Eurospan - (Hospitality) Kendall Hunt Publishing Company 2022

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HOSPITALITY

Professional

Hospitality: An Introduction Seventeenth Edition kendallhunt.com/hospitality AVAILABLECONTENTUPDATED2021 eBook Package PrintPrint PackageAdaptiveeBook Technology Online PackageCourseIntroductionKey: to CookingHospitalityfortheHospitality

This publication is ideal for people going into any area of hospitality. While outlining the basic structure of commercial kitchens, it is also an excellent source for anyone that wants to cook or improve their knowledge of cooking. The text features appetizers, salads, main dishes, desserts and baking. Other highlights include kitchen management and knife skills, stock and sauce making, dressings and salads, and much more!

Cooking & Nutrition

This introductory text explores many of the general topics common to traditional business and hospitality. It is unique in that it also explores many different career paths. It provides a survey approach to hospitality, while offering the information needed to help students proceed into more advanced courses and readings. Includes cutting edge content on “Epidemics, Pandemics, and Business Disruptions.”

Jodi Lee Duryea

Introduction to Hospitality

Robert A. Brymer, Rhett A. Brymer, Lisa N. Cain, Marissa Orlowski

Internship

This resource guides the reader through the entire internship process, from identifying opportunities to the intern’s final evaluation of the internship site. This handbook may be utilized as a complete, turnkey internship guide from start-to-finish, or simply utilize the appropriate sections of the text to help students, coordinate faculty and employers, and outline and deliver meaningful experiential learning activities and outcomes.

Make it Count! Getting the Most from a Hospitality Internship

Clinton Allred, Nancy Turner, Karen Geismar

Nutrition: Real People, Real Choices Fourth Edition

Connections: Food, Nutrition, Health and Wellness Second Edition

This research-driven, introductory nutrition text engages and motivates students to care about nutrition and the impact it has on their health and everyday lives. Students are encouraged to apply what they have learned outside of the classroom, allowing them to make informed choices when it comes to meals and snacks. Available Spring 2021: This publication comes packaged with adaptive learning technology, providing an individualized learning experience for each student.

Michael D. Collins

This text covers all the essential nutrients and their relationships to the body’s functioning and well-being. It includes the latest research regarding nutrition information for the public sector, such as the Dietary Guidelines and the new Nutrition Labeling guidelines.

Mary Anne Eaton, Janet Rouslin, Dana Manning

kendallhunt.com/hospitality EDITIONNEW COMINGEDITIONNEWSOON

This text offers a unique approach that connects concepts in communication to practical event planning ideas. With a solid basis in communication theory, along with two new chapters that cover best practices in hospitality and event tourism, this text enables students to manage each aspect of the planning cycle. Exemplary case studies from experts in the field, combined with activities and insight, help students understand what it takes to succeed in a career as an event planner.

Event Planning: Communicating Theory and Practice Second Edition

Karen L. Morris, Jane Boyd Ohlin, Sten T. Sliger

The 8th edition arms future hospitality industry personnel with the legal knowledge needed to enhance the guest’s experience and prevent lawsuits. With a focus on prevention, the book aims to minimize the number of lawsuits a hospitality establishment experiences.

This text introduces service management principles and concepts to the study of hospitality and tourism management. It guides future managers to a new perspective that sees hospitality and tourism businesses as essentially service businesses that require a holistic, cross-functional approach to meeting customers’ needs within the context of personal relationships and experience.

Jay Kandampully, David Solnet

Leeanne Bell McManus, Chip Rouse, Stephanie Verni

ManagementLaw

Service Management Principles for Hospitality and Tourism Third Edition

George Fenich, Kristin Malek

Contemporary Cases in Event Management

Meetings, Expositions, Events & Conventions: An Introduction to the Industry Sixth Edition

This publication provides a broad overview of the MEEC (meetings, expositions, events, and conventions) industry. This arena continues to grow, remaining resilient in spite of the ebbs and flows of the economy. Communities continue to build and expand MEEC venues, and the field garners increasing attention from the hospitality industry, colleges and universities, and communities. The publication also includes the impact of COVID-19, providing cutting-edge information for today’s hospitality students.

Deborah Breiter Terry, Amanda K. Cecil

This publication introduces the reader to the vast menu of opportunities available in the restaurant industry. It includes a section dedicated to career opportunities, job prospects and the difference between self-ownership and franchised operations.

This collection of 14 case studies features a wide variety of selections involving Government Meetings, Trade Shows, Association Meetings, PRIDE Gatherings, and more.

Frederick DeMicco, Cihan Cobanoglu, Joseph Dunbar, Robert Grimes, Chen Chen, James Keiser

Restaurant Management: A Best Practices Approach

The Menu & the Cycle of Cost Control

This text addresses the unique challenges, primary tools and advice for craft beverage entrepreneurs. It gives future entrepreneurs the means to stand out in a crowded and exponentially-growing craft beverage industry.

Michael D. Collins

to be successful in the food service industry. A thorough understanding of establishing goals, policies, procedures and controls that are properly executed by all employees is integral to realizing a profit. It provides culinary and hospitality students with the knowledge necessary to accomplish integral tasks and to become effective, contributing members of a management team.

kendallhunt.com/hospitalityThistextgivesthereaderthetools

Delivering the Guest Experience: Successful Hotel, Lodging and Resort Management

Susan Marshall, Paul McVety, Bradley Ware

Craft Beverage Business Management

Fifth Edition

This text covers all aspects of successful lodging and resort management, including guest services; housekeeping and laundry management; facilities maintenance; food and beverage operations; meetings and conference support; sales, marketing, and revenue management; human resource management; administrative and accounting functions; recreation management; and real estate investment, owners relations, and asset management.

Madeleine Pullman, John Frederick Harris

Managing the Built Environment in Hospitality Facilities Second Edition

Cynthia Johnson

This text provides a comprehensive foundation of the unique aspects that set golf club management apart from other realms of the hospitality industry. From Recruitment and HR to Memberships and Operations, the text discusses the past, present, and future of clubs, ensuring students are prepared to delve into this industry with a thorough knowledge of its interworkings.

Dina Marie Zemke

Introduction to Global Club Management

This book provides an introduction to managing hospitality buildings and grounds for non-technical managers – an ideal foundation for hospitality management students and emerging managers in the industry.

This text focuses on strategy for companies during a time of prosperity and uncertainty. Written in an entrepreneurial and an environmental-scanning approach, this NEW title helps students learn to read and interpret the trends in society that bring opportunity and threats to hospitality firms.

Strategic Management for Hospitality & Travel: Today and Tomorrow

Frederick DeMicco, Marvin Cetron, Owen Davies

EDITIONNEW

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OperationsHumanResources

How to Use It Eighth Edition

Hospitality Information Technology: Learning

COMINGEDITIONNEWSOON

Galen R. Collins, Cihan Cobanoglu, Anil Bilgihan, Katerina Berezina

Cost Control in the Hospitality Industry Second Edition

This text addresses one of the biggest challenges a hospitality manager faces: finding and retaining great employees. It provides “real world” examples through vignettes from industry practitioners and members of the academic community who teach and research HR. This publication proves that there is a distinct difference between leading human resources and managing them.

Thishe.kendallhunt.com/cost_control_hospitality|titleprovidesstudents,managers, and hospitality professionals with realistic steps to help manage resource control. The multi-faceted approach covers various angles: sales and cash control, and more. This authentic guide to daily procedures arms readers with practical, actionable instruction, helping to set them up for operational success.

Agnes L. DeFranco, John R. Walker, Christopher J. Walker

Leadership in Hospitality

John R. Walker, Nicholas Thomas

This text starts with the basics of computer information systems, and then goes further into detail about how these systems work in various areas of the hospitality industry. It includes a variety of instructor resources and fun activities, including quizzes, chapter review questions, test banks, tutorials, videos, and much more.

Professional Sales and Selling: A Guide for the Hospitality Industry

COMINGSOON

The purpose of this book is to provide strategies and tactics for combating customer service syndrome and achieving sustainable high customer satisfaction. Readers gain an understanding of how various organizational elements (e.g., hiring, marketing, train ing, support systems, physical plant, human resource practices, supervision, policies and procedures, technology systems, etc.) work together to promote the successful delivery of customer service.

Overcoming the Customer Service Syndrome: How to Achieve & Sustain High Customer Satisfaction Fourth Edition

This text approaches food service management from a menu perspective since the menu is the main driver of food service operations. It discusses how menu decisions affect the operational decisions of the establishment, and how a menu perspective approach is incorporated throughout the planning process of the operation. Examining multiple menu types, the text compares and contrasts to focus on how each affect foodservice operations.

Jim Taylor, Mary Roseman

This text focuses on professional sales from the perspective of hotels, venues, and destinations for meetings, expositions, events, conventions and groups. It provides an overview of how hotels, venues (including catering facilities), and destinations sell their services and products, along with addressing the sales process. It comes packaged with an interactive performance capture software to help students build individual sales skills.

Galen R. Collins

Sales & Marketing

Jeffrey Beck, George Fenich

978-1-5249-7097-0 | he.kendallhunt.com/restaurant_operations

Foodservice Operations Management: A Menu Perspective

Tourism: Concepts and Practices Second Edition

This text empowers students and helps them become future leaders in this industry. It provides an overview of the world’s largest and fastest growing industry groupings. Each chapter contains information about the numerous tourism segments, the many different areas of career opportunities and career paths, as well as profiles of industry practitioners and leaders.

The Tourism System Eighth Edition

Jennifer Calhoun, Brett Gallagher

John R. Walker, Christopher J. Walker

Timothy Flohr Cruise Ship Management

Fred DeMicco, Ryan Wooten

Tourism

Alastair M. Morrison, Xinran Y. Lehto, Jonathon G. Day

Under the guidance of a new authoring team, this new edition is more global in scope due to examples, cases, and approximately 120 Quick Trips. It takes the reader through Destination, Marketing, Demand, and finishes with Travel.

COMING SOON . . .

Project Management for the Hospitality Industry

Hospitality Sales Decision Theory: Case Study Approach: Analyzing Economic Benefits

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approach centered on decision theory and the use of a decision tree to remove some of the guesswork when making decisions about sales bookings at a resort. This approach will show how to achieve desired results to enhance the bottom-line of the operation.

With over 50 years of experience in the publishing industry, and over 10,000 titles in print, we offer expertise in all disciplines. View our entire catalog at he.kendallhunt.com Or better yet, call us. You won’t be greeted by a machine. Your call will be answered by one of our many helpful and friendly customer service professionals who have the product information you desire at their fingertips.

Since 1944, Kendall Hunt has been a privately owned and operated educational publishing company. With over 10,000 print and digital titles available today, Kendall Hunt is best known for providing educators with quality content solutions for the classroom. A rare combination of stability and innovation has made Kendall Hunt a leader in the preK-12 and Higher Education publishing industry.

Looking for the perfect text? The Kendall Hunt Custom Solutions Program offers the opportunity to create a unique text that is specific to your needs, and the needs of your students. By combining Kendall Hunt’s vast library of resources and published works with your original work, we can create a rewarding learning experience for your students. As always, you will receive quality consultative developmental support and guidance with editorial support to produce a quality product. Contact Higher Education at 800.344.9034 to discuss the possibilities.

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