| david burke hospitality management: Chef , 2006 |
| david burke hospitality management: Directory of Chain Restaurant Operators , 2010 |
| david burke hospitality management: Urban Land , 2000 |
| david burke hospitality management: Managing Hospitality Organizations Robert C. Ford, Michael C. Sturman, 2023-11-21 Introduction to Hospitality Management: Creating Excellent Guest Experiences, Third Edition takes students on a journey through the evolving service industry. Each chapter focuses on a core principle of hospitality management and is packed with practical advice, examples, and cases from some of the best companies in the service sector. Authors Robert C. Ford and Michael Sturman emphasize the critical importance of focusing on the guest and creating an unforgettable customer experience. Whether your students will be managing a neighborhood café, a convention center, or a high-end resort hotel, they will learn invaluable skills for managing the guest experience in today’s ultracompetitive environment. Included with this title: LMS Cartridge: Import this title’s instructor resources into your school’s learning management system (LMS) and save time. Don’t use an LMS? You can still access all of the same online resources for this title via the password-protected Instructor Resource Site. Learn more. |
| david burke hospitality management: Principles of Management David S. Bright, Anastasia H. Cortes, Eva Hartmann, 2023-05-16 Black & white print. Principles of Management is designed to meet the scope and sequence requirements of the introductory course on management. This is a traditional approach to management using the leading, planning, organizing, and controlling approach. Management is a broad business discipline, and the Principles of Management course covers many management areas such as human resource management and strategic management, as well as behavioral areas such as motivation. No one individual can be an expert in all areas of management, so an additional benefit of this text is that specialists in a variety of areas have authored individual chapters. |
| david burke hospitality management: Soup Swap Kathy Gunst, 2016-09-13 Sixty recipes for soups, stews, and chowders to share and savor, from the James Beard Award winner and NPR chef. There’s no better way to cultivate community, foster friendship, or simply nourish family than over heartwarming bowls of homemade soup. And here, soup lovers will find sixty terrific recipes, featuring such classics as creamy Tomato Soup with Grilled-Cheese Croutons alongside international favorites like Thai Red Curry-Chicken Noodle Soup. Each recipe has suggested sides to make it a meal and tips for easy transporting, which makes them just right to bring to a soup swap where everyone can sample the offerings and then take home a variety of leftovers to enjoy all week. Whether taken to the party or savored at home, this trusted collection of soups, stews, and chowders is sure to satisfy all year long. |
| david burke hospitality management: Vox Populi William O'Shaughnessy, 2010-12-01 Vox Populi is the long-awaited fourth collection of interviews, editorials, essays, observations and keen insight from legendary New York broadcaster William O’Shaughnessy. With this inspiring new anthology, Bill is back in a big way, offering compelling dialogue and opinion on timely issues and current events in politics, media, the arts and popular culture. A masterful interviewer, O’Shaughnessy goes one-on- one with Barbara Taylor Bradford, Steve Forbes, Joe Califano and a colorful band of townie characters from Westchester – the Golden Apple. Broadcasting for five decades from what the Wall Street Journal hailed as “the quintessential community station in America,” his thoughtful and muscular commentaries have been widely praised in all the important journals in the land. A self-styled First Amendment “voluptuary,” O’Shaughnessy is a stellar defender of Free Speech, having devoted the good part of fifty years to fighting censorship and government intrusion from his influential perch in the heart of the Eastern Establishment. He’s the one they roll out when the likes of Howard Stern, Bob Grant and Imus get in a jam. Colorful national figures and beguiling “townies” abound in Vox Populi which is also laden with exquisitely beautiful eulogies and tributes to his departed friends Tim Russert, Wellington Mara, Robert Merrill and Ossie Davis. And, as in every Bill O’Shaughnessy book, there is stunning and powerful wisdom and brilliant observations from Governor Mario Cuomo whom he so admires. The great American historian David McCullough observed: “I always look forward to reading the history of our times Bill O’Shaughnessy has written.” O’Shaughnessy is an authentic American voice. |
| david burke hospitality management: Ethics in Hospitality Management Stephen S. J. Hall, 1992 |
| david burke hospitality management: Restaurants & Institutions , 2009 |
| david burke hospitality management: The Cornell School of Hotel Administration Handbook of Applied Hospitality Strategy Cathy A. Enz, 2010-07-14 This state-of-the-art handbook approaches the topics of hospitality strategy with an emphasis on immediate application of ideas to current practice. Top hospitality scholars make original contributions with the inclusion of senior level executives input, insights and current best practices. By incorporating the latest research and thinking on various strategic topics with the commentary and insights of successful executives this handbook blends cutting edge ideas and comprehensive reviews of the subject with innovative illustrations and examples from practice. The strength of the handbook is its combination of academic rigour and hospitality application. The handbook will have a clear reference orientation and focus on key topical issues and problem of interest to practitioners and advanced students of hospitality strategy. |
| david burke hospitality management: Lodging and Restaurant Index , 1992 |
| david burke hospitality management: Network World , 1992-07-20 For more than 20 years, Network World has been the premier provider of information, intelligence and insight for network and IT executives responsible for the digital nervous systems of large organizations. Readers are responsible for designing, implementing and managing the voice, data and video systems their companies use to support everything from business critical applications to employee collaboration and electronic commerce. |
| david burke hospitality management: Foodservice Operators Guide , 2009 |
| david burke hospitality management: HotelBusiness , 2009 |
| david burke hospitality management: Hotels , 2009 |
| david burke hospitality management: Food Arts , 2004 |
| david burke hospitality management: A Sustainable Tourism Workforce Shelagh Mooney, Richard N.S. Robinson, David J. Solnet, Tom Baum, 2024-02-15 This book brings together issues of social justice and the neglect of a sustainable orientation to the tourism workforce. This has resulted in an impoverished, unsustainable, and transient workforce that does not meet the aims of UN sustainable goals within the sector or indeed the UNTWO Code of ethics towards its employees. The introductory review and 15 chapters in this volume each make a unique and distinct contribution to knowledge. The opening review presents a critique of current definitions of sustainability in an employment, and specifically in a tourism employment context, acknowledging and critiquing extant literature. It uniquely recognises the themes submitted on the topic of sustainable work in the book, as well as those which comprise the final selection of chapters. These exercises culminate in the presentation of a refreshed conceptualisation of sustainable employment. The chapters were mapped onto a proposed conceptual framework, which recognises the multi-dimensional influences of the evolving Sustainable Development Goals (SDGs), recent Sustainable Human Resource Management (SHRM) and tourism literature, and fresh contributions to theory. Additionally, the introductory review offers concluding remarks that the authors hope will influence and guide future research endeavours. The book will be invaluable to educators, students and policymakers interested in information and guidance on managing sustainable tourism. Several chapters in this book were originally published as a special issue of the Journal of Sustainable Tourism. |
| david burke hospitality management: Lodging Hospitality , 1990 |
| david burke hospitality management: Tipsy Texan David Alan, 2013-06-11 “Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail.” —Rebecca Rather, author of The Pastry Queen From the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that’s out of the ordinary or must be house-made. Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits—the crown jewels of Texas’s indigenous cocktail ingredients from the Rio Grande valley—figure prominently here. You’ll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who’ve put Texas on the national craft distilling map—and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You’ll even join a tour of the gardens and farmers’ markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking. “Thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!” —Jim Hightower, New York Times-bestselling author of Swim Against the Current Includes color photos |
| david burke hospitality management: A Research Agenda for Tourism and Development Richard Sharpley, David Harrison, 2019 Tourism is integral to local, regional and national development policies; as a major global economic sector, it has the potential to underpin economic growth and wider development. Yet, transformations in both the nature of tourism and the dynamic environment within which it occurs give rise to new questions with regards to its developmental role. This Research Agenda offers a state-of-the-art review of the research into the tourism-development nexus. Exploring issues including governance, policy, philanthropy, poverty reduction and tourism consumption, it identifies significant gaps in the literature, and proposes new and sometimes provocative avenues for future research. |
| david burke hospitality management: Cooking with David Burke David Burke, Carmel Berman Reingold, 1995 Burke, who has soared to the top of the New York restaurant scene with a style and imagination that has enraptured the critics, offers a soup-to-nuts cookbook filled with individuality and unique variations on classic recipes from both French country and American regional cuisine. 50 line drawings. 8 pages of color photos. |
| david burke hospitality management: Historical and Biographical Record of Southern California James Miller Guinn, 1902 |
| david burke hospitality management: Big Little Hotel Donna Kacmar, 2023-03-28 This book showcases small hotels, all located in the United States, designed by architects who use light and materials in interesting and intentional ways. The designs also deliberately connect to their local history, context, or land – in many cases all three. Both the architecture and the operations harmonize with the place, whether that is a bustling city, small town, or natural area. Many are new buildings but some are adaptive reuse projects or renovations of historic properties, extending the connectivity of the place into the future. A condensed history of lodging helps to place the many typologies and histories of hospitality in relationship to world events and includes the many factors that influence hotel development such as business practices, technology, and even politics. Hotels are influenced by larger trends and innovations in hospitality such as the emergence of a variety of creative possibilities for future travel. A final chapter includes speculation on travel trends and encourages us all to wander more intentionally. |
| david burke hospitality management: The Power of Organizations Heather A. Haveman, 2022-12-13 How organizations developed in history, how they operate, and how research on them has evolved Organizations are all around us: government agencies, multinational corporations, social-movement organizations, religious congregations, scientific bodies, sports teams, and more. Immensely powerful, they shape all social, economic, political, and cultural life, and are critical for the planning and coordination of every activity from manufacturing cardboard boxes to synthesizing new drugs and reducing greenhouse gas emissions. To understand our world, we must understand organizations. The Power of Organizations defines the features of organizations, examines how they operate, traces their rise over the course of a millennium, and explains how research on organizations has evolved from the mid-nineteenth century to today. Heather Haveman shows how almost all contemporary research on organizations fits into three general perspectives: demographic, relational, and cultural. She offers constructive criticism of existing research, showing how it can be remade to be both more interesting and influential. She examines how we can use existing theories to understand the changes wrought by digital technologies, and she argues that organizational scholars can and should alter the impact that organizations have on society, particularly societal and global inequality, formal politics, and environmental degradation. The Power of Organizations demonstrates the benefits and dangers of these ubiquitous foundations of modern society. |
| david burke hospitality management: Talent Management Innovations in the International Hospitality Industry Stefan Jooss, Ralf Burbach, Huub Ruël, 2021-07-27 Talent Management Innovations in the International Hospitality Industry explores a wide range of subjects within the talent management field, including employer branding, creative talent, talent pools, and mentoring initiatives, along with a focus on talent identification, development, and retention. |
| david burke hospitality management: The Making of a Chef Michael Ruhlman, 2009-03-31 Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking. |
| david burke hospitality management: Lodging , 1995 |
| david burke hospitality management: Small Bites Big Flavor Eric Levine, 2013-11-05 This imaginative cookbook is written for the home chef who wants to expand their repertoire in creating fun and unconventional dishes whether the gathering is for two, twenty, or two hundred. Through recipes bursting with personality, award-winning Chef Eric LeVine offers truly innovative takes on tried and true favorites, such as a twisted mini chicken pot pie, an amazing mouthful of flavor. The smallest of bites showcase three main ingredients used in three different preparations, such as mushroom, ginger, and chicken used three ways. Also included are recipes for delectable mid-sized, larger, and sweet bites--even some signature cocktails! Throughout, this engaging chef includes notes to encourage the home cook to enhance and change up their meals using these recipes as a base. All the 100-plus recipes, from Artichokes Stuffed with Pork and Ricotta to Brown Sugar Bacon Cupcakes, are accompanied by stunning photographs. You'll learn how much fun food can be to prepare, present, share, and of course to eat! |
| david burke hospitality management: Tourism Planning Turgut Var, Clare Gunn, 2020-10-14 As one of the fastest growing sectors of the economy since the 1950s, tourism has proved to be a complicated phenomenon, unlike any other economic producer. Over the last few decades, tourism has exerted increasing pressure on the land and negative social, environmental and economic impacts have surfaced as major issues. Positive guidelines for better planning are in demand by developers and designers who need new understandings of the breadth of tourism's complexity for their own success. Long considered the seminal work on tourism development, Tourism Planning provides a comprehensive, integrated overview of all aspects of tourism and the planning functions that accompany it, emphasizing concepts and principles for better planning. |
| david burke hospitality management: Services Marketing: People, Technology, Strategy (Ninth Edition) Jochen Wirtz, Christopher Lovelock, 2021-10-15 Services Marketing: People, Technology, Strategy is the ninth edition of the globally leading textbook for Services Marketing by Jochen Wirtz and Christopher Lovelock, extensively updated to feature the latest academic research, industry trends, and technology, social media, and case examples.This book takes on a strong managerial approach presented through a coherent and progressive pedagogical framework rooted in solid academic research. It features cases and examples from all over the world and is suitable for students who want to gain a wider managerial view.Supplementary Material Resources:Resources are available to instructors who adopt this textbook for their courses. These include: (1) Instructor's Manual, (2) Case Teaching Notes, (3) PowerPoint deck, and (4) Test Bank. Please contact sales@wspc.com.Key Features: |
| david burke hospitality management: Mast Brothers Chocolate Rick Mast, Michael Mast, 2013-10-22 Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate. The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world. Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes. In Mast Brothers Chocolate: A Family Cookbook, they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs. |
| david burke hospitality management: The Corporate Directory of US Public Companies 1995 Elizabeth Walsh, 2016-06-11 This valuable and accessible work provides comprehensive information on America's top public companies, listing over 10,000 publicly traded companies from the New York, NASDAQ and OTC exchanges. All companies have assets of more than $5 million and are filed with the SEC. Each entry describes business activity, 5 year sales, income, earnings per share, assets and liabilities. Senior employees, major shareholders and directors are also named. The seven indices give an unrivalled access to the information. |
| david burke hospitality management: A Subject Index to Current Literature Australian Public Affairs Information Service, |
| david burke hospitality management: Learning Agility David F. Hoff, W. Warner Burke, 2017-12-15 Learning agility is not a new concept, but it took years of research to prove that it really does exist, and can be quantified on an individual level. Out of that research came the introduction of the Burke Learning Agility Inventory¿ (Burke LAI) as the first reliable, theoretically grounded way to measure learning agility. This book explains how learning agility is measured, and explores the ways that this information can be developed and applied by individuals and organizations. |
| david burke hospitality management: Winning In Service Markets: Success Through People, Technology And Strategy Jochen Wirtz, 2016-12-12 Winning in Service Markets: Success through People, Technology, and Strategy is the first practitioner book in the market to cover the key aspects of services marketing and management based on sound academic evidence and knowledge. Derived from the globally leading textbook for Services Marketing by the same author, this book offers a comprehensive overview of extant knowledge on the topic. Accessible and practical, Winning in Service Markets bridges the gap between cutting-edge academic research and industry practitioners, and features best practices and latest trends on services marketing and management from around the world. |
| david burke hospitality management: Travel , 1917 |
| david burke hospitality management: The SAGE Handbook of Human Resource Management Adrian Wilkinson, Nicolas Bacon, Scott Snell, David Lepak, 2019-04-08 The new edition of this SAGE Handbook builds on the success of the first by providing a fully updated and expanded overview of the field of human resource management. Bringing together contributions from leading international scholars - and with brand new chapters on key emerging topics such as talent management, engagement , e-HRM and big data - the Handbook focuses on familiarising the reader with the fundamentals of applied human resource management, while contextualizing practice within wider theoretical considerations. Internationally minded chapters combine a critical overview with discussion of key debates and research, as well as comprehensively dealing with important emerging interests. The second edition of this Handbook remains an indispensable resource for advanced students and researchers in the field. PART 01: Context of Human Resource Management PART 02: Fundamentals of Human Resource Management PART 03: Contemporary Issues |
| david burke hospitality management: Handbook of Molecular Gastronomy Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza, 2021-06-08 Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a light way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy. |
| david burke hospitality management: The French Laundry, Per Se Thomas Keller, 2020-10-27 Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking. |
| david burke hospitality management: The Insurance Press , 1906 |
DAVID Functional Annotation Bioinformatics Microarray Analysis
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DAVID Functional Annotation Bioinformatics Microarray Analysis
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