTENTS: Introduction. How
This Book Is Organized. A World
of Organic Food. Why Organic?
Talking with Farmers. Vegetables.
Fruits. Nuts, Seeds, Beans, and Grains. Herbs and Spices. Meats, Dairy,
and Eggs. Kitchen Staples. Top Varieties of Organic Produce.
Escoffier
The Complete Guide to the
Art of Modern Cookery
H. L. Cracknell and R. J. Kaufmann
ISBN-10: 0-471-29016-5
ISBN-13: 978-0-471-29016-2
646 pp. • Cloth • 1983
CONTENTS: Sauces. Garnishes.
Soups. Hors d’Oeuvres. Eggs. Fish.
Releves and Entrees of Butchers’
Meat. Releves and Entrees of
Poultry. Releves and Entrees of
Game. Composite Entrees. Cold
Preparations. Roasts. Vegetables and
Farinaceous Products. Sweets, Puddings, and Desserts. Ices. Savouries.
Poached Fruits, Jams, and Drinks. Glossary. Menus. Index.
Visit our Virtual Bookfair
• Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
ISBN-10: 0-471-34997-6
ISBN-13: 978-0-471-34997-6
160 pp. • Paper • 1999
CONTENTS: A Brief History
of Cutting Tools. The Parts of a
Knife. Knives and Other Important
Cutting Tools. Additional Small
Tools for the Knife Kit. Large
Equipment Used for Cutting.
Sharpening Knives on a Stone.
Honing Knives on a Steel.
Preliminary Cuts. Course or Rough Cuts. Precision and Portioning
Cuts. Decorative Cuts. Special Peeling and Cutting Techniques. Meat
Fabrication. Poultry Fabrication. Fish Fabrication. Bibliography. Index.
The New
American Chef
Cooking with the Best of
Flavors and Techniques
from Around the World
Andrew Dornenburg
and Karen Page
ISBN-10: 0-471-36344-8
ISBN-13: 978-0-471-36344-6
448 pp. • Cloth • 2003
CONTENTS: China: Eastern
Techniques and a Yin-Yang
Balance. France: Western Techniques and Savoir-Faire. India: The
Masterful Use of Spices. Italy: Procuring the Best Ingredients. Japan:
Celebrating the Seasons Through All the Senses. Mexico: Where
Chiles Reign Supreme. Morocco: Feasting in Comfort with Family and
Friends. Spain: Letting Ingredients Taste of What They Are. Thailand:
Balancing Strong Flavors and Aromatics. Vietnam: Encouraging Diners
to Play with Their Food.
Cooking/Food Preparation
Culinary Artistry
Andrew Dornenburg
and Karen Page
ISBN-10: 0-471-28785-7
ISBN-13: 978-0-471-28785-8
448 pp. • Paper • 1996
CONTENTS: The Chef as
Artist. Meet Your Medium.
Composing Flavors. Composing
a Dish. Why Food Matches?
Food Matches Made in Heaven.
Seasoning Matches Made in
Heaven. Composing a Menu.
Common Accompaniments to
Entrées. Evolving a Cuisine. The
Evolution of Leading Chefs’ Cuisines. Desert Island Lists. Culinary
Art as Communion. Resources. Biographies of Chefs. Index.
Advanced
Professional Cooking
Wayne Gisslen
ISBN-10: 0-471-83683-4
ISBN-13: 978-0-471-83683-4
672 pp. • Cloth • 1992
Instructor’s Manual:
ISBN-10: 0-471-54213-X
ISBN-13: 978-0-471-54213-1
CONTENTS: The Modern Kitchen.
Introduction to Advanced Cooking.
Sauces. Soups. Salads, Pastas, and
Other First Courses. Fish and Other
Seafood. Poultry and Feathered Game. Beef, Lamb, Pork, and Veal.
Miscellaneous Meats. Vegetables. Cold Foods. Appendix 1: Basic
Recipes. Appendix 2: Measurements. Bibliography. Glossary.
Essentials of
Professional Cooking
Wayne Gisslen
ISBN-10: 0-471-20202-9
ISBN-13: 978-0-471-20202-8
704 pp. • Cloth • 2003
Instructor’s Manual:
ISBN-10: 0-471-31753-5 /
ISBN-13: 978-0-471-31753-1
CONTENTS: Preface.
Acknowledgments. The Food
Service Industry. Sanitation and
Safety. Tools and Equipment. Basic
Cooking Principles. The Recipe: Its Structure and Its Use. The Menu.
Mise en Place. Stocks and Sauces. Soups. Understanding Meats and
Game. Cooking Meats and Game. Understanding Poultry and Game
Birds. Cooking Poultry and Game Birds. Understanding Fish and
Shellfish. Cooking Fish and Shellfish. Understanding Vegetables.
Cooking Vegetables. Potatoes and Other Starches. Salads and Salad
Dressings. Sandwiches and Hors d’Oeuvres. Breakfast Preparation,
Dairy Products, and Coffee and Tea. Food Presentation and Garnish.
Bakeshop Production: Basic Principles and Ingredients. Yeast Products.
Appendix 1: Metric Conversion Factors. Appendix 2. Standard Can
Sizes. Appendix 3: Approximate Weight-Volume Equivalents of
Dry Foods. Appendix 4: Kitchen Math Exercises - Metric Versions.
Appendix 5: Eggs and Safety. Bibliography. Glossary. Index.
Quantity Food
Production, Planning,
and Management
Third Edition
John B. Knight and
Lendal H. Kotschevar
ISBN-10: 0-471-33347-6
ISBN-13: 978-0-471-33347-0
512 pp. • Cloth • 2000
Instructor’s Manual:
ISBN-10: 0-471-37677-9
SBN-13: 978-0-471-37677-4
CONTENTS: PART I: Quantity Food Planning and Management.
Raising the Standard. Understanding Trends in Nutrition and Health.
Producing a Menu. Implementing Equipment. Controls. Service and
Dining Etiquette. Human Resources. Products and Profits. Property
and Promotions. PART II: Quantity Food Production and Management.
Cooking Principles, Methods, and Trends. Sanitation and Safety.
Pantry Products. Stocks, Soups, and Sauces. Fruits, Vegetables,
and Cereals. Meats, Fish, and Poultry. Bakeshop Production. Dairy
Products and Eggs. PART III: Appendices. Index.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • Culinary Arts—Reference
New! Available Fall 2007
In the Hands of a Chef
New!
Working the Plate
The Professional Chef’s Guide to Essential Kitchen Tools
The Art of Food Presentation
The Culinary Institute of America
Christopher Styler
ISBN-10: 0-470-08026-4 / ISBN-13: 978-0-470-08026-9
176 pp. • Paper • December 2007
ISBN-10: 0-470-05232-5 / ISBN-13: 978-0-470-05232-7
200 pp. • Cloth • September 2006
A new approach to the CIA’s The Professional Chef’s Knife Kit,
In the Hands of a Chef reveals how professional chefs use their
revered kitchen tools in restaurants and at home, and is told
through interviews with the chefs themselves. In addition to
specific techniques such as mincing an onion or boning a leg
of lamb, In the Hands of a Chef focuses on the types of tools
necessary in the kitchen, the parts of these tools, characteristics
of a good knife, and what to look for when purchasing knives and
other kitchen tools.
This gorgeous full-color book clearly illustrates different
styles of food presentation. Content is divided into styles of
plate presentation, such as Minimalist, Artistic, Dramatic,
and Contemporary European, and each chapter includes background information on the plating as well as essays from the
star chefs who originated and developed it.
•S
tudents learn the proper use of a tool, its history, materials
used in making it, and the technological advances affecting
kitchen tools over time
• Black and white photographs illustrate the tool being used
by chefs
• Including knife skills, readers get a glimpse of chefs’ secrets
in the kitchen
CONTENTS: Knives and Cutting Tools. Knife Skills. Cutting
Techniques for Vegetables and Fruits. Cutting Techniques for Meat
and Poultry. Cutting Techniques for Fish and Shellfish. Hand Tools for
Measuring, Mixing, and Baking.
Visit our Virtual Bookfair
• Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Working the Plate:
• Provides stunning photographs for each plating suggestion,
showing how a plate is constructed and illustrating the technique used, followed by a full-page shot of the finished dish
• Includes several examples of each plating genre, including
easy, step-by-step instructions
• Features a number of contributing chefs, including Andrew
Carmellini, Marcus Samuelsson, Tadashi Ono, and Terrance
Brennan
• Includes recipes for featured dishes
CONTENTS: The Minimalist. The Architect. The Artist.
Contemporary European Style. Asian Influences. The Naturalist.
Dramatic Flair. Desserts: Sweet Tradition and Trends. Index.
Culinary Arts—Reference
The Visual Food
Encyclopedia
The Definitive Practical Guide
to Food and Cooking
François Fortin and Serge D’Amico
ISBN-10: 0-02-861006-7
ISBN-13: 978-0-02-861006-1
688 pp. • Cloth • 1996
CONTENTS: Nutrients. Vegetables.
Legumes. Fruits. Nuts and Seeds.
Seaweed. Mushrooms. Cereals
and Grains. Fish. Crustaceans.
Mollusks. Herbs, Spices, and
Condiments. Meat. Variety Meats. Delicatessen. Poultry. Milk
Products. Sugar, Cacao, and Carob. Fats and Oils. Cooking Ingredients.
Coffee and Tea. Glossary.
New!
Handheld Computers for Chefs
Susan Sykes Hendee and Mohammad Al-Ubaydli
ISBN-10: 0-471-78919-4 / ISBN-13: 978-0-471-78919-2
168 pp. • Paper • February 2007
Handheld computer technology is an affordable, powerful,
easy, and effective tool for chefs and foodservice professionals
to use in organizing their ingredients lists, purchase orders,
and even recipes. Handheld Computers for Chefs introduces
the multipurpose use of handheld computers to the foodservice and culinary industry. The easy-to-use guide examines
the PDA’s multiple uses, such as managing schedules, recipe
databases, and menus as well as applications for the front of
the house and compatibility with POS systems.
•A
comprehensive guide to getting the most out of the PDA
in the foodservice industry.
• Proven format for teaching novice technology users and
experts alike
• First book in the market to highlight the use of handheld
computers in foodservice and culinary professions
• Detailed explanations of applications for handhelds, including reference tools, purchasing, POS systems, and more
• Real-world cases provide readers with background and tips
on use of the PDA in business situations
CONTENTS: SECTION 1: Why Star Trek is Science Past. So You’d
Like a Handheld. Choosing the Hardware. Choosing Software for
Yourself. Organizing Your Life. Taking Notes: Written and Voice.
Taking Your Media with You. Culinary/Foods References. Reading
Electronic Books. Games for Chefs. Carrying the Web with You.
Handhelds for Customers. SECTION 2: Two Handhelds Are Better
Than One. HACCP. Food Inventory and Ordering. Menu Entry.
SECTION 3: On Being a Project Champion. Making Change Happen.
Talking to the IT Department. Choosing Software for the Team.
Training. Electronic Documents. Getting the Funding.
The Spice Lover’s
Guide to Herbs and
Spices
Tony Hill
ISBN-10: 0-7645-9739-6
ISBN-13: 978-0-7645-9739-8
422 pp. • Paper • 2005
PARTIAL CONTENTS: SECTION
ONE: PURE SPICES. Ajwain.
Allspice. Annatto. Avocado Leaf.
Barberry. Black Lemon. Black Salt.
Boldo Leaf. Candle Nut. Caraway.
Cardamom. Catnip. Cream
of Tartar. Cubeb. Cilantro. Dill. Epazote. Fenugreek. Fingerroot.
Galangal. Golpar. Grains of Paradise. Horseradish. Hyssop. Juniper.
Kaffir Lime. Kencur. Kokum. Lavender. Lemon Grass. Licorice. Mace.
Mango Powder. Marjoram. Mountain Pepper. Mugwort. Nigella.
Nutmeg. Oregano. Paprika. Pomegranate Seed. Poppy. Rose Petals.
Rosemary. Saffron. Sassafras. Seaweed. Sichuan Pepper. Tarragon.
Tamarind. Thyme. Turmeric. Vanilla Bean. Vietnamese Coriander.
Wattle Seed. Wasabi. Zedoary. SECTION TWO: BLENDED SPICES.
Americas Blends. Mexican Blends. Central and South American
Blends. Caribbean Blends. Northern European Blends. Central
European Blends. Medieval Blends. French Blends. Mediterranean
Blends. Russian Blends. Middle Eastern Blends. Indian Subcontinent
Blends. African Blends. Asian Peninsula Blends. Chinese Blends.
Pacific Island Blends. Japanese Blends.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • Culinary Arts—Reference
Kitchen Essentials
The Chef’s Companion
The Complete Illustrated
Reference to the
Ingredients, Equipment,
Terms, and Techniques
used by Le Cordon Bleu
A Culinary Dictionary
Third Edition
Le Cordon Bleu
ISBN-10: 0-471-39348-7
ISBN-13: 978-0-471-39348-1
256 pp. • Cloth • 2000
CONTENTS: Introduction.
Batterie de Cuisine. Cooking
Terms. Ingredients, Related
Techniques, and Recipes. Eggs. Cheeses. Creams. Milk Products. Fish
and Seafood. Poultry. Meat. Vegetables. Fruits. Herbs, Spices, and
Salts. Pulses. Grains. Nuts. Pasta and Noodles. Flours. Sugar. Breads.
Chocolate. Iced Desserts. Cakes and Biscuits. Pastry. Sauces. Soups
and Stocks. Index.
Sauces
Classical and Contemporary
Sauce Making
James Peterson
ISBN-10: 0-471-29275-3
ISBN-13: 978-0-471-29275-3
624 pp. • Cloth • 1998
CONTENTS: Recipe Contents. A
Short History of Sauce Making.
Equipment. Ingredients. Stocks,
Glaces, and Essences. Liaisons: An
Overview. White Sauces for Meat
and Vegetables. Brown Sauces.
Stock-Based and Nonintegral
Fish Sauces. Integral Meat Sauces. Integral Fish and Shellfish Sauces.
Crustacean Sauces. Jellies and Chaud-Froids. Hot Emulsified Egg
Yolk Sauces. Mayonnaise-Based Sauces. Butter Sauces. Salad Sauces,
Vinaigrettes, Salsas, and Relishes. Purees and Puree-Thickened Sauces.
Pasta Sauces. Asian Sauces. Dessert Sauces. The Relative Thickening
Power of Liaisons. A Few Thoughts about Wine. Glossary. Index.
Visit our Virtual Bookfair
• Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Elizabeth Riely
ISBN-10: 0-471-39842-X
ISBN-13: 978-0-471-39842-4
368 pp. • Paper • 2003
ONTENTS: Asperge. Bacchus. Chèvre.
C
Decant. Écrevisse. Fennel. Game.
Haricot. Indian Pudding. Jardiniére, á
la. Kale. Lettuce. Mushroom. Sauce
Nantua. Oyster. Pain. Quail. Rice.
Saucisse. Terrine. Uccèllo. Vanilla.
Watercress. Xérès. Yule Log.
Melissa’s Great
Book of Produce
Everything You Need to
Know about Fresh Fruits
and Vegetables
Cathy Thomas and
Nick Koon
ISBN-10: 0-7645-7187-7
ISBN-13: 978-0-7645-7187-9
336 pp. • Cloth • 2006
CONTENTS: Introduction.
Fruit. Vegetables. Glossary
and Prep Help. Availability Guide. Index.
Garde Manger
NEW! AVAILABLE DECEMBER 2007
Garde Manger
The Professional Chef’s Art of
Garde Manger
The Art and Craft of the Cold Kitchen
Third Edition
Fifth Edition
The Culinary Institute of America
ISBN-10: 0-471-28489-0 / ISBN-13: 978-0-471-28489-5
304 pp. • Cloth • 1992
ISBN-10: 0-470-05590-1 / ISBN-13: 978-0-470-05590-8
592 pp. • Cloth • December 2007
Instructor’s Manual: ISBN-10: 0-470-16741-6 / ISBN-13: 978-0-470-16741-0
With 540 inspiring recipes, Garde Manger, Third Edition is the
most extensive reference book available on the subject. This
comprehensive book covers a range of topics, from salads and
sandwiches to hors d’oeuvres and appetizers – all the hot and cold
food preparation knowledge the skilled garde manger needs. More
than 300 photographs by award-winning photographer Ben Fink
show finished dishes and important techniques to help students
visualize many key concepts, from curing salmon and bacon to
making and decanting flavored oils.
Revisions in this Third Edition include:
• 100 all-new recipes
• New content on micro greens; international sandwiches;
brining ratios; fermented sausages; artisanal American
cheeses; tapas tasting menus; savory sorbets; new caviar
options; breakfast buffets; raw bar, pasta, and omelet buffet
stations; and ice carving
• 250 all-new process photos showing step-by-step techniques,
and 75 beauty shots of finished dishes
Frederic H. Sonnenschmidt and John F. Nicolas
To achieve the artistry, creativity, and cooking sensitivity necessary to build memorable buffets, a la carte appetizers and salads,
culinarians have turned to The Professional Chef’s Art of Garde
Manger for many years. This text includes step-by-step coverage
of the fundamentals of emulsion, roasting, poaching, sautéing,
and baking, as well as tested techniques for carving fruits and
vegetables, creating sculptures and centerpieces from ice or tallow, making sausages, and smoking fish.
PARTIAL CONTENTS: The Art of Garde Manger. Buffet Presentation.
Garde Manger Area Planning. Aspic-Gelée-Chaud-Froid. AppetizersHors d’Oeuvre. Foie Gras-Truffles-Caviar. Forcemeat. Pâtés-Terrines.
Galantines. Mousse. Marinades-Cures-Brines. Food Decoration. Cold
Sauces. Cold Food Presentation. Salads. Cheeses. Charcuterie.
CONTENTS: The Professional Garde Manger. Cold Sauces and
Cold Soups. Salads. Sandwiches. Cured and Smoked Foods. Sausage.
Terrines, Pâtés, Galantines, and Roulades. Cheese. Appetizers and
Hors d’Oeuvres. Condiments, Crackers, and Pickles. The Modern
Buffet. Basic Recipes. Glossary. Bibliography and Recommended
Reading.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • Baking & Pastry Fundamentals
Order the
text/study
guide package
at a discount!
Ask your Wiley
representative
for details!
New! Available Fall 2007
How Baking Works
Professional Baking
Exploring the Fundamentals of Baking Science
Second Edition
Wayne Gisslen
Paula Figoni
ISBN-10: 0-471-74723-8 / ISBN-13: 978-0-471-74723-9
416 pp. • Paper • September 2007
Instructor’s Manual: ISBN-10: 0-470-04512-4 / ISBN-13: 978-0-470-04512-1
This book takes the future pastry chef and baker through the
major ingredient groups, explaining how sweeteners, fats, milk,
leavening agents, and other ingredients work. New to the edition, the book provides expanded end-of-chapter exercises and
lab experiments to reinforce concepts. It features in-depth coverage of the “whys” of baking, taking students beyond the basic
techniques. Its ingredient-oriented approach explains how sweeteners, fats, leavening agents, and other ingredients work, and
applies that knowledge to food products.
• I ntroduces the student to the role of key ingredients,
their functions and how they react with each other in a
baking formula
• Includes a lab manual that consists of lab experiments
to correlate with each chapter
• Strong pedagogy including chapter objectives, clear text,
end-of-chapter review questions and lab experiments that
reinforce key concepts
•A
ccompanied by a full instructor ancillary package
of PowerPoint slides, test questions, and an Instructor’s
Manual with additional experiments and projects for
students
CONTENTS: Introduction to Baking. Heat Transfer. Overview of
the Baking Process. Sensory Properties of Food. Wheat Flour. Variety
Grains and Flours. Gluten. Sugar and Other Sweeteners. Thickening
and Gelling Agents. Fats, Oils, and Emulsifiers. Eggs and Egg Products.
Milk and Milk Products. Leavening Agents. Natural and Artificial
Flavorings. Fruit and Fruit Products. Nuts and Seeds. Cocoa and
Chocolate Products.
Visit our Virtual Bookfair
10 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Fourth Edition
ISBN-10: 0-471-46427-9 / ISBN-13: 978-0-471-46427-3
736 pp. • Cloth • 2004
Instructor’s Manual: ISBN-10: 0-471-47779-6 / ISBN-13: 978-0-471-47779-2
Study Guide: ISBN-10: 0-471-47777-X / ISBN-13: 978-0-471-47777-8
Text + Study Guide Package:
ISBN 10: 0-470-07227-X / ISBN 13: 978-0-470-07227-1
Instructor’s CD-ROM:
ISBN-10: 0-471-68078-8 / ISBN-13: 978-0-471-68078-9
wiley.com/go/gisslen
Considered the baker’s bible, Professional Baking contains
even more expertise and formulas for the aspiring professional
in this updated Fourth Edition. Offering complete, step-bystep instruction on making the full range of baked goods
from cakes, pies, and pastries to artisan breads and more, this
updated edition also includes:
•S
uperb photographs and illustrations - more than 500 inspiring color photographs of techniques and finished dishes,
including 175 new to this edition, and 50 illustrations and
diagrams showcasing procedures and finished dishes
• More than 750 classic and creative formulas to explore
• New chapters on artisan bread baking and baking equipment, plus new material on plating techniques for restaurant-style desserts
• New recipe ideas and practical applications fill the book and
give students the tools to expand their skill set
CONTENTS: Foreword. Preface. Basic Principles. Baking and Pastry
Equipment. Ingredients. Understanding Yeast Doughs. Understanding
Artisan Breads. Lean Yeast Doughs. Rich Yeast Doughs. Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles. Basic Syrups, Creams,
and Sauces. Pies. Pastry Basics. Tarts and Special Pastries. Cake
Mixing and Baking. Assembling and Decorating Cakes. Specialty
Cakes, Gateaux, and Torten. Cookies. Custards, Puddings, Mousses,
and Soufflés. Frozen Desserts. Fruit Desserts. Dessert Presentation.
Chocolate. Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
Baking & Pastry Fundamentals
The Baker’s Manual
Baking and Pastry
Fifth Edition
Mastering the Art and Craft
Joseph Amendola and Nicole Rees
The Culinary Institute of America
ISBN-10: 0-471-40525-6
ISBN-13: 978-0-471-40525-2
336 pp. • Paper • 2002
ISBN-10: 0-471-44382-4
ISBN-13: 978-0-471-44382-7
880 pp. • Cloth • 2004
CONTENTS: How to Use This Book.
Yeast Breads. Laminates (Layered
Doughs). Cakes. Egg-Based Components.
Pies, Tarts, and Other Fruit Desserts.
Cookies. Working with Sugar. Working
with Chocolate. Frostings. Fillings
and Components. Assembling and
Decorating Cakes.
Student Workbook:
ISBN-10: 0-7645-6967-8
ISBN-13: 978-0-7645-6967-8
Instructor’s Manual:
ISBN-10: 0-7645-4981-2
ISBN-13: 978-0-7645-4981-6
CONTENTS: The Profession
of the Baking and Pastry Arts. Product Identification. Equipment
Identification. Baking Science and Food Safety. Baking Formulas. Yeast
Doughs. Yeast-Raised Breads and Rolls. Pastry Doughs and Batters.
Quickbreads and Cakes. Cookies. Custards, Creams, and Mousse.
Icings, Glazes, and Sauces. Frozen Desserts. Pies and Tarts. Filled and
Assembled Cakes and Tortes. Individual Pastries. Plated Desserts.
Chocolate and Confections. Décor. Wedding and Special Occasion
Cakes.
Understanding Baking
Bread
Third Edition
A Baker’s Book of
Techniques and Recipes
Joseph Amendola and Nicole Rees
ISBN-10: 0-471-40546-9
ISBN-13: 978-0-471-40546-7
288 pp. • Paper • 2002
CONTENTS: Wheat and Grain Flours.
Yeast and Chemical Leaveners. Sugar
and Other Sweeteners. Eggs. Fats
and Oils. Milk and Dairy Products.
Thickeners: Starches, Gelatin, and
Gums. Chocolate. Water. Salt. The
Physics of Heat. Bread and Other
Yeast-Risen Products. Laminates. Cake
Baking. Egg Cookery: Custards, Souffles, Meringues, Buttercream, and
Pâté Choux. Pies and Tarts. Cookies. Sugar Syrups and Candymaking.
Jeffrey Hamelman
ISBN-10: 0-471-16857-2
ISBN-13: 978-0-471-16857-7
432 pp. • Cloth • 2004
CONTENTS: The Bread Making
Process from Mixing through
Baking. Ingredients and Their
Function. Hand Techniques.
Breads Made with Yeasted
Pre-ferments. A Note on the
Formulas Used in This Book.
Sourdough Breads Made with White Flour Cultures. Sourdough Breads
Made with Rye Culture. Straight Doughs. Miscellaneous Breads.
Braiding Techniques. Decorative and Display Projects. Appendices.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 11
Advanced Baking & Pastry/Desserts
New!
The Art of the Dessert
New!
Savory Sweets
Ann Amernick
From Ingredients to Plated Desserts
ISBN-10: 0-471-44381-6 / ISBN-13: 978-0-471-44381-0
384 pp. • Cloth • April 2007
Amy Felder
In The Art of the Dessert, Ann Amernick, “one of the best
cake makers in America,” combines special occasion baking
with desserts that have more homey origins. This book brings
together a strong foundation in fundamental techniques with
Amernick’s well-regarded personal style. Chapters include
Cakes and Tortes, Pies and Tarts, Cookies and Candies,
Cold Desserts, Warm Desserts, and Dessert Sandwiches.
Recipes include Chocolate Raspberry Torte, Pumpkin Custard
Napoleon, and Amaretto Nougat Cups. Professionalism is
Amernick’s signature style, and she is able to elevate even the
humblest of family desserts to new, more creative levels.
•N
ominated four times for the James Beard “Pastry Chef
of the Year” Award, Amernick is the former assistant
pastry chef at the White House as well as being a chef at
several well-regarded Washington D.C. restaurants, including Citronelle, Cashions, Red Sage, and currently Palena.
Chocolatier magazine celebrated Amernick’s career achievements in its “America’s 10 Best Pastry Chefs” article, touting her “Twin Truffles” as the epitome of showpiece desserts that “taste as phenomenal as they look”
• Includes 96 recipes appropriate for the home baker and the
pastry chef including Apple Marmalade Sandwich, Double
Coconut Custard Cups, and Caramel Nut Cake
• 4-color photographs illustrate desserts from the book
CONTENTS: Introduction: Tricks of the Trade. Cakes and Tortes.
Pies and Tarts. Cookies and Candies. Cold Desserts. Warm Desserts.
Dessert Sandwiches. Recipe List.
Visit our Virtual Bookfair
12 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
ISBN-10: 0-471-74058-6 / ISBN-13: 978-0-471-74058-2
272 pp. • Paper • February 2007
Instructor’s Manual: ISBN-10: 0-470-04514-0 / ISBN-13: 978-0-470-04514-5
The pastry chef’s key to the culinary side of the kitchen, Savory
Sweets offers a complete, systematic discussion of flavor,
techniques, and ingredients, then puts the discussion into practice
using specific plated desserts. Author, chef, and acclaimed teacher
Amy Felder brings together the culinary and pastry realms, giving
students and professional chefs a new, up-to-date approach to
flavor. Though the book comes from a baking perspective, culinary
chefs will also find the discussion of savory flavors and fusion
cuisine extremely useful.
•P
rovides students with a scientific explanation of taste, and
then establishes concepts of flavor and overall plate profile
• Utilizes cooking methods to show what they can offer in
creating plated desserts, including sauce work and manipulation of texture
• Includes a detailed analysis of eight plated desserts that utilizes modern pastry techniques such as aromas, foams, and
flavored waters
• Helps build a relationship between culinary arts and pastry
by its discussions on the differences and similarities of these
two aspects of the kitchen
CONTENTS: Section 1: Vocabulary of Flavor. The Nature of Taste.
Flavor Profile. Plate Profile. Section 2: Mechanics of Flavor. Cooking
Methods and Culinary Techniques. Sauce Work. Texture and Its Effect
on Flavor. Section 3: Constituents of Flavor. Vegetables. Herbs and
Spices. Dairy. Pantry Ingredients. Section 4: Works of Flavor. Plated
Desserts.
Advanced Baking & Pastry/Desserts
New!
Professional Cake Decorating
New!
Chocolates and Confections
Toba M. Garrett
Formula, Theory, and Technique for the Artisan
Confectioner
ISBN-10: 0-471-70136-X / ISBN-13: 978-0-471-70136-1
368 pp. • Cloth • August 2006
Instructor’s Manual: ISBN-10: 0-471-78197-5 / ISBN-13: 978-0-471-78197-4
Professional Cake Decorating is the first guidebook, reference, and
at-your-fingertips resource to the special methods and techniques
unique to cake decorating. Using more than 200 step-by-step and
finished cake color photographs, as well as over 125 illustrations,
this highly visual book covers a wealth of techniques for cake
borders, piped flowers, cake writing and piping, royal icing designs,
marzipan fruits and figurines, rolled icing, floral patterns, petit
fours, gumpaste floral art and design, and much more. Professional
Cake Decorating is:
•A
comprehensive set of lessons designed to teach the skills
needed in cake decorating, including basic, intermediate,
and advanced piping skills; hand modeling; and gumpaste
flowers
• A powerful tool for making dramatic improvements in the
overall look and design of cakes
• A valuable training handbook and resource for bakers
and decorators
• A comprehensive reference of successful professional
skill sets
CONTENTS: A History of Cake Decorating. Basic Piping Skills.
Floral Piping Skills. Intermediate Piping Skills. Advanced Border
Skills. Writing Workshop. Royal Icing Piped Flowers. Royal Icing
Design Piping. Icing a Cake. Hand-Modeling Skills. More Modeling
Skills with Marzipan and Chocolate. Advanced Icing and Design
Skills. Rolled Icing Design Skills. Pastillage Construction. Gumpaste
Flowers-Basic Floral Skills. Advanced Gumpaste Flowers. Miniature
Cakes, Candy and Cookie Designs. Cake Sculpture and Character
Cakes. Tier Cakes. Recipes. Appendix 1: Exercises and Patterns.
Appendix 2: Measurements.
Peter P. Greweling and The Culinary Institute of America
ISBN-10: 0-7645-8844-3 / ISBN-13: 978-0-7645-8844-0
400 pp. • Cloth • February 2007
This book combines artisan confectionery techniques with
accessible explanations of the theory and science as well as
formulas for use in production. Fundamental information for
the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book
contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated
confections.
•T
he all-encompassing, category-defining work from The
Culinary Institute of America
• Features 12 chapters on different categories of candy making, including ingredient and tool information, packaging
and storage, crystalline and non-crystalline confections, and
cream and butter ganache, among others
• Enhanced accessibility with troubleshooting tables for quick
and reliable access and a detailed confectionary glossary
• Features 162 gorgeous four-color photos of process and finished products as well as 21 line drawings
• The book fills a hole in the market for professional confectioners at a time when the trade is poised for a renaissance
in public awareness and status, and for a revival in the use
of traditional techniques to produce world-class products
CONTENTS: Introduction. Confectionary Ingredients. Cacao and
Chocolate. Packaging and Storage. Fundamental Techniques. Cream
Ganache. Butter Ganache. Non-Crystalline Confections. Crystalline
Confections. Jellies. Aerated Confections. Nut Centers. Glossary.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 13
Advanced Baking & Pastry/Desserts
The Cake Book
Tish Boyle
ISBN-10: 0-471-46933-5
ISBN-13: 978-0-471-46933-9
384 pp. • Cloth • 2006
CONTENTS: Introduction.
Ingredients for Cakes. CakeBaking Equipment. CakeMaking Techniques, Tips, and
Troubleshooting. Cake Decor.
Angel Food, Chiffon, and Sponge
Cakes. Pound Cakes and Coffee
Cakes. Butter- and Oil-Based
Cakes. Fruit-Based Cakes.
Flourless Cakes. Cheesecakes.
Mousse and Ice Cream Cakes. Meringue Cakes. Fillings and Frostings.
Basic Recipes and Accompaniments. Sources. Index.
The Professional Pastry Chef
Fundamentals of Baking and Pastry
Fourth Edition
Bo Friberg
ISBN-10: 0-471-35925-4 / ISBN-13: 978-0-471-35925-8
1040 pp. • Cloth • 2002
Instructor’s Manual: ISBN-10: 0-471-21825-1 / ISBN-13: 978-0-471-21825-8
The Advanced
Professional
Pastry Chef
Bo Friberg
ISBN-10: 0-471-35926-2 /
ISBN-13: 978-0-471-35926-5
864 pp. • Cloth • 2003
Instructor’s Manual:
ISBN-10: 0-471-47964-0 /
ISBN-13: 978-0-471-47964-2
CONTENTS: Decorated Cakes.
Wedding Cakes. Individual Pastries.
Plated Desserts. Frozen Desserts.
Light Desserts. Charlottes, Bavarian Creams, Mousses, Soufflés.
Modernist Desserts. Holiday Favorites. Chocolate Artistry. Sugar
Work and Marzipan Figures. Decorative Techniques. Basic Recipes.
Index.
Visit our Virtual Bookfair
14 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
The Professional Pastry Chef, Fourth Edition presents comprehensive coverage of basic baking and pastry techniques in
a fresh and approachable way. The book provides encyclopedic
guidance on everything from mise en place preparation and
basic doughs to new chapters covering flatbreads, crackers,
and homestyle desserts. The book features more than 650
recipes, 100 color photographs, and illustrated step-by-step
instructions on American applications of European techniques.
CONTENTS: Mise en Place. Basic Doughs. Yeast Breads. Flatbreads,
Crackers and Rolls. Breakfast Breads and Pastries. Cookies. Tarts, Pies,
Cobblers and Crisps. Tea Cakes, Pound Cakes, Muffins and Other
Quick Breads. Sponge Cakes and Cake Basics. Basic Chocolate Work
and Decorating Techniques. Decorated Cakes. Individual Pastries.
Plated Desserts. Light Desserts. Ice Cream and Sorbets. Assembled
Frozen Desserts. Custards, Puddings, Mousses, Charlottes and
Bavarois. Sauces, Syrups, Fillings. Indices.
Advanced Baking & Pastry/Desserts
Cakes to Dream On
A Master Class in Decorating
Chocolate
Chocolate
Colette Peters
Lisa Yockelson
ISBN-10: 0-471-21462-0
ISBN-13: 978-0-471-21462-5
272 pp. • Cloth • 2004
ISBN-10: 0-471-42807-8
ISBN-13: 978-0-471-42807-7
512 pp. • Cloth • 2005
CONTENTS: 12 Steps to Making
a Decorated Cake. How to Start.
Double-Layered Cakes. Making
a Cake Crooked, on Purpose.
Dreams of Love. Black and Blue
Heart. Counting Sheep. Ivory
Wedding Cake. Brides Vintage
Cameo. Dreams of Chocolate.
Bavarian Cream. Floral Inlay. Eau de Buckingham Fountain. Dreams of
Youth. Colette’s Homage to Dr. Seuss. Rainbow Carousel. Styrofoam
Nonpareil. Enchanted Flora. Walk ‘n Cake. Dreams of Color. Mr.
Sticky the Chameleon. Comfort Food. Blue Pagoda. Amethyst
Arabesque. Colorful Cloisonné. Aqua Appliqué. Dreams of Italy.
Pasta Cake. Dolce de Medici. Mother-of-Pearl Mosaic. Cake for
Michelangelo. Dreams of Balance. Mad Tea Party. Sweet Offerings.
Torte of Babylon. Dreams of Grandeur. Five Little Tartlettes. Olive
Oyl’s Hat. Tiny Baubles. Fondant Flounce. Tipsy. Little Flower Pot.
Petit-Fish. Big Splash. Buttercup Blossom. Dreams of Opulence.
Family Jewels. Crystal Nostalgia. Deco-licious. Sequins and Spangles.
Variations on a Tiara. Shower of Bubbles. Recipes.
Wedding Cakes
You Can Make
Designing, Baking, and
Decorating the Perfect
Wedding Cake
CONTENTS: With
Appreciation. A Chocolate
Journal. The Flavor of
Chocolate. Techniques. The
Baking Pantry. Outfitting
the Baking Kitchen.
Brownie Style. Back-toBasics Chocolate Cakes.
Black Bottom Cupcakes, and More. Chips and Chunks. Chocolate
and Streusel, Chocolate and Nuts. Chocolate and Toffee. Chocolate
Birthday Cakes. Chocolate Bread. Chocolate Coffee, Bundt, and Pound
Cakes. Chocolate in Big Muffins, Biscuits, and Scones. Chocolate in
Layers. Chocolate Memories. Chocolate Pancakes, Chocolate Waffles.
Chocolate Tender, Chocolate Crunchy. Chocolate, Caramel, and
Nuts-a-Turtle Twist. Deep, Dark, and Bittersweet. Double Chocolate.
Flourless and Almost-Flourless Chocolate Cakes. Heirloom Chocolate
Cookies. Mudslide. Liquid Chocolate and Homemade Marshmallows.
Storing and Freezing Chocolate Baked Goods. Sources. Bibliography.
Photography Plate for Ingredients.
Would you like to get in touch with
your Wiley sales representative?
Visit wiley.com/college/rep
Dede Wilson
ISBN-10: 0-7645-5719-X
ISBN-13: 978-0-7645-5719-4
176 pp. • Cloth • 2005
CONTENTS: Part I: How to
Make Your Wedding Cake.
Dream Your Cake, Create
the Reality. Baking, Frosting,
and Decorating Your Cake. Constructing Cakes. Get It to the Church
on Time! Storing and Transporting Your Cake Safely! Part II: The
Essentials: The Essential Recipes. The Essential Cake. Part III: Cakes
for Everyone: The Cakes.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 15
Meat/Seafood Fabrication
New! Available SUMMER 2007
Fish Forever
Seafood Handbook
The Definitive Guide to Understanding, Selecting,
and Preparing Healthy, Delicious, and Environmentally
Sustainable Seafood
ISBN-10: 0-471-77350-6 / ISBN-13: 978-0-471-77350-4
256 pp. • Paper • 2005
Paul Johnson
ISBN-10: 0-7645-8779-X / ISBN-13: 978-0-7645-8779-5
448 pp. • Cloth • June 2007
Fishmonger and former chef Paul Johnson has spent over
25 years supplying top chefs with high-quality, sustainablycaught seafood. In this book, Johnson provides all the answers
a cook could need on preparing delicious, safe, environmentally-friendly fish and shellfish. The book includes a breakdown
of fish species with details on each fish’s biology, how it may
be caught, health and environmental issues, purchasing and
cooking recommendations, and nutrition information.
•A
one-stop guide to fish and shellfish, with comprehensive
information on the varieties of seafood available, how to
select healthy, non-endangered seafood, and how to prepare
fish and shellfish in simple, delicious ways
• Demystifies the health concerns surrounding certain species
of fish
• Includes 93 recipes as well as useful charts and tables, 23
step-by-step technique photos, and 63 full-color insert photos
CONTENTS: Cooking: Choosing, Handling, and Cooking Seafood.
The Seasons. Healthy Seafood. Preparing Fish for Cooking Whole.
Stocks: Fish Stock, Shellfish Stock, Quick Clam or Mussel Stock.
Vegetable Stock, Court Bouillon, or Poaching Liquor. Basic Recipes,
Techniques, and Tools. Anchovy. Black Sea Bass. Bluefish…..Tuna:
Yellowfin, Bigeye, Atlantic Bluefin, North Pacific Bluefin. Tuna,
Albacore. Weakfish: Weakfish, Spotted Sea Trout. Whelks and
Periwinkles. White Sea Bass. Wreckfish: Wreckfish, New Zealand
Grouper. Appendix. Health Glossary. Mercury in Seafood. Mercury
Chart. Persistent Organic Pollutants: POPs. Fishing and Aquaculture
Methods. Where to Find Out More. Bibliography. Index.
Visit our Virtual Bookfair
16 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Diversified Business Communications
The most comprehensive guide to sourcing, buying, and
preparing seafood, Seafood Handbook contains over 700 species of finfish and shellfish from around the globe. It offers
details on sourcing, cooking, nutrition, product forms and
seasonal availability for each species and is formatted to be a
quick and easy-to-use reference tool.
This helpful guide features:
• More than 100 species of finfish and shellfish
• Details on sourcing, cooking, nutrition, product forms, and
seasonal availability for each species
• Scientific, market, and common names, as well as species
names in French, German, Italian, Japanese, and Spanish
• Two oversized reference posters are included with each book
CONTENTS: Sustainability. Harvesting and Processing. Finfish.
Shellfish. Safety and Preparation. Reference.
Meat/Seafood Fabrication
American Regional Cuisine
The Meat Buyer’s Guide
American Regional Cuisine
Beef, Lamb, Veal, Pork, and Poultry
Second Edition
North American Meat Processors Association
The Art Institutes™
ISBN-10: 0-471-74721-1 / ISBN-13: 978-0-471-74721-5
336 pp. • Paper • 2006
ISBN-10: 0-471-68294-2 / ISBN-13: 978-0-471-68294-3
576 pp. • Cloth • 2006
Foodservice Posters (Set of 8):
ISBN-10: 0-470-03898-5 / ISBN-13: 978-0-470-03898-7
Instructor’s Manual: ISBN-10: 0-471-78131-2 / ISBN-13: 978-0-471-78131-8
Notebook Charts (Set of 8):
ISBN-10: 0-470-03897-7 / ISBN-13: 978-0-470-03897-0
For over 40 years, North American Meat Processors
Association (NAMP) has provided the industry with reliable
guidelines for purchasing meat. The Meat Buyer’s Guide:
Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including The
Poultry Buyer’s Guide in this new edition, it offers a complete, single source reference for every facility’s meat buying
needs. The most comprehensive and complete meat identification manual ever published for the foodservice industry,
this authoritative guide contains more than 350 illustrated
cuts, buying and ordering procedures, nutrition data, food
safety, USDA grading standards, and NAMP/IMPS identification numbers. It features:
• More than fifty new cuts of beef, lamb, veal, pork, and poultry
• Over sixty new color photographs
• Updated information on packaging, food safety, nutrition,
and cooking
• New trim, cut, and processing options
CONTENTS: Trim/Quality Information. Beef. Lamb. Veal. Pork.
Further-Processed/By-Products. Chicken. Turkey. Duck. Goose. Game
Birds. Glossary.
American Regional Cuisine celebrates the diversity, distinction, and delectable essence of American cooking. This
Second Edition is both a goldmine of attention-getting recipes
and a guidebook to the finest regional American cooking. It
features sweet and savory recipes for over 250 of the most
popular and memorable dishes from eleven regional culinary
traditions - including Cajun and Creole, Tex-Mex, California
and Hawaii, and the Pacific Northwest. Organized by region,
these recipes are drawn from every part of the menu, offering
a range of complete meals for each culinary style. This Second
Edition:
•C
overs the history, culture, and evolution of the different
cuisines in each region of America
• Features over 250 recipes - 150 new to this edition
• Features a wealth of fascinating history about each region
• Includes more than 40 color photographs showing cooking
techniques and finished dishes
• Includes maps of each region to create a context for the recipes
CONTENTS: Introduction. The Cuisine of New England. The Cuisine
of the Mid-Atlantic States. The Cuisine of the South. Floribbean
Cuisine. Cajun and Creole Cuisine. The Cuisine of the Central Plains.
Texas and Tex-Mex Cuisine. The Cuisines of the Southwest and the
Rocky Mountain Region. The Cuisine of California. The Cuisine of
the Pacific Northwest. The Cuisine of Hawaii. Basic Recipes. Basic
Culinary Vocabulary.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 17
Nutrition
New!
American Dietetic Association Complete
Food and Nutrition Guide
New! Available DECEMBER 2007
Techniques of Healthy Cooking
Revised and Updated Third Edition
The Culinary Institute of America
Roberta Larson Duyff and American Dietetic Association
ISBN-10: 0-470-05232-5 / ISBN-13: 978-0-470-05232-7
592 pp. • Cloth • December 2007
ISBN-10: 0-470-04115-3 / ISBN-13: 978-0-470-04115-4
688 pp. • Paper • September 2006
A consistent bestseller, with more than 75,000 copies sold
of the previous editions, this award-winning guide from the
world’s most prestigious group of nutritionists provides families with authoritative, reliable information on food and nutrition. This new edition is updated to explain and demystify the
USDA’s 2005 Dietary Guidelines. It also contains revisions
throughout based on the latest nutrition research, including
new or expanded information on women’s health and nutrition, nutrition for children, nutrition supplements, food allergies and intolerances, food-borne bacteria, antioxidant-rich
foods, weight management, and the fascinating link between
flavor and nutrition. The American Dietetic Association is
the world’s largest and most distinguished group of food and
nutrition professionals.
CONTENTS: PART I: Eat Smart, Live Well: Its about You! PART II:
Healthful Eating: The Basics. PART III: Smart Eating: The Consumer
Marketplace. PART IV: Food for Health: Every Age, Every Stage of
Life. PART V: Healthful Eating: Special Issues. PART VI: Resources:
More about Healthful Eating. Appendices. 2005 Dietary Guidelines
for Americans. Dietary Reference Intakes. Growth Charts: Body
Mass Index for Children and Teens. Body Mass Index for Adults.
Carbohydrates in Common Foods. % Daily Values: What Are They
Based On? Health Claims on Food Labels. MyPyramid Food Intake
Patterns. MyPyramid Food Intake Pattern Calorie Levels. How Many
Discretionary Calories Can You Have? Produce Package. Functional
Foods: What Does Research Say? Functions of Selected Additives.
Index.
Visit our Virtual Bookfair
18 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Third Edition
Instructor’s Manual: ISBN-10: 0-470-13511-5 / ISBN-13: 978-0-470-13511-2
Techniques of Healthy Cooking is the newest, most comprehensive guide to healthy cooking in a professional setting.
The book includes straightforward information on nutritional
basics like types of nutrients and how they function in the
body, reading and using food labels, caloric intake recommendations, and planning recipes and menus around various
dietary guidelines. Also included is detailed information on
ingredients, serving sizes, food safety from preparation to plating, and nutrition-related conditions like diabetes, obesity,
and hypertension.
• I ncludes detailed information on developing healthy cooking
in all types of operations, from fine-dining, quick-service,
and family-service establishments to hospitals, cafeterias,
and more
• This edition draws on the new USDA food guide pyramid
and the latest dietary guidelines, doctor recommendations,
and health and exercise findings
• Extensive glossary explains basic terms and concepts
• The book provides 300 delicious recipes - 100 all-new including nutrition information and optional modifications
• Recipes are accompanied by vibrant full-color photography
throughout, including 150 plated food shots and 50 dynamic
process shots that demonstrate the tools, equipment, and
techniques of healthy cooking
CONTENTS: A Healthy Diet. Healthy Ingredients. Healthy
Techniques. Healthy Menus. Appetizers, Soups, and Salads. Main
Dishes. Side Dishes and Accompaniments. Breakfast Dishes and
Beverages. Baked Goods and Desserts. The Chef’s Pantry. Recipe
Analysis. Glossary. Recommended Resources and Readings. Index.
Nutrition
Also Available:
Total Dietary
Assessment
CD-ROM
ISBN: 0-470-11248-4
Study Guide
$10
when packaged
with main text!
ISBN Below
New!
Nutrition
Nutrition for Foodservice and Culinary
Professionals
Science and Applications
Sixth Edition
Lori A. Smolin and Mary B. Grosvenor
Karen Eich Drummond and Lisa M. Brefere
ISBN-10: 0-471-42085-9 / ISBN-13: 978-0-471-42085-9
912 pp. • Cloth • December 2006
ISBN-10: 0-471-59976-X / ISBN-13: 978-0-471-59976-0
688 pp. • Cloth • 2006
Visit wiley.com/college/smolin for more information about supplements.
Instructor’s Manual: ISBN-10: 0-471-77268-2 / ISBN-13: 978-0-471-77268-2
This introductory nutrition text is intended for a first course
in nutrition taken by anyone from non-science majors to
nutrition majors. It teaches students the basic principles of
nutrition science and how to apply them to food choices, as
well as nutrition information they encounter. By integrating the theme of choice throughout, Nutrition: Science and
Applications helps students understand that each dietary
choice makes up only one component of an overall diet. The
text uses an integrated approach by incorporating health and
disease, metabolism, cultural diversity, and life stage topics
into each chapter.
Study Guide: ISBN-10: 0-470-09909-7 / ISBN-13: 978-0-470-09909-4
CONTENTS: Part I. Nutrition: Sorting Fact From Fantasy. Part II:
Energy-Containing Nutrients. Part III. Water and the Micronutrients.
Part IV: Applying Nutrition to Life. Part V: Nutrition in Today’s World.
Nutrition for Foodservice and Culinary Professionals, Sixth
Edition is the must-have reference for the most thorough, upto-date information on nutrition and diet. New and expanded
material in this Sixth Edition addresses important topics such as
the 2005 Dietary Guidelines for Americans, MyPyramid, balanced
menu options and recipe ideas for morning and afternoon breaks,
basic principles of food presentation, meeting special dietary
needs, weight management, and much more!
Also Available
Nutrition
Everyday Choices
Mary B. Grosvenor and Lori A. Smolin
ISBN-10: 0-471-66876-1 / ISBN-13: 978-0-471-66876-3
672 pp. • Paper • 2005
Text + Study Guide Package:
ISBN-10: 0-470-11265-4 / ISBN-13: 978-0-470-11265-6
WebCT Student Access Card + Text:
ISBN-10: 0-470-00716-8 / ISBN-13: 978-0-470-00716-7
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00712-5 / ISBN-13: 978-0-470-00712-9
Total Dietary Assessment CD-ROM + Text:
ISBN-10: 0-470-13971-4 / ISBN-13: 978-0-470-13971-4
Visit wiley.com/college/solutions for WebCT and Blackboard information.
CONTENTS: PART I: Fundamentals of Nutrition and Foods.
Introduction to Nutrition. Using Dietary Recommendations, Food
Guides, and Food Labels to Plan Menus. Carbohydrates. Lipids: Fats
and Oils. Protein. Vitamins. Water and Minerals. PART II: Developing
and Marketing Healthy Recipes and Menus. Foundations of Balanced
Cooking. Balanced Menus and Recipes. Marketing to HealthConscious Guests. PART III: Nutrition’s Relationship to Health and
Life Span. Nutrition and Health. Weight Management and Exercise.
Nutrition Over the Life Cycle. Nutritive Value of Foods. Dietary
Reference Intakes. Growth Charts. Answers to Check-Out Quizzes.
Endorsed by the American Culinary Federation
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 19
Food Safety
The ServSafe® Program
The ServSafe® program is the restaurant and foodservice industry’s
leading food safety training solution. The ServSafe program is
more than a certification. It’s a mindset, a higher standard of
training. The leading force and steward of the foodservice and
restaurant industry created it, so it’s something you can trust.
The ServSafe training program:
• Teaches future employees and managers basic food safety
concepts
• Helps future managers and employees protect against foodborne
illness outbreaks
• Helps reduce liability risks
• Helps minimize insurance costs
• Enables participants to demonstrate a commitment to food
safety
Managers rely on the ServSafe program to protect their business.
More than 2.4 million ServSafe Food Protection Manager
Certifications have been awarded. The Examination is accredited
by the American National Standards Institute (ANSI)–Conference
for Food Protection (CFP). ServSafe is recognized by more
jurisdictions than any other manager food safety training and
certification program in the United States.
New to The Fourth Editions of ServSafe
Coursebook and ServSafe Essentials:
• 2005 FDA Food Code updates
• Expanded sections on HACCP, active managerial control, crisis
management, and produce management
• New real-world case studies from multiple industry segments
• New “Take It Back” implementation tool
• Simplified microbiology chapter
• New content on emerging pathogens
• Revised employee training chapter
• Refreshed classroom activities
• New jurisdictional requirement sections
Hallmark Features:
• Free Instructor Tools Sampler CD-ROM (includes excerpts from
the Instructor Guide, PowerPoint Slides, and Test Questions) for
qualified academic adopters (0-470-04040-8).
• Prepares participants for the ServSafe® Food Protection Manager
Certification Examination.
• Heavily illustrated, full-color book with strong pedagogy
such as learning objectives, key terms, key points, cases in
point, training tips for the classroom, training tips on the job,
discussion questions, and multiple-choice study questions.
• Case studies and discussion questions emphasize practical
applications of key concepts.
ServSafe® Coursebook
Fourth Edition
National Restaurant Association Educational Foundation
ISBN-10: 0-471-77569-X / ISBN 13: 978-0-471-77569-0
496 pp. • Paper • 2006
ServSafe® Coursebook, Fourth Edition with Online Exam Voucher:
ISBN-10: 0-471-77570-3 / ISBN-13: 978-0-471-77570-6
ServSafe® Coursebook, Fourth Edition without Exam Answer Sheet:
ISBN-10: 0-471-77572-X / ISBN-13: 978-0-471-77572-0
ServSafe® Food Protection Manager Certification Exam Answer Sheet:
ISBN-10: 0-471-78934-8 / ISBN-13: 978-0-471-78934-5
ServSafe® Food Protection Manager Certification Exam Answer Voucher
for taking the Online Examination:
ISBN-10: 0-471-74357-7 / ISBN-13: 978-0-471-74357-6
Delivering comprehensive training of key food safety concepts,
this book is the ideal solution for those looking for more extensive
food safety training. The content in ServSafe Coursebook adds
greater depth and breadth of food safety practices by featuring
expanded sections on HACCP, Active Managerial Control, Crisis
Management, Produce Management, and new content on emerging
pathogens. Based on a job task analysis and incorporating stateof-the-art instructional design, the book reflects the latest FDA
2005 Food Code, new science-based and industry best practices,
and prepares students for the ServSafe® Food Protection Manager
Certification Exam.
Contents: Providing Safe Food. The Microworld. Contamination,
Food Allergens, and Foodborne Illness. The Safe Foodhandler. The
Flow of Food: An Introduction. The Flow of Food: Purchasing and
Receiving. The Flow of Food: Storage. The Flow of Food: Preparation.
The Flow of Food: Service. Food Safety Systems. Sanitary Facilities
and Equipment. Cleaning and Sanitizing. Integrated Pest Management.
Food Safety Regulation and Standards. Employee Food Safety Training.
Appendices.
ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.
examination vouchers are available to take the
test online! Students can now take the exam on
their computers.
1) ServSafe Coursebook, Fourth Edition with Online Exam Voucher
2) ServSafe Essentials, Fourth Edition with Online Exam Voucher
3) Online Exam Voucher can also be ordered separately
Visit our Virtual Bookfair
20 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Food Safety
ServSafe® Supplements
ServSafe® Free Instructor Tools Sampler CD-ROM
ISBN-10: 0-470-04040-8 / ISBN-13: 978-0-470-04040-9
This CD-ROM, available for free to qualified instructors, contains
excerpts from the ServSafe Instructor Guide, Fourth Edition,
ServSafe Microsoft® PowerPoint® Presentations, and Sample Test
Questions.
The ServSafe® materials below are available
for purchase through Wiley
to facilitate your teaching.
ServSafe® Complete Instructor Toolkit, Fourth Edition
ISBN-10: 0-471-77578-9 / ISBN-13: 978-0-471-77578-2
ServSafe® Essentials
Fourth Edition
National Restaurant Association Educational Foundation
ISBN-10: 0-471-77567-3 / ISBN-13: 978-0-471-77567-6
304 pp. • Paper • 2006
ServSafe® Essentials, Fourth Edition with Online Exam Voucher:
ISBN-10: 0-471-77571-1 / ISBN-13: 978-0-471-77571-3
ServSafe® Essentials, Fourth Edition without Exam Answer Sheet:
ISBN-10: 0-471-77573-8 / ISBN-13: 978-0-471-77573-7
ServSafe® Food Protection Manager Certification Exam Answer Sheet:
ISBN-10: 0-471-78934-8 / ISBN-13: 978-0-471-78934-5
ServSafe® Food Protection Manager Certification Exam Answer Voucher
for taking the Online Examination:
ISBN-10: 0-471-74357-7 / ISBN-13: 978-0-471-74357-6
ServSafe® Essentials in Spanish with Exam Answer Sheet, Fourth Edition:
ISBN-10: 0-471-77574-6 / ISBN-13: 978-0-471-77574-4
ServSafe® Essentials in Spanish without Exam Answer Sheet,
Fourth Edition: ISBN-10: 0-471-77575-4 / ISBN-13: 978-0-471-77575-1
Focusing on critical food safety concepts, this book is ideal for
streamlined classroom instruction and certification. New to the
Fourth Edition are simplified and user-friendly microbiology
charts—making complicated concepts easier for students to learn
and comprehend. The Fourth Edition also includes a brand new
employee-training chapter and “Take It Back” section to be used
to ensure training continues beyond the classroom. Based on a
job task analysis and incorporating state-of-the-art instructional
design, other features include fresh activities, segment specific real
world case scenarios, and prepares students for the ServSafe® Food
Protection Manager Certification Exam.
Contents: Providing Safe Food. The Microworld. Contamination,
Food Allergens, and Foodborne Illness. The Safe Foodhandler. The
Flow of Food: An Introduction. The Flow of Food: Purchasing and
Receiving. The Flow of Food: Storage. The Flow of Food: Preparation.
The Flow of Food: Service. Food Safety Systems. Sanitary Facilities
and Pest Management. Food Safety Regulation and Standards.
Employee Food Safety Training. Appendices.
ServSafe® Steps to Food Safety Videos/DVDs
Third Edition Available Now!
Six Video Set: 0-471-72400-9 Two DVD Set: 0-471-72401-7
Revised to complement the ServSafe Coursebook and ServSafe
Essentials, Fourth Edition, the Toolkit is easy to implement
with a customizable slide-show presentation, lesson plan and
talking points, Food Safety Showdown! game, and activities that
encourage interaction and participation. The Toolkit includes the
Instructor Deluxe CD-ROM that contains the Instructor Guide
and Microsoft® PowerPoint® presentation, ServSafe Coursebook
and ServSafe Essentials.
ServSafe® Instructor Deluxe CD-ROM, Fourth Edition
ISBN-10: 0-471-77577-0 / ISBN-13: 978-0-471-77577-5
Revised to help instruct the Fourth Editions of ServSafe Coursebook
and ServSafe Essentials, the ServSafe Instructor Guide is now
available on CD-ROM. It offers all the ready-to-implement
instructional support tools you need including customizable
Microsoft® PowerPoint® slide shows, the Food Safety Showdown!
game, lesson plans, agendas, guide to Fourth Edition changes, new
instructor training tips, answer keys to ServSafe Coursebook and
ServSafe Essentials activities, practice exams and answers, real-world
case studies, downloadable posters, activities and more.
ServSafe® Instructor Basic CD-ROM, Fourth Edition
ISBN-10: 0-471-77576-2/ ISBN-13: 978-0-471-77576-8
Updated and organized to complement the Fourth Edition of
ServSafe Coursebook and ServSafe Essentials, this CD-ROM
includes customizable Microsoft® PowerPoint® slide shows to help
you deliver key concepts in a clear, consistent way. The popular
interactive Food Safety Showdown! game, also on the CD-ROM,
is a fun way to review and reinforce key concepts. Also includes a
guide to Fourth Edition changes.
ServSafe® Steps to Food Safety Videos/DVDs,
Fourth Edition
Video Set ISBN-10: 0-470-04043-2 / ISBN-13: 978-0-470-04043-0
DVD Set ISBN-10: 0-470-04044-0 / ISBN-13: 978-0-470-04044-7
July 2007
Covering the key concepts in food safety every handler should
know, these brand new videos also include a discussion guide on
the food safety points to review with students and reinforce
the content.
video topics: Introduction to Food Safety. Overview of
Foodborne Microorganisms and Allergens. Personal Hygiene
Purchasing, Receiving and Storage. Preparation, Cooking and
Serving. Facilities, Cleaning and Sanitizing, and Pest Management.
ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 21
Food Safety
Purchasing and Cost Control
Study Guide
$10
when packaged
with main text!
ISBN Below
New!
The HACCP Food Safety Training Manual
Tara Paster
ISBN-10: 0-471-78448-6 / ISBN-13: 978-0-471-78448-7
352 pp. • Paper • September 2006
Instructor’s Manual available for download on wiley.com/college
The most comprehensive guide available on the implementation
of HACCP techniques, processes, and procedures—this manual
is thoroughly revised and updated to reflect the USDA’s latest
regulations. This new edition:
• I ncorporates current rules and regulations of the 2005 FDA
Model Food Code
• Includes complete updates of all HACCP principles to
current standards
• Is targeted specifically for foodservice industry rather than
manufacturers
• Is trainer-tested and includes updated training aids, workbook
projects, foodborne illnesses, infectious diseases, and emerging pathogens
• Incorporates International Food Safety icons throughout
the manual
• Features the most up-to-date information on Food Defense,
Active Managerial Control, Standard Operating Procedures,
and Establishment of Prerequisite Controls
• Is supplemented by a supporting group of products designed to
provide a turnkey solution on the implementation of HACCP
• An instructor’s manual is available
•N
ew “Leaders are Readers!” feature provides additional readings in each chapter
CONTENTS: HACCP Pretest. HACCP Star Point 1: Prerequisite
Programs. HACCP Star Point 2: Food Defense. HACCP Star Point 3:
Create a HACCP Plan. HACCP Star Point 4: Work the Plan. HACCP
Star Point 5: Checks and Balances.
Visit our Virtual Bookfair
22 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
New!
Food and Beverage Cost Control,
with CD-ROM
Fourth Edition
Lea R. Dopson, David K. Hayes and Jack E. Miller
ISBN-10: 0-471-69417-7 / ISBN-13: 978-0-471-69417-5
624 pp. • Cloth • February 2007
Instructor’s Manual: ISBN-10: 0-470-04507-8 / ISBN-13: 978-0-470-04507-7
Study Guide: ISBN-10: 0-470-14058-5 / ISBN-13: 978-0-470-14058-1
Text + Study Guide Package: ISBN-10: 0-470-16773-4 / ISBN-13: 978-0-470-16773-1
Visit wiley.com/college/solutions for WebCT and Blackboard information.
The revised and updated Fourth Edition of Food and Beverage
Cost Control provides students and managers with the wideranging knowledge and specific solutions they need to keep
costs low and profit margins high.
• I ncludes new “technology tools” which demonstrate how
technology is applied to topics in each chapter
• An ideal source for ready-to-use forms and formulas that can
be easily applied to the manager’s operations
• Accompanying CD-ROM allows students to work through
Excel® exercises included in the text
• Real-world examples throughout
• Latest information on cost-control in a global setting
CONTENTS: Before You Start: How to Use Spreadsheets. Managing
Revenue and Expense. Determining Sales Forecasts. Managing the Cost of
Food. Managing the Cost of Beverages. Managing the Food and Beverage
Production Process. Managing Food and Beverage Pricing. Managing the
Cost of Labor. Controlling Other Expenses. Analyzing Results Using the
Income Statement. Planning for Profit. Maintaining and Improving the
Revenue Control System. Global Dimensions of Management & the Role
of Technology. Appendix A. Frequently Used Formulas for Managing
Operations. Appendix B. Management Control Forms. Appendix C. Fun on
the Web! Sites. Glossary. Bibliography. Index.
Purchasing and Cost Control
Study Guide
$10
when packaged
with main text!
ISBN Below
New! Available Fall 2007
Purchasing
New!
The Book of Yields
Selection and Procurement for the Hospitality Industry
Seventh Edition
Accuracy in Food Costing and Purchasing
Seventh Edition
Andrew Hale Feinstein and John M. Stefanelli
Francis T. Lynch
ISBN-10: 0-471-73008-4 / ISBN-13: 978-0-471-73008-8
752 pp. • Cloth • September 2007
ISBN-10: 0-471-74590-1 / ISBN-13: 978-0-471-74590-7
320 pp. • Paper • February 2007
Instructor’s Manual: ISBN-10: 0-470-04511-6 / ISBN-13: 978-0-470-04511-4
Study Guide: ISBN-10: 0-470-14054-2 / ISBN-13: 978-0-470-14054-3
Text + Study Guide Package: ISBN-10: 0-470-16771-8 / ISBN-13: 978-0-470-16771-7
Visit wiley.com/college/solutions for WebCT and Blackboard information.
Purchasing, Seventh Edition retains the exceptional coverage
that has made it the classic in its field, with in-depth attention to
ordering procedures, distribution systems, supplier channels, price
and payment, storage and security, and specifications for food,
furniture, fixtures, and equipment.
•N
ow in a new four color format making it more appealing to
students
• Product chapters include updated information on the latest
standards and trends
• New glossary tied to bolded terms in the text
• Additional mathematical problems illustrate purchasing concepts
• Each chapter includes Web links for further reading, and the
text’s companion Web site also includes additional material
CONTENTS: The Concepts of Selection and Procurement. Technology
Applications in Purchasing Distribution Systems. Forces Affecting the
Distribution Systems. An Overview of the Purchasing Function. The
Organization and Administration of Purchasing. The Buyer’s Relations
with Other Company Personnel. The Purchase Specification: An Overall
View. The Optimal Amount. The Optimal Price. The Optimal Payment
Policy. The Optimal Supplier. Typical Ordering Procedures. Typical
Receiving Procedures. Typical Storage Management Procedures. Security
in the Purchasing Function. Fresh Produce. Processed Produce and Other
Grocery Items. Dairy Products. Eggs. Poultry. Fish. Meat. Beverages.
Nonfood Expense Items. Services. Furniture, Fixtures, and Equipment.
Instructor’s Manual: ISBN-10: 0-470-04510-8 / ISBN-13: 978-0-470-04510-7
CD-ROM Single User Version: ISBN-10: 0-470-16764-5 / ISBN-13: 978-0-470-16764-9
Now in a revised and updated edition, The Book of Yields, Seventh
Edition is the chef’s best resource for planning and preparing food
more quickly and accurately. With over 200 new foods added since
the previous edition, this Seventh Edition offers real-world practices
and combines the text with a workbook providing wholesale food
prices, worksheets for costing ingredients, and worksheets for
planning food purchases.
•O
rganized by type of food, such as dry and fresh herbs,
vegetables, fruit, flours, meats, and others
• Contains accurate measurements for more than 1,000 raw
ingredients that reflect how specific foods are typically
measured in recipes
• Reflects the current trend towards more global menu
offerings by including many new Asian and Latin foods
CONTENTS: Part I. Dry Herbs And Spices And Fresh Herbs.
Produce. Vegetables. Fruit. Canned Foods (In Number 10 Cans).
Canned Foods Weight-to-volume. Starchy Food. Dry Legumes.
Rice, Grains And Cereals. Pasta. Baking Items. Nuts And Seeds.
Flour, Meal, Bran, And Crumbs. Sweeteners. Special Baking Items.
Fats, Oils, And Condiments. Liquids. Dairy. Beverages. Coffee, Tea,
And Cocoa. Meats. Seafood. Poultry. The Proper Use Of Cans, Scoops,
Hotel Pans, And Sheet Trays In Costing. Measurement Conversion.
Metric System. Measurement Conversions. Simple Formulas. Part
II. The Workbook. Guide To Using The Costing Worksheets. Costing
Worksheets 1-16. Guide To Using The Purchasing Worksheets.
Purchasing Worksheets 1-21.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 23
Purchasing and Cost Control
Purchasing for Chefs
Specs
A Concise Guide
The Foodservice and Purchasing Specification Manual
Student Edition
Andrew Hale Feinstein and John M. Stefanelli
ISBN-10: 0-471-72898-5 / ISBN-13: 978-0-471-72898-6
208 pp. • Paper • 2006
Instructor’s Manual: ISBN-10: 0-471-78198-3 / ISBN-13: 978-0-471-78198-1
Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and
chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. This book is
written in a unique conversational style that makes purchasing an accessible subject.
• I ncludes “Apply What You’ve Learned” Questions that
present realistic situations
• Contains a section on “Purchasing Terminology” that
explains purchasing lingo beyond the scope of the book
• Each chapter includes Web addresses for student resources
and reference
• A companion Web site includes additional pedagogy such as
extensive examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions
CONTENTS: Menu Planning: What Kind of Stuff Should I Sell?
Product Quality: What Kind of Stuff Should I Buy? Food Distributors:
Who Should I Buy This Stuff From? Purchase Orders: How Much Stuff
Should I Buy? Purchase Prices: How Do I Get the Best Deal? Ordering
Process: How Do I Actually Buy This Stuff? Inventory Control: How
Do I Keep Track of All This Stuff? Resources. Glossary. Index.
Lewis Reed
ISBN-10: 0-471-69695-1 / ISBN-13: 978-0-471-69695-7
216 pp. • Cloth • 2005
SPECS: The Foodservice and Purchasing Specification
Manual, Student Edition contains information on purchasing policies, foods, quality controls, and storage and handling
procedures. It is designed as a reference manual for the standards by which food is measured, specified for purchase, and
inspected upon delivery to assure that the foodservice operation is getting the value it is paying for. This must-have reference includes discussion of the theory behind specifications,
including why they are needed and who develops and uses
them. The perfect resource for purchasing courses, SPECS
also:
• I ncludes a section on food trends, including low carbs, reading labels, consumer awareness, and how this impacts customer eating habits
• Promotes the use of exacting standards in foodservice purchasing
• Enables the reader to differentiate between “high” and
“low” quality products
• Includes a detailed chapter on developing a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
CONTENTS: Purchasing Policies. Fruits, Fresh and Processed.
Vegetables. Dairy Products. Eggs. Poultry. Fish. Meat. Religious
Dietary Laws. Convenience Foods. Miscellaneous Groceries. Storage
and Handling. Appendix A. Quality Controls and Federal Regulations.
Appendix B. Food Purchasing Guide. Appendix C. Purchase
Specifications. Index.
Visit our Virtual Bookfair
24 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Purchasing and Cost Control
Foodservice Cost
Control Using
Microsoft® Excel®
for Windows
Warren Sackler and
Samuel R. Trapani
ISBN-10: 0-471-15274-9
ISBN-13: 978-0-471-15274-3
256 pp. • Paper • 1996
Instructor’s Manual:
ISBN-10: 0-471-17216-2 /
ISBN-13: 978-0-471-17216-1
CONTENTS: Income Statements. Cashier Control and Sales History.
Purchasing and Receiving. Storeroom Control Report. Multiunit
Operations and Cumulative Control Forms. Butcher’s Yield Test/
Cooking Loss Test. Recipe/Portion Cost Analysis. Menu Engineering.
Labor. Appendix. Index.
Principles of Food, Beverage, and Labor
Cost Controls
Eighth Edition
Paul R. Dittmer and J. Desmond Keefe III
ISBN-10: 0-471-42992-9 / ISBN-13: 978-0-471-42992-0
656 pp. • Cloth • 2005
Instructor’s Manual: ISBN-10: 0-471-69316-2 / ISBN-13: 978-0-471-69316-1
Principles of Food, Beverage, and Labor Cost Controls, Eighth
Edition continues a long tradition of foodservice management
training by presenting effective methods and principles for
accurately pricing goods and services, controlling costs, and
maximizing profits for all types of restaurants. This Eighth
Edition features:
•D
etailed discussion of several approaches to controlling
beverage sales
• Integrated chapters showing cost and sales control measures
for a featured restaurant
• A separate chapter on menu engineering
• Additional student exercises on an accompanying disk
containing Excel® spreadsheet applications
• New material on the use of technology in controlling food
and beverage costs
CONTENTS: Preface. PART I: Introduction to Food, Beverage, and
Labor Controls. Cost and Sales Concepts. The Control Process.
Cost/Volume/Profit Relationships. PART II: Food Control. Food
Purchasing and Receiving Control. Food Storing and Issuing Control.
Food Production Control I: Portions. Food Production Control II:
Quantities. Monitoring Foodservice Operations I: Monthly Inventory
and Monthly Food Cost. Monitoring Foodservice Operations II: Daily
Food Cost. Monitoring Foodservice Operations III: Actual versus
Standard Food Costs. Menu Engineering and Analysis. Controlling
Food Sales. PART III: Beverage Control. Beverage Purchasing Control.
Beverage Receiving, Storing, and Issuing Control. Beverage Production
Control. Monitoring Beverage Operations. Beverage Sales Control.
PART IV: Labor Control. Labor Cost Considerations. Establishing
Performance Standards. Training Staff. Monitoring Performance and
Taking Corrective Action. Afterword. Glossary. Index.
Chef’s Book of
Formulas, Yields,
and Sizes
Third Edition
Arno Schmidt
ISBN-10: 0-471-22716-1
ISBN-13: 978-0-471-22716-8
368 pp. • Cloth • 2003
CONTENTS: Baby Vegetables.
Baked Goods. Dairy Products.
International Ingredients. Fish,
Mollusks, Shellfish, and Seafood.
Flowers. Fruits. Groceries. Herbs
and Spices. Meats and Meat Products. Recipes. Tropical Fruits.
Vegetables. Sizes and Miscellaneous Information.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 25
Culinary Math
New! Available Fall 2007
Culinary Math
New! Available Fall 2007
Culinary Calculations
Third Edition
Simplified Math for Culinary Professionals
Second Edition
Linda Blocker and Julia Hill
ISBN-10: 0-470-06821-3 / ISBN-13: 978-0-470-06821-2
240 pp. • Paper • August 2007
Instructor’s Manual: ISBN-10: 0-470-13512-3 / ISBN-13: 978-0-470-13512-9
This book provides all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability.
Well-organized and easy-to-use, Culinary Math, Third Edition
presents proven step-by-step methods for understanding food
service math concepts and their practical applications in the
kitchen. Each chapter includes a clear set of outlined objectives,
as well as practice problems to help readers develop their skills.
Appendices include formulas, measurement equivalency charts,
problem answers, and a blank food cost form.
• Features a new CD-ROM component, including interactive
practice problems and an electronic version of the Food Cost
Form
• Contains 35 all-new photographs by award-winning photographer Ben Fink—larger and more prominent throughout
this edition with completely revised captions
• A more visually appealing interior design
• Includes quotes from industry professionals on how math
plays an important role in the day-to-day functions of the
culinary world
• Approximately 150 new and updated practice problems
CONTENTS: Math Basics. Customary Units of Measure. Metric
Measures. Conversion of Units of Measure within Volume or Weight.
Converting Weight or Volume Mixed Measures. Advanced Conversions
between Weight and Volume. Yield Percent. Applying Yield Percent in
the Kitchen. Finding Cost. Edible Portion Cost. Recipe Costing. Yield
Percent: When to Ignore it. Beverage Costing. Receipt Size Conversion.
Kitchen Ratios. Appendix A: Formula Reference Review. Appendix B:
Units of Measure and Equivalency Charts. Appendix C: Approximate
Volume to Weight Chart and Approximate Yield of Fruits and Vegetables
Chart. Appendix D: Rounding. Appendix E: Blank Food Cost Form.
Answer Section. Culinary Math Glossary of Terms. Index.
Visit our Virtual Bookfair
26 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Terri Jones
ISBN-10: 0-471-74816-1 / ISBN-13: 978-0-471-74816-8
240 pp. • Paper • September 2007
Instructor’s Manual: ISBN-10: 0-470-04508-6 / ISBN-13: 978-0-470-04508-4
This book helps those in the culinary arts get the math
knowledge and skills they need to succeed. The coverage
begins with basic mathematical principles, all related to the
foodservice industry, and progresses to more difficult concepts
like costing, AP/EP, recipe conversion and costing, menu
pricing, and inventory costs. Three appendices are included
for reference: Using a Calculator, Common Item Yields and
Conversion Tables. It also includes more homework problems
that provide students with extra practice on basic math concepts.
•R
eviews basic addition, subtraction, multiplication, and
division as well as basic units of measure used in the professional kitchen
• Accompanied by an Instructor’s Manual that includes learning objectives, multiple choice test questions and answers
CONTENTS: Basic Mathematics for the Culinary Arts and Food
Service Industry. Basic Mathematics with Whole Numbers. Applied
Math Problems with Simple Solutions. Mixed Numbers and Noninteger Quantities. Basic Mathematical Operations with Mixed
Numbers and Non-integer Quantities. Additional Information
and Tips for Success. SECTION II: Mathematics in the Kitchen.
Standardized Recipes. Introduction to Units of Measure. Recipe
Ingredient Quantities. Recipe Ingredient Cost. SECTION III: Math for
the Business side of the Food Service Industry. Menu Pricing. Basic
Accounting for Food Service Operations. Inventory Management.
Labor. SECTION IV: Computer Applications for the Food Service
Industry. Computer Software used in the Food Service Industry.
Beverage Management
Professional Beverage
Management
Bob and Kathie Lipinski
ISBN-10: 0-471-28737-7
ISBN-13: 978-0-471-28737-7
496 pp. • Cloth • 1996
CONTENTS: Wines of the
United States. Wines of Italy.
Wines of France. Wines of Other
Countries. Sparkling Wines
and Champagnes. Apéritifs and
Fortified Wines. Brewed Beverages.
Brandy, Liqueurs, and Other
Distillates. Distilled Spirits. Low
and Nonalcoholic Beverages. Preparing a Beverage List. Purchasing,
Storage, and Cost Controls. Merchandising and Marketing. Alcoholic
Beverage Service. Appendices.
New!
The Bar and Beverage Book
Fourth Edition
Costas Katsigris and Chris Thomas
ISBN-10: 0-471-64799-3 / ISBN-13: 978-0-471-64799-7
752 pp. • Cloth • October 2006
Instructor’s Manual: ISBN-10: 0-471-78201-7 / ISBN-13: 978-0-471-78201-8
The Bar and Beverage Book is the text that defines the
beverage management course. It provides the student with
information on the planning, equipping, staffing, operation,
and marketing of a bar, as well as the purchase and mixology
of beverages. This Fourth Edition:
•C
ombines complete management of bar operations with
mixology
• Features new drink recipes
• Includes management practices, such as methods for pricing
individual drinks, preventing loss, and calculating a bar’s
break-even point of profitability
• Offers new material on recruitment, hiring, and training of
employees
• Contains profiles of professionals from all facets of the
industry
• Provides updated information about the legal and legislative
issues for responsible alcohol service
The Right Mix
Managing for Profit in Bar
and Beverage Service
National Restaurant Association
Educational Foundation
ISBN-10: 0-471-41313-5
ISBN-13: 978-0-471-41313-4
182 pp. • Paper • 2001
CONTENTS: Knowing Your
Product: Beer. Knowing Your
Product: Wine. Knowing Your
Product: Spirits. Knowing Your
Product: Nonalcoholic Beverages.
Bar Equipment and Organization.
Keeping the Bar Clean and Safe. Hiring Right, Serving Right.
Promoting Your Operation. Managing Costs and Profits.
CONTENTS: The Beverage Industry, Past and Present. Responsible
Alcohol Service. Creating and Maintaining a Bar Business. Bar
Equipment. The Beverages: Spirits. Wine Appreciation. Wine Sales
and Service. Beer. Sanitation and Bar Set-Up. Mixology, Part One.
Mixology, Part Two. Employee Management. Purchasing, Receiving,
Storage and Inventory. Planning for Profit. Managing Your Business.
Regulations.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 27
Wine and Spirits
New!
Mr. Boston Platinum Edition
New!
Food and Wine Pairing
1,500 Recipes, Tools, and Techniques for the
Master Mixologist
A Sensory Experience
Edited by Anthony Giglio
ISBN-10: 0-471-79407-4 / ISBN-13: 978-0-471-79407-3
352 pp. • Paper • February 2007
ISBN-10: 0-471-97302-5 / ISBN-13: 978-0-471-97302-7
290 pp. • Cloth • September 2006
Mr. Boston has long been the bartending bible for amateurs
and professionals, with a huge range of drink recipes, from the
traditional to the trendy. A must for bartenders and mixologists,
this expanded version goes beyond the basics and includes: Tips
of the Trade; Tools, Techniques, and Garnishes; comprehensive
information on distilled spirits, beers, and wines; non-alcoholic
drinks; glassware and ingredient sources; and a durable, barfriendly lay-flat binding. This classic bartending authority includes
1,500 drink recipes, from the traditional to the trendy, presented
alphabetically with clear, easy-to-follow instructions.
CONTENTS: Introduction. Bar Basics. Equipment. Glassware. Taking
Stock. Techniques. Quantities. Entertaining. Party Planning. Drinks
Recipes. Brandy. Gin. Rum. Tequila. Vodka. Whiskey (Bourbon,
Canadian, Irish, Rye, Scotch and Blended. Cordials and Liqueurs.
Shooters. Frozen Drinks. Hot Drinks. Eggnogs and Punches. Wine/
Vermouth. Non-Alcoholic Drinks. Drinks Index.
Robert J. Harrington
Instructor’s Manual: ISBN-10: 0-470-04513-2 / ISBN-13: 978-0-470-04513-8
Food and Wine Pairing: A Sensory Experience provides students
with a clear understanding of the direct and interacting effects of
food and wine elements on the perception of match. It presents
how these characteristics contrast and complement each other.
By helping students develop the skills necessary to identifying
the key elements in food or wine that will directly impact its
matching based on contrast or similarities, they will then be able
to predict excellent food and wine pairings.
•T
he only book that presents food and wine pairing from a
culinary and sensory perspective rather than the perspective
of a wine sommelier, vintner, or viticulture perspective
• Provides an organized and systematic process for the study
of food and wine
• The reader, through discussions and exercises, learns to
develop skills in differentiating wine varietals
CONTENTS: PART A: Mastering the Art and Science of Food and
Wine Pairing. PART B: The Foundation – Wine and Food Taste
Components. PART C: Wine and Food Texture Characteristics. PART
D: Flavors – Architectural Elements in the Wine and Food Pairing
Process. PART E: The Whole Enchilada – Putting it All Together.
Visit our Virtual Bookfair
28 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Wine and Spirits
New!
Wine For Dummies
New!
Keys to the Cellar
Fourth Edition
Strategies and Secrets of Wine Collecting
Ed McCarthy and Mary Ewing-Mulligan
Peter D. Meltzer
ISBN-10: 0-470-04579-5 / ISBN-13: 978-0-470-04579-4
432 pp. • Paper • September 2006
ISBN-10: 0-471-47359-6 / ISBN-13: 978-0-471-47359-6
272 pp. • Cloth • September 2006
This new Fourth Edition offers a thorough grounding in the basics
of reds and whites, and the grape varieties and regions that bear
them: Bordeaux, Burgundy, and others. Updates include reports on
the wines of France and Italy, new information on emerging wine
regions in Argentina, Greece, and Chile. The book also covers
U.S. regional wines, such as those of California, Oregon, and
Washington, with updates on vintage charts and prices, and the
latest on labeling, ordering wine from out of state, collecting wine,
and much more.
In the first book of its kind, Keys to the Cellar guides readers through the world of wine collecting. Meltzer’s advice
will appeal to a range of wine lovers, from those who like to
have a few special-occasion bottles on hand to serious collectors amassing a large cellar. After introducing readers to
what wine collecting is all about, the book continues with
such chapters as: A Cellar to Fit Your Lifestyle, How to Buy
and Sell at Auction, Buying Wine on the Web, Storing and
Enjoying Your Wine, and more.
CONTENTS: Introduction. Part I: Getting to Know Wine.
Wine 101. These Taste Buds Are for You. Pinot Envy and Other Secrets
about Grape Varieties. Wine Names and Label Lingo. Behind the
Scenes of Winemaking. Part II: Wine and You: Up Close and
Personal. Navigating a Wine Shop. Confronting a Restaurant Wine
List. The Insider’s Track to Serving and Using Wine. Part III: The
“Old World” of Wine. Doing France. Italy, the Heartland of Vino.
Spain, Portugal, Germany, and Beyond. Part IV: Discovering
the New World of Wine. The Southern Hemisphere Arises.
America, America. Part V: Wine’s Exotic Face. Champagne
and Other Sparklers. Wine Roads Less Traveled: Fortified and Dessert
Wines. Part VI: When You’ve Caught the Bug. Buying and
Collecting Wine. Continuing Education for Wine Lovers. Describing
and Rating Wine. Marrying Wine with Food. Part VII: The Part
of Tens. Answers to Ten Common Questions about Wine. Ten
Wine Myths Demystified. Part VIII: Appendixes. Appendix A:
Pronunciation Guide to Wine Terms. Appendix B: Glossary of Wine
Terms. Appendix C: Vintage Wine Chart: 1985–2004. Index.
CONTENTS: A Cellar to Fit Your Lifestyle. Relating to Your Retailer.
Buying and Selling at Auction. Wine on the Web. Storing and Enjoying
Your Wine. Collecting: A Little Background. Beyond Wine: the
Accessories. Top Auction Houses. Auction Records. Wine Spectator
Auction Index. Wine Collecting Terms.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 29
Wine and Spirits
Wine Style
Exploring Wine
Using Your Senses to Explore and Enjoy Wine
The Culinary Institute of America’s Complete Guide to
Wines of the World
Second Edition
Mary Ewing-Mulligan and Ed McCarthy
ISBN-10: 0-7645-4453-5 / ISBN-13: 978-0-7645-4453-8
244 pp. • Cloth • 2005
This appealingly straightforward and un-intimidating guide will
help wine drinkers discover what they like and make informed
choices. The authors identify 12 wine styles, or taste categories,
including four for red wine and four for white wine. For each
style, the authors detail how it tastes, where it comes from, grape
varieties that are common for the style, and a few recommended
wines.
CONTENTS: What Is Wine Style and Why Does It Matter? Tasting
Wine for Quality and Style. Getting Down to the Styles. Fresh,
Unoaked White Wines. Earthy Whites. Aromatic Whites. Rich, Oaky
Whites. Mild-mannered Reds. Soft and Fruity Reds. Fresh, Spicy Reds.
Powerful Reds. Rosé Wines in Two Styles. Sparkling Wines in Two
Styles.
Visit our Virtual Bookfair
30 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Steven Kolpan, Brian H. Smith, and Michael A. Weiss
ISBN-10: 0-471-35295-0 / ISBN-13: 978-0-471-35295-2
832 pp. • Cloth • 2001
Instructor’s Manual: ISBN-10: 0-471-20952-X / ISBN-13: 978-0-471-20952-2
In this authoritative reference, the experts who train today’s
leading chefs and wine professionals take readers on a glorious
grand tour of the wines of the world. An essential reference
for the new wine lover as well as the seasoned wine professional, this useful guide penetrates the mystique surrounding
wine, leaving readers free to explore wines with confidence
and a spirit of adventure.
CONTENTS: FUNDAMENTALS: WINE MAKING AND WINE
TASTING. Wine Grapes. How Wine Is Made. How to Taste Wine.
WINES OF THE NEW WORLD. North America. California. The
Southern Hemisphere. WINES OF THE OLD WORLD. France. Italy.
Spain. Portugal. Germany. Central and Eastern Europe. The Eastern
Mediterranean. WINE, FOOD, AND HEALTH. Wine and Food.
Wine and Health. WINE SERVICE AND STORAGE. Wine Service.
Purchasing and Storage. Wine Lists. Appendix A: Conversion Tables.
Appendix B: How to Read a Wine Label. Appendix C: American
Appellations. Appendix D: Vintage Charts. Glossary. Bibliography.
Index.
Wine and Spirits
Wine Essentials
Wine Appreciation
Professional Secrets to
Buying, Storing, Serving, and
Drinking Wine
Second Edition
Le Cordon Bleu
ISBN-10: 0-471-39347-9
ISBN-13: 978-0-471-39347-4
192 pp. • Cloth • 2001
This guide unfolds the entire art
and craft of wine in a beautifully
designed and illustrated volume.
With contributions from the
world’s leading wine makers,
sommeliers, and wine professionals, Le Cordon Bleu’s Wine
Essentials provides commonsense advice on the everyday world
of wine–from selecting, buying, and storing wine, to guidelines for
tasting, appraising, ordering, and serving all varieties.
CONTENTS: Introduction. Buying and Selling Wines. Storing Wines.
Tasting Wine. Serving Wine. Making Wine Cocktails. Fortified Wines:
Sherry, Port, Madeira, Brandy. Behind the Scenes of Winemaking.
Matching Wine and Food. Glossary. Useful Addresses. Index.
The Bartender’s
Best Friend
A Complete Guide to Cocktails,
Martinis, and Mixed Drinks
Mardee Haidin Regan
ISBN-10: 0-471-22721-8
ISBN-13: 978-0-471-22721-2
384 pp. • Cloth • 2002
Richard P. Vine
ISBN-10: 0-471-15396-6
ISBN-13: 978-0-471-15396-2
512 pp. • Cloth • 1997
Professional wine consultant
Richard Vine offers an in-depth
look into wines, wine making,
wine varieties, wine appreciation,
and wines throughout the world.
The text incorporates knowledge
from viticulture, enology, history,
human physiology, cookery, and other related disciplines.
CONTENTS: Introduction. Wine History. Wine and Human
Physiology. Wine Service. The Wines of America. The Wines of
France. The Wines of Italy. The Wines of Germany, Austria, and
Switzerland. The Wines of Spain and Portugal. The Wines of Australia,
New Zealand, and Canada. The Wines of South America and Mexico.
The Wines of South Africa. Glossary. Bibliography. Index.
Interested in requesting an examination
copy? You have many options!
• Contact your local Wiley representative
(www.wiley.com/college/rep)
• Detach and mail enclosed order cards
• Visit our website at www.wiley.com/college
Whether done professionally or for
at-home entertaining, bartending can
involve everything from the simple
pouring of wine to the preparation of
elaborate, garnished cocktails. This comprehensive guide includes
recipes for virtually every contemporary and classic cocktail
ordered at bars and restaurants.
CONTENTS: Bartending Basics. Equipment. Ingredients. Techniques.
Glassware. Garnishes. Drinks A-to-Z. The Professional Bartender.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 31
Responsible Alcohol Service
Table of Contents
Introduction. A Message from the National Restaurant
Association Educational Foundation. Acknowledgments. How
to Use ServSafe Alcohol: Fundamentals of Responsible Alcohol
Service. Chapter 1: Alcohol Law and Your Responsibility. Your
Responsibility as a Seller or Server of Alcohol. The Role of the
Liquor Authority. Laws Restricting Alcohol Service. Chapter 2:
Recognizing and Preventing Intoxication. Alcohol and the Body.
Assessing a Guest’s Level of Intoxication. Preventing Guests
from Becoming Intoxicated. Chapter 3: Checking Identification.
Acceptable Forms of Identification. Verifying Identification. When
to Check IDs. The Proper Procedure for Checking IDs. Using ID
Readers. Dealing with a Fake ID. Chapter 4: Handling Difficult
Situations. Handling Intoxicated Guests. Handling Potentially
Violent Situations. Handling Illegal Activities. Documenting
Incidents. Index.
ServSafe Alcohol®: Fundamentals
of Responsible Alcohol Service
ServSafe Alcohol® with Exam Answer Sheet
ISBN-10: 0-471-71135-7 / ISBN-13: 978-0-471-71135-3
ServSafe Alcohol® without Exam Answer Sheet
ISBN-10: 0-471-71136-5 / ISBN-13: 978-0-471-71136-0
ServSafe Alcohol® Exam Answer Sheet
ISBN-10: 0-471-71134-9 / ISBN-13: 978-0-471-71134-6
The ServSafe Alcohol® training program explains how to prevent
and address challenging intoxication situations. Chapters in this
full color book detail understanding the law and responsibility,
evaluating levels of intoxication, checking identification, as well
as service guidelines for difficult situations. ServSafe Alcohol
is designed specifically for front-of-the-house employees in the
foodservice industry and takes a positive, proactive approach to
serving alcohol responsibly. The book enables staff to understand
and anticipate alcohol-related situations, and how to act on them
in a way that will benefit the guest, the server, and the foodservice
business.
Hallmark Features:
• Takes a holistic team training approach to all front-of-thehouse employees from the manager to the hostess and from the
waitstaff to the valet, not just servers
• Explains the legal ramifications of serving alcohol, including the
role of the state liquor regulatory authority, alcohol service laws
and regulations
• Focuses on service guidelines for handling difficult situations
and working with law enforcement, as well as extensive
coverage of checking ID and evaluating levels of intoxication
• Explains how alcohol can affect guest behavior and identifies
methods for preventing guests from becoming intoxicated
• Includes guides, charts, real-world examples, and application
exercises
• Highly interactive Videos/DVDs allow students to evaluate
real-world scenarios
• Website that provides state specific laws and regulations:
www.nraef.org/reg_require
Visit our Virtual Bookfair
32 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Servsafe Alcohol® Supplements
Fundamentals of Responsible Alcohol
Service Free Instructor Tools CD-Rom
ISBN-10: 0-471-73691-0 / ISBN-13: 978-0-471-73691-2
Available free to qualified instructors. Includes an abridged
version of the Instructor Guide, Microsoft® PowerPoint® slides
and test questions.
The ServSafe® materials below are available
for purchase through Wiley
to facilitate your teaching.
Instructor Toolkit
Video Version: ISBN-10: 0-471-71133-0 / ISBN-13: 978-0-471-71133-9
DVD Version: ISBN-10: 0-471-74327-5 / ISBN-13: 978-0-471-74327-9
This must-have resource includes ServSafe Alcohol: Fundamentals
of Responsible Alcohol Service with Exam Sheet, an Instructor
Guide, Instructor CD-ROM (includes a PowerPoint® Presentation
and the popular Showdown! Game), as well as Evaluating RealWorld Scenarios in either video or DVD format.
Fundamentals of Responsible Alcohol
Service Instructor Guide
The Fundamentals of Responsible Alcohol Service Instructor Guide
is a valuable training tool for instructors. Designed to be both
flexible and comprehensive, margin notes highlight concepts that
should receive special emphasis throughout the text. In addition,
each chapter begins with an Instructor Preparation section that lists
information and materials necessary for enhancing the content of
that chapter. The Instructor Guide also includes sample agendas,
recommended research tasks and practice exams with answer keys.
*Included in Instructor Toolkit only
Fundamentals of Responsible Alcohol
Service Instructor CD-ROM
The Instructor CD-ROM includes a customizable PowerPoint®
presentation to help deliver key concepts in a clear, consistent and
compelling way. Additionally, the Responsible Alcohol Service
Showdown! game is included in both a projectable and printable
format, providing a fun way to review and reinforce important
concepts. *Included in Instructor Toolkit only
Responsible Alcohol Service
Video/DVD Sets
Five Video Set ISBN: 0-471-74331-3 / ISBN-13: 978-0-471-74331-6
Five DVD Set ISBN: 0-471-74332-1 / ISBN-13: 978-0-471-74332-3
The first four videos/DVDs correspond with each of the four
chapters in the book and aid in introducing, presenting, and
reviewing the related content in the text. Also included is
Video 5/DVD 5 explained below:
• Video 1/DVD 1: Alcohol Law and Your Responsibility
HOW TO BECOME A ServSafe
Alcohol® APPROVED INSTRUCTOR
Step 1: Take the ServSafe Alcohol Advanced Examination.
• Instructors wishing to conduct a ServSafe Alcohol Fundamentals
of Responsible Alcohol Service Course must take and pass the
ServSafe Alcohol Advanced Examination with a score of 90%
or better.
•V
ideo 2/DVD 2: Recognizing and Preventing Intoxication
• For instructions on registering for the examination, please visit
www.nraef.org/servsafe/alcohol.
• Video 3/DVD 3: Checking Identification
Step 2: Submit an application and letter of recommendation.
• Video 4/DVD 4: Handling Difficult Situations
• All ServSafe Alcohol Approved Instructors must have a
minimum of one year training/teaching experience, been hired
into a training/teaching role or completed a National Restaurant
Association Educational Foundation (NRAEF) approved Trainthe-Trainer program.
• Video 5/DVD 5: Evaluating Real-World Scenarios
Evaluating Real-World Scenarios
Video/DVD (Video 5/DVD 5)
Video ISBN-10: 0-471-74328-3 / ISBN-13: 978-0-471-74328-6
DVD ISBN-10: 0-471-74329-1 / ISBN-13: 978-0-471-74329-3
A must-have resource for becoming a ServSafe Alcohol Approved
Instructor, this highly interactive video/DVD allows students
to assess real-world scenarios related to signs of intoxication,
checking identification, and handling difficult situations. A
facilitator’s guide is included to assist in generating discussion
about each of the scenarios.
ServSafe Alcohol Examination
Instructors can choose to use the Exam Answer Sheet found in the
ServSafe Alcohol book for either a secured or non-secured exam.
ServSafe Alcohol Primary Examination
This non-secured exam tests for basic responsible alcohol service
knowledge. Students passing the exam receive a Certificate,
representing that they have studied and are knowledgeable about
how to serve alcohol responsibly.
ServSafe Alcohol Advanced Examination
ServSafe Alcohol is the industry’s only secured responsible alcohol
service examination, meaning it has more rigorous standards of
examination development and administration. Upon passing this
exam, students receive an Advanced Certificate, demonstrating
that they have mastered the critical knowledge necessary to be
capable of providing responsible alcohol service.
For additional information regarding the exam,
visit servsafe.com/alcohol
• A non-refundable $50 application fee is required at the time
of application.
• To download an application and receive more information on the
application process, including application fees, please visit
www.nraef.org/servsafe/alcohol.
Step 3: Attend the ServSafe Alcohol Train-the-Trainer session
(free web-based course). *Possession of the ServSafe Alcohol
Instructor Toolkit is highly recommended before attending the
Train-the-Trainer session.
• Upon acceptance of your application, you will be invited to
attend the ServSafe Alcohol Train-the-Trainer session.
• The Train-the-Trainer session—developed by the NRAEF—
will include:
–Explanation of the program components and details on how
they work together to create an engaging and interactive
course, as well as information on how the program was
designed
–NRAEF procedures related to preparing for classes, ordering
examinations, proctoring examinations and obtaining results
and certificates
Step 4: Take the ServSafe Alcohol Train-the-Trainer Assessment.
• Knowledge of the concepts presented in the Train-the-Trainer
session will be tested using an online Train-the-Trainer
Assessment.
• Instructors wishing to conduct a ServSafe Alcohol Fundamentals
of Responsible Alcohol Service Course must pass the ServSafe
Alcohol Train-the-Trainer Assessment.
• Access to the assessment will be provided once your application
has been accepted.
Step 5: Commit to the ServSafe Alcohol Instructor Code
of Conduct.
• The final step in becoming a ServSafe Alcohol Approved
Instructor is commitment to the ServSafe Alcohol Instructor
Code of Conduct.
• Your commitment will be required before you are able to register
classes and order examinations.
• For additional details on what is included in the Code of
Conduct, as well as performance management objectives, please
visit www.nraef.org/servsafe/alcohol.
ServSafe Alcohol® is a trademark of the National Restaurant Association Educational Foundation
After completing the five steps above, you will receive an
Approved ServSafe Alcohol Instructor Certificate, and will be able
to order and download ServSafe Alcohol Examinations.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 33
Restaurant and Foodservice Management
Study Guide
$10
when packaged
with main text!
ISBN Below
New! Available Fall 2007
The Restaurant
How to Open and Run a Successful
Restaurant
From Concept to Operation
Fifth Edition
Third Edition
John R. Walker
ISBN-10: 0-471-69874-1 / ISBN-13: 978-0-471-69874-6
240 pp. • Paper • 2005
ISBN-10: 0-471-74057-8 / ISBN-13: 978-0-471-74057-5
432 pp. • Cloth • September 2007
Instructor’s Manual: ISBN-10: 0-470-13605-7 / ISBN-13: 978-0-470-13605-8
Study Guide: ISBN-10: 0-470-14059-3 / ISBN-13: 978-0-470-14059-8
Text + Study Guide Package:
ISBN-10: 0-470-16772-6 / ISBN-13: 978-0-470-16772-4
Yes, hard work and a dream are indispensable, but success in
the restaurant business requires an arsenal of skills, a vast body
of knowledge, and access to information. The Restaurant: From
Concept to Operation, Fifth Edition provides it all. This easy-toread guide shows aspiring restaurateurs how to conceive, open,
and run any type of restaurant, from fast-food franchise to upscale
dining room. This book will equip aspiring restaurant owners to
master a broad variety of start-up issues and gain the solid footing
they’ll need to ensure the restaurant’s ongoing success.
• I ncreased focus on the multi-unit restaurant
• Greater emphasis on restaurant business plans, including
new exercises
• Up-to-date restaurant profiles
CONTENTS: PART ONE. Restaurants, Owners, Locations and
Concepts. PART TWO. Business Plans, Financing, Legal and Tax
Matters. PART THREE. Menu, Kitchens and Purchasing. PART FOUR.
Restaurant Operations and Management.
Visit our Virtual Bookfair
34 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Christopher Egerton-Thomas
Whether opening an upscale restaurant or a diner, a bistro
or a burger joint, specializing in ethnic cuisine or going with
an established franchise, this Third Edition gives readers the
essential information to do it right. Written in an engaging
conversational style, it focuses on the separate areas of the
restaurant business, never losing sight of the fact that all the
aspects - service, location, décor, food, drinks, atmosphere,
etc. - must be brought together in harmony if the restaurant is
to function successfully. It features:
•A
conversational, accessible writing style from a renowned
restaurateur, author, and journalist
• Explains all there is to know about starting and running a
successful restaurant
• Expanded coverage of the franchise system
• Detailed discussions of customer relations
• Helpful, up-to-date information on staff training
CONTENTS: How It All Began. Location. What Kind of Restaurant?
Raising the Money. Equipment and Décor. The Bar. The Kitchen.
The Dining Room. Hygiene, Health, and Safety. Public Relations.
Employees. Making Your Decision.
Menu Design and Planning
Study Guide
$10
when packaged
with main text!
ISBN Below
Fundamentals of Menu
Planning
Second Edition
Paul J. McVety, Bradley J. Ware,
and Claudette Lévesque
ISBN-10: 0-471-36947-0
ISBN-13: 978-0-471-36947-9
240 pp. • Paper • 2001
Instructor’s Manual:
ISBN-10: 0-471-40731-3
ISBN-13: 978-0-471-40731-7
CONTENTS: Institutional,
Industrial, and Commercial Menus. Market Survey. Nutrition and Menu
Planning. Foodservice Menus. The Yield Test. Standard Recipes. Recipe
Costing. Characteristics of a Menu. Sales History. Merchandising the
Menu. Foodservice Equipment Analysis. Index.
New! Available Summer 2007
Management by Menu
Fourth Edition
Lendal H. Kotschevar and Diane Withrow
ISBN-10: 0-471-47577-7 / ISBN-13: 978-0-471-47577-4
464 pp. • Paper • July 2007
Instructor’s Manual: ISBN-10: 0-470-16765-3 / ISBN-13: 978-0-470-16765-6
Study Guide: ISBN-10: 0-470-14053-4 / ISBN-13: 978-0-470-14053-6
Text + Study Guide Package: ISBN-10: 0-470-16770-X / ISBN-13: 978-0-470-16770-0
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all
foodservice functions. Its unique perspective of tying the menu
to overall management principles provides the future manager
with the “big picture” of the operation of a restaurant.
•T
he market-leading textbook for the menu management
course, this text defines the way the subject is taught
• Fully revised to coincide with changes in the
foodservice industry
• Contains updated chapters on uses of technology in menu
development; accuracy in menus and using the menu as a
marketing tool
• New pedagogy added to reinforce active learning for students
• New Chapter on ethical leadership in restaurant management
• Subject of nutrition has been integrated throughout the book,
and includes up-to-date information
Menu Pricing
& Strategy
Fourth Edition
Jack E. Miller and David V. Pavesic
ISBN-10: 0-471-28747-4
ISBN-13: 978-0-471-28747-6
240 pp. • Paper • 1996
CONTENTS: Menu Development.
The Physical Menu. Marketing
Strategies. Economic Strategies.
Pricing Support Systems. Menu
Pricing Strategies. Guidelines
for Success. Sample Menus and
Comments. Accuracy in Menus. Appendices. Glossary. Bibliography.
Index.
CONTENTS: A Look Back at the Foodservice Industry. Profile of the
Modern Foodservice Industry. Planning a Menu. Considerations and
Limits in Menu Planning. Cost Factors and Cost Controls in Menu
Planning. Menu Pricing. Menu Mechanics. Menu Analysis. The Liquor
Menu. Production, and the Menu. Service and the Menu. The Menu
and the Financial Plan. Ethical Leadership in Restaurant Management.
APPENDICES. NOTES. GLOSSARY. INDEX.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 35
Dining Room Service
At Your Service
Presenting Service
A Hands-On Guide to the Professional Dining Room
The Ultimate Guide for the Foodservice Professional
Second Edition
The Culinary Institute of America and John W. Fischer
ISBN-10: 0-7645-5747-5 / ISBN-13: 978-0-7645-5747-7
224 pp. • Paper • 2005
Instructor’s Manual: ISBN-10: 0-471-77617-3 / ISBN-13: 978-0-471-77617-8
From the renowned Culinary Institute of America comes At
Your Service, a guide foodservice professionals can rely on to
develop and improve both hospitality and service to achieve
exceptional results in mid- and up-scale dining establishments. Real-life situations and industry anecdotes cover
potential problems and challenges that all restaurants are sure
to face. Through lively and engaging discussions, the reader
learns the ins and outs of the essentials for running a successful front-of-the-house operation:
•T
aking reservations and greeting guests
• Basic service, tableside service, beverage service
• Building and maintaining a good relationship between the
front and the back-of-the-house
CONTENTS: The Basics of Hospitality and Service. The Relationship
Between Front-and-Back-of-the-House. The Front Door. Preparation for
Service. Serving Guests: The Main Event. Tableside Service. Beverage
Service. Challenges. Taking Care of Business. Health Situations.
Remarkable Service
A Guide to Winning and Keeping Customers for Servers,
Managers, and Restaurant Owners
The Culinary Institute of America
ISBN-10: 0-471-38022-9 / ISBN-13: 978-0-471-38022-1
304 pp. • Paper • 2001
Visit our Virtual Bookfair
36 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Lendal H. Kotschevar and Valentino Luciani
ISBN-10: 0-471-47578-5 / ISBN-13: 978-0-471-47578-1
272 pp. • Paper • 2006
From checking your car or coat to ordering your first drink all
the way to paying your bill, the service staff can make your
dining experience memorable in a good way or in a bad one.
There is an art to good service that can be trained and taught,
and Presenting Service provides the manager with the skills
to create a good dining experience through good service. This
Second Edition:
•O
ffers checklists that easily walk the server and manager
through good service practices
• Includes a full chapter on bar and beverage service that
enables the service and recommendation of beverages–
alcoholic and nonalcoholic–to guests based on informed
knowledge
• Addresses such classic service styles as French, Russian,
American, English, and Chinese
• Features new coverage of table etiquette that explores a historical perspective and a complete description of etiquette
rules concerning special foods and various cultures such as
European, Chinese, Indian, and Middle Eastern dining
CONTENTS: A Historical Overview of Service. The Professional
Server. Exceeding People’s Needs. Service Mise en Place. Service
in Various Industry Segments. Service Areas and Equipment.
Classic Service Styles. Serving the Meal. Bar And Beverage Service.
Management’s Role in Service. Table Etiquette.
Dining Room Service
Professional Table Service
Sylvia Meyer, Edy Schmid, and Christel Spühler
ISBN-10: 0-471-28926-4 / ISBN-13: 978-0-471-28926-5
464 pp. • Cloth • 1990
The key to providing quality table service is a knowledgeable,
well-trained staff. Professional Table Service supplies that
knowledge, covering everything service personnel need to
know, from setting a table to recommending a wine to accepting a credit card. The book provides clear, straightforward
techniques for supplying four-star service, a surefire way to
guarantee that guests will enjoy their dining experience and
return again and again.
CONTENTS: The Service Profession. Equipment and Materials.
Preparatory Work in the Waiters’ Pantry and Dining Room. The Bar.
The Menu. Mise en Place. Service Rules, Techniques, and Styles.
Breakfast. Banquets and Functions. Our Guests. Sales Techniques.
Cost Control. Methods of Payment. Working at the Guest Table. The
Study of Beverages. The Art of Cooking. Wine Lexicon. Glossary of
Culinary Terms. Glossary of Service Terms. Index.
Human Resources & Supervision
New!
Hospitality Employee Management
and Supervision
Concepts and Practical Applications
Kerry L. Sommerville
ISBN-10: 0-471-74522-7 / ISBN-13: 978-0-471-74522-8
360 pp. • Paper • February 2007
Instructor’s Manual: ISBN-10: 0-470-09942-9 / ISBN-13: 978-0-470-09942-1
Hospitality Employee Management and Supervision:
Concepts and Practical Applications is an applications-based
guide that takes each of three important steps (hiring, training, retaining) and breaks them down into their simplest
elements. Relying on the pertinent employment laws while
providing real-world application and easy to understand guidelines, this book is comprehensive without getting bogged
down in management theory.
•“
HRM in Action” features highlight real-world HRM experiences that help to set the stage and provide a focus for the
chapter
• “Tales From the Field” anecdotes provide real-world
accounts from hospitality employees describing the various
challenges they face in the industry
• “Ethical Dilemmas” provide scenarios relating to the hospitality industry where ethics comes into play
Contents: UNIT ONE - THE LEGAL LANDSCAPE. Introduction
to Hiring and Supervising and Employees. The Hospitality Manager’s
Legal Challenges. Wage and Hour Laws Affecting Salaried, Hourly, and
Tipped Employees. Common Law, Negligent Hiring, and Employee
Rights. Working with Unions. UNIT TWO - THE EMPLOYEE
SELECTION PROCESS. Job Descriptions and Job Specifications.
The Employee Handbook. Advertising and Recruiting. Applications,
Interviews, and Background Checks. UNIT THREE - ORIENTATION
AND TRAINING. New Employee Orientation. Training to
Performance Standards. UNIT FOUR - COMMUNICATION AND
MOTIVATION. Performance Appraisals That Work. Effective
Communication and Feedback. Employee Discipline. Employee
Motivation Through Quality Leadership.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 37
Human Resources & Supervision
Study Guide
$10
when packaged
with main text!
ISBN Below
New! Available Summer 2007
Leadership Lessons from a Chef
Supervision in the Hospitality Industry
Finding Time to Be Great
Applied Human Resources
Fifth Edition
Charles M. Carroll
Jack E. Miller, John R. Walker and Karen Eich Drummond
ISBN-10: 0-470-12530-6 / ISBN-13: 978-0-470-12530-4
192 pp. • Paper • July 2007
ISBN-10: 0-471-65748-4 / ISBN-13: 978-0-471-65748-4
544 pp. • Cloth • 2006
The only book that provides straightforward management
advice for chefs, Leadership Lessons from a Chef is a concise,
no-nonsense guide to developing, motivating, and leading a
kitchen staff. Chef Charles Carroll, CEC, ACC, Executive
Chef at the River Oaks Country Club in Houston, Texas,
helps executive chefs and chef managers develop the people
management skills that they need to be successful and help
those that work for them to be successful as well.
Instructor’s Manual: ISBN-10: 0-471-77148-1 / ISBN-13: 978-0-471-77148-7
•A
multitude of real-life examples and pertinent take-away
tips immediately expose the reader to how the concept
translates into practice in a real-world scenario
• Features the chef’s own formula for managing kitchen
staffs—SEF: Scheduling, Empowering, and Follow-up
• Features solid, practical ideas and that can be used
immediately to motivate and develop an effective team
environment in the kitchen
• Take away point boxes throughout the book make it a
practical reference tool
CONTENTS: Preface. What Makes You Tick. Testing the Kitchen
Atmosphere. How Is Your Attitude. Build Your Leadership Team
First. What Is In the Mission? The Principles That Guide Us. Program
Survival. Educational Environment. How To Get People To Want
To Work For You. Hire Right the First Time. Incentive Programs.
Competition and Discipline. Didya Listen Good the First Time. Forms
To Help You. Why Do It?
Visit our Virtual Bookfair
38 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Study Guide: ISBN-10: 0-470-09908-9 / ISBN-13: 978-0-470-09908-7
Text and Study Guide Package:
ISBN-10: 0-470-11264-6 / ISBN-13: 978-0-470-11264-9
WebCT Student Access Card + Text:
ISBN-10: 0-470-00715-X / ISBN-13: 978-0-470-00715-0
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00711-7 / ISBN-13: 978-0-470-00711-2
Visit wiley.com/college/solutions for WebCT and Blackboard information.
Supervision in the Hospitality Industry provides comprehensive
coverage of the principles, theories, human relations techniques,
and decision-making skills that are required to manage a workforce to profitable results. Along with updated material in each
chapter - including new material on diversity initiatives, recruitment, and retention, as well as updated profiles of individuals
and companies - and a variety of training activities for real-world
simulation, this Fifth Edition is the complete guide to managing
in the hospitality industry. It helps managers satisfy obligations
to owners, customers, and employees.
CONTENTS: PART 1: Supervision and HR management and leadership. The Supervisor as Manager. The Supervisor as Leader. PART
2: The Workplace. Equal Opportunity in the Workplace. Creating a
Positive Work Climate. Developing Job Expectations. Recruiting and
Selecting Applicants. PART 3: Employee Development. Teamwork
and Teambuilding. Employee Training and Development. Evaluating
Performance. Discipline and Employee Assistance Programs.
PART 4: Supervising Human Resources. Planning and Organizing.
Communicating Effectively. Delegating. Decision Making, Problem
Solving and Controlling. Glossary. Index.
Endorsed by the American Culinary Federation
Careers
So You Want to Be a Chef?
Becoming a Chef
Your Guide to Culinary Careers
Revised Edition
Lisa M. Brefere, Karen Eich Drummond and Brad Barnes
Andrew Dornenburg and Karen Page
ISBN-10: 0-471-64691-1 / ISBN-13: 978-0-471-64691-4
400 pp. • Paper • 2005
ISBN-10: 0-471-15209-9 / ISBN-13: 978-0-471-15209-5
400 pp. • Paper • 2003
Instructor’s Manual: ISBN-10: 0-471-69602-1 / ISBN-13: 978-0-471-69602-5
Winner of the James Beard Foundation Award, Becoming a
Chef established the category of contemporary writing on
food, and this updated and expanded edition reflects all the
most recent advances made in the culinary industry. Some
of the best professional chefs and restaurateurs sit down for
insightful interviews about a wide range of topics. Some
of the most respected names in the culinary industry featured here include Thomas Keller, Claudia Fleming, Marcel
Desaulniers, Caprial Pence, Marcus Samuelsson, Craig
Shelton, Gale Gand and Rick Tramonto, Rocco DiSpirito,
Traci Des Jardins, Sanford D’Amato, Mario Batali, and more.
So You Want to Be a Chef? is the complete guide to careers
- both traditional and nontraditional - within the culinary and
foodservice industries. Featuring revealing interviews with
industry professionals, and analysis of over seventy-five jobs,
it presents real-world descriptions of day-to-day job duties,
hours, working conditions, qualifications, employment, and
promotion opportunities. Complete with a CD-ROM containing valuable templates and worksheets, So You Want to Be a
Chef?:
•P
rovides a realistic and practical approach to career tracks,
job duties, hours and working conditions, and qualifications,
as well as employment and promotion opportunities
• Features job descriptions, advice from industry leaders, and
first-hand accounts from chefs working in various segments
of the culinary and foodservice industries
• Helps the reader find a job that’s a good fit, set career goals,
prepare a resume, create a portfolio, network with prospective employers, and give interviews that get jobs
CONTENTS: List of Recipes. Chefs: Yesterday and Today. Early
Influences: Discovering a Passion for Food. Cooking Schools: Learning
in the Classroom. Apprenticing: Learning in the Kitchen. Getting In:
Starting at the Bottom. Developing as a Cook: The Next Level. The
Business of Cooking: Operating and Running a Restaurant. Travel,
Eating, and Reading: Learning Something New Every Day. Persevering
in the Face of Reality: Through Bad Times and Good. What’s Next?:
The Chef as Alchemist. Appendices.
CONTENTS: Part 1: Feeding Frenzy. Culinary Careers in Restaurants.
Culinary Careers in Hotels. Culinary Careers in Cruise Lines.
Culinary Careers in Country Clubs. Culinary Careers in Catering.
Culinary Careers in Supermarkets. Part 2: Feeding the Masses.
Culinary Careers in Business and Industry. Culinary Careers in
Universities and Schools. Culinary Careers in Healthcare. Culinary
Careers in the Armed Forces. Part 3: Home On and Off the Range.
Culinary Educators. Additional Culinary Careers. Part 4: Advice from
Industry Leaders. A Word from Industry Leaders. Part 5: Managing
Your Career. Write Up Your Resume. Put Together a Job Search
Portfolio. Beyond the Want Ads. Interviewing and What To Do After
You Start a New Job. Advancing Your Career. Appendices.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 39
Foodservice Design and Equipment
Design and Equipment
for Restaurants and
Foodservice
A Management View
Second Edition
Costas Katsigris and Chris Thomas
ISBN-10: 0-471-46006-0
ISBN-13: 978-0-471-46006-0
576 pp. • Cloth • 2005
Instructor’s Manual:
ISBN-10: 0-471-69607-2
ISBN-13: 978-0-471-69607-0
New! Available DECEMBER 2007
Design and Layout of Foodservice Facilities
Third Edition
John Birchfield
ISBN-10: 0-471-69963-2 / ISBN-13: 978-0-471-69963-7
368 pp. • Cloth • December 2007
Instructor’s Manual: ISBN-10: 0-470-13505-0 / ISBN-13: 978-0-470-13505-1
This book focuses on the design and layout of the foodservice
facility, paying special attention to the front of the house, and
the dining room.
•L
atest information on designs as they relate to popular restaurant themes and facilities
• New co-author currently working in the field
• Instructor’s Manual with AutoCad files
CONTENTS: Preface. Preliminary Planning. Foodservice Design. The
Principles of Design. Space Analysis. Equipment Layout. Foodservice
Equipment, Part I. Foodservice Equipment, Part II: Manufactured
Equipment. Foodservice Facilities Engineering and Architecture.
Appendix 1: Foodservice-Related Professional Associations. Appendix
2: Typical Foodservice Facility Designs. Appendix 3: Common
Foodservice Facility Design Symbols. Appendix 4: Sample Documents.
Foodservice Equipment Glossary. Bibliography. Index.
Design and Equipment for Restaurants and Foodservice,
Second Edition is a revision of the well-known text that
focuses on designing and equipping restaurants and foodservice facilities. This new Second Edition covers a wide-range
of topics all focused towards providing the most up-to-date
information about designing, opening, and operating restaurants. Key features of this edition include:
•U
pdated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
• New coverage of costs associated with restaurant start-up
• New photos and diagrams featuring cutting-edge foodservice
equipment
• Extensive new information about energy efficiency, the
impact of deregulation, alternative power sources, and planning for emergency power outages
• Discussion of new types of lighting and HVAC technology
CONTENTS: Economics of Site Selection. Restaurant Atmosphere
and Design. Principles of Kitchen Design. Space Allocation. Electricity
and Energy Management. Gas, Steam, and Water. Design and
Environment. Safety and Sanitation. Buying and Installing Foodservice
Equipment. Storage Equipment: Dry And Refrigerated. Preparation
Equipment: Ranges and Ovens. Preparation Equipment: Fryers and
Fry Stations. Preparation Equipment: Broilers, Griddles, and Tilting
Braising Pans. Steam Cooking Equipment. Cook-Chill Technology.
Dishwashing and Waste Disposal. Miscellaneous Kitchen Equipment.
Smallware for Kitchens. Tableware. Linens and Table Coverings.
Successful
Restaurant Design
Second Edition
Regina S. Baraban and
Joseph F. Durocher
ISBN-10: 0-471-35935-1
ISBN-13: 978-0-471-35935-7
320 pp. • Cloth • 2001
CONTENTS: Where Design Begins.
Integrative Design. The Psychology
of Design. Design Implementation:
Front to Back Through the
Customer’s Eyes. Design
Implementation: Back to Front Through Management’s Eyes. Mini
Case Solutions. Speak Out on Design. Design for the New Decade.
Conclusion. Index.
Visit our Virtual Bookfair
40 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Catering
New!
Catering Management
Off-Premise Catering Management
Third Edition
Bill Hansen and Chris Thomas
Nancy Loman Scanlon
ISBN-10: 0-471-46424-4 / ISBN-13: 978-0-471-46424-2
448 pp. • Cloth • 2005
ISBN-10: 0-471-42981-3 / ISBN-13: 978-0-471-42981-4
304 pp. • Cloth • October 2006
Instructor’s Manual: ISBN-10: 0-470-09702-7 / ISBN-13: 978-0-470-09702-1
Catering Management, Third Edition offers professionals and
aspiring caterers detailed advice on all the crucial business aspects
of the subject for on- and off-premise catering. Updated to meet
the needs of this fast-growing industry, the Third Edition features
new material on non-hotel catering operations—such as small
business management and running your own catering operation. It
presents fresh information on menu design and pricing, complete
with illustrative menu examples and tips for using software tools
to create enticing menus.
A must-have, single resource for anyone interested in
catering, Catering Management, Third Edition also gives
guidance on how to:
•U
se software to improve food management, scheduling, and
invoicing
• Hire and train both service and food production staff
• Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
CONTENTS: Historical Banqueting. Styles of Catering Operations.
Catering Food Service Development. Catering Sales and Marketing
and Computer Software Support. Catering Menu Program. Food and
Beverage Operational Controls. Catering Menu Pricing and Controls.
Catering Menu Design. Catering Beverage Management. Quality
Service and Standards Training. Managing Catering Equipment.
Second Edition
Instructor’s Manual: ISBN-10: 0-471-69611-0 / ISBN-13: 978-0-471-69611-7
Off-Premise Catering Management, Second Edition is the
revised and updated edition of the practical guide to planning,
executing, and managing an off-premise catering business. Key
features of this edition include:
•N
ew profiles of off-premise catering companies and sole proprietorships give perspective of both large and small operations
• Updated coverage of legalities, including contracts, liquor
laws, and personnel management involved in catering operations
• Coverage of key leadership principles for catering success
and useful materials for applying them in the real world
• Updated forms and checklists throughout
• Extended coverage of marketing off-premise catering businesses
• Innovative strategic planning techniques
• Hot trends in accessory services and special requirements
CONTENTS: Introduction to Off-Premise Catering Management.
Getting Started-Legalities, Locations and Contracts. Planning
Menus for Off-Premise Catered Events. Beverage Service. OffPremise Catering Equipment. The Logistics of Off-Premise Catering.
Personnel Management. The Show. Marketing Off-Premise Catered
Events. Pricing Off-Premise Catered Events. Purchasing, Receiving,
and Storing Foods. Sanitation and Safety Procedures. Accessory
Services, Theme Parties, Kosher Catering, Bas Mitzvahs, Weddings,
and Wedding Receptions. Budgeting, Accounting, and Financial
Management.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 41
Catering
On-Premise Catering
Successful Catering
Hotels, Convention & Conference Centers, and Clubs
Third Edition
Patti J. Shock and John M. Stefanelli
Bernard Splaver, William N. Reynolds, and Michael Roman
ISBN-10: 0-471-38908-0 / ISBN-13: 978-0-471-38908-8
448 pp. • Cloth • 2000
ISBN-10: 0-471-28925-6 / ISBN-13: 978-0-471-28925-8
352 pp. • Cloth • 1991
This is the only comprehensive book specifically dedicated to this
segment of the industry. It covers key business concepts, such
as upselling, and real-world applications; incorporates use of the
Internet and software applications for marketing, scheduling, room
layout, and inventory; and provides information about special
dietary needs and other contemporary issues.
With coverage of the management of a catering business and 201
expert recipes from The Culinary Institute of America, the new
edition of this well-established book is an ideal basic text for
students of catering.
CONTENTS: Overview of On-Premise Catering. Markets and
Marketing. Theme Parties and Special Events. Meal Functions.
Beverage Functions. Function Room Selection and Setup. Production
and Service Planning. Intermediaries and Suppliers. Staffing. Financial
Controls and Reports. Working with Other Hotel Departments.
Visit our Virtual Bookfair
42 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
CONTENTS: Getting Started. On-Premises Catering. Off-Premises
Catering. Catering Personnel. Writing a Contract. Sanitation. Setting
Up a Kitchen. Service Equipment. Special Events. Kosher Catering.
Wine and Bar Service. Menu-Making and Food Presentation. Recipes:
Hors d’Oeuvres. Appetizers. Soups. Entrées. Vegetables. Potatoes,
Pasta, Grains. Salads. Desserts. Culinary Terminology. Recipe Yield
Conversion Chart. Index.
Club Cuisine
Professional Development
Cooking with a Master Chef
New! Available Summer 2007
Leadership Lessons from a Chef
Edward G. Leonard
Finding Time to Be Great
ISBN-10: 0-471-74171-X / ISBN-13: 978-0-471-74171-8
288 pp. • Cloth • 2006
Charles M. Carroll
Club Cuisine
Club Cuisine is the new, stunningly visual cookbook featuring
Certified Master Chef Edward Leonard’s dynamic club fare. It
presents more than 150 recipes that, until now, have typically only
been enjoyed by privileged members of private clubs. Inside, you’ll
find helpful hints and insights to create these scrumptious dishes,
as well as inspiring photographs by renowned photographer Ron
Manville, who has worked extensively with the ACF Culinary
Team USA and other top chefs.
For serious chefs, Club Cuisine is a dream come true. Featured
recipes include amuse-bouches, seafood, beef, and pasta dishes as
well as delectable soups, salads, and sandwiches. Also included is
a guest chef chapter featuring recipes from some of the top club
chefs around the country that add to this impressive collection.
CONTENTS: A Private Club Chef. Cooking in Private Clubs. My
Philosophy of Cuisine. Breakfast the Elegant Way. Soups. Salads.
Main Plate Salads. Sandwiches. Appetizers. Hors D’Oeuvres. AmuseBouche. First Plates. Seafood. Beef. Beyond Beef. Pasta, Beans and
Rice. Pastry. Trilogy. Guest Chefs. Chef Leonard’s Pantry. About the
American Culinary Federation. About the Club Manager’s Association
of America. Becoming a Certified Master Chef.
ISBN-10: 0-470-12530-6 / ISBN-13: 978-0-470-12530-4
192 pp. • Paper • July 2007
The only book that provides straightforward management
advice for chefs, Leadership Lessons from a Chef is a concise,
no-nonsense guide to developing, motivating, and leading a
kitchen staff. Chef Charles Carroll, CEC, ACC, Executive
Chef at the River Oaks Country Club in Houston,Texas, helps
executive chefs and chef managers develop the people management skills that they need to be successful and help those
that work for them to be successful as well.
•A
multitude of real-life examples and pertinent take-away
tips immediately expose the reader to how the concept
translates into practice in a real-world scenario
• Features the chef’s own formula for managing kitchen
staffs—SEF: Scheduling, Empowering, and Follow-up
• Features solid, practical ideas and that can be used immediately to motivate and develop an effective team environment in the kitchen
• Take away point boxes throughout the book make it a practical reference tool
CONTENTS: Preface. What Makes You Tick. Testing the Kitchen
Atmosphere. How Is Your Attitude. Build Your Leadership Team
First. What Is In the Mission? The Principles That Guide Us. Program
Survival. Educational Environment. How To Get People To Want
To Work For You. Hire Right the First Time. Incentive Programs.
Competition and Discipline. Didya Listen Good the First Time. Forms
To Help You. Why Do It?
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 43
Professional Development
New!
The Professional Personal Chef
American Culinary Federation’s Guide to
Culinary Certification
The Business of Doing Business as a Personal Chef
The Mark of Professionalism
Candy Wallace and Greg Forte
American Culinary Federation, Michael Baskette, CEC, CCE, AAC,
and Brad Barnes, CMC, CCA, AAC
ISBN-10: 0-471-75219-3 / ISBN-13: 978-0-471-75219-6
224 pp. • Cloth • February 2007
Instructor’s Manual: ISBN-10: 0-470-04506-X / ISBN-13: 978-0-470-04506-0
Focusing on the practical approach of starting a business, The
Professional Personal Chef examines the benefits of various
forms of business ownership, legal and financial issues, and
developing sales and marketing plans for your business.
•E
spouses a commitment to professionalism, service, and
excellence that can lead to a more balanced lifestyle and
opportunities for growth
• Features “From the Field” case studies in each chapter
showcasing how successful personal chefs deal with the
issues presented
• Content fulfills the educational skills and competencies
required for ACF’s Personal Certified Chef’s certification
• Endorsed and authored by the Founder and Executive
Director of the American Personal and Private Chef
Association and Institute
• Accompanied by a complete instructor supplement package
CONTENTS: The Evolution of the Personal Chef. Forms of
Ownership. Operating Legally. The Business Plan. The Big 3. Finances.
Identifying Your Market. Sales & Service Process. Marketing.
Customer Service. A Day in the Life of a Personal Chef. Revenue
Streams.
Visit our Virtual Bookfair
44 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
ISBN-10: 0-471-72339-8 / ISBN-13: 978-0-471-72339-4
144 pp. • Paper • 2005
American Culinary Federation’s Guide to Culinary
Certification is the essential guide to obtaining a valuable
credential awarded to cooks and chefs, as well as pastry cooks
and pastry chefs, denoting a sophisticated level of industry
experience and professional education rigorously evaluated by
the American Culinary Federation (ACF). It’s written by the
certifying body of the ACF and is the only authoritative guide
to its certification process, featuring:
•C
lear explanations of specific skills tested at all five certification levels
• A road map to passing every certification level, from
Certified Culinarian to the prestigious Certified Master Chef
• Helpful exam-taking tips
CONTENTS: The History of ACF Certification. The Benefits of
Certification. The Validation Process: Meeting Measurable Objectives.
A Foundation in Learning. Progressive Career Paths. Gathering and
Collecting Evidence. The Levels of ACF Certification: Culinarian;
Pastry culinarian; Working pastry chef; Sous chef; Chef de Cuisine;
Executive Chef; Executive Pastry Chef; Secondary Culinary Educator;
Culinary Educator; Culinary Administrator. The ACF Written Test:
Strategies in Learning. The ACF Practical Cooking and Baking Exams.
Practice and Methodologies for Success. The Application Process.
Certified Master Chef: The Ultimate Goal.
Professional Development
Food History & Culture
American Culinary Federation’s Guide
to Culinary Competitions
New!
Cuisine and Culture
American Culinary Federation and Edward G. Leonard, CMC
A History of Food and People
Second Edition
ISBN-10: 0-471-72338-X / ISBN-13: 978-0-471-72338-7
224 pp. • Paper • 2005
More than a book of rules and regulations, American
Culinary Federation’s Guide to Culinary Competitions provides an insider’s look at culinary competitions. Endorsed by
the American Culinary Federation (ACF) and written by longtime member and leading force on the ACF Culinary Team
USA, Edward Leonard, CMC, this highly visual guide features:
•A
full-color insert of competitive food displays
• Dozens of illustrations outlining plate and buffet presentation supplement exceptional coverage of every step of competing
• Insights, hints, and expert techniques for achieving winning
results at hot, cold, specialty, and sponsor competitions
CONTENTS: Why Culinary Competitions? On Culinary
Competitions Today. Philosophy of Competitions and Advice. The
Application Process. Practice and Preparation. Presentation. Culinary
Techniques and Fundamentals. Culinary Strategy for Hot Food
Competitions. The Market Basket. Judges. Hosting a Show. Pastry
Displays. Rules, Guidelines and Categories. The International Arena.
Motivational quotes.
Linda Civitello
ISBN-10: 0-471-74172-8 / ISBN-13: 978-0-471-74172-5
432 pp. • Paper • February 2007
Instructor’s Manual: ISBN-10: 0-470-04509-4 / ISBN-13: 978-0-470-04509-1
Why did the ancient Romans believe cinnamon grew in
swamps guarded by killer bats? How did African Cultures
imported by slavery influence cooking in the American
South? Throughout history, food has played—and continues
to play an important role in the development of a country’s
culture. Cuisine and Culture: A History of Food and People,
Second Edition examines the relationship between food and
history from prehistoric times to the 21st century.
•T
ies history, culture, and food together, explaining historical
events and how they affected what people ate and why they
ate it
• Historical aspects are interspersed with cultural and culinary anecdotes that add “flavor”
• Contains a sampling of recipes and menus throughout history
• New “Crossing Cultures” feature that gives sketches of
foods and customs across cultures
PARTIAL CONTENTS: From raw to cooked: Prehistory, Mesopotamia,
Egypt, China, India. The Goddess of Grain and the God of the Grape:
Ancient Greece and Imperial Rome. Crazy Bread, Coffee, and Courtly
Manners: Christendom, Islam, and Byzantium in the Middle Ages,
500-1300. The Purity Crusade, Cuisine Classique, and Communal
Food: The Early 20th Century in Europe and the United States.
Prohibition, Soup Kitchens, Spam, and TV Dinners: The Roaring
Twenties, The Depression, WWII, and the Cold War. Revolutions in
Cuisines and Cultures: From Bon Appetit to Bam – The 1960s into
the New Millennium. Recipes, Menus, and Ingredients. Food Fables
/ Culinary Confusions / Crossing Cultures. Holiday History. Charts /
Boxes. Chronologies. Illustrations and Maps.
wiley.com/college/bookfair/culinaryarts
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 45
Spanish in the Workplace
Order these
two titles
together
at a discount!
Package ISBN:
0-470-11263-8
New!
Conversational Spanish Grammar for the
Hospitality Classroom
The Restaurant & Bar English/Spanish
Spanish/English Dictionary
Matt A. Casado
ISBN-10: 0-471-71182-9 / ISBN-13: 978-0-471-71182-7
352 pp. • Paper • 2006
ISBN-10: 0-471-73009-2 / ISBN-13: 978-0-471-73009-5
256 pp. • Paper • September 2006
Instructor’s Manual: ISBN-10: 0-471-78195-9 / ISBN-13: 978-0-471-78195-0
Conversational Spanish Grammar for the Hospitality
Classroom is a powerful instrument for teaching hospitality students and industry managers. It’s based on essential
grammar principles, focused on vocabulary and real-world
situations pertaining to the hotel and restaurant profession.
Packed with exercises and effective teaching tools, this book
is the ideal solution for preparing students for the needs of
an increasing number of workers and visitors not fluent in
English. It features:
•A
large selection of exercises in each chapter
• A companion Web site that includes teaching tips and
answers to exercises and quizzes
• Technical vocabulary typically used by workers from
Mexico and Central America
CONTENTS: PART 1: RESTAURANT OPERATIONS. Preliminary
Lesson. The Present Tense of Regular Verbs - Questions and Negations.
Articles Nouns - The Verb “gustar”. Irregular Verbs - “ir +a +an
Infinitive” Numbers Time. PART 2: Kitchen Operations. Adjectives
- Colors. Stem-changing Verbs - “hay que”, “tener que”, “antes de”,
“después de” Plus an Infinitive. Commands - The Calendar and Dates.
PART 3: HOUSEKEEPING OPERATIONS. Reflexive Verbs “hace”
with Time and Weather Expressions - Weather. The Preterit (Past Tense)
- The Spanish “a” before Persons. The Imperfect Indicative of Regular
and Irregular Verbs - Spanish Prepositions - The Use of “por” and “para”.
PART 4: ENGINEERING OPERATIONS. “ser” and “estar” - The Present
Progressive Tense. Object Pronouns - Adverbs of Time. The Present
Perfect Tense - Adverbs of Manner - Adverbs and the Comparison
of Adjectives. PART 5: HUMAN RESOURCES (PERSONNEL
DEPARTMENT). The Future Tense - The Present Subjunctive - Adverbs
of Place. The Conditional Tense - The Imperfect Subjunctive Tense
- Adverbs of Intensity. Grammatical Expressions - Non-Professional
Vocabulary - Expressions of Emotion.
Visit our Virtual Bookfair
46 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Maria Belknap
The Restaurant & Bar English/Spanish Spanish/English
Dictionary is a comprehensive equivalency dictionary for the
bar, restaurant, and hospitality industries. It contains more
than 8,000 frequently used, industry-specific words, phrases,
and idiomatic expressions organized into eight convenient
parts. Immediately useful in the real world, The Restaurant &
Bar English/Spanish Spanish/English Dictionary:
• I ncludes both an English-Spanish/Spanish-English equivalencies
• Focuses on general Latin-American Spanish and includes
slang, Spanglish, and regional variations
• Features an easy-to-follow “Guide to Spanish
Pronunciation” that enables readers to use this dictionary
without preparation or linguistic training
CONTENTS: How to Use This Dictionary / CómoUsar Este
Diccionario. Abbreviations Used in This Dictionary / Abreviaciones
Utilazada en Este Diccionario. Spanish Pronunciation Guide / La
Guía de Pronunciación en Español. Emergency Numbers Números
de Emergencia. Emergency & Legal / Emergencia & Legal. First Aid /
Primeros Auxilios. Human Resources / Recursos Humanos. Job Titles
/ Titúlos de Trabajo. Business Operations / Operaciones de Negocios.
Dining & Bar Areas / Áreas de Comida y Bebida. The Kitchen /
La Cocina. Food / Comidas. Beverages / Bebidas. Maintenance &
Transportation / Mantenimiento y Transporte. Basic Vocabulary /
Vocabulario Básico.
Also Available
Conversational Spanish for Hospitality
Managers and Supervisors
Basic Language Skills for Daily Operations
Matt A. Casado
ISBN-10: 0-471-05959-5 / ISBN-13: 978-0-471-05959-2
304 pp. • Paper • 1995
Introduction to Hospitality
Introduction to the Hospitality Industry
Sixth Edition
Tom Powers and Clayton W. Barrows
ISBN-10: 0-471-27458-5 / ISBN-13: 978-0-471-27458-2
544 pp. • Paper • 2005
Instructor’s Manual: ISBN-10: 0-471-69317-0 / ISBN-13: 978-0-471-69317-8
WebCT Student Access Card + Text:
ISBN-10: 0-470-00785-0 / ISBN-13: 978-0-470-00785-3
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00837-7 / ISBN-13: 978-0-470-00837-9
Visit wiley.com/college/solutions for WebCT and Blackboard information.
The revised edition of the landmark Introduction to the
Hospitality Industry stands out in the field for its extensive
coverage of all aspects of the business, from individual roles
to operational issues. This thoroughly revised Sixth Edition
continues to set itself apart with:
•A
full exploration of the significant changes that have taken
place in hospitality and tourism in the post-9/11 world
• New and updated Global Hospitality and Industry Practice
Notes in every chapter
• Over 130 color photographs from a diverse cross section of
travel spots around the world
• “Careers in Hospitality” discussion points integrated
throughout the book
• Case histories that highlight real-world scenarios from
renowned hospitality organizations and associations
CONTENTS: PART ONE: PERSPECTIVES ON CAREERS IN
HOSPITALITY. The Hospitality Industry and You. Forces Affecting
Growth and Change in the Hospitality Industry. PART TWO:
FOOD SERVICE. The Restaurant Business. Restaurant Operations.
Restaurant Industry Organization: Chain, Independent, or Franchise?
Competitive Forces in Food Service. Issues Facing Food Service.
On-site Food Service. PART THREE: LODGING. Lodging: Meeting
Guest Needs. Hotel and Lodging Operations. Forces Shaping the
Hotel Business. Competition in the Lodging Business. PART FOUR:
TRAVEL AND TOURISM. Tourism: Front and Center. Destinations:
Tourism Generators. PART FIVE: HOSPITALITY AS A SERVICE
INDUSTRY. The Role of Service in the Hospitality Industry.
Introduction to Management in the
Hospitality Industry
Eighth Edition
Tom Powers and Clayton W. Barrows
ISBN-10: 0-471-27457-7 / ISBN-13: 978-0-471-27457-5
688 pp. • Cloth • 2005
Instructor’s Manual: ISBN-10: 0-471-69318-9 / ISBN-13: 978-0-471-69318-5
WebCT Student Access Card + Text:
ISBN-10: 0-470-00787-7 / ISBN-13: 978-0-470-00787-7
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00838-5 / ISBN-13: 978-0-470-00838-6
Visit wiley.com/college/solutions for WebCT and Blackboard information.
This text stands out in the field for its extensive coverage of
all aspects of the business, from operational issues to the role
of management. It includes the entire text of Introduction
to Hospitality, Sixth Edition, plus six additional chapters on
management topics. This Eighth Edition includes:
•A
full exploration of the significant changes that have taken
place in hospitality and tourism in the post-9/11 world
• Presentation of the management function as an active force
for problem solving in hospitality organizations
• More than 240 color photographs, figures, and tables
• New and updated Global Hospitality and Industry Practice
Notes in every chapter
CONTENTS: Preface. PART ONE: Perspectives on Careers in
Hospitality. PART TWO: Food Service. PART THREE: Lodging.
PART FOUR: Travel and Tourism. PART FIVE: Management in the
Hospitality Industry. PART SIX: Hospitality as a Service Industry.
Also Available
Dimensions of the Hospitality Industry
Third Edition
Paul R. Dittmer
ISBN-10: 0-471-38479-8 / ISBN-13: 978-0-471-38479-3
488 pp. • Cloth • 2001
Instructor’s Manual: ISBN-10: 0-471-20635-0 / ISBN-13: 978-0-471-20635-4
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 47
Hospitality Management
Hospitality Strategic Management
Cases in Hospitality Management
Concepts and Cases
A Critical Incident Approach
Second Edition
Jeffrey S. Harrison and Cathy A. Enz
ISBN-10: 0-471-47853-9 / ISBN-13: 978-0-471-47853-9
560 pp. • Cloth • 2004
Instructor’s Manual: ISBN-10: 0-471-65951-7 / ISBN-13: 978-0-471-65951-8
Hospitality Strategic Management provides a realistic, balanced, and current view of the field by considering the practical aspects of the strategic manager’s role, including the acquisition, development, and management of internal resources
(such as people, knowledge, financial capital, and physical
assets) and relationships with external stakeholders (such as
guests, suppliers, owners, franchisors, venture partners, and
governmental agencies). Throughout the book, examples and
best practices of leading hospitality organizations are used to
illustrate ideas and concepts.
CONTENTS: Strategic Management. The Environment and External
Stakeholders. Organizational Resources and Competitive Advantage.
Strategic Direction. Strategy Formulation at the Business-Unit Level.
Corporate-Level Strategy and Restructuring. Strategy Implementation
through Interorganizational Relationships and Management
of Functional Resources. Strategy Implementation through
Organizational Design and Control. Strategies for Entrepreneurship
and Innovation. Global Strategic Management and the Future. Cases.
Glossary. Index.
Timothy R. Hinkin
ISBN-10: 0-471-68693-X / ISBN-13: 978-0-471-68693-4
176 pp. • Paper • 2005
Instructor’s Manual: ISBN-10: 0-471-77149-X / ISBN-13: 978-0-471-77149-4
Based on more than 100 interviews conducted with guests and
employees of hospitality industry organizations, this Second
Edition contains fifty cases and situations, which illustrate
concepts and issues of hotel, restaurant, and tourism management. The cases deal with a variety of managerial topics
including decision-making, communication, compensation,
planning, discrimination, performance appraisal, organization
design, sexual harassment, ethics, and group dynamics. This
helpful resource features:
•A
broad array of industry segments in the cases: airlines,
railroads, private clubs, conference centers, travel agents,
auto rental, hotels, restaurants, and more
• A new “Technology” section dealing with issues such as
data warehousing, the Internet, and e-banking
• A new “Service Exemplars” section presenting incidents
involving truly exceptional service in a variety of contexts
from trains to resorts
• A new “Service Recovery” section with examples of companies failing to salvage service encounters that have gone
awry
CONTENTS: PART 1: Ethics. PART 2: Training and Development.
PART 3: Reward Systems. PART 4: Communication. PART 5: Policies.
PART 6: Group Dynamics. PART 7: Technology. PART 8: Process
Analysis. PART 9: Service Exemplars. PART 10: Service Recovery.
Visit our Virtual Bookfair
48 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Human Resources
Study Guide
$10
when packaged
with main text!
ISBN Below
New!
Hospitality Employee Management and
Supervision
Supervision in the Hospitality Industry
Concepts and Practical Applications
Jack E. Miller, John R. Walker and Karen Eich Drummond
Kerry L. Sommerville
ISBN-10: 0-471-65748-4 / ISBN-13: 978-0-471-65748-4
544 pp. • Cloth • 2006
ISBN-10: 0-471-74522-7 / ISBN-13: 978-0-471-74522-8
360 pp. • Paper • February 2007
Applied Human Resources
Fifth Edition
Instructor’s Manual: ISBN-10: 0-471-77148-1 / ISBN-13: 978-0-471-77148-7
Instructor’s Manual: ISBN-10: 0-470-09942-9 / ISBN-13: 978-0-470-09942-1
Study Guide: ISBN-10: 0-470-09908-9 / ISBN-13: 978-0-470-09908-7
Hospitality Employee Management and Supervision:
Concepts and Practical Applications is an applications-based
guide that takes each of three important steps (hiring, training, retaining) and breaks them down into their simplest
elements. Relying on the pertinent employment laws while
providing real-world application and easy to understand guidelines, this book is comprehensive without getting bogged
down in management theory.
Text + Study Guide Package:
ISBN-10: 0-470-11264-6 / ISBN-13: 978-0-470-11264-9
•“
HRM in Action” features highlight real-world HRM experiences that help to set the stage and provide a focus for the
chapter
• “Tales From the Field” anecdotes provide real-world
accounts from hospitality employees describing the various
challenges they face in the industry
• “Ethical Dilemmas” provide scenarios relating to the hospitality industry where ethics comes into play
Contents: UNIT ONE - THE LEGAL LANDSCAPE. Introduction
to Hiring and Supervising and Employees. The Hospitality Manager’s
Legal Challenges. Wage and Hour Laws Affecting Salaried, Hourly, and
Tipped Employees. Common Law, Negligent Hiring, and Employee
Rights. Working with Unions. UNIT TWO - THE EMPLOYEE
SELECTION PROCESS. Job Descriptions and Job Specifications.
The Employee Handbook. Advertising and Recruiting. Applications,
Interviews, and Background Checks. UNIT THREE - ORIENTATION
AND TRAINING. New Employee Orientation. Training to
Performance Standards. UNIT FOUR - COMMUNICATION AND
MOTIVATION. Performance Appraisals That Work. Effective
Communication and Feedback. Employee Discipline. Employee
Motivation Through Quality Leadership.
WebCT Student Access Card + Text:
ISBN-10: 0-470-00715-X / ISBN-13: 978-0-470-00715-0
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00711-7 / ISBN-13: 978-0-470-00711-2
Visit wiley.com/college/solutions for WebCT and Blackboard information.
Supervision in the Hospitality Industry provides comprehensive
coverage of the principles, theories, human relations techniques,
and decision-making skills that are required to manage a workforce to profitable results. Along with updated material in each
chapter - including new material on diversity initiatives, recruitment, and retention, as well as updated profiles of individuals
and companies - and a variety of training activities for real-world
simulation, this Fifth Edition is the complete guide to managing
in the hospitality industry. It helps managers satisfy obligations
to owners, customers, and employees.
CONTENTS: PART 1: Supervision and HR management and leadership. The Supervisor as Manager. The Supervisor as Leader. PART
2: The Workplace. Equal Opportunity in the Workplace. Creating a
Positive Work Climate. Developing Job Expectations. Recruiting and
Selecting Applicants. PART 3: Employee Development. Teamwork
and Teambuilding. Employee Training and Development. Evaluating
Performance. Discipline and Employee Assistance Programs.
PART 4: Supervising Human Resources. Planning and Organizing.
Communicating Effectively. Delegating. Decision Making, Problem
Solving and Controlling. Glossary. Index.
Endorsed by the American Culinary Federation
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 49
Hotel and Lodging Management
Hotel Management
and Operations
Fourth Edition
Denney G. Rutherford and
Michael J. O’Fallon
ISBN-10: 0-471-47065-1
ISBN-13: 978-0-471-47065-6
496 pp. • Paper • 2006
Instructor’s Manual:
ISBN-10: 0-471-78133-9
ISBN-13: 978-0-471-78133-2
New! Available SEPTEMBER 2007
Resorts
Management and Operation
Second Edition
CONTENTS: OVERVIEW: The
Hotel Development Process. ORGANIZATION: Organizational
Design. GENERAL MANAGERS: A VIEW AT THE TOP: A
Conceptual Framework of the Hotel General Manager’s Job.
OPERATIONS: ROOMS: The Electrifying Job of the Front Office
Manager. OPERATIONS: HOUSEKEEPING, ENGINEERING, AND
SECURITY: A Day in the Life of a Director of Rooms. FOOD AND
BEVERAGE DIVISION: Managing Food and Beverage Operations
in Lodging Organizations. MARKETING AND ASSOCIATED
ACTIVITIES: Building Market Leadership: Marketing as Process.
FINANCIAL CONTROL AND INFORMATION MANAGEMENT:
The Lodging Chief Financial Executive. HUMAN RESOURCES
POLICY MANAGEMENT: Driving Hospitality Into the Future.
Robert Christie Mill
ISBN-10: 0-471-74722-X / ISBN-13: 978-0-471-74722-2
496 pp. • Cloth • September 2007
Instructor’s Manual: ISBN-10: 0-470-13504-2 / ISBN-13: 978-0-470-13504-4
This updated Second Edition of Resorts: Management and
Operation addresses the expansion of the resort industry
and provides practical, need-to-know information on the
development and management of all aspects of these properties, which includes ski areas, gaming properties, cruise ships
and spas.
•E
xpanded coverage of timeshares and cruise ships as resort
properties
• New Resort Case Studies in every chapter
• Objectives and key terms have been added to each chapter
• Glossary has been added to the end of the text
• Updated statistics reflect changes in the resort industry
CONTENTS: Foreward. Preface. Resorts: An Introduction. MountainBased Resorts: The Impact of Development on Operations. MountainBased Resorts: Managing the Operation. Beach Resorts: The Impact
of Development on Operations. Beach Resorts: Managing the
Operation. Golf/Tennis-Based Resorts: The Impact of Development
on Operations. Golf/Tennis-Based Resorts: Managing the Operation.
Resort Operations: The Importance of Recreational Amenities. The
Uniqueness of Timeshares Resort Operations. Resort Operations: The
Importance of Guest Activities. Resort Operations: The Importance of
Retail. Spas, Pools, and Indoor Waterparks. Specialty Resorts. Cruise
Ships: Floating Resorts. Casinos.
Visit our Virtual Bookfair
50 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Hotel and Lodging
Management
An Introduction
Second Edition
Alan T. Stutts and
James F. Wortman
ISBN-10: 0-471-47447-9
ISBN-13: 978-0-471-47447-0
368 pp. • Cloth • 2005
Instructor’s Manual:
ISBN-10: 0-471-69605-6
ISBN-13: 978-0-471-69605-6
CONTENTS: Growth and Development of the Lodging Industry.
Organizational Structure. The Front Office. Housekeeping. The
Marketing and Sales Department. Human Resource Management.
Hotel Food and Beverage. Loss Prevention and Security. The General
Manager. Yield Management. Management Contracts and Franchise
Agreements. Time-Share and Vacation Ownership. Resorts, Theme
Lodging, and Special Lodging Environments.
Front Office
Fourth Edition
Hotel Front Office Simulation Workbook
with CD-ROM
James A. Bardi
Sheryl F. Kline and William Sullivan
ISBN-10: 0-471-68710-3 / ISBN-13: 978-0-471-68710-8
480 pp. • Cloth • 2006
ISBN-10: 0-471-20331-9 / ISBN-13: 978-0-471-20331-5
144 pp. • Paper • 2002
Instructor’s Manual: ISBN-10: 0-471-78202-5 / ISBN-13: 978-0-471-78202-5
Instructor’s Manual: ISBN-10: 0-471-20777-2 / ISBN-13: 978-0-471-20777-1
Hotel Front Office Management uses a human resources
approach to cover the unique management and operational challenges in the front offices of today’s hotels and lodging facilities.
This Fourth Edition continues its emphasis on applying theory
and management strategies, as well as providing material on
technology’s role in the modernized front office.
An easy, learn-by-doing introduction to hotel front office
operations, Hotel Front Office Simulation: A Workbook and
Software Package offers a direct, experience-based approach to
learning hotel front office operations. An extremely practical
and easy-to-use learning tool, it works equally well on its own
or in conjunction with virtually any front office operations or
hotel management textbook.
Hotel Front Office Management
Material is logically presented in the order of operations: an
overview of lodging hospitality, a tour of the front office, a
review of the guest cycle, and an analysis of guest services.
Featuring many updates on the role of the front office in a
lodging operation, Hotel Front Office Management, Fourth
Edition provides readers with the tools they need to understand and successfully execute the duties of a front office
manager. This new edition features:
CONTENTS: Getting Started. Reservations. Registration. Posting and
Folio Management. Guest Services. Night Audit.
•A
new chapter on executive housekeeping
• Commentaries from hotel front office managers, general
managers, and other department managers
• Articles on the international hotel workforce
• Practical case studies in each chapter
• New photos, new and revised hospitality profiles, international highlights, and end-of-chapter questions have been
added throughout
CONTENTS: Introduction to Hotel Management. Hotel Organization
and the Front Office Manager. Effective Interdepartmental
Communications. Property Management Systems. Systemwide
Reservations. Revenue Management. Guest Registration. Managing
the Financials. Guest Checkout. Preparation and Review of the Night
Audit. Managing Hospitality. Training for Hospitality. Promoting Inhouse Sales. Security. Executive Housekeeping. Glossary.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 51
Housekeeping Management
Housekeeping
Management
Matt A. Casado
ISBN-10: 0-471-25189-5
ISBN-13: 978-0-471-25189-7
304 pp. • Cloth • 1999
Instructor’s Manual:
ISBN-10: 0-471-35669-7
ISBN-13: 978-0-471-35669-1
New! Available Fall 2007
Professional Management of
Housekeeping Operations
CONTENTS: PART I: Introduction
to Housekeeping Management.
Management of Lodging
Operations. The Executive
Housekeeper as Department Manager. PART II: Organization of the
Housekeeping Department. Structural Planning of the Housekeeping
Department. Housekeeping Staffing Patterns. PART III: Technical
Skills Management. Management of Inventory and Equipment.
Characteristics of Housekeeping Equipment and Supplies. Linen
Management. Laundry Room Management. The Cleaning Function.
PART IV: Human Resources Management. Personnel Administration.
PART V: Administrative Controls. Controlling Operations. Risk and
Environmental Management. Index.
Fifth Edition
Thomas J. A. Jones
ISBN-10: 0-471-76244-X / ISBN-13: 978-0-471-76244-7
576 pp. • Cloth • October 2007
Instructor’s Manual: ISBN-10: 0-470-13502-6 / ISBN-13: 978-0-470-13502-0
Now in its fifth edition, Professional Management of
Housekeeping Operations is the essential practical introduction
to the field, a complete course ranging from key principles of
management to budgeting, from staff scheduling to cleaning.
With expanded attention to leadership and training, budgeting
and cost control, and the increasingly vital responsibility for
environmentally safe cleaning, this book also includes numerous
case studies that help readers grasp concepts in a real-world
setting. This Fifth Edition also features:
•N
ew “Ethical Dilemmas” highlight issues related to various
aspects of housekeeping to emphasize the role that ethics
plays in the industry
• A series of profiles of real executives who have carved out
rewarding career paths in housekeeping
• Thorough information on materials planning: operating budgets, inventory control, and essential capital equipment
CONTENTS: PART ONE: The Housekeeping Profession and the
Principles of Management. PART TWO: Planning, Organizing,
and Staffing the New Organization. PART THREE: Directing and
Controlling Ongoing Housekeeping Operations. PART FOUR: Special
Topics: Swimming Pool Operations and Management, Housekeeping
in Other Venues, Safeguarding of Assets, In-House Laundries, and the
Full Circle of Management.
Visit our Virtual Bookfair
52 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
The Professional
Housekeeper
Fourth Edition
Madelin Schneider, Georgina
Tucker and Mary Scoviak
ISBN-10: 0-471-29193-5
ISBN-13: 978-0-471-29193-0
320 pp. • Cloth • 1998
Instructor’s Manual:
ISBN-10: 0-471-35082-6
ISBN-13: 978-0-471-35082-8
CONTENTS: Housekeeping:
The Scope of the Lodging Industry. Key Roles and Responsibilities
of the Professional Housekeeper. Effective Staffing and Scheduling.
Motivating and Evaluating Staff. Cleaning Guestrooms and
Bathrooms. Cleaning Public Areas and The Back of the House.
Maintaining Floors. Furniture, Fixtures, and Materials for Wall and
Windows. Equipment and Supplies. On-Premise and Contract Laundry
Service. Controlling Linens, Uniforms, and Storage. Preparing and
Maintaining Budget Objectives. Safety and Security. Trends for
Today: Using Technology. Using Environmentally Sound Practices.
Capitalizing on Opportunities for the Future.
Purchasing and Cost Control
Study Guide
Study Guide
when packaged
with main text!
ISBN Below
when packaged
with main text!
ISBN Below
$10
New!
Food and Beverage Cost Control,
with CD-ROM
$10
New! Available Fall 2007
Purchasing
Fourth Edition
Selection and Procurement for the Hospitality Industry
Seventh Edition
Lea R. Dopson, David K. Hayes and Jack E. Miller
Andrew Hale Feinstein and John M. Stefanelli
ISBN-10: 0-471-69417-7 / ISBN-13: 978-0-471-69417-5
624 pp. • Cloth • February 2007
ISBN-10: 0-471-73008-4 / ISBN-13: 978-0-471-73008-8
752 pp. • Cloth • September 2007
Instructor’s Manual: ISBN-10: 0-470-04507-8 / ISBN-13: 978-0-470-04507-7
Study Guide: ISBN-10: 0-470-14058-5 / ISBN-13: 978-0-470-14058-1
Text + Study Guide Package: ISBN-10: 0-470-16773-4 / ISBN-13: 978-0-470-16773-1
Visit wiley.com/college/solutions for WebCT and Blackboard information.
The revised and updated Fourth Edition of Food and Beverage
Cost Control provides students and managers with the wideranging knowledge and specific solutions they need to keep
costs low and profit margins high.
• I ncludes new “technology tools” which demonstrate how
technology is applied to topics in each chapter
• An ideal source for ready-to-use forms and formulas that can
be easily applied to the manager’s operations
• Accompanying CD-ROM allows students to work through
Excel® exercises included in the text
• Real-world examples throughout
• Latest information on cost-control in a global setting
CONTENTS: Before You Start: How to Use Spreadsheets. Managing
Revenue and Expense. Determining Sales Forecasts. Managing the Cost of
Food. Managing the Cost of Beverages. Managing the Food and Beverage
Production Process. Managing Food and Beverage Pricing. Managing the
Cost of Labor. Controlling Other Expenses. Analyzing Results Using the
Income Statement. Planning for Profit. Maintaining and Improving the
Revenue Control System. Global Dimensions of Management & the Role
of Technology. Appendix A. Frequently Used Formulas for Managing
Operations. Appendix B. Management Control Forms. Appendix C. Fun on
the Web! Sites. Glossary. Bibliography. Index.
Instructor’s Manual: ISBN-10: 0-470-04511-6 / ISBN-13: 978-0-470-04511-4
Study Guide: ISBN-10: 0-470-14054-2 / ISBN-13: 978-0-470-14054-3
Text + Study Guide Package: ISBN-10: 0-470-16771-8 / ISBN-13: 978-0-470-16771-7
Visit wiley.com/college/solutions for WebCT and Blackboard information.
Purchasing, Seventh Edition retains the exceptional coverage
that has made it the classic in its field, with in-depth attention
to ordering procedures, distribution systems, supplier channels,
price and payment, storage and security, and specifications for
food, furniture, fixtures, and equipment.
•N
ow in a new four color format making it more appealing
to students
• Product chapters include updated information on the latest
standards and trends
• New glossary tied to bolded terms in the text
• Additional mathematical problems illustrate purchasing concepts
• Each chapter includes Web links for further reading, and the
text’s companion Web site also includes additional material
CONTENTS: The Concepts of Selection and Procurement. Technology
Applications in Purchasing Distribution Systems. Forces Affecting the
Distribution Systems. An Overview of the Purchasing Function. The
Organization and Administration of Purchasing. The Buyer’s Relations
with Other Company Personnel. The Purchase Specification: An Overall
View. The Optimal Amount. The Optimal Price. The Optimal Payment
Policy. The Optimal Supplier. Typical Ordering Procedures. Typical
Receiving Procedures. Typical Storage Management Procedures. Security
in the Purchasing Function. Fresh Produce. Processed Produce and Other
Grocery Items. Dairy Products. Eggs. Poultry. Fish. Meat. Beverages.
Nonfood Expense Items. Services. Furniture, Fixtures, and Equipment.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 53
Purchasing and Cost Control
New!
The Book of Yields CD-ROM
Seventh Edition
Single-User Version
Francis T. Lynch
ISBN-10: 0-470-16764-5 / ISBN-13: 978-0-470-16764-9
September 2007
New!
The Book of Yields
Accuracy in Food Costing and Purchasing
Seventh Edition
Francis T. Lynch
ISBN-10: 0-471-74590-1 / ISBN-13: 978-0-471-74590-7
320 pp. • Paper • February 2007
Instructor’s Manual: ISBN-10: 0-470-04510-8 / ISBN-13: 978-0-470-04510-7
Now in a revised and updated edition, The Book of Yields, Seventh
Edition is the chef’s best resource for planning and preparing food
more quickly and accurately. With over 200 new foods added
since the previous edition, this Seventh Edition offers real-world
practices and combines the text with a workbook providing
wholesale food prices, worksheets for costing ingredients, and
worksheets for planning food purchases.
•O
rganized by type of food, such as dry and fresh herbs, vegetables, fruit, flours, meats, and others
• Contains accurate measurements for more than 1,000 raw
ingredients that reflect how specific foods are typically measured in recipes
•R
eflects the current trend towards more global menu offerings by including many new Asian and Latin foods
CONTENTS: Part I. Dry Herbs And Spices And Fresh Herbs.
Produce. Vegetables. Fruit. Canned Foods (In Number 10 Cans).
Canned Foods Weight-to-volume. Starchy Food. Dry Legumes. Rice,
Grains And Cereals. Pasta. Baking Items. Nuts And Seeds. Flour,
Meal, Bran, And Crumbs. Sweeteners. Special Baking Items. Fats,
Oils, And Condiments. Liquids. Dairy. Beverages. Coffee, Tea, And
Cocoa. Meats. Seafood. Poultry. The Proper Use Of Cans, Scoops,
Hotel Pans, And Sheet Trays In Costing. Measurement Conversion.
Metric System. Measurement Conversions. Simple Formulas. Part
II. The Workbook. Guide To Using The Costing Worksheets. Costing
Worksheets 1-16. Guide To Using The Purchasing Worksheets.
Purchasing Worksheets 1-21.
Visit our Virtual Bookfair
54 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
The revised edition of The Book of Yields CD-ROM contains
exactly the information users need to utilize the comprehensive database of accurate food measurements of over 1,000
raw ingredients. A user can enter the amount he or she wants
to use (raw, trimmed, or cooked volumes, counts, or weights)
and with one-click convert the As-Served amount to the correct As-Purchased amount. This powerful CD-ROM saves
conversion calculations to a printable purchase list; enables
total freedom when choosing recipe ingredient measures;
includes food specification footnotes, clear costing, and purchasing formula explanations and examples; and features an
Ingredient Search and Conversion Calculator (US to US, US to
metric, metric to metric).
Purchasing and Cost Control
Purchasing for Chefs
Specs
A Concise Guide
The Foodservice and Purchasing Specification Manual
Student Edition
Andrew Hale Feinstein and John M. Stefanelli
ISBN-10: 0-471-72898-5 / ISBN-13: 978-0-471-72898-6
208 pp. • Paper • 2006
Instructor’s Manual: ISBN-10: 0-471-78198-3 / ISBN-13: 978-0-471-78198-1
Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and
chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. This book is
written in a unique conversational style that makes purchasing an accessible subject.
• I ncludes “Apply What You’ve Learned” Questions that
present realistic situations
• Contains a section on “Purchasing Terminology” that
explains purchasing lingo beyond the scope of the book
• Each chapter includes Web addresses for student resources
and reference
• A companion Web site includes additional pedagogy such as
extensive examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions
CONTENTS: Menu Planning: What Kind of Stuff Should I Sell?
Product Quality: What Kind of Stuff Should I Buy? Food Distributors:
Who Should I Buy This Stuff From? Purchase Orders: How Much Stuff
Should I Buy? Purchase Prices: How Do I Get the Best Deal? Ordering
Process: How Do I Actually Buy This Stuff? Inventory Control: How
Do I Keep Track of All This Stuff? Resources. Glossary. Index.
Lewis Reed
ISBN-10: 0-471-69695-1 / ISBN-13: 978-0-471-69695-7
216 pp. • Cloth • 2005
SPECS: The Foodservice and Purchasing Specification
Manual, Student Edition contains information on purchasing policies, foods, quality controls, and storage and handling
procedures. It is designed as a reference manual for the standards by which food is measured, specified for purchase, and
inspected upon delivery to assure that the foodservice operation is getting the value it is paying for. This must-have reference includes discussion of the theory behind specifications,
including why they are needed and who develops and uses
them. The perfect resource for purchasing courses, SPECS
also:
• I ncludes a section on food trends, including low carbs, reading labels, consumer awareness, and how this impacts customer eating habits
• Promotes the use of exacting standards in foodservice purchasing
• Enables the reader to differentiate between “high” and
“low” quality products
• Includes a detailed chapter on developing a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
CONTENTS: Purchasing Policies. Fruits, Fresh and Processed.
Vegetables. Dairy Products. Eggs. Poultry. Fish. Meat. Religious
Dietary Laws. Convenience Foods. Miscellaneous Groceries. Storage
and Handling. Appendix A. Quality Controls and Federal Regulations.
Appendix B. Food Purchasing Guide. Appendix C. Purchase
Specifications. Index.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 55
Purchasing and Cost Control
Foodservice Cost
Control Using
Microsoft® Excel® for
Windows
Warren Sackler and
Samuel R. Trapani
ISBN-10: 0-471-15274-9
ISBN-13: 978-0-471-15274-3
256 pp. • Paper • 1996
Instructor’s Manual:
ISBN-10: 0-471-17216-2
ISBN-13: 978-0-471-17216-1
CONTENTS: Income Statements. Cashier Control and Sales History.
Purchasing and Receiving. Storeroom Control Report. Multiunit
Operations and Cumulative Control Forms. Butcher’s Yield Test/
Cooking Loss Test. Recipe/Portion Cost Analysis. Menu Engineering.
Labor. Appendix. Index.
Principles of Food, Beverage, and Labor
Cost Controls
Eighth Edition
Paul R. Dittmer and J. Desmond Keefe III
ISBN-10: 0-471-42992-9 / ISBN-13: 978-0-471-42992-0
656 pp. • Cloth • 2005
Instructor’s Manual: ISBN-10: 0-471-69316-2 / ISBN-13: 978-0-471-69316-1
Principles of Food, Beverage, and Labor Cost Controls, Eighth
Edition continues a long tradition of foodservice management
training by presenting effective methods and principles for
accurately pricing goods and services, controlling costs, and
maximizing profits for all types of restaurants. This Eighth
Edition features:
•D
etailed discussion of several approaches to controlling beverage sales
• Integrated chapters showing cost and sales control measures
for a featured restaurant
• A separate chapter on menu engineering
• Additional student exercises on an accompanying disk
containing Excel® spreadsheet applications
• New material on the use of technology in controlling food
and beverage costs
CONTENTS: Preface. PART I: Introduction to Food, Beverage, and
Labor Controls. Cost and Sales Concepts. The Control Process.
Cost/Volume/Profit Relationships. PART II: Food Control. Food
Purchasing and Receiving Control. Food Storing and Issuing Control.
Food Production Control I: Portions. Food Production Control II:
Quantities. Monitoring Foodservice Operations I: Monthly Inventory
and Monthly Food Cost. Monitoring Foodservice Operations II: Daily
Food Cost. Monitoring Foodservice Operations III: Actual versus
Standard Food Costs. Menu Engineering and Analysis. Controlling
Food Sales. PART III: Beverage Control. Beverage Purchasing Control.
Beverage Receiving, Storing, and Issuing Control. Beverage Production
Control. Monitoring Beverage Operations. Beverage Sales Control.
PART IV: Labor Control. Labor Cost Considerations. Establishing
Performance Standards. Training Staff. Monitoring Performance and
Taking Corrective Action. Afterword. Glossary. Index.
Visit our Virtual Bookfair
56 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Chef’s Book of
Formulas, Yields, and
Sizes
Third Edition
Arno Schmidt
ISBN-10: 0-471-22716-1
ISBN-13: 978-0-471-22716-8
368 pp. • Cloth • 2003
CONTENTS: Baby Vegetables.
Baked Goods. Dairy Products.
International Ingredients. Fish,
Mollusks, Shellfish, and Seafood.
Flowers. Fruits. Groceries. Herbs
and Spices. Meats and Meat Products. Recipes. Tropical Fruits.
Vegetables. Sizes and Miscellaneous Information.
Restaurant and Foodservice Management
Study Guide
$10
when packaged
with main text!
ISBN Below
How to Open and Run a
Successful Restaurant
Third Edition
Christopher Egerton-Thomas
ISBN-10: 0-471-69874-1
ISBN-13: 978-0-471-69874-6
240 pp. • Paper • 2005
ONTENTS: How It All Began.
C
Location. What Kind of Restaurant?
Raising the Money. Equipment and
Décor. The Bar. The Kitchen. The
Dining Room. Hygiene, Health, and
Safety. Public Relations. Employees.
Making Your Decision.
New! Available Fall 2007
The Restaurant
From Concept to Operation
Fifth Edition
John R. Walker
ISBN-10: 0-471-74057-8 / ISBN-13: 978-0-471-74057-5
432 pp. • Cloth • September 2007
Instructor’s Manual:
ISBN-10: 0-470-13605-7 / ISBN-13: 978-0-470-13605-8
Study Guide:
ISBN-10: 0-470-14059-3 / ISBN-13: 978-0-470-14059-8
Text + Study Guide Package:
ISBN-10: 0-470-16772-6 / ISBN-13: 978-0-470-16772-4
Yes, hard work and a dream are indispensable, but success in
the restaurant business requires an arsenal of skills, a vast body
of knowledge, and access to information. The Restaurant: From
Concept to Operation, Fifth Edition provides it all. This easy-toread guide shows aspiring restaurateurs how to conceive, open,
and run any type of restaurant, from fast-food franchise to upscale
dining room. This book will equip aspiring restaurant owners to
master a broad variety of start-up issues and gain the solid footing
they’ll need to ensure the restaurant’s ongoing success.
• I ncreased focus on the multi-unit restaurant
• Greater emphasis on restaurant business plans, including
new exercises
• Up-to-date restaurant profiles
CONTENTS: PART ONE. Restaurants, Owners, Locations and
Concepts. PART TWO. Business Plans, Financing, Legal and Tax
Matters. PART THREE. Menu, Kitchens and Purchasing. PART FOUR.
Restaurant Operations and Management.
On-Site Foodservice
Management
A Best Practices Approach
Dennis Reynolds
ISBN-10: 0-471-34543-1
ISBN-13: 978-0-471-34543-5
272 pp. • Cloth • 2003
CONTENTS: OVERVIEW. OnSite Foodservice–An Introduction.
Organizational Structure and
the Foodservice Department’s
Role. Operational Configurations.
PART II: FOCUS ON EXTERNAL
CUSTOMERS. Staff Dining and Public Feeding. Patient Services.
Catering and Special Functions. PART III: INTERNAL CUSTOMERS
AND SYSTEMS. Food–Purchasing, Receiving, and Inventory
Management. Human-Resource Management. Productivity. Leadership
and Motivation. PART IV: TRENDS AND CHALLENGES FOR
TODAY AND THE FUTURE. Focus on Quality. Senior Dining:
The Next New Frontier. Multiple Services: Is Foodservice Enough?
Emerging Technologies. About the Author. Index.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 57
Hospitality Marketing
Marketing Hospitality
Third Edition
Cathy H. C. Hsu and Tom Powers
ISBN-10: 0-471-34885-6
ISBN-13: 978-0-471-34885-6
384 pp. • Cloth • 2001
Instructor’s Manual:
ISBN-10: 0-471-35737-5
ISBN-13: 978-0-471-35737-7
CONTENTS: MarketingEverybody’s Job. Hospitality
Services. The Macro and Micro
Environments of Hospitality
Marketing. Market Segmentation and Targeting Marketing. Marketing
Information and Research. Marketing Strategy. The Marketing Plan.
The Hospitality Product. Place in Hospitality Marketing: Distribution.
Place in Hospitality Marketing: Location. The Price of Hospitality.
Marketing Communication: Advertising. Marketing Communication:
Sales Promotion, Public Relations/Publicity, and Personal Selling.
Marketing at the Unit Level. Index.
Hospitality Marketing Management
Fourth Edition
Robert D. Reid and David C. Bojanic
ISBN-10: 0-471-47654-4 / ISBN-13: 978-0-471-47654-2
640 pp. • Cloth • 2005
Instructor’s Manual: ISBN-10: 0-471-69609-9 / ISBN-13: 978-0-471-69609-4
WebCT Student Access Card + Text:
ISBN-10: 0-470-00784-2 / ISBN-13: 978-0-470-00784-6
Blackboard Student Access Card + Text:
ISBN-10: 0-470-00836-9 / ISBN-13: 978-0-47000836-2
Visit wiley.com/college/solutions for WebCT and Blackboard information.
This Fourth Edition is in a lively, full-color format. Providing
readers with an abundance of exercises, and solid reinforcement of underlying theory, the book gives students a practical, applications-oriented approach to hospitality marketing.
Packed with more visual aids than ever, the book features
one-on-one interviews with industry leaders, as well as
enhanced coverage of branding, franchising, strategic alliances, and international marketing. Other features include:
•A
chapter on electronic commerce that focuses on using the
Internet as a marketing tool
• A useful, how-to approach to developing a marketing plan
• A detailed explanation of budgeting for advertising
• Real-world case studies and samples of actual media plans
CONTENTS: PART ONE: INTRODUCTION TO HOSPITALITY
MARKETING. The Functions of Marketing. Introduction to
Hospitality Services Marketing. PART TWO: UNDERSTANDING
AND TARGETING HOSPITALITY CONSUMERS. Understanding
the Behavior of Hospitality Consumers. Marketing Segmentation
and Positioning. PART THREE: MARKETING PLANNING AND
INFORMATION. Developing a Marketing Plan. Information for
Marketing Decisions. PART FOUR: PRODUCT-SERVICE MIX
AND DISTRIBUTION STRATEGIES. Developing New Products
and Services. Product-Service Mix Strategy. Marketing Channels.
E-commerce. PART FIVE: PROMOTION STRATEGY. Promotion
and Advertising. Advertising and Media Planning. Sales Promotions,
Merchandising, and Public Relations. Personal Selling. PART SIX:
PRICING STRATEGY AND MENU DESIGN. Pricing Strategy. Using
Menu Design as a Marketing Tool.
Visit our Virtual Bookfair
58 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Restaurant Marketing
for Owners and
Managers
Patti J. Shock, John T. Bowen, and
John M. Stefanelli
ISBN-10: 0-471-22627-0
ISBN-13: 978-0-471-22627-7
240 pp. • Paper • 2003
CONTENTS: Introduction: What
Am I Getting Myself Into? Location:
Where Am I Going to Put This Place?
Environmental Analysis: What Am I Up
Against? Identifying Markets: Who Are
My Customers and What Do They Want? Menu Development: What
Should My Sales Kit Look Like? Pricing: What Should I Charge for
This Stuff? Service: How Do I Get My Staff to Give the Right Amount
of Attention? Other Income Streams: How Much Extra Stuff Can I
Sell? Communications: How Do I Get on the Guest’s Radar Screen?
Technology: How Do I Surf My Way to Success? Marketing Plan and
Budget: How Do I Figure Out What to Do and How Much It Will
Cost?
Hospitality Law
Hospitality Law
Legal Aspects of Hospitality Management
Managing Legal Issues in the Hospitality Industry
Second Edition
Second Edition
Stephen Barth
ISBN-10: 0-471-41315-1 / ISBN-13: 978-0-471-41315-8
448 pp. • Paper • 2001
ISBN-10: 0-471-46425-2 / ISBN-13: 978-0-471-46425-9
448 pp. • Cloth • 2005
Instructor’s Manual: ISBN-10: 0-471-70863-1 / ISBN-13: 978-0-471-70863-6
Hospitality Law, Second Edition is packed with interactive
exercises as well as up-to-date legal information specific to
the hospitality industry. This edition gives readers background
on safety and security requirements, how to handle disputes
with customers, hiring and firing employees, liabilities associated with serving alcohol, and much more. Some key features
include:
•A
n emphasis on preventive legal management and effective
decision making
• A new chapter covering legal issues in travel and tourism
• Short examples that stress real-life situations, not extensive
legal citations
• “International Snapshots” offer insights regarding the
differences between U.S. and international laws related
to hospitality
• Real-world legal case summaries illustrate the practical application of hospitality laws in actual hospitality
operations. Each case summary features a “Message to
Management” that gives the reader a clear explanation of
the impact of the decision on best practices, as well as preventative measures managers can take to limit exposure
John E. H. Sherry
Employee relations, food liability, liquor liability, patron
civil rights, and federal regulations are subjects that concern
hospitality operators who know that preventing legal problems is the best way to keep profits from being siphoned into
expensive legal hassles. This book is designed to give readers
an opportunity to look at hospitality operations from a legal
standpoint and to develop management strategies to prevent
legal problems.
CONTENTS: Hospitality Operations and Government Regulations.
Civil Rights Implications of Admission Policies. Sales of Food and
Beverages. Foodservice Liability for the Safety of Patrons and Their
Property. Hotel Liability for the Safety of Guests and Their Property.
Maintaining Security. Staff Selection and Supervision. Foodservice and
Hotel Contracts. Property Rights. Forms of Business Organization.
Choosing and Managing Your Attorney.
CONTENTS: Prevention Philosophy. Hospitality Contracts.
Hospitality Operating Structures. Legally Managing Property.
Regulatory and Administrative Concerns in the Hospitality Industry.
Managing Insurance. Legally Selecting Employees. Legally Managing
Employees. Your Responsibilities as a Hospitality Operator.
Your Responsibilities as a Hospitality Operator to Guests. Your
Responsibilities for Guest Property. Your Responsibilities When
Serving Food and Beverages. Legal Responsibilities in Travel and
Tourism. Safety and Security Issues.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 59
Hospitality Technology
New!
Handheld Computers for Chefs
Hospitality Information Systems
and E-Commerce
Susan Sykes Hendee and Mohammad Al-Ubaydli
Dana V. Tesone
ISBN-10: 0-471-78919-4 / ISBN-13: 978-0-471-78919-2
168 pp. • Paper • February 2007
ISBN-10: 0-471-47849-0 / ISBN-13: 978-0-471-47849-2
304 pp. • Paper • 2005
Handheld computer technology is an affordable, powerful,
easy, and effective tool for chefs and foodservice professionals
to use in organizing their ingredients lists, purchase orders,
and even recipes. Handheld Computers for Chefs introduces
the multipurpose use of handheld computers to the foodservice and culinary industry. The easy-to-use guide examines
the PDA’s multiple uses, such as managing schedules, recipe
databases, and menus as well as applications for the front of
the house and compatibility with POS systems.
Instructor’s Manual: ISBN-10: 0-471-69606-4 / ISBN-13: 978-0-471-69606-3
•A
comprehensive guide to getting the most out of the PDA
in the foodservice industry.
• Proven format for teaching novice technology users and
experts alike
• First book in the market to highlight the use of handheld
computers in foodservice and culinary professions
• Detailed explanations of applications for handhelds, including reference tools, purchasing, POS systems, and more
• Real-world cases provide readers with background and tips
on use of the PDA in business situations
CONTENTS: SECTION 1: Why Star Trek is Science Past. So You’d
Like a Handheld. Choosing the Hardware. Choosing Software for
Yourself. Organizing Your Life. Taking Notes: Written and Voice.
Taking Your Media with You. Culinary/Foods References. Reading
Electronic Books. Games for Chefs. Carrying the Web with You.
Handhelds for Customers. SECTION 2: Two Handhelds Are Better
Than One. HACCP. Food Inventory and Ordering. Menu Entry.
SECTION 3: On Being a Project Champion. Making Change Happen.
Talking to the IT Department. Choosing Software for the Team.
Training. Electronic Documents. Getting the Funding.
Visit our Virtual Bookfair
60 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Hospitality Information Systems and E-Commerce gives hospitality managers an edge in conversing with technology professionals and empowers readers with management awareness
and terminology comprehension as it relates to the hospitality
industry. Hospitality Information Systems and E-Commerce:
•C
overs technology used in each segment of the hospitality
industry (i.e., lodging, foodservice, and tourism)
• Emphasizes E-commerce and its impact on the hospitality
industry
• Includes “On-the-Job” scenarios that provide readers
with an application of the topics covered
• Features interviews with information technology professionals in the hospitality industry
• Includes a complete glossary of technology terminology, as
well as margin definitions for easy reference
CONTENTS: PART I: General Applications. Hospitality Information
Systems: Enhancing Guest Services. Computer Hardware for
Hospitality. Computer Software for Hospitality. Computer Networks
and Telecommunications for Hospitality. PART II: Hospitality
Management and the Internet. Electronic Commerce (E-Commerce).
E-Information & Distribution Systems. E-Business Strategies and
Solutions. PART III: Hospitality Functional Applications. Computer
Reservations Systems (CRS) and Global Distribution Systems (GDS).
Property Management Systems (PMS), Point of Sale Systems (POS)
for Restaurants and Retail Operations and Convention, Conference,
and Hotel Catering Systems. Accounting. Control and Production
Systems. Marketing and Human Resources Management Systems.
Safety, Security, and Physical Plant Systems. Glossary. Index.
Hospitality Accounting
Hospitality Management Accounting
Restaurant Financial Basics
Ninth Edition
Raymond S. Schmidgall, David K. Hayes, and Jack D. Ninemeier
Martin G. Jagels
ISBN-10: 0-471-21379-9 / ISBN-13: 978-0-471-21379-6
352 pp. • Paper • 2002
ISBN-10: 0-471-68789-8 / ISBN-13: 978-0-471-68789-4
608 pp. • Cloth • 2006
Instructor’s Manual: ISBN-10: 0-471-78199-1 / ISBN-13: 978-0-471-78199-8
Study Guide: ISBN-10: 0-471-68926-2 / ISBN-13: 978-0-471-68926-3
WebCT Student Access Card + Text:
ISBN-10: 0-470-00717-6 / ISBN-13: 978-0-470-00717-4
Blackboard Student Access Card +Text:
ISBN-10: 0-470-00713-3 / ISBN-13: 978-0-470-00713-6
Visit wiley.com/college/solutions for WebCT and Blackboard information.
Hospitality Management Accounting, Ninth Edition continues to define managerial accounting with new features such
as detailed and consolidated coverage of straight-line, unitsof-production, sum-of-the-year’s-digits, and double-declining
depreciation methods; updated material on inventory control
methods, with emphasis on perpetual inventory; a sequential
presentation of statement of cash flows and working capital;
and new end-of-chapter exercises and problems.
CONTENTS: Basic Financial Accounting Review. Understanding
Financial Statements. Analysis and Interpretation of Financial
Statements. Ratio Analysis. Internal Control. The Bottom-Up
Approach to Pricing. Cost Management. The Cost-Volume-Profit
Approach to Decisions. Operations Budgeting. Statement of Cash
Flows and Working Capital Analysis. Cash Management. Capital
Budgeting and the Investment Decision. Feasibility Studies-An
Introduction. Financial Goals and Information Systems.
The success of a restaurant depends not only on great food
and outstanding service, but also on sound financial management. Restaurant Financial Basics gives restaurant managers
the financial knowledge and tools they need to understand,
analyze, and report their restaurant’s finances accurately, and
use that data to help run the business effectively. The book
includes:
•M
anager’s Briefs that summarize critical accounting principles and practices
• Ready-to-use forms for record keeping and accounting
• Easy checklists to help improve operations and planning
• Web site resources for fast, up-to-date access to further
information
CONTENTS: Introduction to Financial Management. Debits and
Credits - The “Mechanics” of Accounting. The Balance Sheet.
The Income Statement. Analysis and Interpretation of Financial
Statements. Cash Flow. Understanding Cost Concepts and Break-Even.
Pricing for Profits. Operating Budgets. Accounting Aspects of Food and
Beverage Control. Payroll Accounting. Accounting for Fixed and Other
Assets. Cash and Revenue Control.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 61
Hospitality Accounting
Hospitality Financial Accounting
Jerry J. Weygandt, Donald E. Kieso, Paul D. Kimmel, and
Agnes L. DeFranco
Hospitality Finance
New!
Hospitality Financial Management
Agnes L. DeFranco and Thomas W. Lattin
ISBN-10: 0-471-27055-5 / ISBN-13: 978-0-471-27055-3
512 pp. • Cloth • 2004
ISBN-10: 0-471-69216-6 / ISBN-13: 978-0-471-69216-4
384 pp. • Cloth • October 2006
Instructor’s Manual: ISBN-10: 0-471-47788-5 / ISBN-13: 978-0-471-47788-4
Instructor’s Manual: ISBN-10: 0-471-78196-7 / ISBN-13: 978-0-471-78196-7
Excel Working Papers:
ISBN-10: 0-471-65537-6 / ISBN-13: 978-0-471-65537-4
Visit wiley.com/college/solutions for WebCT and Blackboard information.
Hospitality Financial Management provides a straightforward,
practical approach to help the hospitality manager effectively
analyze hospitality industry management reports and financial
statements; prepare accurate business forecasts, strategic pricing
models, and effective cost-control systems; manage working
capital; develop and finance growth strategies; perform investment
analysis; prepare investment packages; negotiate and structure
business deals; and ultimately increase shareholder value and
personal wealth.
Hospitality Financial Accounting introduces the identification, recording, and communication of the economic events
of an organization in the hospitality industry. Easy-to-understand instructions are given on balance sheets and income
statements for a hospitality business, as well as how to use
this information to improve profitability. New material in
this hospitality-specific adaptation addresses accounting and
the hospitality industry, payroll, uniform systems of accounts,
and financial reporting.
This comprehensive how-to book includes:
• Feature Stories—brief histories of famous hospitality leaders highlighting how they have used financial management
skills to attain success for their companies and significant
financial rewards for themselves
• Learning Outcomes—a summary of key topics covered in
each chapter
• Finance in Action—scenarios that apply the concepts,
skills, and techniques presented in the chapter to real-world
situations
CONTENTS: Hospitality Accounting in Action. Accounting
Principles. The Recording Process. Adjusting the Accounts.
Completion of the Accounting Cycle. Subsidiary Ledgers and Special
Journals. Accounting for Merchandising Operations in Hospitality.
The Statement of Cash Flows. Payroll. Inventories, Cost Calculations,
and Internal Controls. Accounting for Receivables and Payables. LongTerm and Intangible Assets. Sole Proprietorships, Partnerships, and
Corporations. Appendices.
CONTENTS: Basic Finance for the Entrepreneur. Entrepreneurship.
Capital Debt and Leverage. Capital Equity and Ownership. Raising
Capital. Structuring Portfolio & Negotiations. Money, Value,
and Sound Investment Decisions. The Mathematics of Finance.
Hospitality Industry Applications of Time Value of Money Concepts
and Skills. Working Capital and Cash Control. Analyzing Financial
Statements. The Final Step.
Working Papers: ISBN-10: 0-471-47789-3 / ISBN-13: 978-0-471-47789-1
WebCT Student Access Card + Text:
SBN-10: 0-471-78923-2 / ISBN-13: 978-0-471-78923-9
Blackboard Student Access Card +Text:
ISBN-10: 0-471-79244-6 / ISBN-13: 978-0-471-79244-4
Visit our Virtual Bookfair
62 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Spanish in the Workplace
Order these
two titles
together
at a discount!
Package ISBN:
0-470-11263-8
New!
Conversational Spanish Grammar for the
Hospitality Classroom
The Restaurant & Bar English/Spanish
Spanish/English Dictionary
Matt A. Casado
ISBN-10: 0-471-71182-9 / ISBN-13: 978-0-471-71182-7
352 pp. • Paper • 2006
ISBN-10: 0-471-73009-2 / ISBN-13: 978-0-471-73009-5
256 pp. • Paper • September 2006
Instructor’s Manual: ISBN-10: 0-471-78195-9 / ISBN-13: 978-0-471-78195-0
Conversational Spanish Grammar for the Hospitality
Classroom is a powerful instrument for teaching hospitality students and industry managers. It’s based on essential
grammar principles, focused on vocabulary and real-world
situations pertaining to the hotel and restaurant profession.
Packed with exercises and effective teaching tools, this book
is the ideal solution for preparing students for the needs of
an increasing number of workers and visitors not fluent in
English. It features:
•A
large selection of exercises in each chapter
• A companion Web site that includes teaching tips and
answers to exercises and quizzes
• Technical vocabulary typically used by workers from
Mexico and Central America
CONTENTS: PART 1: RESTAURANT OPERATIONS. Preliminary
Lesson. The Present Tense of Regular Verbs - Questions and Negations.
Articles Nouns - The Verb “gustar”. Irregular Verbs - “ir +a +an
Infinitive” Numbers Time. PART 2: Kitchen Operations. Adjectives
- Colors. Stem-changing Verbs - “hay que”, “tener que”, “antes de”,
“después de” Plus an Infinitive. Commands - The Calendar and Dates.
PART 3: HOUSEKEEPING OPERATIONS. Reflexive Verbs “hace”
with Time and Weather Expressions - Weather. The Preterit (Past Tense)
- The Spanish “a” before Persons. The Imperfect Indicative of Regular
and Irregular Verbs - Spanish Prepositions - The Use of “por” and “para”.
PART 4: ENGINEERING OPERATIONS. “ser” and “estar” - The Present
Progressive Tense. Object Pronouns - Adverbs of Time. The Present
Perfect Tense - Adverbs of Manner - Adverbs and the Comparison
of Adjectives. PART 5: HUMAN RESOURCES (PERSONNEL
DEPARTMENT). The Future Tense - The Present Subjunctive - Adverbs
of Place. The Conditional Tense - The Imperfect Subjunctive Tense
- Adverbs of Intensity. Grammatical Expressions - Non-Professional
Vocabulary - Expressions of Emotion.
Maria Belknap
The Restaurant & Bar English/Spanish Spanish/English
Dictionary is a comprehensive equivalency dictionary for the
bar, restaurant, and hospitality industries. It contains more
than 8,000 frequently used, industry-specific words, phrases,
and idiomatic expressions organized into eight convenient
parts. Immediately useful in the real world, this resource:
• Includes both English-Spanish/Spanish-English equivalencies
• Focuses on general Latin-American Spanish and includes
slang, Spanglish, and regional variations
• Features an easy-to-follow “Guide to Spanish
Pronunciation” that enables readers to use this dictionary
without preparation or linguistic training
CONTENTS: How to Use This Dictionary / CómoUsar Este
Diccionario. Abbreviations Used in This Dictionary / Abreviaciones
Utilazada en Este Diccionario. Spanish Pronunciation Guide / La
Guía de Pronunciación en Español. Emergency Numbers Números
de Emergencia. Emergency & Legal / Emergencia & Legal. First Aid /
Primeros Auxilios. Human Resources / Recursos Humanos. Job Titles
/ Titúlos de Trabajo. Business Operations / Operaciones de Negocios.
Dining & Bar Areas / Áreas de Comida y Bebida. The Kitchen /
La Cocina. Food / Comidas. Beverages / Bebidas. Maintenance &
Transportation / Mantenimiento y Transporte. Basic Vocabulary /
Vocabulario Básico.
Also Available
Conversational Spanish for Hospitality
Managers and Supervisors
Basic Language Skills for Daily Operations
Matt A. Casado
ISBN-10: 0-471-05959-5 / ISBN-13: 978-0-471-05959-2
304 pp. • Paper • 1995
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 63
Event
Gaming
Management
& Casinos
Casino Operations Management
Second Edition
Jim Kilby, Jim Fox and Anthony F. Lucas
ISBN-10: 0-471-26632-9 / ISBN-13: 978-0-471-26632-7
416 pp. • Cloth • 2004
Instructor’s Manual: ISBN-10: 0-471-46008-7 / ISBN-13: 978-0-471-46008-4
Complete with updated data, industry practice, and trends
supported by approachable mathematics and statistics, this
edition of Casino Operations Management offers a broad
range of expanded and updated coverage to address today’s
quickly evolving gaming industry, such as gaming establishments outside Las Vegas, including tribal casinos, riverboats,
sports books, international gaming trends, and more. New
featured material covers Internet gaming, customer service as
a marketing tool, and casino and guest security and safety.
CONTENTS: Introduction. The History of Modern Gaming. Gaming
Control. Gaming Taxes. Casino Management. Currency Reporting.
Casino Cage, Credit & Collections. Slot Management. Introduction
to Table Games. Table Game Operations. Casino Accounting.
Mathematics of Casino Games. Elements of an Effective Player Rating
System. Table Game Hold as a Management Tool. Casino Marketing.
Sports Book Operations. Race Operations. Casino Statistics. Glossary
of Casino Terminology.
Event Management
New! Available Fall 2007
Special Events
The Roots and Wings of Celebration
Fifth Edition
Joe Goldblatt
ISBN-10: 0-471-73831-X / ISBN-13: 978-0-471-73831-2
528 pp. • Cloth • September 2007
Instructor’s Manual: ISBN-10: 0-470-13506-9 / ISBN-13: 978-0-470-13506-8
With engaging writing and a plethora of professional
resources, this is the definitive “how-to” guide for Event
Professionals and students pursuing a career in Event
Management.
•D
efines the certficate-level and undergraduate course in
special events
• Inspiring profiles of event leaders
• Real-world case-studies in event management
• Study prep section included for candidates taking the
Certified Special Events Professional (CSEP) exam
• Author is the foremost authority on event management,
and is well-known internationally
• Heavily illustrated with 16-page color insert of events
photographs
Contents: PART ONE: Theory of Event Leadership. Welcome to
Event Leadership. Models of Global Event Leadership. PART TWO:
Event Administration. Developing and Implementing the Event Plan.
Event Leadership Through Human Resource and Time Management.
Financial Administration. PART THREE: Event Coordination.
Managing Vendor Contracts. On-Site Event Production. PART FOUR:
Event Marketing. Advertising, Pubic Relations, Promotions, and
Sponsorship. Online and Consumer Generated Media. PART FIVE:
Legal, Ethical, and Risk Management. Risk Management: Legal and
Financial Safeguards. Inclusivity, Morality, Law, and Ethics in Event
Management. PART SIX: Technology and Professional Development.
Technology and Modern Event Management. Career Development,
Advancement, and Sustainable Success. Best Practices in Event
Leadership. Case Studies in Event Leadership. APPENDICES.
Visit our Virtual Bookfair
64 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Event Management
50% off when
packaged with
any title in
the Wiley Events
Series!
New!
Global Meetings and Exhibitions
The International Dictionary of
Event Management
Carol Krugman and Rudy R. Wright
Second Edition
ISBN-10: 0-471-69940-3 / ISBN-13: 978-0-471-69940-8
288 pp. • Cloth • September 2006
Joe Goldblatt and Kathleen S. Nelson
Instructor’s Manual: ISBN-10: 0-470-09701-9 / ISBN-13: 978-0-470-09701-4
Global Meetings and Exhibitions is the result of two decades
worth of planning, managing, and executing multinational and
multicultural events across the globe. This comprehensive guide
illuminates the procedures and nuances of planning and executing
multinational and multicultural events. It offers everything you
need to know, including the skills in multinational operations
capabilities and cross-cultural awareness that are critical in today’s
marketplace. Complete with sample forms and checklists, this
hands-on resource walks you through everything you need to
know about:
•
•
•
•
•
•
lanning
P
Budgeting
Logistics
Venue selection
Risk management contingency planning
Cross-cultural operations
CONTENTS: Fundamentals of Meetings, Conventions, and
Exhibitions. Deciding To Go Abroad. Destination Assessment.
Organizing and Hosting International Events. Managing Currency
and Finances. Program Planning and Development. Cultural
Consideration. Marketing the Event. International Contracts and
Legalities. Implementing the Meeting Plan. Global Exhibitions.
On-Site Operations. Travel Preparations. Safety and Security. Event
Technology. Appendices.
ISBN-10: 0-471-39453-X / ISBN-13: 978-0-471-39453-2
304 pp. • Paper • 2000
Event management has a language all its own - one that is
expanding rapidly as the event marketplace keeps pace with
today’s increasingly global economy. Because effective communication is the key to successfully researching, designing, planning, coordinating, and evaluating special events, it
is essential to keep pace with the latest terminology. This
invaluable reference gives quick access to the terms, phrases,
and concepts sure to be encountered in the event management
industry. The International Dictionary of Event Management
includes:
•U
pdated and expanded entries with the help of event professionals from around the world
• Coverage of catering, marketing, proposal writing, technology, and other important areas
• A section featuring terms grouped according to the key
CSEP-identified categories: administration, coordination,
marketing, and risk management
CONTENTS: Alphabetical listing of terms.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 65
Event Management
Event Marketing
How to Successfully
Promote Events, Festivals,
Conventions, and Expositions
Leonard H. Hoyle, Jr.
ISBN-10: 0-471-40179-X
ISBN-13: 978-0-471-40179-7
256 pp. • Cloth • 2002
CONTENTS: Introduction to Event
Marketing. Event Promotion,
Advertising, and Public Relations.
Electronic Event Marketing
Strategies. Funding the Event
Marketing Program. Marketing
Association Meetings, Conferences, Events, and Expositions.
Marketing Corporate Meetings, Products, Services, and Events.
Marketing Festivals, Fairs, and Other Special Events. Trends in Event
Marketing. Appendix A: Selling Summerville’s Celebration to the
Press. Appendix B: Resources. References. Index.
Art of the Event
Complete Guide to Designing and Decorating
Special Events
James C. Monroe and Robert A. Kates
ISBN-10: 0-471-42686-5 / ISBN-13: 978-0-471-42686-8
448 pp. • Cloth • 2005
Corporate Event
Project Management
William O’Toole and
Phyllis Mikolaitis
ISBN-10: 0-471-40240-0
ISBN-13: 978-0-471-40240-4
304 pp. • Cloth • 2002
CONTENTS: Managing Events
in the Corporate World. Project
Management Process. Corporate
Event Office and Documentation.
Venue: The Event Site. Feasibility
and Bidding Requests for Proposal.
Systems and Decisions. Event
Risk Management. Contract Management. Web-Enabled Event. The
Corporate Event Manual. Costing, Procurement, and Cash Flow.
Demonstrating Value Through Measurement and Analysis.
Visit our Virtual Bookfair
66 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
From assessing the client’s decor needs at an event to staying within a client’s budget, Art of the Event provides event
planners with a professional-level resource for their everyday
needs. This helpful guide is packed with authoritative information on how to design and decorate events and celebrations
for 10-2,000 guests. In three parts it covers:
•B
asic principles behind design and processes, and successful
practices for applying these principles to the event business
• Various decorative elements used in special events, and how
to use them in practical and specific ways
• Helpful descriptions and definitions of the various types of
special events an event professional may be asked to design
or decorate, such as nonprofit events, corporate events,
social events, weddings, fairs, and parades
CONTENTS: INTRODUCTION: The Event Decoration Profession.
SECTION I: Principles, Processes, and Practices. Principles of Design.
Design and Decoration Practices. The Venue. Resources. Profit and
Loss. SECTION II: The Decorative Elements. Backdrops and Props.
Decorating with Flowers. Fabulous Fabric Décor. Balloons in Bloom.
The Art of Light. Other Fabulous Decorations. PART III: The Universe
of Special Events. Charities and Non-Profit Events. Corporate
Celebrations and Ceremonies. Milestones & Social Events. Wonderful
Weddings. Festivals, Fairs and Spectacles. PART IV: Appendices.
Event Management
Event Sponsorship
Bruce E. Skinner and
Vladimir Rukavina
ISBN-10: 0-471-12601-2
ISBN-13: 978-0-471-12601-0
320 pp. • Cloth • 2002
CONTENTS: The History of
Sponsorship. Outstanding Events
Sell Sponsorship. The Sponsorship
Marketing Plan. Research: The
Sponsor’s Perspective. The Effective
Sponsorship Proposal. Benefits: The
Formula for Sponsorship Success
and Growth. Creating the Proper
Image in the Eyes of Your Sponsors.
The Creative Approach to Sponsorship. The Keys to Successful
Sponsorship Sales. The Legal Issues in Event Sponsorship. The
Staff-Sponsor-Client Relationship. The Law of Return: How to Keep
Sponsors Coming Back. The Sponsorship Evaluation Process. The
Globalization of Event Sponsorship. The Importance of Networking.
The Future of Global Event Sponsorship. Appendices.
Professional Event Coordination
Julia Rutherford Silvers
ISBN-10: 0-471-26305-2 / ISBN-13: 978-0-471-26305-0
496 pp. • Cloth • 2003
Professional Event Coordination examines the full event
planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event
to life. In addition to dozens of checklists, tables, and figures,
this complete guidebook is enhanced with On-Site Insights
(real-world examples), Technology Tips, and Exercises in
Professional Event Coordination (reinforcement exercises that
help in preparation for the CSEP certification exam).
CONTENTS: Anatomy of an Event. The Event Element Assessment.
Developing the Event Site. Accommodating the Audience.
Providing the Event Infrastructure. Safe Operations. Coordinating
the Environment. Fundamentals of the Production. Staging the
Entertainment Experience. Food & Beverage Operations. Making Event
Memories. Ancillary Programs. Vendors & Volunteers. Knowledge
Management. Strategies For Success. Appendices.
Event Entertainment
and Production
Mark Sonder
ISBN-10: 0-471-26306-0
ISBN-13: 978-0-471-26306-7
456 pp. • Cloth • 2003
CONTENTS: Global Opportunities
for Event Entertainment and
Production. Becoming a Leader
in the Event Entertainment and
Production Fields. Opportunities for
Future Growth and Development.
Managing the Creative Process.
Strategic Planning for Event
Production and Entertainment. Financial Planning and Management:
How to Measure the Return on Event Entertainment (ROEE).
Entertainment Management Companies, Agents, Managers, and
Headline Entertainment. Monitoring Production and Entertainment to
Ensure Continuous Quality. Reducing Risk: Assessment, Intervention,
and Control. Music Licensing. The Standard Aspects of Multimedia
Production. The Future of Event Production and Entertainment.
Appendices.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 67
Event Management
Travel and Tourism
The Sports Event
Management and
Marketing Playbook
Frank Supovitz
ISBN-10: 0-471-46007-9
ISBN-13: 978-0-471-46007-7
496 pp. • Cloth • 2004
CONTENTS: Define & Develop
Objectives, Strategies & Tactics.
Identify Costs. Identify Revenue
Streams. Solicit & Select Host
Cities & Venues. Start the Clock
on the Event Planning Process.
Understanding the Sports Event–Sponsor Relationship. Teaming with
Sponsors. Maximizing and Servicing the Media Partnership. Activating
the Sports Event Marketing Plan. Engaging the Community.
Accommodating & Managing Guests. Presenting Your Event. Working
with Broadcasters. Managing for the Unexpected. Reviewing the Game
Tapes. Appendices.
New!
Tourism Planning and Policy
Dianne Dredge and John Jenkins
ISBN-10: 0-470-80776-8 / ISBN-13: 978-0-470-80776-7
504 pp. • Paper • November 2006
Event Risk
Management
and Safety
Peter E. Tarlow
ISBN-10: 0-471-40168-4
ISBN-13: 978-0-471-40168-1
288 pp. • Cloth • 2002
CONTENTS: Risk Management:
An Applied and Theoretical
Sociological Perspective. Risk
Assessment. Alcohol and Events.
Crowd Control. Emergencies.
Critical Issues for Event Safety.
Outdoor Events: Stage Safety,
Pyrotechnics, Parades, and Demonstrations. Tomorrow’s Event Risk
Management. Appendix 1: Web Resources. Appendix 2: Alcohol and
Beverage Commission Addresses and Telephone/Fax Numbers by
State. Appendix 3: Organizations for Event Risk Managers. Appendix
4: References. Appendix 5: Glossary of Pyrotechnic Terms. Index.
Informed tourism policies and plans require a critical appreciation
of the historically complex and dynamic contexts in which public
policy is developed and implemented, and of the impacts of public
policy. The principle aim of Tourism Planning and Policy is to
raise students’ and practitioners’ knowledge of tourism planning
and policy-making and help develop their skills in analyzing
policy and planning processes and outcomes in diverse settings.
The book also gives practical insights and understandings that
students will be able to apply in a range of careers.
•E
xcellent coverage of topics including chapters on trends,
perspectives and practice, indigenous tourism, local tourism,
and protected areas.
• Case studies conclude each chapter to illustrate the application of concepts, theories, models, principles and processes. • A wealth of end of chapter material including key terms,
questions and exercises to enhance scholarly review of the
content of each chapter. • Two practical features in each chapter illustrate and
reinforce chapter content:
- Planning in Practice: presents how a tourism issue has
been implemented and/or managed
- Tourism Planning Breakthrough: presents an example of
a cutting edge tourism plan or process
CONTENTS: Introduction to Tourism Policy & Planning. The State,
Institutions and Actors. Historical Development. Trends, Perspectives,
and Practice. Policy Instruments, Implementation and Evaluation.
Tourism Policy and Planning Processes. National Tourism Policy and
Planning. Regional Tourism Policy & Planning. Local Destination
Planning & Policy. Protected Lands. Protected Marine Areas.
Indigenous Tourism. Conclusion: Challenges and Issues.
Visit our Virtual Bookfair
68 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Travel and Tourism
Tourism
Tourism Management
Principles, Practices, Philosophies
Tenth Edition
Third Edition
Charles R. Goeldner and J. R. Brent Ritchie
ISBN-10: 0-470-80954-X / ISBN-13: 978-0-470-80954-9
504 pp. • Paper • 2006
ISBN-10: 0-471-45038-3 / ISBN-13: 978-0-471-45038-2
608 pp. • Cloth • 2005
Instructor’s Manual: ISBN-10: 0-471-78132-0 / ISBN-13: 978-0-471-78132-5
Virtually every country has taken steps to increase its number of visitors in recent years, and with each new edition,
Tourism has remained the must-have resource dedicated to
providing an exciting and comprehensive introduction to the
world’s most rapidly growing industry. This Tenth Edition
explores new trends in travel and tourism, while continuing
the book’s long-standing tradition of taking a global look into
the economic, political, and social forces that drive and shape
tourism. Written by two internationally respected experts,
Tourism, Tenth Edition includes:
•A
n extensive treatment of the changing world of travel distribution
• A new look at the future of travel
• New coverage of crisis management
• Updated lists of Internet sites for further research
• Numerous pedagogical aids throughout, including review
questions, case problems, and Internet exercises
CONTENTS: Tourism in Perspective. Tourism Through the Ages.
Career Opportunities. World, National, Regional, and Other
Organizations. Passenger Transportation. Hospitality and Related
Services. Organizations in the Distribution Process. Attractions,
Entertainment, Recreation, and Other. Pleasure Travel Motivation.
Cultural and International Tourism for Life’s Enrichment. Sociology
of Tourism. Tourism Components and Supply. Measuring and
Forecasting Demand. Tourism’s Economic Impact. Tourism Policy:
Structure, Content, and Process. Tourism Planning, Development,
and Social Considerations. Tourism and the Environment. Travel and
Tourism Research. Tourism Marketing. Tourism’s Future.
David Weaver and Laura Lawton
Tourism Management, Third Edition builds upon the strength
of the previous editions by introducing students to the complexities of the tourism system. The third edition has been
updated with recent industry and research developments and
retains the thoroughness of content and application that had
been established in the previous editions. A theme of this
edition is looking at the challenges of tourism in a time of
regional and international uncertainties and complexities as
a consequence of terrorism and security threats, health issues
such as SARS, natural events like the Boxing Day Tsunami
and the changing geo-political landscape.
•A
thorough discussion of the economic, sociocultural and
environmental impacts of tourism
• Includes a chapter on sustainable tourism including
ecotourism, sustainable mass tourism and industry
responses and practices
• Includes a chapter on tourism research which introduces
students to the important role of research in tourism
• Discussion questions and practical exercises in each chapter
• Appendixes giving basic tourism statistics for all countries as
well as information on tourism journals and organizations
• New case studies in all chapters illustrate the themes presented in the chapters; examples include the issues of sustainability with environmentally sensitive tourist regions,
emerging tourist markets like China, and the ability of
tourist systems to respond to crisis and disasters like the
Indonesian tsunami of 2004
CONTENTS: Introduction to Tourism Management. The Tourism
System. The Evolution and Growth of Tourism. Destinations. The
Tourism Product. Tourist Markets. Tourism Marketing. Economic
Impacts of Tourism. Sociocultural and Environmental Impacts of
Tourism. Destination Development. Sustainable Tourism. Tourism
Research.
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 69
index
A
Advanced Professional Cooking. . . . . . . . . . . . . . . . 5
Belknap, The Restaurant & Bar English/Spanish
Spanish/English Dictionary . . . . . . . . . . . . . . 46, 63
Advanced Professional Pastry Chef. . . . . . . . . . . . . 14
Birchfield, Design and Layout of Foodservice
Facilities, 3rd Edition. . . . . . . . . . . . . . . . . . . . . . 40
Amendola, The Baker’s Manual, 5th Edition . . . . . 11
Blocker, Culinary Math, 3rd Edition . . . . . . . . . . . 26
Amendola, Understanding Baking, 3rd Edition. . . 11
Book of Yields, The, 7th Edition . . . . . . . . . . 2, 23, 54
American Culinary Federation’s Guide to Culinary
Competitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Boyle, The Cake Book. . . . . . . . . . . . . . . . . . . . . . . 14
American Culinary Federation, American Culinary
Federation’s Guide to Culinary Competitions. . 45
American Culinary Federation, American Culinary
Federation’s Guide to Culinary Certification . . . 44
Bread: A Baker’s Book of Techniques
and Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Brefere, So You Want to Be a Chef?. . . . . . . . . . . . . 39
C
American Culinary Federation’s Guide to
Culinary Certification. . . . . . . . . . . . . . . . . . . . . 44
Cake Book, The . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
American Dietetic Association Complete Food
and Nutrition Guide, Revised and
Updated 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . 18
Carroll, Leadership Lessons From a Chef . . . . . 38, 43
American Regional Cuisine, 2nd Edition . . . . . . . . 17
Amernick, The Art of the Dessert . . . . . . . . . . . . . 12
Art Institutes, American Regional
Cuisine, 2nd Edition. . . . . . . . . . . . . . . . . . . . . . . 17
Cakes to Dream On . . . . . . . . . . . . . . . . . . . . . . . . . 15
Casado, Conversational Spanish for
Hospitality Managers and Supervisors . . . . . 46, 63
Casado, Conversational Spanish Grammar
for the Hospitality Classroom . . . . . . . . . . . . 46, 63
Casado, Housekeeping Management . . . . . . . . . . . 52
Art of the Dessert, The . . . . . . . . . . . . . . . . . . . . . . 12
Cases in Hospitality Management, 2nd Edition . . . 48
Art of the Event. . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Casino Operations Management, 2nd Edition . . . . 64
At Your Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Catering Management, 3rd Edition. . . . . . . . . . . . . 41
B
Chef’s Book of Formulas, Yields, and Sizes,
3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . 25, 56
Baker’s Manual, The, 5th Edition. . . . . . . . . . . . . . 11
Chef’s Companion, The. . . . . . . . . . . . . . . . . . . . . . . 8
Baking and Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Chocolate Chocolate. . . . . . . . . . . . . . . . . . . . . . . . 15
Bar and Beverage Book, The, 4th Edition. . . . . . . . 27
Chocolates and Confections. . . . . . . . . . . . . . . . . . 13
Baraban, Successful Restaurant Design,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Civitello, Cuisine and Culture, 2nd Edition . . . . . 45
Bardi, Hotel Front Office Management,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Bartender’s Best Friend, The. . . . . . . . . . . . . . . . . . 31
Club Cuisine: Cooking with a Master Chef. . . . . . 43
Conversational Spanish for Hospitality
Managers and Supervisors. . . . . . . . . . . . . . . 46, 63
Barth, Hospitality Law, 2nd Edition . . . . . . . . . . . . 59
Conversational Spanish Grammar for the
Hospitality Classroom . . . . . . . . . . . . . . . . . . 46, 63
Becoming a Chef, Revised Edition . . . . . . . . . . . . . 39
Corporate Event Project Management . . . . . . . . . . 66
wiley.com/college/bookfair/culinaryarts
70 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Index
Cox, The Organic Cook’s Bible . . . . . . . . . . . . . . . . . 4
Cracknell, Escoffier. . . . . . . . . . . . . . . . . . . . . . . . . . 4
Cuisine and Culture, 2nd Edition. . . . . . . . . . . . . . 45
Culinary Artistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Culinary Calculations, 2nd Edition . . . . . . . . . . . . 26
Diversified Business Communications, Seafood
Handbook. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Dopson, Food and Beverage Cost Control,
with CD-ROM, 4th Edition . . . . . . . . . . . . . . 22, 53
Dornenburg, Becoming a Chef,
Revised Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Culinary Institute of America,
Chocolates and Confections . . . . . . . . . . . . . . . . 13
Dornenburg, Culinary Artistry . . . . . . . . . . . . . . . . . 5
Culinary Institute of America,
Garde Manger, 3rd Edition. . . . . . . . . . . . . . . . . . . 9
Dredge, Tourism Planning and Policy . . . . . . . . . . 68
Culinary Institute of America,
In the Hands of a Chef. . . . . . . . . . . . . . . . . . . . . . 6
Culinary Institute of America,
Techniques of Healthy Cooking,
3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1, 18
Culinary Institute of America,
At Your Service. . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Culinary Institute of America,
Baking and Pastry . . . . . . . . . . . . . . . . . . . . . . . . . 11
Culinary Institute of America,
The Professional Chef, 8th Edition . . . . . . . . . . . . 1
Culinary Institute of America,
The Professional Chef’s Knife Kit. . . . . . . . . . . . . 4
Culinary Institute of America,
Remarkable Service . . . . . . . . . . . . . . . . . . . . . . . 36
Culinary Math, 3rd Edition . . . . . . . . . . . . . . . . . . . 26
Dornenburg, The New American Chef. . . . . . . . . . . 4
Drummond, Nutrition for Foodservice and
Culinary Professionals, 6th Edition. . . . . . . . . . . 19
Duyff, American Dietetic Association Complete
Food and Nutrition Guide, Revised and
Updated 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . 18
E
Egerton-Thomas, How to Open and Run a
Successful Restaurant, 3rd Edition. . . . . . . . 34, 57
Escoffier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Essentials of Professional Cooking . . . . . . . . . . . . . . 5
Event Entertainment and Production . . . . . . . . . . . 67
Event Marketing. . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Event Risk Management and Safety . . . . . . . . . . . . 68
Event Sponsorship. . . . . . . . . . . . . . . . . . . . . . . . . . 67
Ewing-Mulligan, Wine Style. . . . . . . . . . . . . . . . . . 30
D
Exploring Wine, 2nd Edition. . . . . . . . . . . . . . . . . . 30
DeFranco, Hospitality Financial Management. . . . 62
Design and Equipment for Restaurants and
Foodservice, 2nd Edition . . . . . . . . . . . . . . . . . . . 40
Design and Layout of Foodservice Facilities,
3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Dimensions of the Hospitality Industry,
3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Dittmer, Dimensions of the Hospitality
Industry, 3rd Edition. . . . . . . . . . . . . . . . . . . . . . . 47
Dittmer, Principles of Food, Beverage,
and Labor Cost Controls, 8th Edition . . . . . . 25, 56
F
Feinstein, Purchasing for Chefs. . . . . . . . . . . . . 24, 55
Feinstein, Purchasing, 7th Edition . . . . . . . . . . 23, 53
Felder, Savory Sweets: From Ingredients
to Plated Desserts . . . . . . . . . . . . . . . . . . . . . . . . 12
Figoni, How Baking Works, 2nd Edition. . . . . . . . . 10
Fish Forever . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Food and Beverage Cost Control,
with CD-ROM, 4th Edition . . . . . . . . . . . . . . 22, 53
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 71
index
Food and Wine Pairing . . . . . . . . . . . . . . . . . . . . . . . 28
Foodservice Cost Control Using
Microsoft Excel for Windows. . . . . . . . . . . . . 25, 56
Fortin, The Visual Food Encyclopedia . . . . . . . . . . . 7
Hinkin, Cases in Hospitality Management,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Hospitality Employee Management and
Supervision. . . . . . . . . . . . . . . . . . . . . . . . . . . 37, 49
Friberg, The Advanced Professional Pastry Chef. . 14
Hospitality Financial Accounting. . . . . . . . . . . . . . 62
Friberg, The Professional Pastry Chef,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Hospitality Financial Management. . . . . . . . . . . . . 62
Fundamentals of Menu Planning, 2nd Edition. . . . 35
G
Garde Manger, 3rd Edition . . . . . . . . . . . . . . . . . . . . 9
Garrett, Professional Cake Decorating. . . . . . . . . . 13
Hospitality Information Systems and
E-Commerce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Hospitality Law, 2nd Edition. . . . . . . . . . . . . . . . . . 59
Hospitality Management Accounting,
9th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Giglio, Mr. Boston Platinum Edition . . . . . . . . . . . 28
Hospitality Marketing Management,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Gisslen, Advanced Professional Cooking . . . . . . . . . 5
Hospitality Strategic Management . . . . . . . . . . . . . 48
Gisslen, Essentials of Professional Cooking. . . . . . . 5
Hotel and Lodging Management, 2nd Edition. . . . 50
Gisslen, Professional Baking, 4th Edition . . . . . . . 10
Hotel Front Office Management, 4th Edition . . . . 51
Gisslen, Professional Cooking, 6th Edition. . . . . . . 3
Global Meetings and Exhibitions. . . . . . . . . . . . . . 65
Hotel Front Office Simulation Workbook
with CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Goeldner, Tourism,10th Edition . . . . . . . . . . . . . . . 69
Hotel Management and Operations, 4th Edition. . 50
Goldblatt, The International Dictionary of Event
Management, 2nd Edition. . . . . . . . . . . . . . . . . . 65
Housekeeping Management . . . . . . . . . . . . . . . . . . 52
Goldblatt, Special Events, 5th Edition. . . . . . . . . . 64
Grosvenor, Nutrition: Everyday Choices . . . . . . . . 19
H
How Baking Works, 2nd Edition . . . . . . . . . . . . . . . 10
How to Open and Run a Successful Restaurant,
3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . 34, 57
Hoyle, Event Marketing. . . . . . . . . . . . . . . . . . . . . . 66
HACCP Food Safety Training Manual, The. . . . . . 22
Hsu, Marketing Hospitality, 3rd Edition . . . . . . . . 58
Hamelman, Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . 11
I
Handheld Computers for Chefs. . . . . . . . . . . . . . 7, 60
In the Hands of a Chef . . . . . . . . . . . . . . . . . . . . . . . . 6
Hansen, Off-Premise Catering Management,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
International Dictionary of Event Management,
The, 2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . 65
Harrington, Food and Wine Pairing. . . . . . . . . . . . . 28
Harrison, Hospitality Strategic Management. . . . . 48
Introduction to Management in the Hospitality
Industry, 8th Edition . . . . . . . . . . . . . . . . . . . . . . 47
Hill, The Spice Lover’s Guide to
Herbs and Spices, . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Introduction to the Hospitality Industry,
6th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
wiley.com/college/bookfair/culinaryarts
72 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Index
J
m
Jagels, Hospitality Management Accounting,
9th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Management by Menu, 4th Edition . . . . . . . . . . . . 35
Johnson, Fish Forever. . . . . . . . . . . . . . . . . . . . . . . . 16
Jones, Culinary Calculations, 2nd Edition . . . . . . . 26
Jones, Professional Management of
Housekeeping Operations, 5th Edition . . . . . . . . 52
Marketing Hospitality, 3rd Edition . . . . . . . . . . . . . 58
McCarthy, Wine For Dummies, 4th Edition . . . . . 29
McVety, Fundamentals of Menu Planning,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Meat Buyers Guide, The . . . . . . . . . . . . . . . . . . . . . 17
K
Melissa’s Great Book of Produce . . . . . . . . . . . . . . . . 8
Katsigris, The Bar and Beverage Book,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Meltzer, Keys to the Cellar. . . . . . . . . . . . . . . . . . . 29
Menu: Pricing & Strategy, 4th Edition. . . . . . . . . . 35
Katsigris, Design and Equipment for
Restaurants and Foodservice, 2nd Edition . . . . . 40
Meyer, Professional Table Service. . . . . . . . . . . . . . 37
Keys to the Cellar. . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Mill, Resorts: Management and Operation,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Kilby, Casino Operations Management,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Miller, Menu: Pricing & Strategy, 4th Edition . . . . 35
Kitchen Essentials. . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Miller, Supervision in the Hospitality Industry,
5th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . 38, 49
Kline, Hotel Front Office Simulation Workbook
with CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Monroe, Art of the Event. . . . . . . . . . . . . . . . . . . . . 66
Knight, Quantity Food Production, Planning, and
Management, 3rd Edition. . . . . . . . . . . . . . . . . . . . 5
Kolpan, Exploring Wine, 2nd Edition. . . . . . . . . . . 30
Mr. Boston Platinum Edition . . . . . . . . . . . . . . . . . 28
n
Kotschevar, Management by Menu, 4th Edition. . 35
North American Meat Processors Association,
The Meat Buyers Guide . . . . . . . . . . . . . . . . . . . . 17
Kotschevar, Presenting Service, 2nd Edition . . . . . 36
New American Chef, The. . . . . . . . . . . . . . . . . . . . . 4
Krugman, Global Meetings and Exhibitions . . . . . 65
National Restaurant Association Educational
Foundation, The Right Mix . . . . . . . . . . . . . . . . . 27
l
National Restaurant Association Educational
Foundation, ServSafe Alcohol. . . . . . . . . . . . 32–33
Le Cordon Bleu, Kitchen Essentials. . . . . . . . . . . . . 8
Le Cordon Bleu, Wine Essentials . . . . . . . . . . . . . . 31
Leadership Lessons From a Chef . . . . . . . . . . . . 38, 43
Legal Aspects of Hospitality Management,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Leonard, Club Cuisine . . . . . . . . . . . . . . . . . . . . . . . 43
National Restaurant Association Educational
Foundation, ServSafe Coursebook,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
National Restaurant Association Educational
Foundation, ServSafe Essentials,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Lipinski, Professional Beverage Management . . . . 27
Nutrition for Foodservice and Culinary
Professionals, 6th Edition . . . . . . . . . . . . . . . . . . 19
Lynch, The Book of Yields, 7th Edition . . . . 2, 23, 54
Nutrition: Everyday Choices. . . . . . . . . . . . . . . . . . 19
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 73
index
Nutrition: Science and Applications. . . . . . . . . . . . 19
o
Off-Premise Catering Management,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
On-Premise Catering . . . . . . . . . . . . . . . . . . . . . . . . 42
On-Site Foodservice Management . . . . . . . . . . . . . 57
Organic Cook’s Bible, The . . . . . . . . . . . . . . . . . . . . . 4
O’Toole, Corporate Event Project Management . . . 66
Professional Table Service . . . . . . . . . . . . . . . . . . . . 37
Purchasing for Chefs . . . . . . . . . . . . . . . . . . . . . 24, 55
Purchasing, 7th Edition. . . . . . . . . . . . . . . . . . . 23, 53
q
Quantity Food Production, Planning, and
Management, 3rd Edition. . . . . . . . . . . . . . . . . . . . 5
r
Reed, Specs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24, 55
p
Regan, The Bartender’s Best Friend. . . . . . . . . . . . . 31
Paster, The HACCP Food Safety
Training Manual, . . . . . . . . . . . . . . . . . . . . . . . . . 22
Reid, Hospitality Marketing Management,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Peters, Cakes to Dream On . . . . . . . . . . . . . . . . . . . 15
Remarkable Service. . . . . . . . . . . . . . . . . . . . . . . . . 36
Peterson, Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Resorts: Management and Operation,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Powers, Introduction to Management in the
Hospitality Industry, 8th Edition. . . . . . . . . . . . . 47
Powers, Introduction to the Hospitality Industry,
6th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Presenting Service, 2nd Edition. . . . . . . . . . . . . . . . 36
Principles of Food, Beverage, and Labor Cost
Controls, 8th Edition. . . . . . . . . . . . . . . . . . . 25, 56
Restaurant & Bar English/Spanish
Spanish/English Dictionary, The. . . . . . . . . . 46, 63
Restaurant Financial Basics. . . . . . . . . . . . . . . . . . . 61
Restaurant Marketing for Owners
and Managers . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Restaurant, The, 5th Edition. . . . . . . . . . . . . . . 34, 57
Professional Baking, 4th Edition . . . . . . . . . . . . . . 10
Reynolds, On-Site Foodservice Management . . . . . 57
Professional Beverage Management . . . . . . . . . . . . 27
Riely, The Chef’s Companion, 3rd Edition. . . . . . . . 8
Professional Cake Decorating . . . . . . . . . . . . . . . . . 13
Right Mix, The . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Professional Chef, The, 8th Edition . . . . . . . . . . . . . 1
Rutherford, Hotel Management and Operations,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Professional Chef’s Art of Garde Manger,
The, 5th Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Professional Chef’s Knife Kit, The . . . . . . . . . . . . . . 4
s
Professional Cooking, 6th Edition . . . . . . . . . . . . . . 3
Sackler, Foodservice Cost Control
Using Microsoft Excel for Windows. . . . . . . 25, 56
Professional Event Coordination. . . . . . . . . . . . . . . 67
Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Professional Housekeeper, The, 4th Edition . . . . . 52
Savory Sweets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Professional Management of Housekeeping
Operations, 5th Edition. . . . . . . . . . . . . . . . . . . . 52
Scanlon, Catering Management, 3rd Edition. . . . . 41
Professional Pastry Chef, The, 4th Edition. . . . . . . 14
Professional Personal Chef, The. . . . . . . . . . . . . . . 44
wiley.com/college/bookfair/culinaryarts
74 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007
Schmidgall, Restaurant Financial Basics . . . . . . . . 61
Schmidt, Chef’s Book of Formulas, Yields,
and Sizes, 3rd Edition. . . . . . . . . . . . . . . . . . . 25, 56
Index
Schneider, The Professional Housekeeper,
4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Seafood Handbook. . . . . . . . . . . . . . . . . . . . . . . . . . 16
ServSafe Alcohol . . . . . . . . . . . . . . . . . . . . . . . . 32–33
ServSafe Coursebook, 4th Edition. . . . . . . . . . . . . . 20
Sykes Hendee, Handheld Computers
for Chefs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7, 60
t
Tarlow, Event Risk Management and Safety. . . . . 68
ServSafe Essentials, 4th Edition . . . . . . . . . . . . . . . 21
Techniques of Healthy Cooking,
3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1, 18
Sherry, Legal Aspects of Hospitality
Management, 2nd Edition. . . . . . . . . . . . . . . . . . 59
Tesone, Hospitality Information Systems and
E-Commerce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Shock, On-Premise Catering. . . . . . . . . . . . . . . . . . 42
Thomas, Melissa’s Great Book of Produce . . . . . . . . 8
Shock, Restaurant Marketing for Owners
and Managers . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Tourism Management, 3rd edition . . . . . . . . . . . . . 69
Silvers, Professional Event Coordination . . . . . . . . 67
Tourism Planning and Policy . . . . . . . . . . . . . . . . . 68
Tourism, 10th Edition. . . . . . . . . . . . . . . . . . . . . . . 69
Skinner, Event Sponsorship. . . . . . . . . . . . . . . . . . . 67
Smolin, Nutrition: Science and Applications. . . . . 19
So You Want to Be a Chef? . . . . . . . . . . . . . . . . . . . 39
Sommerville, Hospitality Employee Management
and Supervision . . . . . . . . . . . . . . . . . . . . . . . 37, 49
Sonder, Event Entertainment and Production. . . . 67
u
Understanding Baking, 3rd Edition . . . . . . . . . . . . . 11
v
Vine, Wine Appreciation, 2nd Edition . . . . . . . . . . 31
Visual Food Encyclopedia, The. . . . . . . . . . . . . . . . . 7
Sonnenschmidt, The Professional Chef’s Art of
Garde Manger, 5th Edition. . . . . . . . . . . . . . . . . . . 9
w
Special Events, 5th Edition. . . . . . . . . . . . . . . . . . . 64
Walker, The Restaurant, 5th Edition . . . . . . . . 34, 57
Specs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24, 55
Wallace, The Professional Personal Chef. . . . . . . . 44
Spice Lover’s Guide to Herbs and Spices, The. . . . . 7
Weaver, Tourism Management, 3rd edition. . . . . . 69
Splaver, Successful Catering, 3rd Edition . . . . . . . . 42
Wedding Cakes You Can Make . . . . . . . . . . . . . . . 15
Sports Event Management and
Marketing Playbook, The. . . . . . . . . . . . . . . . . . . 68
Weygandt, Hospitality Financial Accounting. . . . . 62
Stutts, Hotel and Lodging Management,
2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Wilson, Wedding Cakes You Can Make . . . . . . . . 15
Wine Appreciation, 2nd Edition. . . . . . . . . . . . . . . 31
Styler, Working the Plate. . . . . . . . . . . . . . . . . . . . . . 6
Wine Essentials . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Successful Catering, 3rd Edition . . . . . . . . . . . . . . . 42
Wine For Dummies, 4th Edition . . . . . . . . . . . . . . . 29
Successful Restaurant Design, 2nd Edition . . . . . . 40
Wine Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Supervision in the Hospitality Industry,
5th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . 38, 49
Working the Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Supovitz, The Sports Event Management and
Marketing Playbook . . . . . . . . . . . . . . . . . . . . . . . 68
Y
Yockelson, Chocolate Chocolate . . . . . . . . . . . . . . 15
wiley.com/college/bookfair/hospitality
Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 75
NOTES
Blackboard and WebCT course
management options available
for the following titles!
To learn more about these course management options or to view an online demo,
visit wiley.com/college/solutions!
NEW!
NEW!
NEW!
To request an exam copy of Wiley textbooks, or if you have any questions about the titles
in this catalog, please contact your local Wiley representative for details. If you do not
know the name of your local representative, please call our Customer Service line for help
at 1-800-225-5945 or e-mail us at hospitality@wiley.com.
For high schools: to request an exam copy of a Wiley textbook, please contact
Teresa Mankin, Wiley/Jossey-Bass K-12 Education, at 317-572-3498
or send an email to tmankin@wiley.com
For ordering information around the globe,
please see your Wiley representative or contact:
John Wiley & Sons, Canada Ltd
Customer Service: 1-800-567-4797
John Wiley & Sons, U.K. & Europe
U.K. Customer Service: +44 1243 843294
John Wiley & Sons (Asia) Pte Ltd Singapore
Customer Service: 65-64632400
John Wiley & Sons, Australia
Customer Service: 1-800-777-474
For more information on Wiley Culinary & Hospitality books and other titles, visit wiley.com.
Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. All other trademarks are the property of their respective owners.
New for 2007!
Visit a Virtual Bookfair Today!
wiley.com/college/bookfair/culinaryarts
wiley.com/college/bookfair/hospitality
John Wiley & Sons, Inc.
111 River Street
Hoboken, NJ 07030-5774
0777010216