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Author(s): Mary Anne Eaton, Janet Rouslin, Dana Manning
Connections: Food, Nutrition, Health and Wellness is an introductory nutrition textbook designed for non-nutrition majors as well as allied health majors. The textbook covers all the essential nutrients and their relationship to your body’s functioning and well-being. The textbook also includes the latest information regarding nutrition information for the public sector such as the Dietary Guidelines and the new Nutrition Labeling guidelines.
Author(s): Heather Lawrence Benedict, Michelle Wells
Written from a practitioner's viewpoint, Event Management Blueprint: Creating & Managing Successful Sports Events bridges the gap between classroom instruction and on-the-job required tasks by providing current and future event managers with an event management template that can be used in the sports industry.
Author(s): Galen R Collins, Cihan Cobanoglu, Anil Bilgihan, Katerina Berezina
The hospitality industry is quickly becoming automated, leading to greater efficiency, better customer service, and ultimately, increased profits. As a result, it is imperative that a person entering the hospitality business be familiar with the technology propelling it forward. Hospitality Information Technology: Learning How to Use It is designed to meet that challenge.
Author(s): Galen R Collins
After reading this book, you will never feel the same about service professionals. They are pivotal in making or breaking customer relationships. However, being a service professional has never been more difficult. In many service organizations, the gap is widening between what they can deliver and what customers expect. Many service professionals are quitting their jobs. Many more, under fire from disgruntled customers, are experiencing unprecedented stress. We call this phenomenon the customer service syndrome (CSS).
Author(s): Susan D Marshall, Paul J Mcvety, Bradley J Ware
Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan.
