M M P H

Actual covers may differ. For sale in the Philippines only.

                                                                                                                                                                                      




MIND MOVER PUBLISHING HOUSE, INC.
Global Standard Books at Low Prices 

 


 

Hospitality & Tourism
Culinary Arts

 

Latest Releases

Introductory Foods 14th edition by Bennion         c. 2017

Foodservice Management by Payne 13th edition c. 2016

Introduction to Hospitality Management 4th edition by Walker c.2014

On Baking 3rd edition by Labensky c. 2015

On Cooking 5th edition by Labensky c. 2015

Professional Cooking
8th edition by Gisslen 

c. 2014


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Highlights

Global standard books.  
Mind Mover offers titles that help students achieve international job acceptance.   We carry books authored by industry authorities such as the Culinary Institute of America and the Cruise Line International Association, as well as books that comply with global standards such as International Hospitality certification. 

Instructors are also assured of quality support materials that other books do not offer.  

That is why the Global Culinary Hospitality Academy and the Culinary Center of America (Manila) use Professional Cooking and Professional Baking to train its students and help them earn awards in international competitions.   

Technology

CulinarE-Companion Recipe Management Software is available with Professional Cooking by Gisslen.  This software allows you to:

Resize and edit recipes.
Add and organize your own recipes and related content.
Convert measurements from US to metric, and vice versa.     Create shopping lists.  
Analyze the nutritional content of ingredients and recipes. 

CulinarE-Companion also includes audio pronunciations and illustrated procedures for additional learning support. Once CulinarE-Companion is installed on your computer’s hard drive, it’s yours to keep and never expires!

Tourism


Title: Tourism: Concepts and Practice (reprint)
Author: Walker
Edition: 1
Copyright: 2011

Capturing the taste of the industry, Tourism: Concepts and Practices explores this exciting field using a systems approach. Building on the author’s experience, it looks at the characteristics of tourism and the demand side first, then organizing tourism, followed by the operating sectors. Full-color photographs, industry profiles, and a career emphasis reveal the opportunities tourism holds for both consumers and professionals.  Special geography spotlights examine the reasons people travel and the places people go.

 

Hospitality


Title: Introduction to Hospitality Management
Author: Walker
Edition: 4
Copyright: 2014

Capturing the flavor and breadth of the industry, Introduction to Hospitality Management,  Fourth Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the text focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student’s appreciation for the field.   Throughout, author John R. Walker invites students to share this industry’s unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.

 

Front Office Management

 

Title: Check in, Check out (reprint)
Author: Vallen
Edition: 8
Copyright: 2009

Check-In, Check-Out provides complete coverageof the hotel's front office and all of the support positions that make it work. Organized to reflect how a guest moves through the hotel (reservations, arrival, billing, departure, etc.) this edition provides a broad view of lodging management and covers unique topics such as corporate housing, destination elevators, and trade advertising contracts. Key industry changes are addressed throughout such as hotel technology, the greening of the industry, security issues and automation. Over 200 exhibits illustrate chapter content and help to create a work that both students and professional hoteliers seek out.

 

Event Management

 

Title: Meetings, Expositions, Events and Conventions (reprint)
Author: Fennich
Edition: 3
Copyright: 2012

The Meetings, Expositions, Events, and Conventions industry continues to grow and garner increasing attention from the hospitality industry, communities, and college faculty.  With a broad view of the industry, this book moves beyond just one segment to include all aspects related to the MEEC industry.  Developed as a collaborative work, the text features contributions from some of the best and most notable practitioners and educators in the field.  (Using the Delphi method, even the text’s topics were selected based on industry input.) Now in its third edition, this revision features over 30 new case studies, the latest statistics and a new chapter devoted to green meetings and social responsibility.

 

Hospitality Marketing

 

Title: Principles of Marketing Leadership in Hospitality (reprint)
Author: Shoemaker
Edition: 4
Copyright: 2007

How do you gain a sustainable competitive advantage in today’s global hospitality industry? Are there ways to attract and keep a customer over the course of a lifetime? Marketing Leadership in Hospitality and Tourism, Fourth Edition addresses the marketing strategies and tactics known to be effective in the industry such as strategic pricing and revenue management, customer loyalty programs, proven communication mixes, and more! Each chapter explores how to market services and the hospitality experience from both an academic and industry point of view.  International examples, web exercises and intriguing interviews help students learn about marketing and also about the industry itself.

 

Industry Law

 

Title: Hotel, Restaurant and Travel Law (reprint)
Author: Counoyer
Edition: 7
Copyright: 2008

For students and practicing professionals in hospitality, travel and tourism as well as specialized paralegal work, Hotel, Restaurant and Travel Law: A Preventative Approach, 7th Edition, addresses legal issues confronted by managers in the hotel, restaurant, travel and casino industries. The emphasis is on prevention of legal violations. By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize, the number of lawsuits. The book uses the case method, long recognized as a helpful approach to learning the often-complicated discipline of law. Readers will study decisions from actual cases in which hospitality establishments were sued, as well as what legal precedents were cited.

 

Entrepreneurship and Management in Hospitality Industry

 

Title: Entrepreneurship and Small Business Management in the Hospitality Industry (reprint)
Author: Lee-Ross
Edition: 1
Copyright: 2009

Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years. Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future. Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of ‘reflective practice’ activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!

 

Facilities Design and Layout

 

Title: Design and Layout of Food Service Facilities (reprint)
Author: Birchfield
Edition: 3
Copyright: 2009

Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

 

Food Safety

 

Title: Essentials of Food Safety and Food Sanitation (reprint)
Author: McSwane
Edition: 4
Copyright: 2005

If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. This book will serve as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.

 

Foodservice Management

 

Title: Foodservice Management (reprint)
Author: Payne
Edition: 13
Copyright: 2016

Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

 



Culinary Arts

 

Title: Introductory Foods  NEW!

Author: Bennion

Edition: 14

Copyright: 2017

A market-leading introduction to all things food.  Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

 

 

Title: On Baking NEW!

Author: Labensky

Edition: 3

Copyright: 2015

On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

 

Title: Professional Baking (original)
Author: Gisslen
Edition: 6
Copyright:2012

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.

 

 

Title: On Cooking NEW!

Author: Labensky

Edition: 5

Copyright: 2015

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.

 

 

Title: Professional Cooking (original with Culinar-E-Companion)
Author: Gisslen
Edition: 7
Copyright: 2010

Study from the best for guaranteed career success! Wayne Gisslen’s Professional Cooking has led the way as “simply the best” resource for new and practicing chefs! It is the best-selling undergraduate food preparation textbook in the marketplace.
With its clear and effective approach to mastering basic skills and concepts through understanding and practice, Professional Cooking has earned a permanent place in the lives of millions of chefs whose careers it has helped launch. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.
This College Edition of Professional Cooking, Seventh Edition, includes CulinarE-Companion™ Recipe Management software, which is yours to download and keep. No subscriptions fees or temporary trial access—CulinarE-Companion gives you digital versions of all 1,300 recipes in the print text, plus 90 bonus recipes. 
Building on this text’s hallmark features---simple and clear language, professional recipe format, instructional photo program, and understanding basic concepts to achieve mastery of essential skills, the Seventh Edition also features:
Enhanced visual program with over 220 new color photos, including plated dishes, procedures, and products.
Approximately 100 new recipes, for a total of 650 recipes plus another 600 variations.
More focus on international recipes and variations.
Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary math.
Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.

 

 

Title: International Cuisine (reprint)
Author:McVeigh
Edition: 1
Copyright: 2009

International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor’s manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in today’s diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world.


 

Title: International Cooking (reprint)
Author: Heyman
Edition: 2
Copyright: 2012

Streamlined in this edition, this text looks at the world’s cuisines and how they developed and evolved. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.


 

Title: Food and Beverage  Services (original)
Author: Lillicrap
Edition: 8
Copyright: 2010

Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.

 

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