2012 culinary and hospitality catalog

Hospitality, Culinary Arts, & Tourism Catalog 2012

Table of Contents

Culinary Arts

3 Cooking & Food Preparation 4 Regional Cuisine & Food Culture 5 Garde Manger 5 Nutrition 6 Baking & Pastry Fundamentals 7 Advanced Baking & Pastry/Desserts 8 Beverage Management/Wine & Spirits 10 Careers & Career Development 11 Culinary Arts Reference 13 Purchasing & Cost Control 13 Restaurant & Food Service Management 14 Menu Design & Planning 14 Dining Room Service 15 Food Service Design & Equipment 15 Catering

Hospitality & Tourism

1 6 Introduction to Hospitality 1 6 Hospitality Accounting 1 7 Revenue Management & Finance 18 Hospitality Management

& Human Resources 18 Hospitality Law 19 Front Office & Hotel Lodging 19 Housekeeping Management 20 Hotel Lodging & Management 20 Travel & Tourism 2 1 Gaming & Casinos 2 1 Event Management

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. You can also use the business reply card enclosed in this catalog or write to us at: John Wiley & Sons, Inc.,

Attn: Susan Matulewicz, 111 River Street, 6-01, Hoboken, NJ 07030.

Wiley Solutions The Perfect Garnish for Your Culinary, Hospitality and Tourism Curriculum!

CulinarE-Companion™ is an easy-to-use recipe management software program that allows students to create an electronic recipe library. The program organizes and manages recipes, and any associated content. It also has the ability to resize and edit recipes, convert from US to metric, calculate nutrition, print, export, and share recipes, and create and add your own recipes with much improved functionality.

Respondus is a powerful tool for creating and managing exams that can be printed to paper or published directly to Blackboard, WebCT, Desire2Learn, eCollege, ANGEL and other eLearning systems. Wiley offers test banks from our market-leading textbooks specifically formatted for this easy-to-use software. Instructors who adopt a participating Wiley textbook can download the test bank for free using their Respondus, Respondus LE, or StudyMate Author software. For more information on Respondus and the Respondus Test Bank Network, please visit www.respondus.com.

WileyFLEX: offers content in flexible and cost saving options to students. Our goal is to deliver our learning materials to our customers in the formats that work best for them, whether it is traditional text, eTextbook, WileyPLUS, loose leaf binder editions, or customized content through Wiley Custom Select. Find out more at www.wiley.com/college/wileyflex

WileyPLUS is the online teaching and learning environment that integrates the entire digital textbook with the most effective instructor and student resources to fit every learning style. To learn more about WileyPLUS for Culinary see page 3.

CourseSmart: Instant online eTextbook access, with tools to make life a little easier; today’s way to review a textbook.

Wiley Desktop Editions, the best of both worlds: a permanent eTextbook on your computer desktop plus a year’s unlimited online access.

Binder-Ready Version: the complete textbook in a convenient three hole punched, loose-leaf format, at up to 35% off.

Wiley Custom Learning Solutions simplifies content creation and streamlines delivery, putting you in complete control of the material you use to teach. Now you have unprecedented flexibility to create custom tailored textbooks in minutes. Simply select the content you want, in the sequence you want, delivered how you want, and your custom textbook will be in the bookstore in just a few weeks or available online even sooner.

WileyPLUS for CulinaryLet WileyPLUS help you and your students make the most of your time in the kitchen. WileyPLUS gives students access to powerful resources organized around skills, tech-niques, and concepts, providing opportu-nities for study, review, and reinforcement anywhere and anytime. Students who use WileyPLUS come to your kitchen confident and ready to work, saving your valuable lab time for actual cooking or demonstration, not review of classroom material.

Unique to WileyPLUS Culinary courses:

• Technique Videos

• Audio Pronunciations hyperlinked within the digital text and glossary

• Recipe Library for easy access

• Procedures Library helps students study and review important procedures

• Visual Assessment questions

• Complete, online version of the text• New Math Tutor for Professional Baking,

Sixth Edition

www.wiley.com/college/sc/culhospcatalog • 3

Professional Cooking, 7th EditionWayne Gisslen

978-0-470-19752-3 1088 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-25394-6 Study Guide: 978-0-470-19751-6 Book & Study Guide Set: 978-0-470-56534-6 PowerPoint Slides

The clear market-leading textbook in its field for more than 20 years, Professional Cooking is widely respected for its clear exposition, step-by-step procedure boxes and accompanying photographs, and recipes that are all tested by Wayne Gisslen.

• Contains more than 1,200 recipes

• Flexible structure and organization makes the book easy to adapt to nearly any course of study

• Recipes reinforce the basic skills the student is learning; in each case, specific recipes follow a discussion of theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods

• Thoroughly revised and enhanced CulinarE-CompanionTM Recipe Management software contains all recipes from the book—and 90 bonus recipes

• Robust ancillary package including Instructor’s Manual, Student Study Guide, computerized test bank (Respondus), PowerPoints, WileyPlus, and enhanced website

• New video clips depicting techniques and recipes covered within the text are now included as part of CulinarE-CompanionTM and WileyPlus

The Professional Chef, Digital Edition The Culinary Institute of America

978-1-118-12012-5For more info go to inkling.com

The first-ever digital edition of The Professional Chef, Ninth Edition, available through the free Inkling platform for iPad, provides an exciting transmedia experience, incorporating the narrative, recipes, and photography from this cornerstone title along with all-new video content and inter-active features. The application provides mobile access to hundreds of recipes and full-color photographs, often with image enhancements, along with more than 100 original videos of essential cooking techniques. Assessment enhancements throughout allow students to test themselves and receive feedback and guidance throughout the learning process. Social notes enable readers to follow and see other people’s notes right in the text, making it easy for students to organize study groups, instructors to share their comments with the class, or any user to find a built-in study guide of the best notes.

The Professional Chef, 9th Edition The Culinary Institute of America

978-0-470-42135-21,232 pp. • Hardcover • 2011

Instructor’s Manual: 978-1-118-13858-8 Student Guide: 978-1-118-13988-2 PowerPoint Slides

This completely reorganized and updated book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items. With a good understanding of tech-niques, the reader will then learn plating techniques for salads, sandwiches, hors d’oeuvres, appetizers, entrées, and desserts.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous-vide cooking to barbecuing to seasonality

• Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips

• Features nearly 900 recipes and more than 800 gorgeous full-color photographs

Cooking & Food Preparation

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Techniques of Healthy Cooking: 3rd Edition, Professional EditionThe Culinary Institute of America

978-0-470-05232-7 592 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-13511-2

Sauces: Classical and Contemporary Sauce Making, 3rd EditionJames Peterson978-0-470-19496-6 640 pp. • Hardcover • 2008

Cuisine and Culture: A History of Food and People, 3rd Edition Linda Civitello

978-0-470-40371-6448 pp. • Paperback • 2011


From prehistory and the earliest societies in the Fertile Crescent to today’s celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.

• Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages

• Includes a sampling of recipes and menus from different historical periods and cultures

• Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography

• Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine

International CuisineThe International Culinary SchoolsSM at The Art Institutes

978-0-470-41076-9 864 pp. • Hardcover • 2009


American Regional Cuisine, 2nd EditionThe International Culinary Schools SM at The Art Institutes

978-0-471-79084-6 576 pp. • Hardcover • 2007


Professional Garde MangerLou Sackett Jaclyn Pestka Consulting Author: Wayne Gisslen

978-0-470-17996-3 768 pp. • Hardcover • 2011


This core text features• Same proven pedagogical features and

easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives, key terms, and questions for discussion

• Comprehensive coverage, including charcuterie, vegetables and fruits, cheeses, and complex salads

• Stunning visuals

• 375 recipes plus 400 variations

The Art of CharcuterieCulinary Institute of America

978-0-470-19741-7 400 pp. • Hardcover • 2010


Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition The Culinary Institute of America

978-0-470-58780-5688 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-14006-2 Study Guide: 978-1-118-17363-3 PowerPoint Slides

Garde Manger: The Art and Craft of the Cold Kitchen has been the market’s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today.

• New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends

• Approximately 450 recipes, more than 100 of which are all new to this edition

Food StylingDelores Custer

978-0-470-08019-1 416 pp. • Hardcover • 2010

Nutrition for Foodservice and Culinary Professionals,7th EditionKaren Eich Drummond Lisa M. Brefere

978-0-470-05242-6 680 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25728-9 Study Guide: 978-0-470-28547-3 Book & Study Guide Set: 978-0-470-48660-3

Visualizing Nutrition, 2nd EditionMary B. Grosvenor Lori A. Smolin, University of Connecticut

978-1-118-01380-9640 pp. • Softcover • 2012

Garde Manger Nutrition

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Regional Cuisine & Food Culture

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Cooking & Food Preparation

The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry ProfessionalGlenn Rinsky, Jefferson State Community College Laura Halpin Rinsky, Hewitt-Trussville High School

978-0-470-00955-0 384 pp. • Softcover • 2009

Professional Cake Decorating, 2nd Edition Toba M. Garrett, Institute of Culinary Education

978-0-470-38009-3416 pp. • Hardcover • 2012


• Fresh new design

• Covers decorating techniques, including basic, Intermediate, and Advanced Piping Skills, the Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more

• Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos

• Includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book

The Art of the Confectioner: Sugarwork and PastillageEwald Notter

978-0-470-39892-0400 pp. • Hardcover • 2012


From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book.

The Modern CaféFrancisco J. Migoya, The Culinary Institute of America The Culinary Institute of America

978-0-470-37134-3560 pp. • Hardcover • 2010

Bread Baking: An Artisan’s PerspectiveDaniel T. DiMuzio, Culinard, The Culinary Institute of Virginia College

978-0-470-13882-3 272 pp. • Hardcover • 2009


Frozen Desserts Francisco J. Migoya, The Culinary Institute of America The Culinary Institute of America

978-0-470-11866-5448 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-38495-4 PowerPoint Slides

Nutrition: Science and Applications, 2nd EditionLori A. Smolin, University of Connecticut Mary B. Grosvenor

978-0-470-52474-9 912 pp. • Hardcover • 2009

iProfile: Assessing Your Diet and Energy Balance, CD-ROM 2.0 Lori A. Smolin, University of Connecticut Mary B. Grosvenor

978-0-470-52402-2 CD • 2010

Professional Baking, 6th EditionWayne Gisslen

978-1-118-25436-3960 pp. • Hardcover • 2012


Gisslen’s Professional Baking is the best-selling text for the Introductory Baking course. The new edition retains its clear writing style and emphasis on core procedures and techniques, with several added enhancements, including method cards, new recipes, a stunning new design and a robust technology package, which includes online assessment and recipe management software.

• Over 875 recipes and variations

• Almost 200 new photos, including many new plated dishes bringing the total to 1,000 color photos

• New technology, including WileyPLUS, which includes technique videos, visual assessment questions, glossary with audio pronunciations and mathematical exercises which test students on baker’s percentages and essential concepts of bakeshop math

• Fully revised CulinarE Companion recipe management software, which contains all recipes from the text and provides the user with the ability to add recipes, as well as scale, resize and determine nutritional information for each recipe

Baking and Pastry: Mastering the Art and Craft, 3rd EditionThe Culinary Institute of America

978-0-470-05591-5 944 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25869-9 Study Guide: 978-0-470-25868-2

How Baking Works: Exploring the Fundamentals of Baking Science, 3rd EditionPaula Figoni, Johnson & Wales University

978-0-470-39267-6 416 pp. • Softcover • 2011



Baking & Pastry Fundamentals Advanced Baking & Pastry/Desserts


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Nutrition

Savory Sweets: From Ingredients to Plated Desserts Amy Felder, Johnson & Wales University

978-0-471-74058-2272 pp. • Hardcover • 2008


Wedding Cake Art and Design: A Professional ApproachToba M. Garrett, Institute of Culinary Education

978-0-470-38133-5352 pp. • Hardcover • 2010


Chocolates and Confections: Formula, Theory, and Technique for the Artisan ConfectionerPeter P. Greweling, The Culinary Institute of America The Culinary Institute of America

978-0-7645-8844-0400 pp. • Hardcover • 2007


Boston’s Official Bartender’s Guide: 75th Anniversary Mr. Boston, Anthony Giglio (Editor), Jim Meehan (Editor)

978-0-470-88234-4 344 pp. • Hardcover • 2011

Also available in a pocket edition! ISBN: 978-0-470-88233-7

• Includes 1,500 drinks ranging from classics like The Old-Fashioned Whiskey Cocktail and The Martini Cocktail to regional favorites like the Ramos Gin Fizz and the Mint Julep to contemporary drinks like the Limoncello Sour and the Stone Wall

• Features new photography and nearly 200 new recipes for today’s bartenders, including cutting-edge cocktails with sake, absinthe, infused spirits, and other contemporary flavors from the top mixologists

• Updated with a new glossary for easily accessible descriptions of hundreds of spirits from the familiar to the obscure

Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits Robert W. Small Michelle Couturier

978-0-470-13883-0464 pp. • Hardcover • 2011


Beverage Basics covers the art and science of winemaking from the vineyard to the table. This book takes a comprehensive look at the production methods, styles, and ideal food pairings for beer and spirits.

• Offers a uniquely user-friendly approach to the subject of wine, organizing coverage by varietal rather than appellation

• Written by Robert W. Small, former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, and Chairman of the Los Angeles International Wine competition

• Heavily illustrated with gorgeous full-color photographs, maps, and sample beverage labels

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Taste Buds & Molecules: The Art and Science of Food, Wine, and Flavor François Chartier

978-1-118-14184-7240 pp. • Hardcover • 2012

This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier François Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or “molecular” cuisine.

The Bartender’s Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks, 2nd EditionMardee Haidin Regan

978-0-470-44718-5384 pp. • Hardcover • 2010

The Bar and Beverage Book, 5th EditionCostas Katsigris, El Centro College Chris Thomas

978-0-470-24845-4784 pp. • Hardcover • 2012


Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World, 3rd EditionSteven Kolpan, Culinary Institute of America Brian H. Smith, Culinary Institute of America Michael A. Weiss, Culinary Institute of America

978-0-471-77063-3832 pp. • Hardcover • 2011


The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the WorldMichael Gibson, Scottsdale Culinary Institute

978-0-470-28318-9464 pp. • Softcover • 2010


Beverage Management/Wine & SpiritsBeverage Management/Wine & SpiritsAdvanced Baking & Pastry/Desserts


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The Wine, Beer, & Spirits Handbook: A Guide to Styles and ServiceThe International Culinary SchoolsSM at The Art Institutes

978-0-470-13884-7 528 pp. • Hardcover • 2010


WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying WineSteven Kolpan, Culinary Institute of America Brian H. Smith, Culinary Institute of America Michael A. Weiss, Culinary Institute of America The Culinary Institute of America

978-0-471-77064-0360 pp. • Hardcover • 2008

Food and Wine Pairing: A Sensory ExperienceRobert J. Harrington, University of Arkansas

978-0-471-79407-3336 pp. • Softcover • 2007


Tasting Success: Your Guide to Becoming a Professional ChefCharles M. Carroll, River Oaks Country Club, Houston, TX

978-0-470-58154-4 160 pp. • Hardcover • 2011

Package with any book for $15!

So You Want to Be a Chef? Your Guide to Culinary Careers, 2nd EditionLisa M. Brefere, gigachef.com Karen Eich Drummond, Culinary Institute of America Brad Barnes

978-0-470-08856-2304 pp. • Softcover • 2009


So You Are a Chef:Managing Your Culinary CareerLisa M. Brefere, gigachef.com Karen Eich Drummond, Culinary Institute of America Brad Barnes

978-0-470-25127-0160 pp. • Softcover • 2009

Instructor’s Manual: Online

Leadership Lessons From a Chef: Finding Time to Be GreatCharles M. Carroll, River Oaks Country Club, Houston, TX

978-0-470-12530-4 192 pp. • Softcover • 2008

The Professional Personal Chef: The Business of Doing Business as a Personal ChefCandy Wallace Greg Forte, Le Cordon Blue, Orlando

978-0-471-75219-6224 pp. • Hardcover • 2008


Beverage Management/Wine & Spirits

Careers & Career Development

Gastronomy: Introduction to the Culinary Arts and Sciences The Culinary Institute of America Edited by Christopher Loss, Ph.D.

978-0-470-27869-7256 pp. • Hardcover • 2012


This book encompasses both the art and science of food and cooking, and is an essential part of any chef’s culinary education. Gastronomy: Introduction to the Culinary Arts and Sciences covers essential issues in food science, including culinary chemistry, nutrition, food safety, the sensory properties of food and physiological perceptions of flavor, and menu research and development. It also touches on the cultural and societal aspects of cuisine and the role that food has played throughout history.

Escoffier: Le Guide Culinaire, Revised H.L. Cracknell R. J. Kaufmann Georges Auguste Escoffier

978-0-470-90027-7646 pp. • Hardcover • 2011

Translated from the 1921 Fourth Edition, this revision includes all-new forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier’s original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.

• Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d’oeuvres to fish, meats, poultry, and desserts

• Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies

• The only unabridged English translation of Escoffier’s original text, in a sleek, modern design

The Culinarian: A Kitchen Desk Reference Barbara Ann Kipfer

978-0-470-55424-1640 pp. • Paperback • 2011

From Absinthe to Zucchini, this culinary dictionary includes the definitions and etymologies for thousands of food terms, as well as tips on selecting, storing, and using every ingredient and piece of kitchen equip-ment imaginable. The book is illustrated throughout with 175 line drawings, and an introductory section covers all the basics, including measurement conversions, yields and equivalents, and food labeling terms.

Math for the Professional KitchenThe Culinary Institute of America

978-0-470-50896-1320 pp. • Softcover • 2011


Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.

Culinary Arts Reference

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Food and Beverage Cost Control, 5th EditionLea R. Dopson, University of North Texas David K. Hayes

978-0-470-25138-6 576 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-25738-8 Study Guide: 978-0-470-25139-3 Book & Study Guide Set: 97 8-0-470-59476-6 PowerPoint Slides, Excel Exercises

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Ed.Francis T. Lynch

978-0-470-19749-3 336 pp. • Softcover • 2011

Instructor’s Manual: 978-0-470-25729-6 CD ROM: 978-0-470-59477-3

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition, CD-ROMFrancis T. Lynch

978-0-470-59477-3 336 pp. • Softcover • 2011

The CD-ROM can also be packaged with other Wiley books for $20. Please contact your local sales representative for details.

Purchasing: Selection and Procurement for the Hospitality Industry, 8th EditionAndrew Hale Feinstein, California State Polytechnic University John M. Stefanelli, University of Nevada, Las Vegas

978-0-470-29046-0640 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-31659-7 Study Guide: 978-0-470-31658-0 Book & Study Guide: 978-1-118-11544-2 PowerPoint Slides

Purchasing for Chefs: A Concise Guide, 2nd EditionAndrew Hale Feinstein, California State Polytechnic University John M. Stefanelli, University of Nevada, Las Vegas

978-0-470-29216-7 208 pp. • Softcover • 2010


Principles of Food, Beverage, and Labor Cost Controls, 9th EditionPaul R. Dittmer, New Hampshire College J. Desmond Keefe III, Southern New Hampshire University

978-0-471-78347-3 648 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25732-6 Study Guide: 978-0-470-14056-7 Book & Study Guide Set: 978-0-470-25866-8 Excel Exercises

The Restaurant: From Concept to Operation, 6th EditionJohn R. Walker, University of South Florida

978-0-470-62643-6 552 pp. • Hardcover • 2011



Purchasing & Cost Control

Restaurant & Food Service Management


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The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and MerchandisingKari Underly

978-1-118-02957-2240 pp. • Hardcover • 2011

Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.

• The only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each subprimal

• Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference

Culinary Math, 3rd EditionLinda Blocker and Julia Hill978-0-470-06821-2 • 272 pp. • Softcover • 2007


Culinary Calculations:Simplified Math for Culinary Professionals, 2nd EditionTerri Jones

978-0-471-74816-8 • 256 pp. • Softcover • 2008


In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen ToolsThe Culinary Institute of America

978-0-470-08026-9 176 pp. • Softcover • 2008

The Visual Food Lover’s Guide QA International

978-0-470-50559-5 616 pp. • Softcover • 2009

Seafood Handbook: The Comprehensive Guide to Sourcing, Buying, and Preparation, 2nd EditionThe Editors of Seafood Business

978-0-470-40416-4 288 pp. • Softcover • 2009

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable SeafoodPaul Johnson

978-0-7645-8779-5 448 pp. • Hardcover • 2007

Culinary Arts Reference

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Successful Restaurant Design, 3rd EditionRegina S. Baraban Joseph F. Durocher

978-0-470-25075-4 320 pp. • Hardcover • 2010

Design and Equipment for Restaurants and Foodservice: A Management View, 3rd EditionCostas Katsigris, El Centro College Chris Thomas

978-0-471-76248-5 624 pp. • Hardcover • 2009


Design and Layout of Foodservice Facilities, 3rd EditionJohn C. Birchfield

978-0-471-69963-7368 pp. • Hardcover • 2008

Instructor’s Manual: 978-0470-13505-1

Catering Management, 3rd Edition Nancy Loman Scanlon, Florida International University

978-0-471-42981-4304 pp. • Hardcover • 2007


On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition Patti J. Shock Cheryl Sgovio John M. Stefanelli

978-0-470-55175-2496 pp. • Hardcover • 2011

Instructor’s Manual PowerPoint Slides

This updated Second Edition covers new trends like online and social media marketing, as well as modern décor, effective menu writing, and catering in stadiums, casinos, and other large venues.

Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional’s desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events.

Food Service Design & Equipment Catering

Catering


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Fundamentals of Menu Planning, 3rd EditionPaul J. McVety, Johnson & Wales University Bradley J. Ware, Johnson & Wales University Claudette Lévesque Ware, Johnson & Wales University

978-0-470-07267-7 272 pp. • Softcover • 2009


Management by Menu, 4th EditionLendal H. Kotschevar Diane Withrow, Cape Fear Community College

978-0-471-47577-4 432 pp. • Softcover • 2008

Instructor’s Manual: 978-0-470-16765-6 Study Guide: 978-0-470-14053-6 Book & Study Guide Set: 978-0-470-16770-0

Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd EditionThe Culinary Institute of America

978-0-470-19740-0 304 pp. • Softcover • 2009

Restaurant Service Basics, 2nd EditionSondra J. Dahmer Kurt W. Kahl

978-0-470-10785-0 224 pp. • Softcover • 2009


Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd EditionLendal H. Kotschevar Valentino Luciani, University of Nevada

978-0-471-47578-1 272 pp. • Softcover • 2007


At Your Service: A Hands-On Guide to the Professional Dining Room, 2nd EditionJohn W. Fischer, Culinary Institute of America The Culinary Institute of America

978-0-7645-5747-7 224 pp. • Softcover • 2005


Menu Design & Planning Dining Room Service


Hospitality Financial Accounting, 2nd EditionJerry J. Weygandt, University of Wisconsin Donald E. Kieso, Northern Illinois University Paul D. Kimmel, University of Wisconsin, Milwaukee Agnes L. DeFranco, University of Houston

978-0-470-08360-4 544 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25735-7 Excel Working Papers on CD-ROM: 978-0-470-28830-6 Print Working Papers: 978-0-470-14057-4 Book & Excel Working Papers Set: 978-0-470-32730-2 Book & Working Papers Set: 978-0-470-32728-9 PowerPoint Slides

Revenue Management for the Hospitality IndustryDavid K. Hayes Allisha A. Miller

978-0-470-39308-6352 pp. • Softcover • 2011

Instructor’s Manual: Online PowerPoint Slides

QuickBooksTM for the RestaurantStephanie Murphy, Culinary Institute of America Alisa Robertson Neuneker, Culinary Institute of America

978-0-470-08518-9 288 pp. • Softcover • 2009


Hospitality Financial ManagementAgnes L. DeFranco, University of Houston Thomas W. Lattin, University of Houston

978-0-471-69216-4 384 pp. • Hardcover • 2007


Human Resources Management in the Hospitality IndustryDavid K. Hayes Jack D. Ninemeier, Michigan State University

978-0-470-08480-9 504 pp. • Hardcover • 2009



Hospitality Accounting Revenue Management & Finance

Hospitality Management & Human Resources

Modern Buffets: Blueprint for Success Edward G. Leonard, CMC, Le Cordon Bleu, North America

978-0-470-48466-1 276 pp. • Hardcover • 2012


Catering: A Guide to Managing a Successful Business OperationBruce Mattel, Culinary Institute of America The Culinary Institute of America

978-0-7645-5798-9 368 pp. • Hardcover • 2008


Introduction to the Hospitality Industry, 8th Edition Clayton W. Barrows, University of New Hampshire Tom Powers, Emeritus, University of Guelph Dennis Reynolds, Washington University

978-0-470-39916-3576 pp. • Softcover • 2012


Introduction to Management in the Hospitality Industry, 10th EditionClayton W. Barrows, University of New Hampshire Tom Powers, Emeritus, University of Guelph Dennis Reynolds, Washington University

978-0-470-39974-3752 pp. • Hardcover • 2012


Managerial Accounting for the Hospitality IndustryLea R. Dopson, University of North Texas David K. Hayes

978-0-471-72337-0 528 pp. • Hardcover • 2009


Hospitality Management Accounting, 9th Edition Martin G. Jagels, Emeritus, University of South Carolina

978-0-471-68789-4608 pp. • Hardcover • 2007

Instructor’s Manual: 978-0-471-78199-8 Student Workbook: 978-0-471-68926-3 Book & Study Guide Set: 978-0-470-04404-9


Catering

Introduction to Hospitality Hospitality Accounting

New!

New!

New!

New!

Hospitality Law

Hospitality Marketing Management, 5th EditionRobert D. Reid, James Madison University David C. Bojanic, University of Texas

978-0-470-08858-6 672 pp. • Hardcover • 2010


Hotel Front Office Management, 5th EditionJames A. Bardi, The Pennsylvania State University, Berks Campus

978-0-470-63752-4528 pp. • Hardcover • 2011


Housekeeping Management, 2nd Edition Matt A. Casado, Northern Arizona University

978-1-118-07179-3336 pp. • Hardcover • 2012


The Second Edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry but with a stronger focus on the engineering aspects of housekeeping. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations.

The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff.

This book also incorporates new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.

Professional Management of Housekeeping Operations, 5th EditionThomas J. A. Jones, University of Nevada

978-0-471-76244-7 496 pp. • Hardcover • 2008


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, and from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility for environ-mentally safe cleaning, this book also includes numerous case studies that help readers grasp concepts in a real-world setting.


Housekeeping Management

Front Office & Hotel Lodging

New!

Supervision in the Hospitality Industry, 7th Edition John R. Walker, University of South Florida Jack E. Miller

978-1-118-07178-6576 pp. • Hardcover • 2012

Instructor’s Manual: 978-1118-15225-6 Study Guide: 978-1118-15226-3 Book & Study Guide Set: 978-0-470-48661-0 PowerPoint Slides

This new edition focuses on the different roles of employees from beginning leaders and newly promoted supervisors to anyone planning a career in the hospitality field. Enhanced with more industry examples and the addition of key word definitions, the text also offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; improving communications and social media commu-nications; multiculturalism; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; super-vising employees; supervisors delegating; and common mistakes in delegating.

Hospitality Strategic Management: Concepts and Cases, 2nd EditionCathy A. Enz, Cornell University

978-0-470-08359-8 676 pp. • Hardcover • 2010


Cases in Hospitality Management: A Critical Incident Approach, 2nd EditionTimothy R. Hinkin, Cornell University

978-0-471-68693-4 176 pp. • Softcover • 2006


Hospitality Employee Management and Supervision: Concepts and Practical ApplicationsKerry L. Sommerville, Sullivan University

978-0-471-74522-8 360 pp. • Softcover • 2007


Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition Stephen Barth, University of Houston

978-1-118-08563-9576 pp. • Hardcover • 2012


Hospitality Law, 4th Edition maintains the logical flow developed in the Third Edition, but now with the latest updates and revisions with regard to changes in the law that ensure the most current information for hospitality law students. The Fourth Edition includes information on relevant recent events and trends, such as the impact of recent economic collapse on hotel development, enhanced coverage of travel & tourism with increased international perspective, new information on data privacy, increased information on safety and security, and updates to legal case studies and decision-making legal scenarios. Chapter web exercises have also been updated to ensure accuracy, and strategic links have been added throughout the chapter to ensure currency with regard to law changes since the last edition.

Hospitality LawHospitality Management & Human Resources


New!

New!

New!

Event Management

Casino Operations Management, 2nd EditionJim Kilby, University of Nevada Jim Fox, University of Nevada Anthony F. Lucas, University of Nevada

978-0-471-26632-7 416 pp. • Hardcover • 2005


Events Exposed: Managing and Designing Special EventsLena Malouf

978-0-470-90408-4256 pp. • Hardcover • 2011

Written by a renowned expert in the special events industry who has won countless accolades for her work, Events Exposed delivers straightforward advice on operating a successful special events business, gleaned from Malouf’s 40+ years in the event planning industry. The book includes guidance on developing a strategy, identifying potential clients, developing proposals, building an event budget, coordinating with contractors, and much more. And beyond the business components, the book also provides a section on designing successful events, including tabletop, ceiling, and wall decor, while a chapter on developing thematic concepts illustrates how an event planner can successfully bring a theme to life.

Festival and Special Event Management, 5th EditionJohnny Allen

978-1-742-16461-8 400 pp. • Softcover • 2011

A Meeting Planner’s Guide to Catered EventsPatti J. Shock, University of Nevada John M. Stefanelli, University of Nevada

978-0-470-12411-6 320 pp. • Hardcover • 2009



New!

Resorts: Management and Operation, 3rd Edition Robert Christie Mill, University of Denver

978-1-118-07182-3496 pp. • Hardcover • 2012


The Third Edition of Resorts: Management and Operation is a summary of almost 30 years of thought, analysis, and research into the field of resort management, written from a business viewpoint while taking into account the unique structure of resorts. The text is divided into three sections; each section has a philosophical basis for the inclusion of the subsequent principles and practices.

• The first section covers major types of resorts: those that are mountain-based, beach-based and golf/tennis based.

• The second section highlights what makes managing a resort different from managing a “regular” hotel.

• The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties.

Hotel Management and Operations, 5th EditionMichael J. O’Fallon, James Madison University Denney G. Rutherford, Washington State University

978-0-470-17714-3 512 pp.• Softcover • 2011


Hotel and Lodging Management: An Introduction, 2nd EditionAlan T. Stutts, Brown University James F. Wortman, University of Houston

978-0-471-47447-0 368 pp. • Hardcover • 2006


Tourism: Principles, Practices, Philosophies, 12th Edition Charles R. Goeldner, University of Colorado J.R. Brent Ritchie, University of Calgary

978-1-118-07177-9512 pp. • Hardcover • 2012


The Twelfth Edition of Tourism: Principles, Practices, Philosophies explores major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. It provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry, while looking at all aspects of the industry that serves travelers.

The Twelfth Edition is an overall update of this leading comprehensive tourism text. Because the tourism industry changes so rapidly, the revision involves adding new developments, updating data, updating profiles, expanding some sectors, adding new web sites, adding selected references, and expanding the glossary. Plus, B&Bs, timeshare, meetings and conventions, sustainable tourism, climate change, social media, mobile marketing are some topics given expanded coverage in this new edition.

Hotel Lodging & Management Travel & Tourism Gaming & Casinos


New!

New!New!

Art of the Event: Complete Guide to Designing and Decorating Special EventsJames C. Monroe 978-0-471-42686-8 448 pp. • Hardcover • 2006

Global Meetings and ExhibitionsCarol Krugman Rudy R. Wright978-0-471-69940-8 288 pp. • Hardcover • 2007

The Sports Event Management and Marketing PlaybookFrank Supovitz978-0-471-46007-7 496 pp. • Hardcover • 2005

Event Entertainment and ProductionMark Sonder, George Washington University978-0-471-26306-7 456 pp. • Hardcover • 2004

Event SponsorshipBruce E. Skinner Vladimir Rukavina978-0-471-12601-0 320 pp. • Hardcover • 2003

Corporate Event Project ManagementWilliam O’Toole Phyllis Mikolaitis, George Washington University978-0-471-40240-4 304 pp. • Hardcover • 2002

Event Risk Management and SafetyPeter E. Tarlow978-0-471-40168-1 288 pp. • Hardcover • 2002

The International Dictionary of Event Management, 2nd EditionJoe Goldblatt, George Washington University Kathleen S. Nelson, University of Nevada978-0-471-39453-2 304 pp. • Softcover • 2001

Also Available in the Wiley Events Series:


Event Management


Event Management

Special Events: A New Generation and the Next Frontier, 6th EditionJoe Goldblatt, Lecturer, Queen Margaret University, School of Business, Enterprise and Management, Tourism, Hospitality and Events (THE Group)

978-0-470-44987-5 560 pp. • Hardcover • 2011


The Complete Guide to Careers in Special Events: Step Toward Success!Gene Columbus, University of Central Florida, Orlando, FL

978-0-470-46325-3 224 pp. • Softcover • 2011

Instructor’s Manual: Online

Package this book with any Events Book for $15. Please contact your local sales rep for details.

New!

Professional Event Coordination, 2nd EditionJulia Rutherford Silvers

978-0-470-56071-6496 pp. • Hardcover • 2012


Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on every-thing from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by “On-Site Insights” featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge.

Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Exhibitions, 2nd EditionChris Preston Leonard H. Hoyle

978-0-470-89107-0288 pp. • Hardcover • 2012

From the basics of promoting an event to the use of events as marketing strategies them-selves, Preston provides straightforward advice and information on all the latest event marketing techniques. The book covers marketing for all types of events, including festivals, corporate and association events, and social functions, and a full chapter on digital event marketing covers all the latest e-marketing strategies. Case Studies provide real-world examples of successful marketing efforts, while Discussion Questions for each chapter provide opportunities for further exploration of key concepts.

The Complete Guide to Greener Meetings and EventsSamuel deBlanc Goldblatt978-0-470-64010-4 320 pp. • Hardcover • 2012


While there are many reasons to incorporate sustainable practices into meetings and events—including saving costs and resources, protecting the environment, improving social issues, doing business more efficiently and effectively, and attracting new audiences—the number one reason to go green is to do business better. The Complete Guide to Greener Meetings and Events is divided into three parts which reflect defining principles of greener meetings and events: Innovation, Conservation, and Education.

The text broadly explores sustainable management in the hospitality, tourism, conference and exhibition, and meeting and event industries, as well as countless smaller industries that include arts and music festivals and tour operators. Readers who are studying in, working in, or even just interested in these industries will reap innumerable benefits from the exciting journey ahead of them in this book.

New! New!

New!

New!

Allen, Festival and Special Event Management, 5th Edition, 978-1-742-16461-8 ...................................... 21

Mr. Boston, Boston’s Official Bartender’s Guide: 75th Anniversary, 978-0-470-88234-4 .................................... 8

Baraban, Successful Restaurant Design, 3rd Edition, 978-0-470-25075-4 ................. 15

Bardi, Hotel Front Office Management, 5th Edition, 978-0-470-63752-4 ................ 19

Barrows, Introduction to the Hospitality Industry, 8th Edition, 978-0-470-39916-3 .. 16

Barrows, Introduction to Management in the Hospitality Industry, 10th Edition, 978-0-470-39974-3..................................... 16

Barth, Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition, 978-1-118-08563-9 ......................... 18

Birchfield, Design and Layout of Foodservice Facilities, 3rd Edition, 978-0-471-69963-7 ..................................... 15

Blocker, Culinary Math, 3rd Edition, 978-0-470-06821-2 ..................................... 12

Brefere, So You Want to Be a Chef? Your Guide to Culinary Careers, 2nd Edition, 978-0-470-08856-2 .................................... 10

Brefere, So You Are a Chef: Managing Your Culinary Career, 978-0-470-25127-0 ......... 10

Carroll, Leadership Lessons From a Chef: Finding Time to Be Great, 978-0-470-12530-4 ..................................... 10

Carroll, Tasting Success: Your Guide to Becoming a Professional Chef, 978-0-470-58154-4 ..................................... 10

Casado, Housekeeping Management, 2nd Edition, 978-1-118-07179-3 ................... 19

Chartier, Taste Buds & Molecules: The Art and Science of Food, Wine, and Flavor, 978-1-118-14184-7 ......................................... 9

Civitello, Cuisine and Culture: A History of Food and People, 3rd Edition, 978-0-470-40371-6 ....................................... 4

Columbus, The Complete Guide to Careers in Special Events: Step Toward Success!, 978-0-470-46325-3 ..................................... 23

Cracknell, Escoffier: Le Guide Culinaire, Revised, 978-0-470-90027-7 ...................... 11

The Culinary Institute of America, The Professional Chef, Digital Edition, 978-1-118-12012-5 ......................................... 3

The Culinary Institute of America, The Professional Chef, 9th Edition, 978-0-470-42135-2 ....................................... 3

The Culinary Institute of America, Techniques of Healthy Cooking: 3rd Edition, Professional Edition, 978-0-470-05232-7 ....................................... 4

The Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft, 3rd Edition, 978-0-470-05591-5 ................... 6

The Culinary Institute of America, Gastron-omy: Introduction to the Culinary Arts and Sciences, 978-0-470-27869-7 .................... 11

The Culinary Institute of America, Math for the Professional Kitchen, 978-0-470-50896-1 ..................................... 11

The Culinary Institute of America, Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition, 978-0-470-58780-5....................................... 5

The Culinary Institute of America, The Art of Charcuterie, 978-0-470-19741-7 ........ 5

The Culinary Institute of America, In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools, 978-0-470-08026-9 .................................... 12

The Culinary Institute of America, Remarkable Service SM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition, 978-0-470-19740-0 ..... 14

Custer, Food Styling, 978-0-470-08019-1 .... 5

Dahmer, Restaurant Service Basics, 2nd Edition, 978-0-470-10785-0 ................. 14

DeFranco, Hospitality Financial Management, 978-0-471-69216-4 .............. 17

DiMuzio, Bread Baking: An Artisan’s Perspective, 978-0-470-13882-3 .................. 7

Dittmer, Principles of Food, Beverage, and Labor Cost Controls, 9th Edition, 978-0-471-78347-3 ..................................... 13

Dopson, Food and Beverage Cost Control, 5th Edition, 978-0-470-25138-6 ... 13

Dopson, Managerial Accounting for the Hospitality Industry, 978-0-471-72337-0....... 16

Drummond, Nutrition for Foodservice and Culinary Professionals, 7th Edition, 978-0-470-05242-6 ....................................... 5

The Editors of Seafood Business, Seafood Handbook: The Comprehensive Guide to Sourcing, Buying, and Preparation, 2nd Edition, 978-0-470-40416-4................. 12

Enz, Hospitality Strategic Management: Concepts and Cases, 2nd Edition, 978-0-470-08359-8 .................................... 18

Enz, Hospitality Strategic Management: Concepts and Cases, 2nd Edition, 978-0-470-08359-8 .................................... 18

Feinstein, Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition, 978-0-470-29046-0 ................. 13

Feinstein, Purchasing for Chefs: A Concise Guide, 2nd Edition, 978-0-470-29216-7 ...... 13

Felder, Savory Sweets: From Ingredients to Plated Desserts, 978-0-471-74058-2 ....... 8

Figoni, How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition, 978-0-470-39267-6 ................... 6

Fischer, At Your Service: A Hands-On Guide to the Professional Dining Room, 2nd Edition, 978-0-7645-5747-7 ................ 14

Garrett, Wedding Cake Art and Design: A Professional Approach, 978-0-470-38133-5 ....................................... 8

Garrett, Professional Cake Decorating, 2nd Edition, 978-0-470-38009-3 .................. 7

Gibson, The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, 978-0-470-28318-9 ..... 9

Gisslen, Professional Cooking, 7th Edition, 978-0-470-19752-3 ....................................... 3

Gisslen, Professional Baking, 6th Edition, 978-1-118-25436-3 ........................................ 6

Goeldner, Tourism: Principles, Practices, Philosophies, 12th Edition, 978-1-118-07177-9 ....................................... 20

Goldblatt, The Complete Guide to Greener Meetings and Events, 978-0-470-64010-4 ..................................... 22

Goldblatt, Special Events: A New Generation and the Next Frontier, 6th Edition, 978-0-470-44987-5 ................. 23

Goldblatt, The International Dictionary of Event Management, 2nd Edition, 978-0-471-39453-2 ..................................... 23

Greweling, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 978-0-7645-8844-0 .... 8

Grosvenor, Visualizing Nutrition, 2nd Edition, 978-1-118-01380-9 .................. 5

Hayes, Revenue Management for the Hospitality Industry, 978-0-470-39308-6 .................................... 17

Hayes, Human Resources Management in the Hospitality Industry, 978-0-470-08480-9 .................................... 17

Hinkin, Cases in Hospitality Management: A Critical Incident Approach, 2nd Edition, 978-0-471-68693-4 ..................................... 18

The International Culinary SchoolsSM at The Art Institutes, International Cuisine, 978-0-470-41076-9 ....................................... 4

Index


KCTLG01530

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The International Culinary SchoolsSM at The Art Institutes, American Regional Cuisine, 2nd Edition, 978-0-471-79084-6 .... 4

The International Culinary SchoolsSM at The Art Institutes, The Wine, Beer, & Spirits Handbook: A Guide to Styles and Service, 978-0-470-13884-7 ...................... 10

Jagels, Hospitality Management Accounting, 9th Edition, 978-0-471-68789-4 ................. 16

Johnson, Fish Forever: The Definitive Guide to Understanding, Selecting and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, 978-0-7645-8779-5 ..................................... 12

Jones, Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition, 978-0-471-74816-8 ........................ 12

Jones, Professional Management of Housekeeping Operations, 5th Edition, 978-0-471-76244-7 ..................................... 19

Katsigris, The Bar and Beverage Book, 5th Edition, 978-0-470-24845-4 ................... 9

Katsigris, Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition, 978-0-471-76248-5 ........ 15

Kilby, Casino Operations Management, 2nd Edition, 978-0-471-26632-7 ................. 21

Kipfer, The Culinarian: A Kitchen Desk Reference, 978-0-470-55424-1 .................. 11

Kolpan, Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World, 3rd Edition, 978-0-471-77063-3 ....................................... 9

Kolpan, WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine, 978-0-471-77064-0 ........................... 10

Kotschevar, Management by Menu, 4th Edition, 978-0-471-47577-4 ........................ 14

Kotschevar, Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition, 978-0-471-47578-1 ................. 14

Krugman, Global Meetings and Exhibitions, 978-0-471-69940-8 ................. 23

Leonard, Modern Buffets: Blueprint for Success, 978-0-470-48466-1 ..................... 16

Lynch, The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition, 978-0-470-19749-3 ..................................... 13

Lynch, The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition, CD-ROM, 978-0-470-59477-3 .................... 13

Malouf, Events Exposed: Managing and Designing Special Events, 978-0-470-90408-4 .................................... 21

Mattel, Catering: A Guide to Managing a Successful Business Operation, 978-0-7645-5798-9..................................... 16

McVety, Fundamentals of Menu Planning, 3rd Edition, 978-0-470-07267-7 ................. 14

Migoya, The Modern Café, 978-0-470-37134-3 ....................................... 7

Migoya, Frozen Desserts, 978-0-470-11866-5 ..................................... 7

Mill, Resorts: Management and Operation, 3rd Edition, 978-1-118-07182-3 .................. 20

Monroe, Art of the Event: Complete Guide to Designing and Decorating Special Events, 978-0-471-42686-8 ........................ 23

Murphy, QuickBooksTM for the Restaurant, 978-0-470-08518-9 ................. 17

Notter, The Art of the Confectioner: Sugarwork and Pastillage, 978-0-470-39892-0 ...................................... 7

O’Fallon, Hotel Management and Operations, 5th Edition, 978-0-470-17714-3 .................. 20

O’Toole, Corporate Event Project Management, 978-0-471-40240-4 ............. 23

Peterson, Sauces: Classical and Contemporary Sauce Making, 3rd Edition, 978-0-470-19496-6 ....................................... 4

Preston, Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Exhibitions, 2nd Edition, 978-0-470-89107-0 ........................ 22

QA International, The Visual Food Lover’s Guide, 978-0-470-50559-5 ............ 12

Regan, The Bartender’s Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks, 2nd Edition, 978-0-470-44718-5 ....................................... 9

Reid, Hospitality Marketing Management, 5th Edition, 978-0-470-08858-6 ................. 19

Rinsky, The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional, 978-0-470-00955-0....................................... 7

Sackett, Professional Garde Manger, 978-0-470-17996-3 ....................................... 5

Scanlon, Catering Management, 3rd Edition, 978-0-471-42981-4 .................. 15

Shock, On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition, 978-0-470-55175-2 ....... 15

Shock, A Meeting Planner’s Guide to Catered Events, 978-0-470-12411-6 ........... 21

Silvers, Professional Event Coordination, 2nd Edition, 978-0-470-56071-6 ................. 22

Skinner, Event Sponsorship, 978-0-471-12601-0 ...................................... 23

Small, Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits, 978-0-470-13883-0 ...................................... 8

Smolin, Nutrition: Science and Applications, 2nd Edition, 978-0-470-52474-9 .................. 6

Smolin, iProfile: Assessing Your Diet and Energy Balance, CD-ROM 2.0, 978-0-470-52402-2 ....................................... 6

Sommerville, Hospitality Employee Management and Supervision: Concepts and Practical Applications, 978-0-471-74522-8 ..................................... 18

Sonder, Event Entertainment and Production, 978-0-471-26306-7 ................. 23

Stutts, Hotel and Lodging Management: An Introduction, 2nd Edition, 978-0-471-47447-0 ..................................... 20

Supovitz, The Sports Event Management and Marketing Playbook, 978-0-471-46007-7 ..................................... 23

Tarlow, Event Risk Management and Safety, 978-0-471-40168-1 .......................... 23

Underly, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, 978-1-118-02957-2 ............ 12

Walker, The Restaurant: From Concept to Operation, 6th Edition, 978-0-470-62643-6 .................................... 13

Walker, Supervision in the Hospitality Industry, 7th Edition, 978-1-118-07178-6 ..... 18

Wallace, The Professional Personal Chef, 2nd Edition, 978-0-471-75219-6 ........ 10

Weygandt, Hospitality Financial Accounting, 2nd Edition, 978-0-470-08360-4 ................ 17

Index


2012 culinary and hospitality catalog

Documents

wiley solutions

wiley custom

wiley desktop editions

participating wiley

local wiley representative

housekeeping management

hospitality law

hospitality accounting