catering, hospitality

Transcription

1 Discover the finest catering, hospitality and tourism resources from Cengage Learning

2 The Professional Chef Series Advanced Professional Chef Level 3 Diploma, 2e Hunter/Tinton The Professional Chef series of textbooks provides each learner with a solid foundation of theoretical and practical knowledge to help achieve a rewarding career as a professional chef. Inspirational professional photography clearly illustrates presentation skills and techniques and final dish images for each recipe help learners gain the skills to achieve the perfect plate! To provide every learner with a great repertoire of recipes and skills, the textbooks provide a comprehensive range of classical, modern and regional recipes, along with a new chapter on careers and industry ensuring they are fully prepared for a successful role in a professional kitchen. Key Features Level 1 provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style. Level 2, with clear mapping to both the NVQ and VRQ syllabus, is the most relevant and up-to-date level 2 Professional Cookery book on the market. NEW! Level 3 is written to provide complete coverage of level 3 NVQ and VRQ qualifications, and will help learners perfect the superior skills needed to excel in today s challenging kitchens. Chapter Openers clearly outline the list of recipes for the chapter so the learner can easily access this key information. All the recipes include a nutritional analysis to aid understanding of the principles of nutrition and healthy eating March 2013 Professional Chef Level 1 Diploma, 2e Rippington Professional Chef Level 2 Diploma, 2e Hunter/Tinton May June 2011 Maths & English for Hospitality and Catering: Functional Skills Spencer/Rippington November 2012 This write-in workbook is an invaluable resource to help learners improve their Maths and English skills and prepare for Level 1 and Level 2 Functional Skills exams. The workbook format enables learners to practise and improve their Maths and English skills and the real-life questions, exercises and scenarios are all written with a Catering and Hospitality context to help students find essential Maths and English theory understandable, engaging and achievable. Professional Chef CourseMate Use Professional Chef CourseMate alongside the Professional Chef Level 1, 2 and 3 Diploma 2e textbooks for a complete blended learning solution! This highly interactive resource brings course concepts to life and is designed to support lecturers and students through the range of online resources which can be perfectly integrated in to the classroom to cover the guided learning hours for each unit. For Students: Searchable ebook / Video master chef classes / Multiple choice quizzes / Interactive activities and games / Bonus recipes / Interactive food map of the British Isles For Lecturers: Lessons plans and schemes of work / PowerPoint slides / Activity handouts / Engagement Tracker tools so students progression and comprehension can be fully monitored For more information about Professional Chef CourseMate, please emea.fesales@cengage.com ebooks and echapters available at cengagebrain.com

3 In the Kitchen with le Cordon Bleu In the Kitchen with Le Cordon Bleu presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. Through mouth-watering, inspirational photography, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to the classroom or your home April 2013 Le Cordon Bleu Pâtisserie and Baking Foundations and Classic Recipes Written by the internationally known Chefs of Le Cordon Bleu, Pâtisserie and Baking Foundations is a thorough introduction to classic French pâtisserie techniques. With glorious step-by-step photography and mise-enplace presentation, the book takes readers through the complete evolution of French pastry, making this an ideal resource for aspiring professional chefs. Providing the opportunity to practice the skills learned in Pâtisserie and Baking Foundations, the Classic Recipes textbook teaches the technical secrets of Le Cordon Bleu through 141 step-by-step recipes, presented in decadent full colour with finished recipe pictures, ingredient photos and charts. Le Cordon Bleu Pâtisserie and Baking Foundations December 2011 Le Cordon Bleu Pâtisserie and Baking Foundations: Classic Recipes February 2012 Le Cordon Bleu Cuisine Foundations and Classic Recipes Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu. Illustrated with thousands of highly detailed photographs, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians. Cuisine Foundations: Classic Recipes features 169 recipes that have been carefully selected by Le Cordon Bleu to enable readers to put in to practice skills learned in Le Cordon Bleu Cuisine Foundations textbook. This exquisite package provides detailed instructions for every recipe and ensures each reader gains the skills to create these inspirational dishes with confidence. Le Cordon Bleu Cuisine Foundations May 2010 Available in Spanish and Portuguese editions! Le Cordon Bleu Cuisine Foundations: Classic Recipes July 2010 Available in Spanish and Portuguese editions! CourseMate for Le Cordon Bleu Cuisine Foundations Le Cordon Bleu CourseMate works hand in hand with the Le Cordon Bleu Cuisine Foundations textbook and is the perfect course companion for learners looking to expand their knowledge and tutors wishing to support their students both in and out of the classroom. Developed to help reinforce essential methods and techniques, this comprehensive online learning suite provides time-saving PowerPoint presentations, an interactive ebook, games, quizzes and flash cards along with an audio glossary of key terms and nearly 90 minutes of demonstration videos led by Chef Patrick Martin of Le Cordon Bleu. For more information about Le Cordon Bleu CourseMate, please emea.fesales@cengage.com

4 CULINARY AND CATERING The Dessert Architect Wemischner This invaluable resource is a source of inspiration for chefs worldwide. Through beautifully illustrated step-by-steps, readers learn how to develop a well-balanced dessert menu using modern plating techniques and receive tips for successfully pairing beverages with desserts. Advanced Bread and Pastry Suas This modern, up-to-date book guides readers through advanced bread and pastry concepts, covering new trends in flavour and techniques. Stunning photographs along with clear concepts and explanations help readers fully understand the processes of creating a wealth of finished products from around the world July May 2008 About Wine, International Edition, 2e Henderson/Rex This unique resource is the tool for learning how to manage wine within the hospitality industry. Readers learn about the origins of wine, how and where it is produced, the wine business and pairing food with wine, all supported by detailed diagrams and photographs and useful quick reference appendices. Practical Food and Beverage Cost Control, 2e Ojugo This informative text provides step-bystep strategies for improving financial performance and meeting profit and expense objectives within food and beverage operations. Many practical inclusions and helpful forms bridge the gap from classroom to business, ensuring learners achieve key skills for use in their chosen career March April 2009 Professional Catering Shiring Professional Catering equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing business plan, and is beautifully illustrated with four-color photography. Pairing with the Masters: A Definitive Guide to Food and Wine Arnone/Simonetti-Bryan Discover how professionals match the perfect wines to cuisine! More than a list of pairings, this one-ofa-kind book covers simple classics to the complex and modern with nearly 100 recipes demonstrating varied cooking techniques, flavour profiles, and steps for choosing accompanying wines January August 2012 Modern Garde Manger, International Edition, 2e Garlough/Campbell The second edition was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. ebooks and echapters available at cengagebrain.com March 2011 For more information on these and many other Catering, Hospitality and Tourism titles, please visit

5 Tourism Successful Event Management: A Practical Handbook, 4e Shone/Parry March 2013 Successful Event Management is essential reading for all undergraduate and post-graduate event management students and is also an ideal resource for active practitioners looking for both a practical guide and a rigorous overview of the subject, considering event management from an international perspective. Tourism: A Modern Synthesis, 3e Page/Connell April 2009 New edition coming soon! This popular textbook offers an accessible and engaging introduction to development and management of tourism in a globalized context. With a strong business theme throughout, the text focuses on real-world insights and current academic thinking and principles reflecting the content of modern courses. Selling Destinations, International Edition, 5e Mancini January 2009 This visually engaging guide provides hundreds of maps and charts along with detailed country information and in-depth facts on climate, transport, customs and traveller profiles ensuring any aspiring travel professional can perfectly match travellers with their ideal destination. The CLIA Guide to the Cruise Industry Mancini June 2010 This official book of the Cruise Lines International Association supports CLIA s highly regarded certification program while covering all the essential aspects of today s cruise industry from sales and marketing to operations. Blending definitions, statistics, anecdotes, observations, and examples with engaging activities, this guide provides every reader with a complete overview of the contemporary cruise industry. Hospitality and Travel Marketing, International Edition, 4e Morrison May 2009 This leading text offers the reader a truly global perspective of hospitality and tourism management. Through the use of interesting case studies and coverage of key subjects such as internet marketing and e-commerce, loyalty marketing, brand extension marketing and destination branding, learners receive a complete guide to marketing of this diverse and exciting industry. Welcome to Hospitality: An Introduction, International Edition, 3e Chon/Maier April 2009 Welcome to Hospitality incorporates the many facets of the Hospitality and Tourism sector for a complete guide to this exciting industry. Personal profiles of industry leaders highlight the wide range of career opportunities available and case studies and Industry Insight vignettes offer a behind-the-scenes view of real-life job tasks and career success stories. Managing Quality Service In Hospitality Ford/Sturman/Heaton This text teaches the concept and principles of a guest-focused service strategy in hospitality and service organisations and creating a wow experience! Readers will learn about strategy, staffing and systems through academic studies and real life case studies from companies like Walt Disney Company, Marriott, Ritz-Carlton, Darden Restaurants, Southwest Airlines and many others. ebooks and echapters available at cengagebrain.com March 2011 ebooks and echapters available at cengagebrain.com

6 To order your FREE inspection copies, please indicate which titles you would like* and send the form to HE Marketing Department, Cengage Learning EMEA, Cheriton House, North Way, Andover, SP10 5BE, UK. Alternatively, please visit or contact your local Cengage Learning sales representative. *Please note: you may only request up to 3 inspection copies. Insp Copy TITLE AUTHOR ISBN QTY Professional Chef Level 1 Diploma 2e Rippington Professional Chef Level 2 Diploma 2e Hunter/Tinton Advanced Professional Chef Level 3 Diploma 2e Hunter/Tinton Maths & English for Hospitality and Catering: Functional Skills Spencer/Rippington In the Kitchen with Le Cordon Bleu The Chefs of Le Cordon Bleu Le Cordon Bleu Pâtisserie and Baking Foundations The Chefs of Le Cordon Bleu Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes The Chefs of Le Cordon Bleu Le Cordon Bleu Cuisine Foundations The Chefs of Le Cordon Bleu Le Cordon Bleu Cuisine Foundations: Classic Recipes The Chefs of Le Cordon Bleu Le Cordon Bleu Cuisine Foundations, Spanish Edition The Chefs of Le Cordon Bleu Le Cordon Bleu Cuisine Foundations: Classic Recipes, Spanish Edition The Chefs of Le Cordon Bleu Le Cordon Bleu Cuisine Foundations, Portuguese Edition The Chefs of Le Cordon Bleu Le Cordon Bleu Cuisine Foundations: Classic Recipes, Portuguese Edition The Chefs of Le Cordon Bleu The Dessert Architect Wemischner Advanced Bread and Pastry Suas About Wine, International Edition 2e Henderson/Rex Practical Food and Beverage Cost Control 2e Ojugo Professional Catering Shiring Pairing with the Masters: A Definitive Guide to Food and Wine Arnone/Simonetti-Bryce Modern Garde Manger, International Edition 2e Garlough/Campbell Successful Event Management: A Practical Handbook (with CourseMate and ebook Access Shone/Parry Card) 4e Tourism: A Modern Synthesis 3e Page/Connell Coming Tourism: A Modern Synthesis, 4e Page/Connell Selling Destinations, International Edition 5e Mancini The CLIA Guide to the Cruise Industry Mancini Hospitality and Travel Marketing, International Edition 4e Morrison Welcome to Hospitality: An Introduction, International Edition 3e Chon/Maier Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Ford/Sturman/Heaton Guest Experience, International Edition I am interested in more information about Professional Chef CourseMate I am interested in more information about CourseMate for Le Cordon Bleu Cuisine Foundations Title: First name: Last name: Course name: Course start date: Number of students: Current Textbook: University/College: Department: Address: County: Postcode/zip code: Country: Telephone: To place a bookshop order: Bookshop/Library Name: Account No: Total Amount: Date: Contact Name: Telephone: Data Protection Statement: This message has been sent by or on behalf of Cengage Learning EMEA Limited, Cheriton House, North Way, Andover, Hampshire, SP10 5BE, UK for the purpose of providing information to you about Cengage Learning and its products and services. To understand more about how we use your data and respect your privacy, please refer to our privacy policy at By contacting Cengage Learning at the address above you may obtain a copy of your data and/or request Cengage Learning to edit or delete it. If you do not want to receive further information from Cengage Learning please emeahe.unsubscribe@cengage.com E&OE For more information on these and many other Catering, Hospitality and Tourism titles, please visit