HOTEL MANAGEMENT BOOKS (E-G)

 

HOTEL MANAGEMENT BOOKS (E-G)

LIST OF BOOKS FOR HOTEL MANAGEMENT
S.NO	AUTHOR	TITLE
121	Jonathan Ray	Everything you need to know about Wine
122	Vimla Patle	Exotic Curries of the orient
123	Valeric Ferguson Ed.	Fabulous Birthday Cakes
124	The Kitchen Collection	Feast Yourself Slim
125	R.K.Malhotra	Financial Management in the Hotel
126	Jan Castorina	Flavour of Asia
127	Purobi Babar	Flavours of China
128	Pomeranz, Yeshajahu	Food  Analysis : Theory & Prac.
129	Sareen, Sandeep	Food  Preservation
130	Jagmohan Negi	Food & Beverage : Management Control & Cost
131	Jagmohan Negi	Food &Beverage :Management & Cost Control
132	Negi, Jagmohan	Food & Beverage Costing
133	Charles Levinson	Food & Beverage Operation
134	Anil Sagar	Food & Beverage Service
135	Sagar Anil& Gaur Deck	Food & Beverage Service
136	Sudhir Andrews	Food & Beverage Service: Training manual
137	Marzia Magris	Food & Beverage Studies
138	Cousins, John	Food and Beverage Management
139	Levinson, Charles	Food and Beverage Operation: Cost
140	E.Dharmaraj	Food and Hotel Legislation and Policies
141	Williams ,Toefor	Food Environment & Health
142	Vangarde, Shirley J.	Food Preservation & Safety
143	Ratna Kumari B.	Food Problems in India
144	Subbulakshmi Gandudipi	Food Processing & Preservation
145	B. Srilakshmi	Food Science
146	Potter Norman Nand Hotch	Food Science
147	Mirajkar, Mridula & M	Food Science & Processing Tech
148	Sethi, Mohini and Rao	Food science- Experiments and App.
149	R.K.Malhotra	Food Service and Catering Management
150	Manish Ratti	Food Service Management
151	Peter Jones	Food Service Operations
152	Marian C. spears	Food Service Organizations
153	Jane F. Eastham	Food Supply Chain Management
154	Myru Shackley	Food Supply Chain Management
155	Aylwood F	Food Technology Processing Laboratory
156	Jane Bowers Ed.	Food Theory & Applications
157	Margaret McWilliams	Foods Experimental Perspectives
158	Bill Marvin	Foolproof Foodservice Selection System
159	Larousse	Francais Anglais
160	Larousse	Français Anglaise-Eng-French-Dictionary
161	Larousse	French English - English French
162	Francois Makowski	French Made Easy
163	Fiona Barnett	Fresh & Dried Flowers
164	Peter Abbott & Sue Lewry	Front Office
165	Peter Abbott	Front Office
166	Abbott, Peter	Front Office : Procedures,Social
167	B. K. Chakravarti	Front Office Management in Hotel
168	Michael L. Kasavana	Front Office Procedures : Student Manual
169	Bhatti, Sumanand Verma	Fruit & Vegetable Processing Org.
170	Mary Major Williams Ed.	Fruit Desserts : Cooking for Today
171	Moya Clarke	Fruit Fandango
172	Johnson, Webb & Alford	Fundamentals of Dairy Chemistry
173	Sumati R. Mudambi	Fundamentals of Food & Nutrition
174	Mudambi, Sumat R & Rajagopal,	Fundamentals of Food & Nutrition
175	Toledo, Romeo T.	Fundamentals of Food Process Engineering
176	R.K. Malhotra	Fundamentals of Hotel Management
177	Rakesh Mangal	Fundamentals of Indian Cooking Theory & Practice
178	Mcvety, Paul	Fundamentals of Menu Planning
179	Valeric Ferguson Ed.	Glorious Cakes & Gateaux
180	Valeric Ferguson Ed.	Glorious Fruit Desserts

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

World of Brands launches a one-of-its-kind Strong Craft Product – Disco Panda

 World of Brands (WoB), a ‘House of Brands’ for AlcoBev business, forays into the ready-to-drink craft product segment with the launch of Disco Panda, acrossDelhi, Uttar Pradesh, Punjab, Chandigarh, Uttarakhand,Orissa Kerala, Puducherry, between May and June 2023.

WoB first launched an exquisite collection of Great Indian Gin with 3 flavours in 2022, out of which Nagpur Orange won the award under the ‘Best Flavoured Gin 2023’. Disco Panda will be the second brand to be a part of the brand portfoliomaking it one of the few companies with product launches across the spectrum of high–spirit and low–spirit drinksegments.

Disco Panda has been hand crafted by India’s most successful Master Brewer Mr. Alok K Basu. The creation of this innovative Craft Product involves using a unique low-temperature process which infuses all the ingredients and maintains stability and consistency of the product. The USP of the product is characterised by an easy drinking, low-bitterness experience’. The flagship product will be launched under the name DISCO PANDA ‘Hoppy Magic’ which will soon be followed by its second flavour ‘Pilsen Punch’. Both these flavours will currently be made available in a convenient pack size of 375ml glass bottle and will eventually be launched in the larger share pack of 650ml glass bottles as well.

Speaking on the launch, Gurpreet Singh, Co– founder & Director -World of Brands commented, “After the resounding success of ‘Great Indian Gin’, we are delighted to launch our flagship product in the strong craft category – DISCO PANDA, which is set to delight a whole newgeneration of consumers across our key markets. We have partnered with some of the best minds in the industry to innovate and conceptualize a product that promises a truly unique and refreshing experience. India is a land of diverse tastes and preferences in the AlcoBev category, we aim to revolutionize this space by creating products that deliver an unforgettable drinking experience.’

Considering the different tax structures across each market, the prices are different in different markets. Disco Panda Hoppy Magic which is our first introduction is priced at Rs.150/bottle across all markets except Kerala and Puducherry where the product is priced at Rs.170 & Rs.180 bottle.

Source: https://hospitalitybizindia.com/news-track/world-of-brands-launches-a-one-of-its-kind-strong-craft-product-disco-panda/

Different types of Table Services offered in the Restaurants

 Restaurants typically offer various types of table services to accommodate different dining experiences and customer preferences. Here are some common types of table services:

Fine Dining Service: This type of service is associated with upscale, high-end restaurants that provide an elegant and luxurious dining experience. The staff is highly trained and offers personalized attention to guests, often using multiple courses, elaborate presentations, and formal table settings.

Casual Dining Service: Casual dining services are more relaxed and informal compared to fine dining. Customers can expect a comfortable and laid-back atmosphere with a focus on good food and friendly service. Menus may offer a range of options from appetizers to main courses and desserts.

Buffet Service: Buffet service involves a self-serve setup, where customers can choose from a variety of dishes arranged on a central table or multiple stations. They can take as much food as they desire for a fixed price. Buffets are popular for breakfast, lunch, and sometimes dinner, and they offer a wide range of choices to suit different tastes.

Family-Style Service: Family-style service involves sharing large portions of food placed on the table, allowing guests to serve themselves and pass dishes around. This service promotes a sense of community and is often found in restaurants that serve comfort food or dishes meant for sharing among groups.

Cafeteria Service: Cafeterias typically have a self-service system where customers walk along a counter or through different stations to select their food. They can choose from a variety of dishes and pay at a central cashier counter before finding a seat in a common dining area.

Fast Food Service: Fast food restaurants offer quick-service dining, usually with counter ordering and self-service. Customers place their orders at a counter, receive their food immediately, and can either dine in or take their meals to go. Fast food establishments often have limited seating and focus on efficiency and speed.

Tasting Menu Service: Tasting menus are a sequence of small, often gourmet, dishes that showcase the chef's creativity and culinary skills. This type of service is common in fine dining establishments, where guests experience a progression of carefully curated flavors and presentations.

These are just a few examples of the various types of table services offered in restaurants. It's important to note that different restaurants may have their own unique variations or combinations of these services to cater to their specific concept and target audience.

What is the significance of the "Age Statement" mentioned on the label of a whisky bottle?

 The "Age Statement" on a whisky bottle refers to the length of time the whisky has been matured in wooden casks before bottling. It is a crucial piece of information for whisky enthusiasts and connoisseurs as it provides an indication of the whisky's quality, character, and value.

The aging process plays a vital role in developing the flavors and complexity of whisky. When whisky is stored in wooden casks, it interacts with the wood, drawing out various compounds that contribute to its flavor, color, and aroma. Over time, these interactions result in changes that enhance the overall quality of the whisky.

The Age Statement typically represents the youngest whisky used in the blend or the age of the single malt whisky if it's a single malt expression. For example, if a bottle of Scotch whisky states "12 years old" on the label, it means that the whisky in the bottle has been aged for at least 12 years.

The significance of the Age Statement lies in the perception that older whiskies are generally considered to be of higher quality and more desirable. Older whiskies tend to develop richer, deeper flavors and exhibit greater complexity due to the extended period of maturation. As a result, whiskies with higher age statements often command higher prices and are seen as a mark of prestige.

However, it's important to note that the Age Statement is not the sole determinant of a whisky's quality. Other factors, such as the production process, the type of casks used, and the skill of the distiller, also play crucial roles in shaping the final product. Some exceptional whiskies may have younger age statements but still offer remarkable flavor profiles.

In recent years, there has been a trend toward non-age statement (NAS) whiskies, where the age is not specified on the label. This allows distillers more flexibility in creating consistent products by blending different ages of whisky. While the absence of an age statement may raise questions for some whisky enthusiasts, it does not necessarily indicate lower quality. NAS whiskies can still be of excellent quality, relying on the expertise of the distiller to achieve a desired flavor profile.

Overall, the Age Statement provides consumers with a general understanding of the whisky's maturation period and serves as a reference point for evaluating its potential flavor profile and value. However, it's always advisable to consider other factors and personal preferences when selecting a whisky, as the age alone does not guarantee a superior drinking experience.

Basic Principles of Menu Planning

 The basic principles of menu planning revolve around creating a balanced and appealing selection of food items for a specific purpose or establishment. Here are some key principles to consider:

Variety and Balance: Offer a diverse range of food items to cater to different tastes, dietary needs, and cultural preferences. Ensure a balance of nutrients by including items from different food groups, such as proteins, grains, fruits, vegetables, and dairy.

Seasonality and Freshness: Incorporate seasonal ingredients to maximize freshness, flavor, and nutritional value. Plan menus that reflect the availability of local, fresh produce, which can enhance the dining experience.

Dietary Requirements: Consider the dietary requirements of your target audience. Provide options for individuals with special dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free dishes. Label items clearly to help customers make informed choices.

Menu Flow and Organization: Organize the menu logically, starting with appetizers or small plates, followed by main courses and desserts. Consider the progression of flavors, textures, and portion sizes to create a harmonious dining experience.

Cost and Budget: Ensure that the menu aligns with the budgetary constraints of the establishment. Take into account ingredient costs, portion sizes, and the desired profit margins while creating a balance between affordable and high-value options.

Culinary Expertise and Skill: Leverage the skills and expertise of the kitchen staff while planning the menu. Consider their strengths and specialties to highlight their culinary talents and ensure consistent quality.

Customer Preferences and Feedback: Regularly seek feedback from customers to understand their preferences, identify popular dishes, and make necessary adjustments to the menu. This helps in creating a menu that resonates with the target audience.

Seasonal Specials and Limited-time Offers: Introduce seasonal specials or limited-time offers to add excitement and keep the menu fresh. This can encourage customers to try new items and enhance their dining experience.

Cost and Profitability Analysis: Regularly analyze the cost of ingredients, pricing, and profitability of menu items. Adjust the menu accordingly to maintain a balance between customer satisfaction and financial viability.

Sustainability and Ethical Considerations: Consider sustainability and ethical factors while planning the menu. Incorporate locally sourced, organic, and ethically produced ingredients, and promote environmentally friendly practices, such as reducing food waste.

By following these basic principles, you can create a well-rounded and enticing menu that meets the needs and preferences of your target audience while ensuring operational efficiency and profitability.