HOTEL MANAGEMENT BOOKS (C-E)

 

HOTEL MANAGEMENT BOOKS (C-E)

LIST OF BOOKS FOR HOTEL MANAGEMENT
S.NO	AUTHOR	TITLE
61	Andrew Schwarz	Contemporary Hotel Sales
62	Valeric Ferguson Ed.	Cookies
63	Barbara Gruness	Cookies
64	Barbara Grunes	Cookies  Cook Book
65	Janice Murfitt	Cooking at a Glance Biscuits & Cookies
66	Janice Murfitt	Cooking at a Glance Pies & Pastries
67	Digvijaya Singh	Cooking Delights of the Maharajas
68	Kate Fryer	Cooking for Beginner
69	Madeline Western Ed.	Cooking For Beginners
70	The Kitchen Collection	Cooking Italian Style
71	Valeric Ferguson Ed.	Cooking with Cheese
72	Robert Wemischner	Cooking With Tea
73	Rohini Singh Ed.,	Cooking with the experts
74	Paul Morrison	Cost Management
75	Philip Burnard	Counseling Skills Training
76	G. Mauger	Cours de Langue ed La Civilization Francaises
77	Helen Fitzgerald	Cross - Cultural Communication
78	Joachim Romer	Culinaria : European Specialties
79	Andree Domine Ed.	Culinaria : France
80	Aniko Gergely	Culinaria : Hungary
81	Clandia Piras	Culinaria : Italy
82	Rosalind Mowe Ed.	Culinaria : Southeast Asian Specialist
83	Marion Trutler	Culinaria : Spain
84	Rosemary Parkinson	Culinaria : The Caribbean
85	Randi Danfoth	Culinaria : The United States
86	Andrew Dornenburg	Culinary Artistry
87	The Kitchen Collection	Curries & Spicy Dishes
88	Nita Mehta	Dal Aur Roti
89	Turban, Efraim	Decision Support System
90	The Kitchen Collection	Delicious Home Bakes
91	Birchfield, John C.	Design and Layout  of Food Service
92	Nita Mehta	Desserts & Puddings
93	Krishan Mohan	Developing Communication Skills
94	Josef Ransley  Ed.	Developing Hospitality Properties and
95	Robert Harris	Dictionary of Travel Tourism & Hospitality Terms
96	Nita Mehta	Different ways with chaawal
97	Nita Mehta's	Dinner Menus : From around the world
98	Valeric Ferguson Ed.	Divine Desserts
99	Faridi, Hamed & Fou Ed	Dough Rheology & Baked Prod.
100	Hilary Mandleberg	Dried Flowers
101	Fiona Beckett	Eating & Drinking
102	A.M.Sheela	Economics of Hotel Management
103	P.D.Sinha  Ed.	Ecotourism and Mass Tourism
104	Y.P. Singh Ed.	Effective Communication Management
105	Y.P.Singh Ed.	Effective Food Service Management
106	Y.P.Singh  Ed.	Effective Maintenance Management
107	Y.P. Singh Ed.	Effective Service Management
108	Y.P. Singh Ed.	Effective Supervisory Management
109	Y.P. Singh Ed.	Effective Tourism Management
110	G.S. Rawat	Elements of Hotel Accountancy
111	Janice Murfitt	Encyclopedia of Cakes & Cake Decorating
112	Blumenthal S.	Encyclopedia of Commercial Food.
113	Prakash ,R.	Encyclopedia of General Knowledge & General Awareness
114	Shehzad Husain	Encyclopedia of Indian Cooking
115	James Peterson	Essentials of Cooking
116	Sue Rodwell Williams	Essentials of Nutrition & Diet Theory
117	Lynn Van Der Wagen	Event Management
118	Lynn Van Der Wagen	Events Management For Tourist, Cul
119	The Kitchen Collection	Everyday Family Meals
120	M.L. Kumar	Everyday Guide For Managing Staff in Hotels  & Restaurants

HOTEL MANAGEMENT BOOKS (A-C)

 

HOTEL MANAGEMENT BOOKS (A-C)

S.NO	AUTHOR	TITLE
1	Kenneth F. Kiple	The Cambridge World History of Food
2	William Moorcroft	A Journey of Lake Mansarovara /
3	slimmers	A slimmer's Cook Book
4	Vimla Patle	Aahar : Food Treasures of India
5	Garry Dick	Accounting for Hospitality Industry
6	Victor Bayley	Adventure Theory Khyber
7	Purobi Babar	Amantrana
8	Rockey Mohan	Art of Indian Cuisine
9	Oberio Group of Hotels	Asian Menu Planner
10	Sue Bishop	Assertiveness  Skills Training
11	Howells, Marion. Ed.	Auguste Escotfiex Ma Cuisine
12	Richard Humphrys	Australian Wine :Styles and Tastes
13	Livredol' etudiant	Avotre Service I.
14	Michael Jackson's	Bar and Cocktail Book
15	Sharpe, Pamela J	Barren's How to prepare for Toffel test (with Cassette)
16	Valerie Ferguson	Best Ever Bread Burgers
17	Valerie Ferguson	Best Ever Bread Cook Book
18	Linda Doeser	Best Ever Chinese & Asian
19	Valerie Ferguson	Best Ever Grills
20	Valerie Ferguson	Best Ever Vegetable Cook Book
21	Valeric Ferguson Ed.	Best of Greece
22	Consultant Ed.	Best of India
23	Ferguson, Valerie	Best of India
24	Mathew Drennam	Best of Ireland
25	Valeries  Eerguson	Best of Italy
26	Masaki Ko	Best of Japan
27	Valeric Ferguson Ed.	Best of Mexico
28	Valeric Ferguson Ed.	Best of Morocco
29	Valeric Ferguson Ed.	Best of Thailand
30	Valeric Ferguson Ed.	Best-Ever Barbecues
31	Linda Doeser	Best-Ever Chinese &Asian
32	The Kitchen Collection	Better Barbecues
33	Vimla Patle	Bharat Ki Pak Parampara
34	W.R.Goyal	Bon Voyage
35	Anu Kshetrapal	Breakfast : Non Vegetarian
36	Nita Mehta	Breakfast: Vegetarian Special
37	Valeric Ferguson Ed.	Breakfasts and Brunches
38	H. Atkinson	Business Accounting for Hospitality &Tourism
39	Valeric Ferguson Ed.	Cajun Cooking
40	Boverley Jollands	Cakes & Cakes Decorating
41	Nita Mehta's	Cakes & Chocolates
42	Valeric Ferguson Ed.	Casseroles and Stews
43	Jennene Plummer	Casseroles Stews , Hotpots
44	Jennene Plummer	Casseroles: Stews, Hotpots & Hearty Soups
45	Dewan JM	Catering & Food Service Mang.
46	Mohini Sethi	Catering Management
47	Gary K. Vallen	Check-in Check-out
48	Cheke , V.	Cheese & Butter
49	Richardson, Tand F., ed	Chemical Changes in Food during Processing
50	Valeric Ferguson Ed.	Chilli Cookbook
51	Nita Mehta	Chinese Cookery
52	Christine France	Chocolate Dreams
53	Valeric Ferguson Ed.	Chocolate Heaven
54	Rajshri	Chutney, Sausages Pickles
55	Thomas Kelly	Cocktails
56	Amanda O' Neill	Cocktails
57	Mary Banks	Coffee : A Gourmets Guide
58	Lynn Van Der Wagen	Communication in Tourism & Hospitality
59	Hamlyn	Complete Italian Cooking
60	Beth El.	Compliments of the Chef

TOURISM & HOSPITALITY SECTOR SKILL COUNCIL

Tourism & Hospitality The Government of India has set itself the mission of making India the skill capital of the world. Ministry of Skill Development has been tasked with the vision of creating a skilled India. It is aided in these initiatives by its functional arms – National Skill Development Agency (NSDA), National Skill Development Corporation (NSDC), National Skill Development Fund (NSDF) and 33 Sector Skill Councils (SSCs) as well as 187 training partners registered with NSDC.Tourism and Hospitality Sector Skill Council (THSC) is part of the same structure assigned with the task of skilling India in the Tourism and Hospitality sector. Tourism and Hospitality has been identified as one of the important sectors, which is going to generate significant employment opportunities for the skilled population of India. Making the job seekers employable in this sector in order to bridge the skill gap is the key objective of THSC.

Join Indian Army as JCO - Catering after 1 Year Hotel Management

ADMISSIONS OPEN Junior Commissioned Officer Catering (Army Service Corps): RECRUITMENT OF JUNIOR COMMISSION OFFICER (CATERING) 1. General. The recruitment of Junior Commissioned Officer (Catering) is done once in a year. Look for information in leading National News Paper or in “Employment News”. 2. Eligibility. (a) Age - Must not be below 21years or over 27 years. (b) Educational Qualification. 10+2 with Diploma / Certificate Course of a duration of one year or more in Cookery / Hotel Management and Catering Technology from a recognized university / AICTE recognition is not mandatory. 3 Physical Standards. (a) Height - Minimum 166 Cms and above (b) Weight - Minimum 50 Kgs (c) Chest - Minimum 77 cm (Expansion minimum 5 Cms). 4. Recruitment Procedure. (a) Application. Application as per the proforma given in the advertisement should reach the concerned HQ Recruiting Zone/Regt Centre by post before the last date. HQ Recruiting Zone will issue call letter to candidates found eligible. Candidates should report to the respective HQ Recruiting Zone on the given date for initial screening. (b) Screening & Checking of Documents. This include checking of original education certificates, physical examination and medical examination. The successful candidates are put through a written examination. (c) Physical Fitness Test. Physical fitness test for recruitment of Junior Commission Officers (Catering) will be as applicable to Soldier General Duty Category. (d) Medical. All candidates passing physical fitness tests and physical Measurement will be put through medical examination. Only those candidates who are found fit will be issued with an admit card for appearing in written examination. (e) Written Examination. Written examination of selected candidates will be conducted at Headquarter Recruiting Zone. The following subjects will cover technical aspects of catering for testing the knowledge of candidates for recruits. Paper may be answered either in Hindi or in English :- (i) Cooking method. (ii) Food Preparation. (iii) Selection and storage of food. (iv) Hygiene and Sanitation of Cook House. (v) Personal hygiene. (vi) Safety measure of Liquified Petroleum Gas (LPG). (vii) Menu planning. (viii) Balanced diet for adult. (ix) Food colours, (x) Ingredients. (xi) Recipes of Indian, Chinese and Continental Dishes, (xii) Kitchen equipment and types of chullhas. (xiii) Flies and anti fly measures. (xiv) Tinned and dehydrated food stuffs. (xv) Bread making. The written exam will be two hours. The exam will comprise of one composite question paper of 100 marks. Minimum pass marks will be 40. 5. Interview. The candidates declared successful in above written exam and placed in the merit list will appear for interview at nominated regimental centre. Those who qualify in written exam and interview and finding place in the overall merit list will be selected for the post. 6. Final Selection. Final Selection will be done by a Board of Officers and selected candidates will be sent to Training Centre for Basic Military Training. For more details, Click here: http://www.joinindianarmy.nic.in Contact: Sopan Institute of Science, Technology & Management B-256, Malviya Nagar, Alwar-301001 (Raj) 08834099024, 09214056707 info@sistm.in

FREE HOTEL MANAGEMENT TRAINING TUTORIALS

Hospitality School (www.hospitality-school.com) is one of the most popular hotel management training blog. The site is offering 200+ hospitality management training tutorials for hotel management students, teachers and readers. Most amazing part is that all these articles are FREE. Yes you read right. You can read all these articles as Free.

The site is like a giant zoo in the field of hotel & restaurant management training. They cover almost everything you would need to learn as a hospitality management student or if you would want to persue a great career in the field of hotel, motel or restaurant industry.

They have free tutorials on different topics like:

1. Basic Tutorials
2. Career Advice
3. Chef-Cooking-Culinary Arts
4. Dialogue
5. English for Hotel
6. Event Planning
7. F & B Service
8. Front Office
9. Handling Guest Complaints
10. Hospitality Industry
11. Hospitality School & Course
12. Hotel Management Terminology
13. Hotel Training Manuals
14. Hotel Video Training
15. Housekeeping
16. Hygiene & Sanitation
17. Online Hospitality Management Degree
18. Restaurant Management
19. Safety & Security
20. Travel & Tourism

If you need to learn basic tips then you should visit the site and read these tutorials. Besides sharing free tutorials every week, the site also produces few top class training manuals. If you are looking for some easy to follow SOP Collection then you may go ahead and buy these training guides:

1. 200 Hotel Management Training Tutorials Collection
2. Food & Beverage Service Training Manual (SOP Collection)
3. Hotel Front Office Training Manual (Sop Collection)
4. Hotel Housekeeping Training Manual (SOP Collection)
5. Get Job in Hotel & Restaurant – Hospitality Career Guide
6. Professional Spoken English for Hotel & Restaurant Workers
7. Encyclopedia of Hotel Management Terminology : 6230 Hotel Management Terms & Glossary Collection
8. 120+ Hotel Forms, Checklists & Documents Collection
9. 150 Hotel Housekeeping Power Point Collection

All these training Manuals are available here: http://www.hospitality-school.com/training-manuals/

HOTEL MANAGEMENT BOOKS (S-Z)

LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NO	AUTHOR	TITLE
351	Valeric Ferguson Ed.	Sensational Starters
352	The Kitchen Collection	Sensational Summer Food
353	Anu Shetrpal	Serveshrest Chiken Pakvan
354	Murdick, Robert G.	Service Operations Management
355	Satya Narayan	Shakahari : Quick & Easy Veg. Cooking
356	The Kitchen Collection	Simple & Speedy Microwave Cooking
357	Valeric Ferguson Ed.	Simple Salads
358	Valeric Ferguson Ed.	Simple salads and Dips
359	The Kitchen Collection	Simply Salads
360	Nita Mehta	Snacks
361	Tarla Dalal	Snacks & Mocktails
362	The Kitchen Collection	Snacks & Suppers
363	The Kitchen Collection	Soups & Starters
364	Schwimmer, Sigmund	Source Book of Food Enzymology
365	Nita Mehta	South Indian : Favourites
366	Valeric Ferguson Ed.	Spectacular Soups
367	Dave Broom	Spirits & Cocktails
368	Stuart Walton	Spirits & Liqueurs
369	Manisha Kanani	Step by step 50 classic curries
370	Rosemary Wadey	Step-by-Step Picnics
371	Carol Bowen	Step-by-Step The Cooking
372	Janet Illsley Ed.	Step-by-Step Vegetarian Cook Book
373	Stephen Binder	Strategic Corporate Facilities Management
374	Valeric Ferguson Ed.	Stunning Garnishes
375	Michael Colleer	Success in Principles of Catering
376	John Murray	Sucess in Principles of Catering
377	Lynn Van Der Wagen	Supervision and Leadership in Tourism
378	Nita Mehta's	Taste of Gujarat
379	Madhur Jaffrey	Taste of India
380	Madhur Jaffrey	Taste of India
381	Nita Mehta	Taste of Punjab
382	Winto ,Andrewl	Techniques of Food Analysis
383	E.B. Bennion	Technology of Cake Making
384	The Kitchen Collection	Tempting cakes & Bakes
385	N.C. Goyal	Text Book of Hotel Maintenance
386	Judith Ferguson	The All American Cook Book
387	Nita Mehta	The Art of Baking
388	George Ellis	The Australian Bar Attendants
389	Russell Steabben	The Bartender’s Guide to Cocktails
390	Madge Rosenberg	The Best Bread Machine Cook Book Ever
391	Collister, Linda	The Bread Book
392	Sand Ingramh Medlic	The Business of Hotel
393	Maria Costantino	The Cocktail : Handbook
394	Cadbury	The Complete Cadbury's Cook Book
395	B. Verhoef	The Complete Encyclopedia of Beer
396	Koneman	The Complete Food Guide
397	Alan Titchmarsh	The Complete Gardener
398	Robert T Gorden	The Complete Restaurant Management
399	Karan Davis Cutler	The Complete Vegetable & Herb Gardner
400	Larousse	The Concise Larousse Gastronomique
401	Robert J Cortine	The Concise Lorousse Gastronomique
402	Alex, Maceormick	The Dried Flower Arranger
403	Paul Cullen	The Food & beverage Manager
404	Geoff Tansey	The Food System : A Guide
405	Rhodri Thomas	The Hospitality Industry Tourism in Europe
406	Master Chef	The Indian Menu Planner
407	J.O. wahn	The lore of Spices
408	J.O.Swahn	The Lore of Spices: Their History
409	Andrew Maclauchlan	The making of a Pastry
410	Rhodri Thomas	The Management Of Small Tourism
411	Schneider, Madelin	The Professional Housekeeper
412	Helen Arthur	The Single Malt Whisky Companion
413	Kinton, Ronald and C	The Theory of Catering
414	Mitchell Beazley	The World Atlas of Wine
415	Ronald Kinton	Theory of Catering
416	Krishna Arora	Theory of Cookery
417	Nirmal Kumar	Tourism & Economic Development
418	V.K. Gupta	Tourism In India
419	A.K. Singh	Tourism Management & Marketing
420	Kim Inglis Ed.	Tropical Herbs & Spices of India & Sri Lanka
421	Good Housekeeping	Ultimate book of Fresh & Dried Flower arrangements
422	Janice Murfitt	Ultimate Cake Decorator
423	Hamlyn	Ultimate Cocktail Book
424	Rosemary Wilkinson Ed.	Ultimate Desserts Cook book
425	Watton , Stuart	Ultimate Encyclopedia Wine & Beer
426	Juliano	Uncook Book : New Vegetable
427	Valeric Ferguson Ed.	Vegetarian Classics
428	Valeric Ferguson Ed.	Vegetarian Italian Cookbook
429	Myru Shackley	Visitor Management
430	Graham Brown	Waiters Hand book
431	Grahm Brown	Waiter's Handbook
432	Steven Labensky	Webster's New World Dictionary of Culinary Arts
433	June Payne-Palacio	West & Woods Introduction to Food Service
434	Tennaut, Carol	What’s Cooking Fish & Sea food
435	Dave Bruom	Whisky
436	Zoeeklein, Bruce	Wine Analysis & Production
437	Stuart Walton	Wine Guide
438	Brain Glover	World Encyclopedia of Beer
439	Ingram, Christine	World Encyclopedia of Bread
440	Juliet Harbutt	World Encyclopedia of Cheese
441	Christine Ingram	World Encyclopedia of Vegetables
442	Stuart Walton	World Encyclopedia of Wine