Course Reserves
Delivering Knock Your Socks off Service by Call Number: RESERVE DESK HOSP 1100Publication Date: 2011
Delivering Knock Your Socks Off Service (manchester) by Call Number: EBOOK READ ONLINEISBN: 9786613319616Publication Date: 2012
International Cooking: A Culinary Journey by Call Number: RESERVE DESK HOSP 2201Publication Date: 2016
Lead with LUV by
Once, there was a remarkable person who led with love. Her company succeeded where its competitors struggled. Its customers were loyal, its employees loved to work there, and it was profitable year after year, for decades. This loving leader began her career as an executive secretary, yet the company's founder chose her to succeed him as president. When asked why, he said, "Because she knows how to love people to success." She is Colleen Barrett, President Emeritus of Southwest Airlines. Lead with LUV is an extraordinary, wide-ranging conversation between Barrett and the legendary Ken Blanchard, author of The One Minute Manager. Drawing on personal experience, Barrett and Blanchard reveal why leading with love is the most powerful way to lead and how it can help you achieve truly amazing levels of performance. Discover: What "love" really means in the organisational context. Why leading with love is not "soft" management! How to use redirection and tough love to handle inappropriate behaviour or performance. Why "servant leadership" is love in action, and how to make it work. How to build the compelling vision and culture that sustains leadership with love.
Call Number: HD57.7 .B5583 2011 (2 copies)ISBN: 9780137039746Publication Date: 2010-11-29
Managing Quality Service in Hospitality by Call Number: RESERVE DESK HOSP 2238Publication Date: 2011
The New One Minute Manager (manchester) by Call Number: HD31.2 .B53 2015ISBN: 9780062367549Publication Date: 2015-05-05
Principles of Food, Beverage, and Labor Cost Controls by Call Number: RESERVE DESK HOSP 2111Publication Date: 2008
Principles of food, beverage, and labor cost controls by Call Number: EBOOK READ ONLINEISBN: 9786611766658Publication Date: 2009
Professional Baking by Call Number: RESERVE DESK HOSP 1103Publication Date: 2016Method cards to accompany Professional baking, 6th ed. in a separate folder.
Remarkable Service (manchester) by Call Number: RESERVE DESK HOSP 1212ISBN: 9781118116876Publication Date: 2014-02-10
ServSafe by Call Number: RESERVE DESK HOSP 1109Publication Date: 2017Damato Library also has the ServSafe DVD set.
Study Guide to Accompany Principles of Food, Beverage and Labor Cost Controls by Call Number: RESERVE DESK HOSP 2111Publication Date: 2013
Supervision in the Hospitality Industry by Call Number: RESERVE DESK HOSP 2233Publication Date: 2015
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Chef Biographies
Featured Titles
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Call Number: MCC STACKS (TX837 .T4337 2014)Publication Date: 2014
Red Sauce: How Italian Food Became American by Call Number: TX819.T65 M33 2022ISBN: 9781538162347Publication Date: 2022-04-04
Soda and Fizzy Drinks: A Global History by Call Number: EBOOKISBN: 9781789144918Publication Date: 2021-09-10
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Call Number: MCC STACKS (TX725.A4 S26 2006)Publication Date: 2006
Experiencing Hospitality by
Experiencing Hospitality offers an intellectually stimulating and innovative approach to the study of hospitality. It is ideal for students and academics within both the applied fields of hospitality and tourism studies, and the general field behavioral sciences. This book is also suitable for practitioners in hospitality, leisure and tourism businesses, for whom it provides a provocative and informative guide to understanding and providing hospitality within a commercial context. This stimulating and informative text will appeal to both academics and practitioners, with contributions from leading hospitality experts detailed within its pages. The text draws together forms of thinking and influences from a diverse range of both national and international perspectives. Beyond the immediate hospitality, leisure and tourism programs, this book is relevant to the wider social sciences, geographers, sociologists, anthropologists, social historians, cultural studies academics, as well as those studying refugee and migration flows.
Call Number: eBookPublication Date: 2019- Principles of food, beverage, and labor cost controls by Call Number: eBookISBN: 9786611766658Publication Date: 2009
The Spirit of Hospitality by
The Spirit of Hospitality takes readers on a journey of passion for purpose that empowers the missing ingredients of hospitality into a proven leadership style that works. Time has sped up to the point where technology has surpassed the last few thousand years by only a generation. What happened to kindness, humility and the human touch vs. having our face buried into a laptop or IPhone? A life dedicated to excellence does not come by chance, or with age, but by choice and commitment. Larry Stuart strives to give The Spirit of Hospitality to others who are called to a life of prosperity and significance. He provides the tools, attributes and real-life examples of what works when it comes to serving up a memorable guest service delivery and describes the necessary ingredients of hospitality. There is hope only if individuals bring back the missing ingredients of kindness, humility, integrity, encouragement, generosity, team and accountability. Only then is the spirit of hospitality empowered to provide the right leadership approach in building relationships to a new level of expectation, and allows those who embrace that spirit to accomplish whatever they strive to achieve.
Call Number: eBookPublication Date: 2019
Sustainable Hospitality Management by
Sustainable Hospitality Management: Designing Meaningful Encounters with Talent and Technology will generate international debate in the research and practice of hospitality management. It considers how the sector can and should innovate to respond to challenges such as talent scarcity, the growing ecological footprint, and technological developments. Volume 24 of Advanced Series in Management explores topics at the very heart of hospitality, by looking at meaningful encounters: positive, welcoming, genuinely service-oriented interactions between humans, and the role of technology in creating or improving these encounters. Human talent is essential to excellent service delivery and guest experience provision. It is also essential in the design and monitoring of technology-enabled guest or customer experience. Technology may be the service facilitator or it may be an experience enhancer. In today's globalizing platform economy, hospitality services are established most dominantly via technology-enabled platforms or networks. At the human interaction level, technology can deliver, support or intensify the hospitality experience. This volume is essential for researchers and students interested in the hospitality sector and the role of technology in creating a sustainable hospitality sector.
Call Number: eBookPublication Date: 2021
Tourism and Hospitality by
In this compilation, the authors investigate factors that stop female participation in leisure cycling using research combining literature on LTPA gender constraints, cycle tourism and cycling in general to contribute to the little existing knowledge of female cycling constraints. The westernized way of understanding culture, marked by Eurocentric defensive self-tropings and policies of world colonization, is addressed and contrasted with that of non-western communities. An essay-review is presented focusing on the role of alcohol consumption within the rite of hospitality, defining hospitality as, “an ancient inter-tribal pact, which ensures the common defence in case of wars and person-exchanges for peace-times.” Later, six dimensions of the value of the information obtained in social media by Generation Y travelers were identified in these context of research: the utilitarian value, the risk avoidance, the hedonic value, the sensations felt during the process of search, the value of the interaction with other users, and the perceived congruence between the information obtained in these virtual sources and the identity of the consumer. The authors go on to examine to what extent the adoption of robots to meet with guests and their needs prompts what some scholars deem “the death” or “the end” of hospitality. While some scholars lament the introduction of robots, others understand the trends in leisure and consumption are changing daily. Derrida's views on hospitality in relation to unwanted pregnancy are studied, including his views on “invitation” and “visitation”. Following this, the authors examine the problem of fragmentation experienced by tourism-applied research in recent years. The socio-economic factors that prevented tourism its maturated and stylized form are discussed. In closing, the critical limitations and problems of tourism research today are explored. The authors deliberate on the legacy of French sociology, which centers on a pejorative connotation revolving around tourism in recent decades.
Call Number: eBookPublication Date: 2018
Why Food Matters by Call Number: EBOOKISBN: 9780300253771Publication Date: 2021-09-28From the author of Ten Restaurants That Changed America, an exploration of food's cultural importance and its crucial role throughout human history. In this short, passionate book, Paul Freedman makes the case for food's vital importance, stressing its crucial role in the evolution of human identity and human civilizations.
