Hotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices
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..
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text
This is the best–selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive,
On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts.
Over 60 brand new recipes Additional material and updates to every chapter,Chef’s tips by John Campbell providing practical, useful advice.
The world of marketing is changing everyday–and in order for students to have a competitive edge, they need a textbook that reflects the best of today’s marketing theory.
It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering.
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
This beautifully illustrated edition of the home-bartending bible by world-renowned bartender Salvatore Calabrese includes 50 new recipes along with instructions for preparing virtually any cocktail.
Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.
Financial management is a core subject which provides an unavoidable part of the overall business management
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way.
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