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Hospitality, Culinary Arts & Tourism Catalog 2011

Table of Contents Culinary Arts

Hospitality & Tourism

3 Culinary Arts Reference

18 Careers & Career Development

5 Cooking & Food Preparation 6 Regional Cuisine/Food Cuisine & Culture

20 Purchasing & Cost Control

26 Introduction to Hospitality

7 Garde Manger

2 7 Hospitality Accounting

9 Nutrition

2 8 Hospitality Accounting & Hospitality Finance

11 Baking and Pastry Fundamentals

29 Hospitality Management & Human Resources

13 Advanced Baking & Pastry/Desserts

30 Hospitality Marketing & Hospitality Law

15 Beverage Management/Wine & Spirits

18 Careers & Career Development 20 Purchasing & Cost Control

22 Restaurant & Food Service Management 22 Menu Design & Planning 23 Dining Room Service

24 Food Service Design & Equipment

3 1 Front Office & Hospitality Technology 3 1 Housekeeping Management 32 Hotel & Lodging Management 32 Event Management 34 Travel & Tourism 36 Index

25 Catering

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.

Cover photo credits: Top left: Ted Humble Smith/Cultura/Getty Images, Top center: Digital Vision, Top right: Corbis Digital Stock, Bottom left photos: Corbis Digital Stock, Bottom center: PhotoDisc/Getty Images, Bottom right (part 1): PhotoDisc, Inc./Getty Images, Bottom right (part 2): Corbis Digital Stock

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 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 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.

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, looseleaf 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.


Pair with any Culinary & Hospitality Title Package the CD-Rom with the purchase of any Culinary/ Hospitality title for $20. Book of Yields CD 978-0-470-59477-3

Here is just a taste of what you could pair with:

Professional Cooking, 7th Edition

2 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

The Professional Chef, 8th Edition

Culinary Arts Reference

Culinary Math, 3rd Edition Linda Blocker and Julia Hill 978-0-470-06821-2 272 pp. • Softcover • 2007 Instructor’s Manual: 978-0-470-13512-9 This book provides all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well organized and easy-to-use, Culinary Math, Third Edition presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. • Features a new online component, including an interactive electronic version of the Food Cost Form. • Contains 35 all-new photographs by award-winning photographer Ben Fink— larger and more prominent throughout this edition with completely revised captions. • A more visually appealing interior design. • Includes quotes from industry professionals on how math plays an important role in the day-to-day functions of the culinary world. • Reviews basic math skills and includes 150 new and updated practice problems.

Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition Terri Jones 978-0-471-74816-8 256 pp. • Softcover • 2008 Instructor’s Manual: 978-0-470-04508-4 Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today’s competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: • Basic math for the culinary arts and foodservice industry • Math for the professional kitchen • Math for the business side of the foodservice industry • Computer applications for the foodservice industry

In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools The Culinary Institute of America 978-0-470-08026-9 176 pp. • Softcover • 2008 A new approach to the CIA’s Professional Chef’s Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool’s most popular— yet often highly specialized—uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. As knife skills are an essential part of any chef’s basic training, this book is an invaluable resource for students. • Includes 112 black-and-white photographs that illustrate kitchen tools’ proper use and handling. • Gives readers a personal look at chefs’ methods for using these tools and a sense of the personal attachment and respect they have for them. • Students will learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools.

Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and a case study end each chapter. • 3

Culinary Arts Reference Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood Paul Johnson

The Visual Food Lover’s Guide QA International 978-0-470-50559-5 616 pp. • Softcover • 2009 This practical, comprehensive guide, including more than 300 entries and 600 color illustrations, will be your guide to foods you want to know about and cook with. Each entry includes information on buying, preparing, storing, and cooking ingredients, as well as nutritional information. • Over 600 color illustrations to help identify foods and show different varieties. • Entries provide insights on foods as common as chicken and as exotic as kombu seaweed. • Helpful how-to photos of basic techniques simplify food preparation such as peeling and cutting a pineapple, cleaning crab, and making homemade pasta.


448 pp. • Hardcover • 2007 Seafood Handbook: The Comprehensive Guide to The HACCP Food Safety Training Sourcing, Buying, and Preparation, 2nd Edition Manual The Editors of Seafood Business

Tara Paster

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

978-0-471-78448-7 352 pp. • Softcover • 2007

Updated to include a number of new species, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Students and professionals in the foodservice industry who need to make menu selections or purchase fish, as well as seafood buyers will benefit from this in-depth guide.

• Convenient small size is handy enough to carry to the market or anywhere you need it.

This revised and updated edition features:

CONTENTS: Vegetables. Legumes. Fruits. Nuts and Seeds. Seaweeds. Mushrooms. Cereals and Grains. Fish. Crustaceans. Mollusks. Herbs, Spices, and Seasonings. Meats. Variety Meats. Delicatessen Meats. Poultry. Dairy Products. Sugars, Cocoa, and Carob. Fats and Oils. Binders and Leavenings

• Formatted in an easy-to-use style, with product profiles, illustrations of the species, nutritional information, cooking tips, primary product forms, global supply maps, and more.

• More than 100 species of finfish and shellfish.

• Details on sourcing, cooking, nutrition, product forms, and seasonal availability for each species. • New discussion of the health benefits of fish, sustainability, and aquaculture. • Scientific, market, and common names, as well as species names in French, German, Italian, Japanese, and Spanish. • Valuable information on seafood harvesting, distribution, safety, and preparation. • Two oversized reference posters are included with each book.

4 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Facilitator’s Guide: 978-0-470-22808-1 Facilitator’s CD-ROM: 978-0-470-22809-8 The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and recordkeeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals.

Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques Le Cordon Bleu 978-0-471-39348-1 256 pp. • Hardcover • 2001

The Chef’s Companion,:A Culinary Dictionary, 3rd Edition Elizabeth Riely 978-0-471-39842-4 368 pp • Softcover • 2003

Cooking & Food Preparation

Techniques of Healthy Cooking: 3rd Edition, Professional Edition

Food Selection and Preparation: A Laboratory Manual, 2nd Edition

The Culinary Institute of America

Frank D. Conforti, Virginia Polytechnic Institute & State University, Blacksburg

978-0-470-19496-6 640 pp. • Hardcover • 2008

978-0-8138-1488-9 248 pp. • Softcover • 2009

Building on the foundations author James Peterson established in the James Beard award-winning first edition in 1991 and the revised edition in 1998, Sauces, Third Edition is a complete revision of this classic, indispensable book.

978-0-470-05232-7 592 pp. • Hardcover • 2008 Instructor’s Manual: 978-0-470-13511-2 Techniques of Healthy Cooking is the most comprehensive guide to healthy cooking in a professional setting. The book includes straightforward information on nutritional basics like types of nutrients and how they function in the body, reading and using food labels, caloric intake recommendations, and planning recipes and menus around various dietary guidelines. Also included is detailed information on ingredients, serving sizes, food safety from preparation to plating, and nutrition-related conditions like diabetes, obesity, and hypertension.

This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises—addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry—guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods.

Sauces: Classical and Contemporary Sauce Making, 3rd Edition James Peterson

• This Second Edition features over 50 additional recipes reflecting the many tastes influencing today’s palate. • All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. • Also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances.

The Professional Chef, 8th Edition The Culinary Institute of America 978-0-7645-5734-7 1232 pp. • Hardcover • 2006 Instructor’s Manual: 978-0-471-97301-0 Study Guide: 978-0-471-97300-3 Text + Study Guide Package: 978-0-470-11940-2 • 5

Cooking & Food Preparation New!

Regional Cuisine & Food Culture The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World Andrew Dornenburg Karen Page

Professional Cooking, 7th Edition Wayne Gisslen 978-0-470-19752-3 1088 pp. • Hardcover • 2011 Study Guide: 978-0-470-19751-6 Instructor’s Manual: 978-0-470-25394-6 Study Guide and Professional Cooking, Set: 978-0-470-56534-6 This is the best-selling undergraduate food preparation textbook, comprehensive, yet easy for students to understand and follow. It has helped train hundreds of thousands of students and professional chefs with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Culinary students and aspiring chefs will gain the tools and confidence they need to succeed as they build their careers!

NEW TO THIS EDITION • Enhanced visual program including over 200 new color photos highlighting new recipes, finished dishes, procedures, and products. • Approximately 100 new recipes. • International recipes and variations enhanced and highlighted throughout for ease of identification. • Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary math.

• Thoroughly revised and enhanced CulinarE-CompanionTM software, containing all recipes from the book— and 90 bonus recipes. • Fully developed ancillary package including Instructor’s Manual, Computerized Test Bank, PowerPoints, WileyPlus, and enhanced Web Site. • New techniques videos reinforce skills and techniques for better learning outcomes. CONTENTS: 1. The Food Service Industry. 2. Sanitation and Safety. 3. Tools and Equipment. 4. Basic Principles of Cooking and Food Science. 5. Menus, Recipes, and Cost Management. 6. Nutrition. 7. Mise en Place. 8. Stocks and Sauces. 9. Soups. 10. Understanding Meats and Game. 11. Cooking Meats and Game. 12. Understanding Poultry and Game Birds. 13. Cooking Poultry and Game Birds. 14. Understanding Fish and Shellfish. 15. Cooking Fish and Shellfish. 16. Understanding Vegetables. 17. Cooking Vegetables. 18. Potatoes. 19. Legumes, Grains, Pasta, and Other Starches. 20. Cooking for Vegetarian Diets. 21. Salad Dressings and Salads. 22: Sandwiches. 23. Hors d’Oeuvres. 24. Breakfast Preparation. 25. Dairy and Beverages. 26. Sausages and Cured Foods. 27. Pâtés, Terrines, and Other Cold Foods. 28. Food Presentation and Garnish. 29. Bakeshop Production: Basic Principles and Ingredients. 30. Yeast Products. 31. Quick Breads. 32. Cakes and Icings. 33. Cookies. 34. Pies and Pastries. 35. Creams, Custards, Puddings, Frozen Desserts, and Sauces

• Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. • Up-to-date nutrition guidelines.

6 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

978-0-471-36344-6 448 pp. • Hardcover • 2003

American Regional Cuisine, 2nd Edition The International Culinary Schools SM at The Art Institutes 978-0-471-79084-6 576 pp. • Hardcover • 2007 Instructor’s Manual: 978-0-471-78131-8

Cuisine and Culture: A History of Food and People, 3rd Edition Linda Civitello 978-0-471-74172-5 432 pp. • Softcover • 2008 Instructor’s Manual: 978-0-470-04509-1

International Cuisine The International Culinary SchoolsSM at The Art Institutes 978-0-470-41076-9 864 pp. • Hardcover • 2009 Instructor’s Manual: 978-0-470-25406-6

Garde Manger New!

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Lou Sackett Jaclyn Pestka Consulting Author: Wayne Gisslen 978-0-470-17996-3 768 pp. • Hardcover • 2011 Instructor’s Manual: 978-0-470-25399-1 Study Guide: 978-0-470-28473-5 Text + Study Guide Package: 978-0-470-48663-4 Building on the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 350 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d’oeuvres to mousellines and charcuterie specialites to careers in the field. This much-awaited text provides a complete look at this specialized area in the culinary arts.

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.


• Chapter pre-requisites reinforce knowledge and skills students should have and review prior to beginning each chapter for best learning outcomes.

The Art of Charcuterie

• Sidebars throughout the text that present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail.

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

• More than 450 new recipes and over 350 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available. • Over 500 new photographs illustrate both step-by-step processes and techniques and beautifully presented finished dishes. • Plating blueprint diagrams accompany many finished dish recipes to show how the final presentation is built. • Revised and updated, Wiley CulinarECompanion™ Recipe Management Software contains all recipes from the book—and more! • Complete ancillary package including Instructor’s Manual, Test Bank, Study Guide, PowerPoints, and enhanced Web Site. CONTENTS: 1. The Garde Manger Profession. 2. Sauces and Dressings. 3. Simple Salads and Tossed Salads. 4. Cold Vegetables and Fruits. 5. Complex Salads. 6. Cold Seafood. 7. Cold Meats. 8. Cold Soups. 9. Garde Manger Sandwiches. 10. Cold Hors d’Oeuvres. 11. Cured and Smoked Foods. 12. Sausages. 13. Pâtés, Terrines, and Charcuterie Specialties. 14. Cheese and Other Cultured Dairy Products. 15. Mousselines. 16. Aspic and Chaud-Froid. 17. Condiments, Embellishments, and Décor. 18. Buffets and Food Bars. Appendix: Basic Preparations.

Culinary Institute of America

A comprehensive, professional-level guide to the making of sausages and cured meats. The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. • Features thorough explanations of tools of the trade, kitchen equipment, and ingredients • Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them • Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques. CONTENTS: Acknowledgments. Introduction. 1. Equipment. 2. Herbs, Spices, & Seasonings. 3. Meats, Poultry, & Seafood. 4. Sanitation. 5. Curing & Brining. 6. Smoking. 7. Forcemeats. 8. Sausages. 9. Condiments • 7

Garde Manger New!

Food Styling Garde Manger: The Art and Craft of the Delores Custer Cold Kitchen, 3rd Edition 978-0-470-08019-1 416 pp. • Hardcover • 2010 The Culinary Institute of America 978-0-470-05590-8 688 pp. • Hardcover • 2008 Instructor’s Manual: 978-0-470-16741-0 Study Guide: 978-0-470-28226-7 Text + Study Guide Package: 978-0-470-38187-8 Garde Manger: The Art and Craft of the Cold Kitchen, from the kitchen-tested wisdom of The Culinary Institute of America, covers a range of topics, from salads and sandwiches to hors d’oeuvres and appetizers to inspire the student. The new edition includes 540 recipes accompanied by over 280 full-color photographs, which illustrate key step-by-step techniques and finished plates. It includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtés, galantines, and roulades; cheese; appetizers and hors d’oeuvres; condiments, crackers, pickles; and buffet development and presentation. The book also includes a history of garde manger from the original European tradition through the modern day, as well as a glossary of terms and a recommended reading list, and provides the most up-to-date recipes, plating techniques, and flavor profiles.

Other features • 100 all-new recipes, as well as new content on micro greens; international sandwiches; brining ratios; fermented sausages; artisanal American cheeses; tapas tasting menus; savory sorbets; new caviar options; breakfast buffets; raw bar, pasta, and omelet buffet stations; and ice carving.

With more than 30 years experience in food styling for advertising, magazines, books, and film, Delores Custer is a master in her field. In this definitive food styling bible, she provides expert guidance on every aspect of food styling for every form of media, from steaming soups for television commercials to the perfect burger for a national print campaign. The book includes an overview of the career, including training, assisting, and building a portfolio. Food Styling offers a wealth of technical information on creating beautifully styled food. • More than 300 full-color photos, including sample advertisements, magazine covers, and layouts help to illustrate key techniques. • Step-by-step instructions and problem solving for styling foods from perfect cheese melts, to fluffy layer cakes, to juicy apple slices. • In-depth information on tools of the trade, resources for supplies, and the history of the profession. CONTENTS: Introduction 1. The Basics. 1. A General Overview of Food Styling. 2. The Medium Is The Message. 3. The Cast of Characters. Section 2: The Job From Phone Call to Invoice. 4. Getting the Job. 5. Prepping the Job. 6: The Shoot. 7. About Photography. 8: About Propping. 9. About Production Work. Section 3: The Nuts and Bolts. 10. Tools of the Trade. 11. Working with the Food: Some Foods Just Misbehave. Section 4: Pulling it All Together. 12. The Business of Food Styling. 13. Useful Additional Skills. 14. Tips for Food Professionals Who Want to Food Style Their Work. Section 5. Trends: Food and Presentation. 15. Reviewing the Last 60 Years

• 115 process shots illustrate important step-by-step techniques, and 75 beautiful photographs show finished dishes. • Objectives at the beginning of each chapter and bolded key terms throughout.

8 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Melissa’s Great Book of Produce Cathy Thomas Nick Koon 978-0-7645-7187-9 336 pp. • Hardcover • 2006

Working the Plate: The Art of Food Presentation Christopher Styler 978-0-471-47939-0 208 pp. • Hardcover • 2006


Nutrition for Foodservice and Culinary Professionals, 7th Edition Karen 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 Text + Study Guide Package: 978-0-470-48660-3 Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition brings a culinary perspective to core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs. With a new look, the authors link these concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

• Includes discussion topics that provoke critical thinking on such issues as fad diets, organic foods, dietary supplements, and biotechnology. • Incorporates the 2005 Dietary Guidelines for Americans and MyPyramid. • Includes balanced menu items, recipes, and Chef’s Tips on each culinary course from breakfast, appetizer, soups, and salads, to entrées, side dishes, and desserts. • Content on balanced menus and recipes for morning and afternoon breaks as well as the basic principles of food presentation and how to make garnishes.

American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 3rd Edition Roberta Larson Duyff The American Dietetic Association 978-0-470-04115-4 688 pp. • Softcover • 2006

• The popular Nutrition Web Explorer has been completely updated with specific food and nutrition related information from selected Web sites.

• Includes Culinary Nutrition Manager software on a CD-ROM bound into the back of the book, which enables students to create recipes, modify recipes, and analyze recipe nutritional content. • Provides in-depth information on relevant food-related topics, such as different types of oils and margarines, low-carbohydrate foods, caffeine, sports-related drinks, and fat substitutes. • Comprehensive chapter on weight management includes current statistics on obesity in the United States, and the latest information on weight loss drugs and surgery. • 9

Nutrition New!



Visualizing Nutrition: Everyday Choices

Nutrition: iProfile: Assessing Science and Applications, Your Diet and Energy 2nd Edition Balance, CD-ROM 2.0

Mary B. Grosvenor Lori A. Smolin, University of Connecticut

Lori A. Smolin, University of Connecticut, Mary B. Grosvenor

Lori A. Smolin, University of Connecticut Mary B. Grosvenor

978-0-470-19758-5 640 pp. • Softcover • 2009

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

978-0-470-52402-2 CD • 2010

Visualizing Nutrition uses a unique visual approach to help students identify and connect the central issues of nutritional science. This visually rich textbook and multi-media resources make the field of nutrition as exciting and relevant to your students as it is to you!

Nutrition: Science and Applications, 2nd Edition, together with WileyPLUS, gives you all the resources you need to give introductory students with varying science backgrounds a solid foundation for making healthy food choices. Using student-tested pedagogy to promote understanding of complex concepts, the text is designed to help students understand the science of nutrition and apply that understanding to their everyday lives.

This new Nutrition Dietary Assessment software features over 26,000 foods, including ethnic, cultural, and popular choices. Users can track intake, add foods, and calculate the impact of physical activity. Serving size animations, a self-discovery survey tool, single-nutrient reports, menu planning and more make it a valuable tool.

Visualizing Nutrition features a theme of choice, with an emphasis on critical thinking, that helps students develop decision-making skills they will need throughout their life to navigate choices they will face in promoting their good health and in preventing disease. The text’s critical-thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with diverse information about emerging diseases such a SARS, biotech foods and gene therapy. Visualizing Nutrition presents the necessary information of a typical college Nutrition course as it relates to the world the student lives in, stimulating the reader to ask questions and pursue knowledge for the sheer fun of it. The examples are more current and relevant to the lives of today’s students than any other text on the market.

FEATURES • Case Studies introduce each chapter to stimulate interest and Postscripts solidify student understanding. • Critical Thinking exercises reinforce key decision-making skills. • Science Applied boxes answer questions about how we learn what we know about the science of nutrition. • Your Choice boxes present a critical view of products and issues that are the focus of consumer choices. • Off the Label boxes present in-depth information on food, supplements and even drug labels, as they apply to specific nutrients or issues. • Focus On chapters are brief chapters that cover nutritionally relevant and controversial topics that interest students: Alcohol, Eating Disorders, Phytochemicals, Non-Vitamin and Non-Mineral Supplements and Biotechnology. • Integrated coverage of Metabolism helps the under-prepared students understand this difficult scientific process.

10 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

FEATURES • Available both online and on a multi-platform CD-ROM. • Includes many of the most popular food choices today, as well as ethnic and cultural choices. • To allow students to accurately track their individual diets and keep up with the ever changing food market, foods not included can be added to the database. • Since exercise is such an important part of calculating energy balance, this new software includes an improved component for analyzing physical activity. • In addition to the ability to track and analyze diets and exercise, some distinctive features include serving size animations, a self-discovery survey tool, single nutrient reports, menu planning, and an easy-to-use design. CONTENTS: My DRI. Macronutrient Distribution. Food Journal Summary. Intake Compared to DRI. Intake Spreadsheet. My Pyramid. Single Nutrient. Food Exchanges. Activity Journal Summary. Energy Balance.

Baking & Pastry Fundamentals New!

Baking and Pastry: Mastering the Art and Craft, 3rd Edition

How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition

The Culinary Institute of America

Paula Figoni, Johnson & Wales University

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

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

Study Guide: 978-0-470-25868-2 Instructor’s Manual: 978-0-470-25869-9 This book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, stepby-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every student and professional. • Features 215 all-new photographs and 29 new illustrations. • Offers new sections on entrepreneurship; healthy, vegan, and kosher baking; frozen desserts; breakfast pastries; glazed petit fours and other mini desserts; savory baking; elements and classifications of plated desserts; decor techniques and principles of design; and wedding cake decor, display, and assembly.

Instructor’s Manual: 978-0-470-04512-1 For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential. Professionals and students alike need to know much more than merely how to follow a pastry recipe and execute basic baking techniques —in order to develop successful recipes, it is important to also understand the “hows” and “whys” behind each recipe step. How does increasing the sugar in a pound cake affect the appearance, flavor, and texture of the end product? How can you increase browning in rolls without negatively impacting their texture? Can baking soda and baking powder be used interchangeably? This book holds the answers to all these questions and more. Figoni leads readers through all the major ingredient groups, from sweeteners, fats, and milk to fruits, chocolate, and leavening agents, and provides clear explanation of how each ingredient functions in the bakeshop and how various ingredients interact with one another to create perfect baked goods. This third edition also includes an all-new chapter on Baking for Health and Wellness, which covers the basics of using whole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free products for consumers with allergies. In each chapter, learning objectives, end-of-chapter review questions, and lab exercises and experiments encourage sensory analysis and reinforce key concepts.

CONTENTS: 1. Introduction to Baking. 2. Heat Transfer. 3. Overview of the Baking Process. 4. Sensory Properties of Food. 5. Wheat Flour. Chapter 6. Variety Grains and Flours. Chapter 7. Gluten. 8. Sugar and Other Sweeteners. 9. Fats, Oils, and Emulsifiers. 10. Eggs and Egg Products. 11. Leavening Agents. 12. Thickening and Gelling Agents. 13. Milk and Milk Products. 14. Nuts and Seeds. 15. Cocoa and Chocolate Products. 16. Fruit and Fruit Products. 17. Natural and Artificial Flavorings. 18. Baking for Health and Wellness.

The Baker’s Manual, 5th Edition Joseph Amendola, Culinary Institute of America Nicole Rees 978-0-471-40525-2 336 pp. • Softcover • 2003

Understanding Baking, 3rd Edition Joseph Amendola, Culinary Institute of America Nicole Rees 978-0-471-40546-7 288 pp. • Softcover • 2003 • 11

Baking & Pastry Fundamentals

The Pastry Professional Chef’s Companion: Baking, 5th Edition, A Comprehensive with Method Cards Resource Guide for the Wayne Gisslen 978-0-470-31652-8 Baking and Pastry 800 pp. • Hardcover • 2009 Professional Instructor’s Manual: 978-0-470-25392-2 Glenn Rinsky, Jefferson State Community College Laura Halpin Rinsky, Hewitt-Trussville High School 978-0-470-00955-0 384 pp. • Softcover • 2009 This book provides a valuable and muchneeded dictionary and resource designed specifically for the aspiring baking and pastry professional and culinary professional alike. It features over 4,800 definitions, including phonetic spelling and crossreferencing. Subjects covered range from dessert wines to troubleshooting common baking and pastry problems. Separate sections explore common weight and volume equivalents as well as a comprehensive listing of professional essentials such as seasonal fruits, availability, specialty vendors, and conversion formulas. • Includes global trends that are reflective of today’s pastry palette and the artisan bread industry. • Appendices include metric conversions, professional organizations and Web Site resources. • Illustrations of uncommon terms, products, and equipment.

Study Guide: 978-0-471-78350-3 Text + Study Guide Package: 978-0-470-25864-4 Instructor’s CD-ROM: 978-0-470-25860-6 The most widely used textbook for the introductory bakeshop course, this new Fifth Edition of Professional Baking continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work, now increasingly taught in introductory courses. Balancing theory and practice, Professional Baking gives students both the understanding and performance abilities they need to progress and develop in a successful baking career.

Key features of the new edition include • New and revised and improved recipes— bringing the total to close to 900. • A new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free diets. • Over 100 new photographs of finished dishes, techniques, and product identification. • More detailed information on controlling gluten development, the baking process, and basic yeast dough techniques. • A new recipe-management software program, Wiley CulinarE-Companion™, features user-friendly navigation, flexibility, and robust content—which means no special training necessary!

12 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

• New method cards are packaged free with every text! These cards feature step-by-step instructions of the key mixing methods used in creating yeast doughs, quick breads, cakes, and cookies. • Totally redesigned to adapt the book to nearly any way the course is taught. • New sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interest

Advanced Baking & Pastry/Desserts New!

The Modern Café Francisco J. Migoya, The Culinary Institute of America The Culinary Institute of America 978-0-470-37134-3 560 pp. • Hardcover • January 2010 This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of a successful café operation. More than 100 full color photos and nearly 250 recipes provide readers with inspiration and accessible instruction. From hiring staff and obtaining the right equipment, to making everything from breakfast croissants to artisanal lunch sandwiches to truffles to go, Chef Migoya addresses every aspect of managing a casual, upscale modern café. • Offers expert advice on setting up a café operation and developing products, along with recipes for everything from cakes and pastries to sandwiches, soups, and beverages. • Includes 238 recipes plus 150 sub-recipes, along with 107 stunning full-color photographs. • An entire chapter is devoted to the retail shelf, and sidebars throughout the book highlight key aspects in the big picture of a café’s financial success, such as how to package products for sale and how to set up a display case.

Bread Baking: An Artisan’s Perspective Daniel T. DiMuzio, Culinard, The Culinary Institute of Virginia College 978-0-470-13882-3 272 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25727-2 Written for both experienced and novice bakers, Bread Baking: An Artisan’s Perspective offers a complete guide to making artisan breads practically and profitably. Its clear style and straightforward organization give readers start-to-finish coverage of the baking process, essential techniques, background information, and useful concepts.

This resource also features: • More than forty recipes, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. • More than 150 helpful photos and drawings illustrating techniques and showcasing beautiful artisan bread products. • Artisan profiles offering insights and tips for success.

CONTENTS: 1. The Bakery. 2. The Pastry Shop. 3. The Savory Kitchen. 4. Beverages. 5. The Retail Shelf

Frozen Desserts Francisco J. Migoya, The Culinary Institute of America The Culinary Institute of America 978-0-470-11866-5 448 pp. • Hardcover • 2008 A thorough, accessible guide to producing and serving high-quality frozen desserts in a real-world professional environment. Frozen Desserts provides all the basic information a pastry student or professional needs. The book features information on ingredients including dairy products, sugars, etc., as well as equipment. Frozen desserts are an increasingly popular and integral part of the dessert menus at many foodservice establishments, and Francisco Migoya is an expert in the field, with experience as a pastry chef at world-class restaurants including The French Laundry and The River Café. • Covers the entire spectrum of frozen desserts, from ice creams, sorbets, and gelati, to granites, mousses, and semifreddos, with more than 200 recipes, 125 full-color photographs, and a variety of useful tables, charts, and sidebars. • Includes details on the history of frozen desserts; the essential ingredients, tools, and equipment; and an emphasis on real-world production issues, such as how to keep desserts during service, how often to churn them, and how long to keep them frozen without compromising quality.

Bread: A Baker’s Book The Professional The Advanced of Techniques and Recipes Pastry Chef: Professional Jeffrey Hamelman Fundamentals of Baking Pastry Chef 978-0-471-16857-7 and Pastry, 4th Edition Bo Friberg, San Diego Culinary Institute 432 pp. • Hardcover • 2004 Bo Friberg, San Diego Culinary Institute 978-0-471-35925-8 1040 pp. • Hardcover • 2002

978-0-471-35926-5 864 pp. • Hardcover • 2003

Instructor’s Manual: 978-0-471-47964-2

Instructor’s Manual: 978-0-471-21825-8 • 13

Advanced Baking & Pastry/Desserts New!

Savory Sweets: From Ingredients to Plated Desserts

Wedding Cake Art and Design: A Professional Approach

Amy Felder, Johnson & Wales University

Toba M. Garrett, Institute of Culinary Education

978-0-471-74058-2 272 pp. • Hardcover • 2008 Instructor’s Manual: 978-0-470-04514-5 The pastry chef’s key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful. • Provides students with a scientific explanation of taste, and then establishes concepts of flavor and overall plate profile. • Utilizes cooking methods to show what they can offer in creating plated desserts, including sauce work and manipulation of texture. • Includes a detailed analysis of eight plated desserts that utilizes modern pastry techniques such as aromas, foams, and flavored waters. • Helps build a relationship between culinary arts and pastry by its discussions on the differences and similarities of these two aspects of the kitchen.

978-0-470-38133-5 352 pp. • Hardcover • March 2010 Instructor’s Manual: 978-0-470-38351-3 Much more than merely a collection of beautiful wedding cakes, this book includes all the tools cake decorators and students need to design cakes based on their own creativity and their client’s unique desires. Starting with a look at the design process, Garrett includes ideas for a range of elegant wedding cakes inspired by everything from flowers to textiles to china patterns. Each chapter includes sample scenarios that show students how to handle a client consultation, as well as stepby-step information on the decorating techniques needed to create even the most elaborate wedding cake designs. The book also covers the essentials of setting up a wedding cake business, as well as 41 thoroughly-tested recipes and a list of helpful resources. • Shows how to translate any client’s budget, wedding theme, and interests into a winning cake design. • Teaches readers to go beyond imitating the designs in the book and turn their own creative ideas into reality, from the first sketch to the finishing touches. • Covers how to set up a wedding cake business, including space and equipment requirements, sanitation, marketing, sales, pricing, contracts, and tastings. • Includes nearly 200 color photos that illustrate step-by-step techniques and gorgeous finished cakes.

14 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

CONTENTS: 1: Designing the Cake. 2: Creative Wedding Cake Designs. 3: Romantic Wedding Cake Designs. 4: Textured Wedding Cake Designs. 5: Modern Wedding Cake Designs. 6: WedgwoodInspired Wedding Cake Designs. 7: Wedding Cake Designs Inspired by Chocolate Lovers. 8: Wedding Cake Designs Inspired by Spring and Harvest. 9: Wedding Cake Designs Inspired by Fashion Colors and Film. 10: Wedding Cake Designs Inspired by Flowers, Pottery, and Antiques. 11: TextileInspired Wedding Cake Designs. Appendix I: Setting Up a Cake Design Business. Appendix II: Recipes and Flavor Combinations. Appendix III: Templates. Appendix IV: Cake-Cutting Guides

Professional Cake Decorating Toba M. Garrett, Institute of Culinary Education 978-0-471-70136-1 368 pp. • Hardcover • 2007 Instructor’s Manual: 978-0-471-78197-4

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Peter P. Greweling, The Culinary Institute of America The Culinary Institute of America 978-0-7645-8844-0 400 pp. • Hardcover • 2007

Beverage Management/Wine & Spirits New!

The Bartender’s Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks, 2nd Edition Mardee Haidin Regan 978-0-470-44718-5 384 pp. • Hardcover • March 2010

Thoroughly updated and revised, this is the second edition of a category bestseller. The introduction covers all of the equipment you need, whether you’re a professional bartender or just entertaining at home. An encyclopedia of liquors and spirits defines every term imaginable, from kirsch to mezcal to oloroso sherry. Condiments, glassware, and garnishes are discussed, as well as basic drinkmaking techniques like building, stirring, shaking, and muddling. The recipe section includes hundreds of cocktails, both contemporary and classic, many of which come from top bartenders around the country like Dale DeGroff and Tony AbouGanim. With about thirty percent new content, this edition includes all of the latest trends in cocktails, like making fresh fruit and herb infusions. This allin-one book is literally everything a professional or aspiring amateur bartender needs to know, in one handy volume. CONTENTS: Bartending Basics: Equipment. Ingredients. Glassware. Basic Garnishes. Bartending Techniques. Drink-Making Techniques. The Home Bar: Stocking a Home Bar. The Cocktail Party Bar. Drinks A to Z. The Professional Bartender: How to Be the Best. A Bartender’s Glossary


The Bar and Beverage Book, 5th Edition

Mr. Boston: Official Bartender’s Guide Anthony Giglio

Costas Katsigris, El Centro College Chris Thomas

978-0-470-39065-8 312 pp. • Hardcover • 2009

978-0-470-24845-4 784 pp. • Hardcover • 2012

America’s favorite drink-mixing guide since 1935, Mr. Boston: Official Bartender’s Guide has been the resource of choice for generations of professionals and amateurs alike. Now this classic is better than ever, with updated information, 200 new drink recipes, and new photography. More than 1,400 recipes range from classic cocktails to today’s trendiest drinks, all presented alphabetically with clear, easy-to-follow instructions. With the latest lowdown on liquors, beers, and wines, plus savvy advice on equipment, bar setup, and more, Mr. Boston has it all.

Instructor’s Manual: 978-0-470-65040-0 The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include: changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered. CONTENTS: 1. The Beverage Industry, Yesterday and Today. 2. Responsible Alcohol Service. 3. Creating and Maintaining a Bar Business. 4. Bar Equipment. 5. The Beverages. Spirits. 6. Wine Appreciation. 7. Wine Sales and Service. 8. Beer. 9. Sanitation and Bar Setup. 10. Mixology, Part One. 11. Mixology, Part Two. 12. Employee Management. 13. Purchasing, Receiving, Storage, and Inventory. 14. Planning For Profit. 15. Managing Your Bar Business. 16. Regulations

• Features 200 new recipes from the best bartenders in the country and includes all-new 4-color photography. • Contains a completely revised section on party planning as well as the most up-to-date information available on bartending trends, ingredients, and equipment. • 15

Beverage Management/Wine & Spirits New!


Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World, 3rd Edition Steven Kolpan, Culinary Institute of America Brian H. Smith, Culinary Institute of America Michael A. Weiss, Culinary Institute of America 978-0-471-77063-3 8 32 pp. • Hardcover • 2011 Instructor’s Manual: 978-0-471-20952-2 In its previous editions, Exploring Wine has been called “a large jewel and a classic,” “one of the most intelligent, most easily understood books on the subject of winegrowing,” and “a must-have resource for the weekend novice drinker and the everyday tasting professional.” This new edition includes even more practical, comprehensive information on wine regions, growing, purchasing, tasting, and pairing. Based on advice from professors and other wine professionals who use the second edition of Exploring Wine, we have included more balanced coverage of the various winegrowing regions, more tasting notes on international wines, a pronunciation guide for foreign words, and more basic, practical information in the business section. The third edition also includes more information on the health effects of wine and responsible drinking, as well as an improved guide to types of glassware and bottles. In addition, the food and wine pairing section will go beyond merely matching menus with wine choices, to show why certain flavors go together and teach students how to identify the best matches. Throughout the book, easy-to-use charts, tables, and maps help to simplify the subject for students and wine enthusiasts, and beautiful color photographs and personal interviews with winegrowers bring the encyclopedic content

vividly to life. From the vine to the table, Exploring Wine encompasses all aspects of reference for any student, professional, or wine aficionado. Contents: Part 1: Fundamentals: Growing Grapes, Making Wine, and Tasting Wine. 1. The Right Stuff: Grape Growing and Grape Types. 2. How Wine is Made. 3. Tasting Wine. Part 2: Wines of the New World. 4. United States: California. 5. Beyond California: Wines of North America. 6. The Southern Hemisphere. Part 3: Wines of the Old World. 7. France. Chapter 8: Italy. 9. Spain. 10. Portugal. 11. Germany, Austria, and Switzerland. 12. Wines of Eastern Europe. 13. The Eastern Mediterranean and Asia. Part 4: Wine, Food, and Health. 14. Wine and Food. 15. Wine and Health. Part 5: Wine Service and Storage. 16. Wine Service. 17. Purchasing and Storage. 18. Wine Lists. Appendix A: Conversions. Appendix B: How to Read a Label. Appendix C: American Appellations. Appendix D: Vintage Charts. Glossary. Bibliography. Index.

16 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World Michael Gibson, Scottsdale Culinary Institute 978-0-470-28318-9 464 pp. • Softcover • 2010 Instructor’s Manual: 978-0-470-31653-5 This comprehensive primer provides readers with a strong knowledge base on wines and other alcoholic beverages, preparing them to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification. The book covers wine, beer, and spirits from all corners of the world, including classic Old World and New World wines and new emerging wine regions. Along with a history of each type of beverage, Gibson also provides detailed information on the range of wine, beer, and spirit varieties available, how they are produced and manufactured, and how to successfully taste, analyze, and pair alcoholic beverages with food. In addition, the book covers wine service and storage and the essentials of building beverage sales, including pricing, marketing, and creating a balanced wine list. • User-friendly, accessible, and concise pronunciation guide to help readers master the language of wine. • Covers beer and fermented beverages such as sake, mead, and cider, along with a comprehensive overview of all types of spirits. • Includes maps, photos, and wine labels throughout to illustrate key points.

Beverage Management/Wine & Spirits

WineWise The Wine, Beer, & Spirits Handbook: Steven Kolpan, Culinary Institute of America A Guide to Styles and Brian H. Smith, Culinary Institute of America Service The International Culinary SchoolsSM at The Art Institutes 978-0-470-13884-7 528 pp. • Hardcover • 2010 Instructor’s Manual: 978-0-470-25407-3 This book demystifies wine and the wine making process by approaching this often intimidating subject from a varietal and wine style perspective. Beer and spirits are also covered in this unique handbook. Each chapter includes the pairing of food with wine, beer, or spirits, and how different food flavors and alcoholic beverages interact. Starting with a look at how wines are made, how to taste wine, and how wines interact with food, the book then moves through the different types of grapes, where they are grown, and the types of wines that are made with them. Designed for future beverage managers, chefs, and sommeliers, this handbook covers the science, art, and business of wine.

Key features of the book include: • A comprehensive resource approaching the subject by exploring each variety of grape, rather than country or region.

Michael A. Weiss, Culinary Institute of America The Culinary Institute of America 978-0-471-77064-0 360 pp. • Hardcover • 2008 Wine Wise provides a basic introduction to wine: how to select different varieties and identify flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. Detailed information on grapes, flavor profiles, regions, and food and wine pairings makes it easy to choose the right wine for any occasion and any budget. • Brings the expertise of Exploring Wine to the consumer market, with all the same comprehensive, expert advice in a more consumer-friendly package.

Food and Wine Pairing: A Sensory Experience Robert J. Harrington, University of Arkansas 978-0-471-79407-3 336 pp. • Softcover • 2007 Instructor’s Manual: 978-0-470-04513-8

Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine Le Cordon Bleu 978-0-471-39347-4 192 pp. • Hardcover • 2001

• Includes a hands-on section for building wine tasting skills, using and understanding wine labels, and choosing wines according to occasion and budget. • Includes 4-color photos and examples of wine labels, maps of wine regions, and detailed information on flavor profiles and food pairings for a variety of wines.

• Beer and spirits, making it a one-stop reference for information on all alcoholic beverages. • Includes extensive food and wine pairing information and ideas. • Discusses wine and beverage service and sommelier responsibilities. • Extensive appendices cover how to read a wine label, wine & alcohol legislations, and maps of wine regions. • 17

Careers & Career Development New!


Tasting Success: The Complete Your Guide to Becoming Guide to Careers a Professional Chef in Special Events: Charles Carroll, River Oaks Country Club, Step Toward Success! Houston, TX

978-0-470-58154-4 160 pp. • Hardcover • 2011 Tasting Success: Your Guide to Becoming a Professional Chef is for every reader in the beginning months of their education, or every new employee just starting out in a new hospitality job. It will be an asset to any introductory course in culinary, foodservice, or the hospitality industry, as well as a benefit for career planning or career development courses, intern or externships, leadership, and organizational development classes, or self study. In this book, Chef Charles Carroll expertly coaches readers on how to attack their time and plan their future, while giving them encouragement and words of wisdom along the way to ensure success. With its no-nonsense, upbeat, and inspiring style, Tasting Success: Your Guide to Becoming a Professional Chef outlines the most important, tangible decisions a young culinary professional can make, now, to achieve lifelong success and it provides the essential career map that every young professional needs to travel the road to culinary career success! CONTENTS: 1. Stickability. 2. Focusing On Your First Year at School. 3. Work Ethic and Habits. 4. Time Management. 5. Choosing Your Externship. 6. Your Culinary Investment. 7. The Real World. 8. Completing Your Degree. 9. Achieving Success.

Gene Columbus, University of Central Florida, Orlando, FL 978-0-470-46325-3 224 pp. • Softcover • 2011 Instructor’s Manual: 978-0-470-89181-0 The Complete Guide to Careers in Special Events offers readers real-world examples and strategies for identifying their best job in special events, securing that job, and developing resources and contacts to sustain career success. The author highlights specific skills needed to be successful in this industry, teaches readers ways to best present this to potential employers, and concludes with networking advice and strategies to ensure career growth and success. Every event requires planning and that starts with understanding the needs of your client. Finding a job is no different, it is its own special event and follows the same planning process that can lead you to the job you desire! CONTENTS: 1. Confirming Special Events as Your Career. 2. So Many Opportunities in the Special Events Industry. 3. What’s So Special About the Special Events Industry? 4. Learning. In School and/or On the Job. 5. Skills That Make You Marketable. 6. Target Companies. Where to Find Opportunities. 7. Creating a Résumé and Writing the Cover Letter. 8. Effective Interviewing. 9. The Follow- Up. 10. Learning from the Best. 11. Life-Long Learning.

18 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

So You Want to Be a Chef? Your Guide to Culinary Careers, 2nd Edition Lisa M. Brefere, Karen Eich Drummond, Culinary Institute of America Brad Barnes 978-0-470-08856-2 304 pp. • Softcover • 2009 Instructor’s Manual: 978-0-470-25395-3 Now fully revised and updated, So You Want to Be a Chef?, Second Edition is the complete guide to careers—both traditional and nontraditional—within the culinary and foodservice industries. Featuring revealing interviews with industry professionals and analysis of over seventy-five jobs, it presents real-world descriptions of day-to-day job duties, hours, working conditions, qualifications, employment, and promotion opportunities. This Second Edition: • Includes a new chapter on research and development chefs. • Features “Advice from Recent Graduates,” providing guidance from recent culinary school graduates to current students. • Broadens coverage of careers in on-site foodservice to include careers in healthcare, continuing care communities, the armed forces, and more. • Integrates career path throughout the book, rather than only at the beginning.

Careers & Career Development

So You Are a Chef: Leadership Managing Your Culinary Lessons from Career a Chef: Finding Lisa M. Brefere, Time to Be Great Karen Eich Drummond, Culinary Institute of America Brad Barnes 978-0-470-25127-0 160 pp. • Softcover • 2009

Instructor’s Manual available online at Preparing a resume, putting together a job search portfolio, finding potential employers, interviewing, and generally advancing one’s culinary career can be daunting. So You Are a Chef: Managing Your Culinary Career helps readers determine which culinary career path best suits his/her needs, set career goals, write up a resume, prepare a portfolio, contact prospective employers, and interview for positions. Students are walked through the process of all this in the hopes of helping them achieve career success. This new title: • Offers advice on how to prepare resumes and the steps involved in interviewing. • Helps students put together a job search portfolio that will highlight their accomplishments and make them stand out from other applicants. • Provides strong coverage of what it takes to have a gratifying career in the culinary arts, including how to set goals, work with others, involve mentors, become certified, and more. • Is the companion to So You Want to Be a Chef?, which discusses culinary career options in depth. • Includes a CD-ROM containing a resume worksheet and checklist, resume templates, a portfolio worksheet and checklist, a job log, templates for cover letters and thank you letters, and a goal-setting chart.

Charles M. Carroll, River Oaks Country Club, Houston, TX 978-0-470-12530-4 192 pp. • Softcover • 2008 Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff.

Becoming a Chef, Revised Edition Andrew Dornenburg Karen Page 978-0-471-15209-5 400 pp. • Softcover • 2003

The Professional Personal Chef: The Business of Doing Business as a Personal Chef

Using stories and examples drawn from his many years’ experience, Chef Carroll gives a leader’s tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, this groundbreaking title also features:

Candy Wallace Greg Forte, Le Cordon Blue, Orlando

• Chef Carroll’s formula for managing kitchen staffs—SEF: Scheduling, Empowering, and Follow up—and how the formula works in practice.

American Culinary Federation’s Guide to Culinary Certification The Mark of Professionalism

• Takeaway boxes that reinforce key points. • Chapters that progress logically, helping readers evaluate and refine goals, develop a mission and principles, and implement these in a motivational and positive way. • Helpful forms for both greater efficiency and esprit de corps. • Inspiring quotations, as well as life and work tips from Chef Carroll.

978-0-471-75219-6 224 pp. • Hardcover • 2008 Instructor’s Manual: 978-0-470-04506-0

American Culinary Federation Michael Baskette, CEC, CCE, AAC Brad Barnes, CMC, CCA, AAC 978-0-471-72339-4 144 pp. • Softcover • 2006

American Culinary Federation’s Guide to Culinary Competitions Cooking to Win! American Culinary Federation Edward G. Leonard, CMC 978-0-471-72338-7 224 pp. • Softcover • 2006 • 19

Purchasing & Cost Control New!


Food and The Book of Yields: The Book of Yields: Beverage Cost Accuracy in Food Costing Accuracy in Food Control, 5th Edition and Purchasing, 8th Ed. Costing and Purchasing, Lea R. Dopson, University of North Texas Francis T. Lynch 8th Edition, CD-ROM 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 Text & Study Guide: 978-0-470-59476-6 This comprehensive resource for both students and managers features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Written in a user-friendly style, it provides the necessary foundation in accounting, marketing, legal issues, and food service, production, and sanitation. Filled with useful tools and essential information reflecting today’s global environment. • A new “Consider the Cost” feature consists of micro case studies presenting students with common cost controlrelated challenges they will likely encounter at work. • A new “Green and Growing” feature which allows students to become familiar with the “Why’s” and the “How’s” of responsibly growing their businesses by implementing earth-friendly business practices that are specific to the hospitality industry. CONTENTS: 1. Managing Revenue and Expense. 2. Determining Sales Forecasts. 3. Managing the Cost of Food. 4. Managing the Cost of Beverages. 5. Managing the Food and Beverage Production Process. 6. Managing Food and Beverage Pricing. 7. Managing the Cost of Labor. 8. Controlling Other Expenses. 9. Analyzing Results Using the Income Statement. 10. Planning for Profit. 11. Maintaining and Improving the Revenue Control System. 12. Global Dimensions of Cost Control.

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 is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 1,200 practical foods. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that particular type of food is normally measured in recipes. Produce items state the trim yields as both a weight and a percentage of the original weight plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one cup trimmed weighs. • Only book that provides yield information for more than 1,200 raw food ingredients, including 200 new items. • New Ingredients include 52 new vegetables, 24 new herbs and spices, 47 new fruits, and 35 new starches. • New Ingredients include 16 new condiments that make the book a stronger compilation of multicultural flavorings. • Includes worksheets for costing ingredients and planning food purchases. • Clearly organized by food type. • Assists chefs in food preparation, purchasing decisions, and controlling costs. Contents: Part I. Dry Herbs and Spices and Fresh Herbs. 2. Produce. Starchy Food. Baking Items. Fats, Oils and Condiments. Liquids. Dairy. Beverages. Meats. Seafood. Poultry. The Proper Use of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing. Measurement Conversion. Simple Formulas. Part II. The Workbook. Price Lists Guide to Using the Costing Worksheets. Guide to Using the Purchasing Worksheets. Overview.

20 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Francis 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. The Book of Yields, 8th Edition CD-ROM continues to be the tool culinary students and professional chefs rely on to help them accurately calculate recipe costs and easily make purchases based on recipe requirements. The CD-ROM contains the pricing, yield, and equivalency for over 1,500 ingredients. This culinary software can be used on its own or to complement The Book of Yields, 8th Edition. The The Book of Yields, 8th Edition CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class. With the CD it allows users to efficiently and easily: • Look up yields and equivalents • Calculate purchasing amounts based on ingredients of recipes • Use preloaded recipes or input your own • Calculate costs for recipes or individual ingredients • Create shopping lists from recipes or individual ingredients

Purchasing & Cost Control New!


Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition

Purchasing for Chefs: A Concise Guide, 2nd Edition

Andrew H. Feinstein, California State Polytechnic University John M. Stefanelli, University of Nevada, Las Vegas

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

978-0-470-29046-0 640 pp. • Hardcover • 2011 Instructor’s Manual: 978-0-470-31659-7 Study Guide: 978-0-470-31658-0 Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition covers product information, as well as management of the purchasing function, and how it relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the most comprehensive and up-to-date hospitality purchasing book available today. CONTENTS: 1. The Concepts of Selection and Procurement. 2. Technology Applications in Purchasing. 3. Distribution Systems. 4. Forces Affecting the Distribution System. 5. An Overview of the Purchasing Function. 6. The Organization and Administration of Purchasing. 7. The Buyer’s Relations with Other Company Personnel. 8. The Purchase Specification. An Overall View. 9. The Optimal Amount. 10. The Optimal Price. 11. The Optimal Payment Policy. 12. The Optimal Supplier. 13. Typical Ordering Procedures. 14. Typical Receiving Procedures. 15. Typical Storage Management Procedures. 16. Security in the Purchasing Function. 17. Fresh Produce. 18. Processed Produce and Other Grocery Items. 19. Dairy Products. 20. Eggs. 21. Poultry. 22. Fish. 23. Meat. 24. Beverages. 25. Nonfood Expense Items. 26. Services. 27. Furniture, Fixtures, and Equipment

Andrew Hale Feinstein, California State Polytechnic University John M. Stefanelli, University of Nevada

Instructor’s Manual: 978-0-470-31657-3 Now in a new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. This book is written in a unique conversational style that makes purchasing an accessible subject. • Links the purchasing function to the rest of the foodservice operation. • Contains a section on “Purchasing Terminology” that explains purchasing lingo beyond the scope of the book. • Illustrates different technologies that are used in purchasing. • Sidebars throughout the book highlight some of the major purchasing challenges chefs face every day. CONTENTS: 1. Menu Planning: What Kind of Stuff Should I Sell? 2. Product Quality: What Kind of Stuff Should I Buy? 3. Food Distributors: Who Should I Buy This Stuff From? 4. Purchase Orders: How Much Stuff Should I Buy? 5. Purchase Prices: How Do I Get the Best Deal? 6. Ordering Process: How Do I Actually Buy This Stuff? 7. Inventory Control: How Do I Keep Track of All This Stuff? Resources. Glossary.

Principles of Food, Beverage, and Labor Cost Controls, 9th Edition Paul 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 Text + Study Guide: 978-0-470-25866-8 Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. This Ninth Edition features: • Detailed discussion of several approaches to controlling beverage sales. • Integrated chapters showing cost and sales control measures for a featured restaurant. • Complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles. • Includes additional student exercises on an accompanying CD-rom containing Excel® spreadsheet applications. • Discussion on technology use in food and beverage operations. • Companion Web site includes the Instructor’s Manual, PowerPoint slides and solutions to the Excel exercises.

Specs: The Foodservice and Purchasing Specification Manual, Student Edition Lewis Reed 978-0-471-69695-7 216 pp. • Hardcover • 2006 • 21

Menu Design Restaurant & Food Service Management & Planning New!

The Restaurant: from Concept to Operation, 6th Edition John R. Walker, University of South Florida 978-0-470-62643-6 552 pp. • Hardcover • 2011 Instructor’s Manual: 978-0-470-62645-0 Study Guide: 978-0-470-93045-8

How to Open and Fundamentals of Run a Successful Menu Planning, Restaurant, 3rd Edition Paul J. McVety, Johnson & Wales University 3rd Edition Christopher Egerton-Thomas 978-0-471-69874-6 240 pp. • Softcover • 2006

Turning your restaurant dreams into real success is an exciting challenge that requires a wide array of skills and a vast body of knowledge. The new Sixth Edition of The Restaurant: From Concept to Operation covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept, to menus, to staffing, to legal and tax matters, this onestop guide is packed with indispensable information to guide you to success in this highly competitive and rewarding industry. This Sixth Edition has been revised, updated, and enhanced with numerous industry examples, advice-containing sidebars, charts, tables, photographs, and menus, and includes the latest discussion of trends and issues within restaurant management; including, the greening of the industry, sustainability, leadership, and social media as a marketing and sales opportunity. CONTENTS: 1. Introduction. 2. Kinds and Characteristics of Restaurants and Their Owners. 3. Concept, Location, and Design. 4. The Menu. 5. Planning and Equipping the Kitchen. 6. Food Purchasing. 7. Bar and Beverages. 8. Operations, Budgeting, and Control. 9. Food Production and Sanitation. 10. Restaurant Leadership and Management. 11. Organization, Recruiting, and Staffing. 12. Employee Training and Development. 13. Service and Guest Relations. 14. Technology in the Restaurant Industry. 15. Restaurant Business and Marketing Plans. 16. Financing and Leasing. 17. Legal and Tax Matters.

22 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Bradley J. Ware, Johnson & Wales University Claudette Lévesque Ware, Johnson & Wales University 978-0-470-07267-7 272 pp. • Softcover • 2009

Instructor’s Manual: 978-0-470-25734-0

Understanding menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Third Edition, offers a complete review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.

Management by Menu, 4th Edition Lendal 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 Text + Study Guide Package: 978-0-470-16770-0

Menu Pricing & Strategy, 4th Edition Jack E. Miller, St. Louis Community College David V. Pavesic, Georgia State University 978-0-471-28747-6 240 pp. • Softcover • 1996

Dining Room Service

Remarkable Restaurant SM Service : A Guide Service Basics, to Winning and Keeping 2nd Edition Sondra J. Dahmer and Kurt W. Kahl Customers for Servers, Managers, and Restaurant 978-0-470-10785-0 224 pp. • Softcover • 2009 Owners, 2nd Edition Instructor’s Manual: 978-0-470-25736-4 The Culinary Institute of America 978-0-470-19740-0 304 pp. • Softcover • 2009 As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from the history and traditions of table service, preparation for service, and front-door hospitality to money handling, styles of modern table service, and qualities and characteristics that set remarkable service apart from good or even excellent service. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.

This book covers all types of service, from formal to casual, walks students through the dining experience, from greeting the diner to presentation of the check, and instructs the server on how to troubleshoot problems in the dining room. Restaurant Service Basics is a concise guide that lays out the responsibilities, qualifications, and conduct of waitstaff personnel. This new edition has been updated to include usage of POS systems and additional topics such as tableside service, restaurant reservations, and upselling from the menu. • Explains different types of service: French, American, English, Russian, Family-style, Banquet. • Covers safety, sanitation, and emergency procedures. • Includes end-of-chapter projects designed to incorporate real-life situations and facilitate group discussion.

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition Lendal H. Kotschevar, Michigan State University Valentino Luciani, University of Nevada 978-0-471-47578-1 272 pp. • Softcover • 2007 Instructor’s Manual: 978-0-470-23949-0

At Your Service: A Hands-On Guide to the Professional Dining Room, 2nd Edition John W. Fischer, Culinary Institute of America The Culinary Institute of America 978-0-7645-5747-7 224 pp. • Softcover • 2005 Instructor’s Manual: 978-0-471-77617-8

• Enhanced coverage of POS systems and use of technology in restaurants.

• This new edition builds on the resource trusted by numerous culinary schools and universities since 2001. • Totally revised and updated, with updated industry standards and terminology, plus new content on behaviors that define hospitality, working with a reservation system versus a waiting list, tableside cooking (including recipes), service for special functions such as banquets or receptions, operating a clean and safe dining room, and serving diners with special needs. • Includes expert advice on everything from styles of table service to wine service to coffee service, all accompanied by useful sidebars and detailed photography throughout. • 23

Food Service Design & Equipment New!

Successful Restaurant Design, 3rd Edition Regina S. Baraban Joseph F. Durocher 978-0-470-25075-4 320 pp. • Hardcover • 2010 The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant’s owner and clientele. Successful Restaurant Design provides a comprehensive, up-to-date introduction to the process of restaurant design. This edition adds coverage of sustainable design to support a green menu and technological advances in kitchen equipment. • The only book that features an integrative approach to restaurant design, focusing on all the audiences and elements that an architect or interior designer must bring together for a cohesive restaurant design. • New case studies bring together the individual design elements featured in the book, highlighting today’s successful resturant designs. • New to the Third Edition: Sustainable design to support a green menu. Technological advances in kitchen equipment. What to expect next: designing for 2010 and beyond. CONTENTS: 1. Where Design Begins. 2. Integrative Design. 3. The Psychology of Design. 4. Design Implementation, Front to Back. 5. Design Implementation, Back to Front. 6. Mini-Case Solutions 7. Speak Out on Design. 8. Restaurant Design: Past, Present, and Future.

Design and Design and Layout Equipment for of Foodservice Restaurants Facilities, 3rd Edition and Foodservice, John C. Birchfield 978-0-471-69963-7 A Management View, 368pp. • Hardcover • 2008 3rd Edition Instructor’s Manual: 978-0470-13505-1 Costas Katsigris, El Centro College Chris Thomas 978-0-471-76248-5 624 pp. • Hardcover • 2009 Instructor’s Manual: 978-0-470-25401-1 Design and Equipment for Restaurants and Foodservice, Third Edition is a revision of the well-known text that focuses on designing and equipping restaurants and foodservice facilities. This text demystifies the decisions a new restaurateur or foodservice manager is faced with, such as where to put a laundry room, how many place settings should be ordered, how to lower utility bills, how to buy a walk-in cooler and how big it should be, how to create a pleasing tabletop presentation—even how the air conditioning systems and water heaters work. • Focuses on useful, updated information about equipment, procedures, techniques, safety, government and industry regulations with a focus on “green”, and terms of the trade. • Reflects the latest trends in design and the newest equipment technologies. • Topics covered include concept design, equipment identification and procurement, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. • Includes two new design examples (restaurant and school cafeteria) complete with layouts and equipment keys.

24 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction—in short, everything needed to get to opening day of the new establishment. Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features • Expanded focus on the front of the house/dining room area. • Updated and revised equipment chapter with new images of the latest equipment. • New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion. • Additional blueprints highlighting design trends.


New! Modern Buffets: Catering: A Guide to Catering Blueprint for Success Managing a Successful Management Edward G. Leonard, CMC, Le Cordon Bleu, Business Operation Third Edition North America

978-0-470-48466-1 276 pp. • Hardcover • 2012 Instructor’s Manual: 978-0-470-49088-4 American buffets have often been referred to as “a melting pot of flavors and types of food” influenced by many things. Modern Buffets: Blueprint for Success offers readers inspiration, recipes, and ideas to advance the craft of buffets to a more modern place. The recipes featured in this book offer modern interpretations of classic recipes with contemporary presentations and new dishes. This book can be used as a resource in buffets, catering, and garde manger courses or by industry professionals to learn about buffet service and menus, as well as to develop presentation concepts and ideas. Beautiful color photos show completed buffet presentations, which can be used as models or inspiration for buffet presentations. In addition, blueprint drawings help demonstrate how to properly set up the displays for successful presentations. Modern Buffets: Blueprint for Success focuses on methodology and recipes to ensure readers understand what it takes to execute successful buffets in today’s culinary environment.

Bruce Mattel, Culinary Institute of America The Culinary Institute of America 978-0-7645-5798-9 368 pp. • Hardcover • 2008

Nancy Loman Scanlon, Paul Smiths College 978-0-471-42981-4 304 pp. • Hardcover • 2007 Instructor’s Manual: 978-0-470-09702-1

Instructor’s Manual: 978-0-470-25870-5 With detailed information on all aspects of running a catering business, Catering is a great resource for students and professionals just starting out in the industry. The book includes expert advice on every element of successful catering, from launching a business, establishing pricing, and developing menus to managing a dining room, preparing food, and beverage management. • Includes expert advice from the nation’s top culinary school on all aspects of both on-site and off-site catering. • Provides detailed information on the techniques for setting up and running a catering business, including pricing, staffing, marketing, menu planning, organizing service, and much more. • Illustrated throughout with 50 photos, as well as sample menus, resumes, blueprints for setting up events, and other sample materials drawn from real-life catering operations.

CONTENTS: 1. Evolution of Buffets. 2. Sensational Breakfast. 3. Lunch for All Occasions. 4. Composition of Flavorful Salads. 5. Dinners with Flair. 6. Finger Foods. 7. From the Glass. 8. Small Plates, Big Flavors. 9. The Art & Taste of Pastry. 10. Classic Buffets Made Elegant. 11. Dine Around Buffets. 12. Working the Buffet. 13. Menus: Concepts and Accentuating Ideas. Appendix 1: From the Chef’s Pantry—Recipes to Inspire and Build Upon. Appendix 2: Where to Buy What You See. • 25

Introduction to Hospitality New!


Introduction to Introduction to Management in the Hospitality Industry, 8th Edition the Hospitality Clayton W. Barrows, University of New Industry, Hampshire 10th Edition Tom Powers, Emeritus, University of Guelph Dennis Reynolds, Washington University 978-0-470-39916-3 576 pp. • Softcover • 2012 Instructor’s Manual: 978-0-470-40250-4 Study Guide: 978-1-118-00443-2 Readers preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today’s hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors of the hospitality business, including: food service, lodging, and tourism. Additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them. CONTENTS: 1. The Hospitality Industry and You. 2. Forces Affecting Growth and Change in the Hospitality Industry. 3. The Restaurant Business. 4. Restaurant Operations. 5. Restaurant Industry Organization. Chain, Independent, or Franchise? 6. Competitive Forces in Food Service. 7. On-Site Food Service. 8. Issues Facing Food Service. 9. Lodging. Meeting Guest Needs. 10. Hotel and Lodging Operations. 11. Forces Shaping the Hotel Business. 12. Competition in the Lodging Business. 13. Tourism. Front and Center. 14. Destinations. Tourism Generators. 15. The Role of Service in the Hospitality Industry.

Clayton W. Barrows, University of New Hampshire

Tom Powers, Emeritus, University of Guelph Dennis Reynolds, Washington University 978-0-470-39974-3 752 pp. • Hardcover • 2012 Instructor’s Manual: 978-0-470-40261-0 Study Guide: 978-1-118-00460-9 Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today’s hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth Edition gives readers the industry know-how, and the management skills needed, to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, travel and tourism, hospitality careers, and hospitality management. Readers will obtain a strong grasp of all facets involving the hospitality industry by using this textbook.

26 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

CONTENTS. 1. The Hospitality Industry and You. 2. Forces Affecting Growth and Change in the Hospitality Industry. 3. The Restaurant Business. 4.Restaurant Operations. 5. Restaurant Industry Organization. Chain, Independent, or Franchise? 6. Competitive Forces in Food Service. 7.On-Site Food Service. 8. Issues Facing Food Service. 9. Lodging. Meeting Guest Needs. 10.Hotel and Lodging Operations. 11. Forces Shaping the Hotel Business. 12. Competition in the Lodging Business. 13. Tourism. Front and Center. 14. Destinations. Tourism Generators. 15. Management. A New Way of Thinking. 16. Planning in Hospitality Management. 17. Organizing in Hospitality Management. 18. Staffing. Human-Resources Management in Hospitality Management. 19. Control in Hospitality Management. 20. Leadership and Directing in Hospitality Management.

Hospitality Accounting New!

Hospitality Management Accounting, 10th Edition

Managerial Accounting for the Hospitality Industry

Martin G. Jagels, Emeritus, University of South Carolina Catherine E. Ralston, University of Guelph

Lea R. Dopson, University of North Texas David K. Hayes

978-0-470-05243-3 640 pp. • Hardcover • 2012 Instructor’s Manual: 978-0-470-25724-1 Student Workbook: 978-0-470-05244-0 Text + Workbook: 978-0-470-48662-7 Hospitality Management Accounting, Tenth Edition continues to define managerial accounting and combines essential information, illustrative examples, and useful problems and exercises. • Provides insight into the analysis and interpretations of financial statements. • Computer applications included at the end of each chapter explaining how managers and accountants are using computers to process accounting information and improve managerial decision-making. • An ethics situation for each chapter challenges students’ decision-making abilties and teaches them to consider how accounting information can affect other areas of a hospitality operation. • Technology concepts, previously in an appendix, now integrated throughout the book. • Additional exercises and problems have been added at the end of each chapter to allow students to test their skills and comprehension of the chapter concepts.

978-0-471-72337-0 528 pp. • Hardcover • 2009 Instructor’s Manual: 978-0-470-25737-1 Study Guide: 978-0-470-14055-0 Text + Study Guide Package: 978-0-470-25865-1 Written for students desiring to be hospitality managers rather than accountants, this title shows readers how to use accounting information as managers to reach their professional and personal goals. Managerial Accounting for the Hospitality Industry focuses on how accounting principles apply directly to hospitality management. The book: • Includes a running true-to-the-industry case study to help students immediately apply what they’ve learned to the types of key management decisions made at a full-service resort. • Provides dozens of practical examples scattered throughout each chapter. • Contains a back-of-the book CD-ROM with Excel® spreadsheets with formulas for all of the practice problems. • Does not rely on any previous accounting knowledge to teach managerial accounting content. Supplements on line at:

Hospitality Financial Accounting, 2nd Edition

Jerry J. Weygandt, University of Wisconsin Donald E. Kieso, Northern Illinois University Paul D. Kimmel, University of Wisconisn, 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 Text + Excel Working Papers Set: 978-0-470-32730-2 Text + Working Papers Set: 978-0-470-32728-9 Written by some of the most respected authors in accounting, Hospitality Financial Accounting, Second Edition gives a complete introduction to financial accounting principles and demonstrates how to apply them to all facets of the hospitality industry. Updated with the latest developments in the accounting and hospitality fields, this Second Edition covers the basics of financial accounting first and then shows hospitality students how to analyze financial statements and deal with the daily issues they will face on the job. The book: • Features a new dedicated chapter on financial statement analysis. • Includes new case studies covering a variety of hospitality enterprises doing business today. • Provides new Accounting in Action vignettes from hospitality and online companies that support the concepts being discussed. • Features applied, user-oriented exercises that demonstrate the relevance of accounting to hospitality students. • 27

Hospitality Accounting & Hospitality Finance New!

Revenue Management for the Hospitality Industry David K. Hayes Allisha A. Miller 978-0-470-39308-6 352 pp. • Softcover • 2011 Instructor’s Manual (Online): 978-0-470-39558-5 Revenue Management for the Hospitality Industry is filled with practical examples and best practices on the topic of revenue management, a critical aspect of the industry. Through numerous revenue management examples, from the hospitality industry and a running case example throughout the book, readers will discover how they can incorporate revenue management principles and best practices. The core of revenue management of a hospitality organization is to, as the authors explain, “charge the right price, to the right customer, for the right product, through the right channel, at the right time.” Written for readers with prior knowledge and understanding of the hospitality industry, this book will explain what they need to know and how to be successful. CONTENTS: 1. Introduction to Revenue Management. 2. Price. 3. Value. 4. Differential Pricing. 5. The Hospitality Revenue Manager. 6. Forecasting Demand. 7. Inventory and Price Management. 8. Distribution Channel Management. 9. Evaluation of Revenue Management Efforts in Lodging. 10. Revenue Management for Food and Beverage Services. 11. Evaluation of Revenue Management Efforts in Food and Beverage Services. 12. Specialized Applications of Revenue Management. 13. Building Better Business.

QuickBooksTM for Hospitality the Restaurant: Financial A Step-by-Step Guide Management Agnes L. DeFranco, University of Houston to Keeping Track of Thomas W. Lattin, University of Houston Your Business Stephanie Murphy, Culinary Institute of America Alisa R. Neuneker, Culinary Institute of America 978-0-470-08518-9 288 pp. • Softcover • 2009 Instructor’s Manual: 978-0-470-25730-2 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations.

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

Instructor’s Manual: 978-0-471-78196-7

Restaurant Financial Basics Raymond S. Schmidgall, Michigan State University David K. Hayes Jack D. Ninemeier, Michigan State University 978-0-471-21379-6 352 pp. • Softcover • 2002

Supplements on line at:

28 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Hospitality Management & Human Resources

Supervision in the Hospitality Industry: Leading Human Resources, 6th Edition John R. Walker, University of South Florida Jack E. Miller 978-0-470-07783-2 512 pp. • Hardcover • 2010 Instructor’s Manual: 978-0-470-25405-9 Study Guide: 978-0-470-28472-8 Text + Study Guide: 978-0-470-48661-0 Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is about leading the people on whom success or failure of every hospitality enterprise depends. It is written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find it full of useful ideas and insights. Revised and updated, Supervision in the Hospitality Industry provides a basic understanding of a leader’s role and responsibilities applied to the hospitality industry.

Hospitality Strategic Management: Concepts and Cases, 2nd Edition Cathy A. Enz, Cornell University 978-0-470-08359-8 676 pp. • Hardcover • 2010 Instructor’s Manual: 978-0-470-25733-3 , and hospitality practices, Hospitality Strategic Management: Concept and Cases, Second Edition is a comprehensive guide to strategic management in the international hospitality industry. Author Cathy A. Enz uses the case study approach to cover current topics such as innovation, entrepreneurship, leadership, ethics, and franchising. Eight full case studies with exhibits and documents address the areas of lodging, food service, tourism e-commerce, gaming, cruise lines, and airlines, making this book ideal for students interested in developing their strategic management skills.

This restructured, revised and updated Sixth Edition includes:

• Contains full case studies, case examples, and applications from various segments of the industry, including lodging, food service, gaming, tourism e-commerce, cruise lines, and airlines.

• Increased coverage of contemporary leadership and diversity initiatives.

• Integrates global strategic management theory.

• New information on goal setting, sourcing, recruitment and retention, coaching, and emotional intelligence.

• Contains international case studies and examples.

• New chapters on Compensation, Incentives, and Benefits; Health and Safety; and Conflict Management. • New profiles of individuals and companies.

• Includes strategies for entrepreneurship, innovation, and franchising. • Includes free access to case examples online from the Center for Hospitality Research at Cornell University. • Weaves in themes of leadership and business ethics in each chapter.

Human Resources Management in the Hospitality Industry David K. Hayes Jack D. Ninemeier, Michigan State University 978-0-470-08480-9 504 pp. • Hardcover • 2009 Instructor’s Manual: 978-0-470-25398-4 Study Guide: 978-0-470-14060-4 Text + Study Guide: 978-0-470-25867-5

Cases in Hospitality Management: A Critical Incident Approach, 2nd Edition Timothy R. Hinkin, Cornell University 978-0-471-68693-4 176 pp. • Softcover • 2006 Instructor’s Manual: 978-0-471-77149-4

Hospitality Employee Management and Supervision: Concepts and Practical Applications Kerry L. Sommerville, Sullivan University 978-0-471-74522-8 360 pp. • Softcover • 2007 Instructor’s Manual: 978-0-470-09942-1

• Includes chapter objectives, discussion questions, review questions, critical thinking & applications questions, and key-points summary.

Wiley Hospitality, Culinary Arts & Tourism Catalog 2011 • 29

Hospitality Marketing & Hospitality Law

Hospitality Marketing Management, 5th Edition

Hospitality Law: Managing Legal Issues in the Hospitality Industry, 3rd Edition

Legal Aspects of Hospitality Management, 2nd Edition

Robert D. Reid, James Madison University David C. Bojanic, University of Texas

Stephen Barth, University of Houston

John E. H. Sherry, Cornell University

978-0-470-08376-5 480 pp. • Hardcover • 2009

978-0-471-41315-8 448 pp. • Softcover • 1994

978-0-470-08858-6 672 pp. • Hardcover • 2010 Instructor’s Manual: 978-0-470-25404-2 Completely revised and updated to include more information on Internet marketing, tourism marketing, marketing technology, and international business, Hospitality Marketing Management, Fifth Edition is a comprehensive, core marketing text. This popular textbook explores marketing and themes unique to hospitality and tourism, with a focus on the practical applications of marketing rather than marketing theory. It provides readers with the tools they need to successfully execute marketing campaigns for a hospitality business, no matter what their specialty.

This revised edition features: • Expanded coverage of internet marketing. • Updated coverage of tourism marketing. • Updated coverage of marketing technology and its implications in the hospitality industry. • Enhanced international coverage.

Instructor’s Manual: 978-0-470-25397-7 Hospitality Law takes an applied approach to the study of hospitality law. The book is highly pedagogical and is full of interactive exercises and real-world cases that help students to focus on the practical application of hospitality laws and to model their decision process in order to avoid liability. This book: • Has been reorganized to provide foundational information at the very beginning of the text so that students are better prepared for the applications and compliance scenarios that follow. • Features updated “International Snapshots” offering insights from practicing attorneys and other professionals regarding the differences between U.S. and international laws related to hospitality. • Includes expanded coverage of contracts, including the role of the Internet regarding contracts. • Features online access to an annual case summary of over 100 of the most significant hospitality case decisions.

30 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Restaurant Marketing for Owners and Managers Patti J. Shock, University of Nevada John T. Bowen, University of Houston John M. Stefanelli, University of Nevada 978-0-471-22627-7 240 pp. • Softcover • 2004

Marketing Hospitality, 3rd Edition Cathy H. C. Hsu, Kansas State University Tom Powers, University of Guelph 978-0-471-34885-6 384 pp. • Hardcover • 2002 Instructor’s Manual: 978-0-471-35737-7


Front Office & Hospitality Technology Management New!

Hotel Front Office Management, 5th Edition

Hospitality Information Systems and E-Commerce

James A. Bardi, The Pennsylvania State University, Berks Campus

D. V. Tesone, University of Central Florida

978-0-470-63752-4 528 pp. • Hardcover • 2011

978-0-471-47849-2 304 pp. • Softcover • 2006 Instructor’s Manual: 978-0-471-69606-3

Instructor’s Manual (Online): 978-0-470-63753-1 Hotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices of today’s hotels and lodging facilities. This Fifth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on select-service hotel front office operation. It addresses the impact of the recession on the hotel business and discusses the impact of social media and guestroom technology on the hotel business and how the Internet is the single most important travel planning and distribution channel in hospitality. There is also new and updated information on environmental and sustainability issues, particularly as it relates to housekeeping topics. CONTENTS: 1. Introduction to Hotel Management. 2. Hotel Organization and the Front Office Manager. 3. Effective Interdepartmental Communications. 4. Property Management Systems. 5. SystemWide Reservations. 6. Revenue Management. Guest Registration. 7. Checking the Financials. 8. Guest Checkout. 9. Preparation and Review of the Night Audit. 10. Managing Hospitality. 11.Training for Hospitality. 12. Promoting In-house Sales. 13. Security. Executive Housekeeping. Glossary.

Professional Management of Housekeeping Operations, 5th Edition Thomas J. A. Jones, University of Nevada 978-0-471-76244-7 496 pp. • Hardcover • 2008 Instructor’s Manual: 978-0-470-13502-0 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 environmentally safe cleaning, this book also includes numerous case studies that help readers grasp concepts in a real-world setting.

Housekeeping Management Matt A. Casado, Northern Arizona University 978-0-471-25189-7 304 pp. • Hardcover • 1999 Instructor’s Manual: 978-0-471-35669-1

The Professional Housekeeper, 4th Edition Madelin Schneider Georgina Tucker Mary Scoviak 978-0-471-29193-0 320 pp. • Hardcover • 1999 Instructor’s Manual: 978-0-471-35082-8

Wiley Hospitality, Culinary Arts & Tourism Catalog 2011 • 31

Hotel Lodging & Management

Event Management


Hotel Management and Operations, 5th Edition

Resorts Management and Operation, 2nd Edition

A Meeting Planner’s Guide to Catered Events

Michael J. O’Fallon, James Madison University Denney G. Rutherford, Washington State University

Robert Christie Mill, University of Denver

Patti J. Shock, University of Nevada John M. Stefanelli, University of Nevada

978-0-470-17714-3 512 pp.• Softcover • 2011 Instructor’s Manual: 978-0-470-25403-5 This newly updated edition is a compilation of readings, divided into nine sections, each examining a specific hotel department or activity. Each topic is examined through a variety of viewpoints on the duties, responsibilities, problems, and opportunities encountered there. Multidimensional case studies, taking a practical approach, challenge readers to identify the central issues involved in complex management problems, understand the structure and resources of the department in question, and find solutions that may help in managing other hotel resources and departments. • Features practical “As I See It” and “A Day in the Life” commentary from industry professionals. • New readings included cover issues most prevalent in the lodging industry today. • Gives an overview on all aspects of hotel operation. • Discusses practical situations and how to handle them in the “real world.” CONTENTS: 1: Overview. 2. Organization. 3. General Managers: A View at the Top. 4. Operations: Rooms. 5. Operations: Housekeeping, Engineering and Security. 6. Food and Beverage Division. 7. Marketing and Associated Activities. 8. Financial Control and Information Management. 9. Human Resources Policy Management.

978-0-471-74722-2 504 pp. • Hardcover • 2008 Instructor’s Manual: 978-0-470-13504-4 This updated Second Edition of Resorts: Management and Operation addresses the expansion of the resort industry and provides practical, need-to-know information on the development and management of all aspects of these properties, which includes ski areas, gaming properties, cruise ships and spas.

Hotel and Lodging Management: An Introduction, 2nd Edition Alan T. Stutts, Brown University James F. Wortman, University of Houston 978-0-471-47447-0 368 pp. • Hardcover • 2006 Instructor’s Manual: 978-0-471-69605-6

Festival and Special Event Management, 5th Edition

978-0-470-12411-6 320 pp. • Hardcover • 2009 Instructor’s Manual: 978-0-470-25391-5

The only book to focus on the food and beverage aspect of event planning, this book shows event, meeting, and convention planners how to save money, negotiate contracts, deal with catering managers, and effectively manage the food and beverage aspect of their event in order to control costs and stage a successful meeting or event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students looking to enhance their knowledge in this area. • The only book on the market to cover the food and beverage considerations specific to event planners. • Written by an industry authority who has spoken on the topic in the continuing education programs for Professional Convention Management Association, Meeting Professionals International, the International Association for Exposition Management, and the Convention Industry Council.

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

32 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Event Management Also Available in the Wiley Events Series: New!

Package Columbus, The Complete Guide to Careers in Special Events with any book in the Event Series for $15

Art of the Event: Complete Guide to Designing and Decorating Special Events James C. Monroe

Special Events: A New Generation and the Next Frontier, 6th Edition Joe 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 Instructor’s Manual: 978-0-470-64189-7 It is through special events and celebrations that we continue to remember our shared history, our friends, and family. This new Sixth Edition of Special Events: A New Generation and the Next Frontier continues the legacy and includes new chapters on greener events, corporate social responsibility, and theoretical case studies. Also included are new interviews with both experienced event leaders and students, as well as recent graduates of event studies programs, which provide lessons learned from many perspectives. Event measurement, evaluation, and assessment topics are now integrated throughout a number of the chapters. Readers will also learn how technology may be harnessed to help improve their events’ financial, quality, environmental, and other strategic outcomes. More than 200 new web resources, incorporated in the text and appendices (now online) in Special Events, Sixth Edition, assure that the reader will acquire a firm foundation for their future in event planning. CONTENTS: 1. Welcome to Planned Events. 2. Models of Global Planned Events. 3. Developing and Implementing the Event Plan. 4. Event Leadership Through Human Resource and Time Management. 5. Financial Administration. 6. Greener Events. 7. Managing Vendor Contracts. 8. On-Site Event Production. 9. Advertising, Public Relations, Promotions, and Sponsorships. 10. Online Marketing and Consumer-Generated Media. 11. Risk Management. Legal and Financial Safeguards. 12. Inclusiveness, Morality, Law, and Ethics

978-0-471-42686-8 448 pp. • Hardcover • 2006

Global Meetings and Exhibitions Carol Krugman and Rudy R. Wright 978-0-471-69940-8 288 pp. • Hardcover • 2007

The Sports Event Management and Marketing Playbook Frank Supovitz 978-0-471-46007-7 496 pp. • Hardcover • 2005

Event Entertainment and Production Mark Sonder, George Washington University

Event Sponsorship Bruce E. Skinner and Vladimir Rukavina 978-0-471-12601-0 320 pp. • Hardcover • 2003

Corporate Event Project Management William O’Toole and Phyllis Mikolaitis, George Washington University 978-0-471-40240-4 304 pp. • Hardcover • 2002

Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions Leonard H. Hoyle Jr. 978-0-471-40179-7 256 pp. • Hardcover • 2002

Event Risk Management and Safety Peter E. Tarlow

978-0-471-26306-7 456 pp. • Hardcover • 2004

978-0-471-40168-1 288 pp. • Hardcover • 2002

Professional Event Coordination

The International Dictionary of Event Management, 2nd Edition

Julia Rutherford Silvers, University of Nevada 978-0-471-26305-0 496 pp. • Hardcover • 2004

Joe Goldblatt, George Washington University Kathleen S. Nelson, University of Nevada 978-0-471-39453-2 304 pp. • Softcover • 2001

in Event Planning. 13. Doing the Right Thing. Corporate Social Responsibility (CSR). 14. Technology and Modern Event Planning. 15. Career Development, Advancement, and Sustainable Success. 16. The New Best Practices in Planned Events. 17. New Frontiers in Twenty-First Century Planned Events. Appendixes. 1. References; 2. International Special Events Society Principles of Professional Conduct and Ethics.

Wiley Hospitality, Culinary Arts & Tourism Catalog 2011 • 33

Event Management Travel & Tourism

Casino Operations Management, 2nd Edition

Tourism: Principles, Practices, Philosophies, 11th Edition

Jim Kilby, University of Nevada Jim Fox, University of Nevada Anthony F. Lucas, University of Nevada

Charles R. Goeldner, University of Colorado J. R. Brent Ritchie, University of Calgary

978-0-471-26632-7 416 pp. • Hardcover • 2005 Instructor’s Manual: 978-0-471-46008-4

978-0-470-08459-5 648 pp. • Hardcover • 2009 Instructor’s Manual: 978-0-470-25410-3

Virtually every country has taken steps to increase its number of visitors in recent years, and with each new edition, Tourism has remained the must-have resource dedicated to providing an exciting and comprehensive introduction to the world’s most rapidly growing industry. This Eleventh Edition explores new trends in travel and tourism, while continuing the book’s longstanding tradition of taking a global look into the economic, political, and social forces that drive and shape tourism. • New consideration of the use of the Internet, particularly Web 2.0 (podcasting, social networks, and blogs) in tourism research, marketing, and promotion. • Includes a look at the future of travel • Features coverage of crisis management. • New professional profiles give students insights into the latest careers in tourism. • New reorganized end-of-chapter material provides additional opportunities for student self-review of chapter contents.

34 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Management, 3rd Edition David Weaver, University of South Carolina Laura Lawton, University of South Carolina 978-0-470-80954-9 504 pp. • Softcover • 2006

What’s the secret ingredient for successful learning? Still warm from the oven Culinary and Hospitality titles for 2010!

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

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

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

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, Sackett, 978-0-470-17996-3

Visit us online at

Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

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

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

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

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

The Modern Cafe, Migoya, 978-0-470-37134-3

The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, Gibson, • 35 978-0-470-28318-9

Index Allen, Festival and Special Event Management, 5E, 978-1-742-16461-8.........32 Amendola, The Baker’s Manual, 5E, 978-0-471-40525-2.....................................11 Amendola, Understanding Baking, 3E, 978-0-471-40546-7.....................................11 American Culinary Federation, American Culinary Federation’s Guide to Culinary Certification, 978-0-471-72339-4...............19 American Culinary Federation, American Culinary Federation’s Guide to Culinary Competitions: Cooking to Win!, 978-0-471-72338-7........................19 Baraban, Successful Restaurant Design, 3E, 978-0-470-25075-4...............................24 Barrows, Introduction to the Hospitality Industry, 8E, 978-0-470-39916-3................26 Barrows, Introduction to Management in the Hospitality Industry, 10E, 978-0-470-39974-3.....................................26

The Culinary Institute of America, Garde Manger: The Art and Craft of the Cold Kitchen, 3E, 978-0-470-05590-8.................. 8

Fischer, At Your Service: A Hands-On Guide to the Professional Dining Room, 2E, 978-0-7645-5747-7.....................................23

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, .................................. 3

Friberg, The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4E, 978-0-471-35925-8...............................13

The Culinary Institute of America, Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2E, 978-0-470-19740-0.................23 The Culinary Institute of America, Techniques of Healthy Cooking, 3E, Professional Edition, 978-0-470-05232-7... 5 Custer, Food Styling, 978-0-470-08019-1...................................... 8 Dahmer, Restaurant Service Basics, 2E, 978-0-470-10785-0......................................23 DeFranco, Hospitality Financial Management, 978-0-471-69216-4...............28

Bardi, Hotel Front Office Management, 5E, 978-0-470-63752-4.....................................31

DiMuzio, Bread Baking: An Artisan’s Perspective, 978-0-470-13882-3................13

Barth, Hospitality Law: Managing Legal Issues in the Hospitality Industry, 3E, 978-0-470-08376-5.....................................30

Dittmer, Principles of Food, Beverage, and Labor Cost Controls, 9E, 978-0-471-78347-3......................................21

Birchfield, Design and Layout of Foodservice Facilities, 3E, 978-0-471-69963-7......................................24

Dopson, Food and Beverage Cost Control, 5E, 978-0-470-25138-6...............................20

Blocker, Culinary Math, 3E, 978-0-470-06821-2,................................... 3

Dopson, Managerial Accounting for the Hospitality Industry, 978-0-471-72337-0.....................................27

Brefere, So You Are a Chef, 978-0-470-25127-0.....................................19

Dornenburg, Becoming a Chef, Revised Edition, 978-0-471-15209-5........................19

Brefere, So You Want to Be a Chef? Your Guide to Culinary Careers, 2E, 978-0-470-08856-2.....................................18

Dornenburg, The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World, 978-0-471-36344-6...................................... 6

Carroll, Leadership Lessons from a Chef: Finding Time to Be Great, 978-0-470-12530-4.....................................19 Carroll, Tasting Success: Your Guide to Becoming a Professional Chef, 978-0-470-58154-4.....................................18

Drummond, Nutrition for Foodservice and Culinary Professionals, 7E, 978-0-470-05242-6...................................... 9

Friberg, The Advanced Professional Pastry Chef, 978-0-471-35926-5 ...............13 Garrett, Wedding Cake Art and Design: A Professional Approach, 978-0-470-38133-5.....................................14 Garrett, Professional Cake Decorating, 978-0-471-70136-1.....................................14 Gibson, The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, 978-0-470-28318-9.....................................16 Giglio, Mr. Boston: Official Bartender’s Guide, 978-0-470-39065-8..........................15 Gisslen, Professional Baking, 5E, with Method Cards, 978-0-470-31652-8............12 Gisslen, The Professional Chef, 8E, 978-0-7645-5734-7...................................... 6 Gisslen Professional Cooking, 7E, 978-0-470-19752-3...................................... 6 Goeldner, Tourism: Principles, Practices, Philosophies, 11E, 978-0-470-08459-5.....................................34 Goldblatt, The International Dictionary of Event Management, 2E, 978-0-471-39453-2......................................35 Goldblatt, Special Events: a New Generation and the Next Frontier, 6E, 978-0-470-44987-5.....................................33 Greweling, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 978-0-7645-8844-0 ....................................14 Grosvenor, Visualizing Nutrition: Everyday Choices, 978-0-470-19758-5......................10

Casado, Housekeeping Management, 978-0-471-25189-7......................................31

Duyff, American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 3E, 978-0-470-04115-4...................................... 9

Civitello, Cuisine and Culture: A History of Food and People, 2E, 978-0-471-74172-5...................................... 6

Egerton-Thomas, How to Open and Run a Successful Restaurant, 978-0-471-69874-6......................................22

Harrington, Food and Wine Pairing: A Sensory Experience, 978-0-471-79407-3.....................................17

Columbus, The Complete Guide to Careers in Special Events: Step Toward Success!, 978-0-470-46325-3.....................18

Enz, Hospitality Strategic Management, 2E, 978-0-470-08359-8...............................29

Hayes, Human Resources Management in the Hospitality Industry, 978-0-470-08480-9.....................................29

Conforti, Food Selection and Preparation: A Laboratory Manual, 2E, 978-0-8138-1488-9...................................... 5 The Culinary Institute of America, The Art of Charcuterie, 978-0-470-19741-7....................................... 7 The Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft, 2E, 978-0-470-05591-5..............11

Feinstein, Purchasing for Chefs: A Concise Guide, 2E, 978-0-470-29216-7.........21 Feinstein, Purchasing: Selection and Procurement for the Hospitality Industry, 8E, 978-0-470-29046-0...............21 Felder, Savory Sweets: From Ingredients to Plated Desserts 978-0-471-74058-2......14 Figoni, How Baking Works: Exploring the Fundamentals of Baking Science, 2E, 978-0-47039267-6.......................................11

36 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2011

Hamelman, Bread: A Baker’s Book of Techniques and Recipes, 978-0-471-16857-7.....................................13

Hayes, Revenue Management for the Hospitality Industry, 978-0-470-39308-6.....................................28 Hinkin, Cases in Hospitality Management, 2E, 978-0-471-68693-4...............................29 Hoyle, Leonard H. Jr., Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions, 978-0-471-40179-7.....................................34

Hsu, Marketing Hospitality, 3E, 978-0-471-34885-6.....................................30 The International Culinary Schools SM at The Art Institutes, American Regional Cuisine, 2E, 978-0-471-68294-3.................. 6 The International Culinary Schools at The Art Institutes, International Cuisine, 978-0-470-05240-2.................................... 6 The International Culinary SchoolsSM at The Art Institutes, The Wine, Beer, & Spirits Handbook: A Guide to Styles and Service, 978-0-470-13884-7...............17 SM

Lynch, The Book of Yields: Accuracy in Food Costing and Purchasing CD, 8E, 978-0-470-59477-3...............................20 Mattel, Catering: A Guide to Managing a Successful Business Operation, 978-0-7645-5798-9.....................................25

Sesafood Business, Editors of, Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2E, 978-0-470-40416-4.................................... 4 Sherry, Legal Aspects of Hospitality Management, 2E, 978-0-471-41315-8.........30

McVety, Fundamentals of Menu Planning, 3E, 978-0-470-07267-7............. 22

Shock, A Meeting Planner’s Guide to Catered Events, 978-0-470-12411-6............32

Migoya, The Modern Café, 978-0-470-37134-3.....................................13

Shock, Restaurant Marketing for Owners and Managers, 978-0-471-22627-7.............30

Migoya, Frozen Desserts, 978-0-470-11866-5.....................................13

Jagels, Hospitality Management Accounting, 10E, 978-0-470-05243-3.........27

Silvers, Professional Event Coordination, 978-0-471-26305-0......................................33

Mill, Resorts: Management and Operation, 2E, 978-0-471-74722-2..............32

Johnson, Fish Forever: the Definitive Guide to Understanding, Selecting and Preparing Healthy, Delicious and Environmentally Sustainable Seafood, 978-0-7645-8779-5...................................... 4

Skinner, Event Sponsorship, 978-0-471-12601-0.......................................33

Miller, Menu Pricing & Strategy, 4E, 978-0-471-28747-6......................................22

Smolin, iProfile: Assessing Your Diet and Energy Balance, CD-ROM 2.0, 978-0-470-52402-2 ...................................10

Jones, Culinary Calculations: Simplified Math for Culinary Professionals, 2E, 978-0-471-74816-8,................................... 3 Jones, Professional Management of Housekeeping Operations, 5E, 978-0-471-76244-7......................................31 Katsigris, The Bar and Beverage Book, 5E, 978-0-470-24845-4 ............................ 15 Katsigris, Design and Equipment for Restaurants and Foodservice: A Management View, 3E, 978-0-471-76248-5......................................24

Monroe, Art of the Event: Complete Guide to Designing and Decorating Special Events, 978-0-471-42686-8............33 Murphy, QuickBooksTM for the Restaurant, 978-0-470-08518-9.................28 O’Fallon, Hotel Management and Operations, 5E, 978-0-470-17714-3............32 O’Toole, Corporate Event Project Management, 978-0-471-40240-4..............33 Paster, The HACCP Food Safety Training Manual, 978-0-471-78448-7........................ 4 Peterson, Sauces: Classical and Contemporary Sauce Making, 3E, 978-0-470-19496-6...................................... 5

Kilby, Casino Operations Management, 2E, 978-0-471-26632-7................................34

QA International, The Visual Food Lover’s Guide, 978-0-470-50559-5............. 4

Kolpan, Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World, 3E, 978-0-471-77063-3...................................16

Reed, Specs: The Foodservice and Purchasing Specification Manual, Student Edition, 978-0-471-69695-7 . ........21

Kolpan, WineWise, 978-0-471-77064-0.........16 Kotschevar, Management by Menu, 4E, 978-0-471-47577-4......................................22 Kotschevar, Presenting Service: The Ultimate Guide for the Foodservice Professional, 2E, 978-0-471-47578-1..........23 Krugman, Global Meetings and Exhibitions, 978-0-471-69940-8.....................................33 Le Cordon Bleu, Kitchen Essentials: the Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques, 978-0-471-39348-1.................. 4 Le Cordon Bleu, Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine, 978-0-471-39347-4.....................................17 Leonard, Modern Buffets: Blueprint for Success, 978-0-470-48466-1......................25 Lynch, The Book of Yields: Accuracy in Food Costing and Purchasing, 8E, 978-0-470-19749-3.....................................20

Regan, The Bartender’s Best Friend: A Complete Martinis, and Mixed Drinks, 2E, 978-0-470-44718-5..................15

Smolin, Nutrition: Science and Applications, 2E, 978-0-470-52474-9.........10 Sommerville, Hospitality Employee Management and Supervision, 978-0-471-74522-8..................................... 29 Sonder, Event Entertainment and Production, 978-0-471-26306-7..................33 Stutts, Hotel and Lodging Management: An Introduction, 2E, 978-0-471-47447-0... 32 Styler, Working the Plate: The Art of Food Presentation, 978-0-471-47939-0............... 8 Supovitz, The Sports Event Management and Marketing Playbook, 978-0-471-46007-7 .................................. 33 Tarlow, Event Risk Management and Safety, 978-0-471-40168-1...........................33 Tesone, Hospitality Information Systems and E-Commerce, 978-0-471-47849-2.......31 Thomas, Melissa’s Great Book of Produce, 978-0-7645-7187-9....................... 8

Reid, Hospitality Marketing Management, 5E, 978-0-470-08858-6...............................30

Walker, The Restaurant: from Concept to Operation, 6E, 978-0-470-62643-6 .......... 22

Riely The Chef’s Companion: A Culinary Dictionary, 3E, 978-0-471-39842-4............. 4

Walker, Supervision in the Hospitality Industry: Leading Human Resources, 6E, 978-0-470-07783-2.....................................29

Rinsky, The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional, 978-0-470-00955-0.....................................12 Sackett, Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, 978-0-470-17996-3................. 7 Scanlon, Catering Management, 3E, 978-0-471-42981-4......................................25

Wallace, The Professional Personal Chef: The Business of Doing Business as a Personal Chef, 978-0-471-75219-6......19 Weaver, Tourism Management, 3E, 978-0-470-80954-9.....................................34 Weygandt, Hospitality Financial Accounting, 2E, 978-0-470-08360-4...........27

Schmidgall, Restaurant Financial Basics, 978-0-471-21379-6..........................28 Schneider, The Professional Housekeeper, 4E, 978-0-471-29193-0.........31 • 37

John Wiley & Sons, Inc. 111 River Street Hoboken, NJ 07030-5774


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