Empower your hospitality staff with the ultimate reference guide! This comprehensive book covers everything from guest service essentials to industry best practices. Ensure your team can provide exceptional experiences for every visitor.

The Cook’s Book of Ingredients

Perfect for home cooks, keen to ensure they choose the very best and get the best results. Learn how to buy, store, prepare, cook, preserve and eat over 2,500 ingredients..

Hotel Front Office Management

Hotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices.

The Larder Chef

The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach

On Cooking

On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts.