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    Indian QSR industry to touch $2 billion by 2016-17

    CRISIL Research estimates show India’s organised quick service restaurant (QSR) market size to be worth Rs 58 billion in 2013-14. The industry is expected to grow at 26 per cent CAGR (Compound Annual Growth Rate) over the next three years to Rs 117 billion by 2016-17. Nevertheless, its share will remain a miniscule 2-3 per cent in comparison to the overall domestic food services industry. [National Restaurant Association of India estimates the size of the domestic food services industry (organised and unorganised) at Rs 2,476 billion in 2013, and projects about 11 per cent annual growth to Rs 4,080 billion by 2018].

    Growth of QSR industry
    Growth to be driven by outlet expansions
    The QSR industry’s growth over the next three years will be primarily propelled by an average 16-18 per cent growth in store additions. During this period, same-store sales growth will be muted, averaging 6-8 per cent (significantly lower than 12-15 per cent average of last three years). We expect same-store sales to remain lower in the near-term but pick up later.

    Established players are expected to account for about two-thirds of store additions. Among the established QSR chains, foreign players, namely Domino’s Pizza, Subway, McDonald’s, KFC and Pizza Hut, are together expected to comprise about 40 per cent of overall store additions. The contribution of relatively new entrants will also be significant at over 30 per cent share; brands such as Dunkin Donuts and Krispy Kreme that have entered the market in the past two years are expected to rapidly expand their store network. Players such as Burger King, Wendy’s and Johnny Rockets are slated to enter the market as well.

    In the case of same-store sales, growth will largely be from price hikes; QSRs have been raising prices by 5-6 per cent annually. However, average transactions per outlet will stay relatively flat mainly due to a more mature store profile (stores operating for over two years) for the bigger brands and higher competition. New entrants, though, could see an increase in transactions per outlet.

    Same-store sales growth to pick up; historical levels unlikely
    Same-store sales growth, which was robust at 20-25 per cent in 2010-11 and 2011-12, plummeted in 2012-13 and 2013-14. Cannibalisation due to opening of multiple outlets in the same catchment area, stiff competition, and economic slowdown leading to decline in discretionary spending, coupled with high food inflation, impacted same-store sales. Same-store sales of both Jubilant FoodWorks (master franchisee for Dominos and Dunkin Donuts in India) and Hardcastle Restaurants (franchisee for McDonald’s in the south and west) edged lower by 2 per cent and 9 per cent, respectively, in the first quarter of 2014-15 compared to growth rates of 25-30 per cent in 2011-12. Yum Restaurants India divisions’ same-store sales dipped by 4 per cent during the July-September 2014 quarter.

    Same-store sales of Dominos and McDonald’s declining
    CRISIL Research expects same-store sales to gradually pick up, aided by improvement in discretionary spending triggered by economic recovery: after a sub-5 per cent growth rate for two consecutive years, the Indian economy is expected to pick up in 2014-15 and 2015-16. 

    However, same-store sales growth will not rebound to historic levels of 20-25 per cent because of increasing competition and cannibalisation, especially in metros and tier I cities. Also, a mature store profile will limit any sharp improvement in same-store sales growth for the established brands – close to two-thirds of the total stores for larger brands such as McDonald’s and Domino’s are more than two years old. Hence, large QSR chains have been gradually moving to tier II and III cities, where competition is limited.

    Foreign brands to maintain dominant position
    Foreign brands dominate the QSR industry with over 60 per cent market share (in terms of number of outlets). In terms of value, the market share of foreign brands is higher vis-à-vis domestic brands as most have better average transaction size as well as number of transactions per outlet. The strong brand image and larger store area allows foreign brands to cater to larger number of customers.

    Riding on the success of these international brands, the Indian market also witnessed the emergence of domestic brands such as Jumbo King, Goli Vadapav, Faaso’s, Kaati Zone, Yo! China and Smokin’ Joes. However, most domestic players have been struggling to adapt to the quick service format.

    Over the next three years, CRISIL Research does not expect a drastic change in the ratio of Indian and foreign QSR brands.

    Foreign brands have been successful in tier I cities and are now expanding rapidly into tier II cities. These brands typically operate through the franchise model, which is an efficient way to scale up operations as it reduces capital burden.

    By contrast, Indian brands are finding it difficult to scale up operations. Over the last two years, store additions of Indian brands were a mere one-tenth that of foreign brands. Some Indian brands such as Fasoo’s revamped their strategy to achieve scalability. Indian players need to build their brand image; one of the tools to do this is by ensuring standardisation across product offerings by efficiently managing the logistics chain.

    Foreign cuisines more adaptable to QSR format
    Foreign cuisines have a dominant share of the QSR market due to easier adaptability to the cold storage format and their quick-to-serve nature; pizzas, burgers and sandwiches account for about 85 per cent of the total market size in value terms. Indian food, which is prepared through complex processes using several ingredients, is difficult to translate into an assembly line production model. However, domestic players such as Goli Vada Pav and JumboKing are trying to adopt the successfully implemented cold storage model to their domestic cuisines.


    Market share break-up based on cuisines 2013-14E (value terms)
    Interestingly, many players are also adding new products to their menus. A case in point is Domino’s Pizza, which launched wraps in May 2014. McDonald’s also now offers wraps. At Pizza Hut, non-pizza menu comprises about 50 per cent of the menu.

    Severe competition in QSR especially in metros / tier I cities
    The Indian QSR market is highly competitive where players compete through core offerings and product variations not just among the organised segment but also among the huge unorganised market. Customers now even have various options and preferences to choose from.  

    The degree of competition can be understood by the fact that the same brand has multiple stores catering to the same micromarket, in addition to the presence of other QSR brands serving similar food. One such instance is the presence of two stores of the same brand in a single mall, one for dine-in and the other for delivery.

    Competition in the burger segment will also increase with large global players, namely Burger King, Fatburger, Wendys and Johnny Rockets, expected to enter the market. Johnny Rockets recently opened an outlet in Delhi and Gurgaon. The US burger chain, Burger King, plans to open stores in Mumbai and Delhi this year through the franchisee route. American burger chain, Fatburger, has appointed Vazz Foods as its master franchise in India.

    In the donuts segment, Mad over Donuts was enjoying a near monopoly in India since its entry in 2008. However, the entry of Dunkin Donuts and Krispy Kreme has increased competition within this category as well. Dunkin Donuts, which sells burgers and donuts, entered India in January 2013. Krispy Kreme recently entered India through a franchise agreement with Citymax Hotels India Pvt. Ltd.

    Foreign chains move towards tier II, III, new entrants – metros
    Having set up operations in the metros, large chains such as Domino’s and McDonald’s are increasingly expanding their presence in tier II and III cities. Over the last one year, Domino’s strengthened its presence in cities such as Bhiwadi (Rajasthan), Korba (Chhattisgarh), Rajahmundry (Andhra Pradesh), Aligarh (Uttar Pradesh), Hoshiarpur (Punjab), Belgaum (Karnataka), Dharamshala (Himachal Pradesh) and Rangpo (Sikkim). Over the last one-and-a-half years, Hardcastle (McDonald’s) has opened outlets in tier II cities such as Coimbatore, Mysore, and Kochi in the south and Rajkot and Mehsana in the west.

    Such expansions help utilisation of cheaper real estate in smaller cities, but also allow large chains enter relatively untapped markets. Opening outlets near highways allows the large chains to draw benefits from cheaper real estate and cater to customers who are constantly on the move. However, the relatively new entrants, especially the domestic QSR brands, will remain focussed on bigger cities to establish their presence and enhance brand recall.

    Going forward, we expect QSR growth to be higher in tier II and III cities owing to the huge opportunity to expand in these markets. With metros already saturated, we expect major expansion to take place in tier II and III cities. As disposable incomes in semi-urban areas have increased and aspirations to experience brands have gained momentum, there is good potential in tier II and III cities. Hardcastle Restaurants, the master franchisee for western and southern India for McDonald’s, plans to invest about Rs 7 billion over the next five years to expand its restaurant network primarily focussing on tier II and III cities.

    HOTEL MANAGEMENT BOOKS (S-Z)

    LIST OF BOOKS FOR HOTEL MANAGEMEN
    S.NO AUTHOR TITLE
    351 Valeric Ferguson Ed. Sensational Starters
    352 The Kitchen Collection Sensational Summer Food
    353 Anu Shetrpal Serveshrest Chiken Pakvan
    354 Murdick, Robert G. Service Operations Management
    355 Satya Narayan Shakahari : Quick & Easy Veg. Cooking
    356 The Kitchen Collection Simple & Speedy Microwave Cooking
    357 Valeric Ferguson Ed. Simple Salads
    358 Valeric Ferguson Ed. Simple salads and Dips
    359 The Kitchen Collection Simply Salads
    360 Nita Mehta Snacks
    361 Tarla Dalal Snacks & Mocktails
    362 The Kitchen Collection Snacks & Suppers
    363 The Kitchen Collection Soups & Starters
    364 Schwimmer, Sigmund Source Book of Food Enzymology
    365 Nita Mehta South Indian : Favourites
    366 Valeric Ferguson Ed. Spectacular Soups
    367 Dave Broom Spirits & Cocktails
    368 Stuart Walton Spirits & Liqueurs
    369 Manisha Kanani Step by step 50 classic curries
    370 Rosemary Wadey Step-by-Step Picnics
    371 Carol Bowen Step-by-Step The Cooking
    372 Janet Illsley Ed. Step-by-Step Vegetarian Cook Book
    373 Stephen Binder Strategic Corporate Facilities Management
    374 Valeric Ferguson Ed. Stunning Garnishes
    375 Michael Colleer Success in Principles of Catering
    376 John Murray Sucess in Principles of Catering
    377 Lynn Van Der Wagen Supervision and Leadership in Tourism
    378 Nita Mehta’s Taste of Gujarat
    379 Madhur Jaffrey Taste of India
    380 Madhur Jaffrey Taste of India
    381 Nita Mehta Taste of Punjab
    382 Winto ,Andrewl Techniques of Food Analysis
    383 E.B. Bennion Technology of Cake Making
    384 The Kitchen Collection Tempting cakes & Bakes
    385 N.C. Goyal Text Book of Hotel Maintenance
    386 Judith Ferguson The All American Cook Book
    387 Nita Mehta The Art of Baking
    388 George Ellis The Australian Bar Attendants
    389 Russell Steabben The Bartender’s Guide to Cocktails
    390 Madge Rosenberg The Best Bread Machine Cook Book Ever
    391 Collister, Linda The Bread Book
    392 Sand Ingramh Medlic The Business of Hotel
    393 Maria Costantino The Cocktail : Handbook
    394 Cadbury The Complete Cadbury’s Cook Book
    395 B. Verhoef The Complete Encyclopedia of Beer
    396 Koneman The Complete Food Guide
    397 Alan Titchmarsh The Complete Gardener
    398 Robert T Gorden The Complete Restaurant Management
    399 Karan Davis Cutler The Complete Vegetable & Herb Gardner
    400 Larousse The Concise Larousse Gastronomique
    401 Robert J Cortine The Concise Lorousse Gastronomique
    402 Alex, Maceormick The Dried Flower Arranger
    403 Paul Cullen The Food & beverage Manager
    404 Geoff Tansey The Food System : A Guide
    405 Rhodri Thomas The Hospitality Industry Tourism in Europe
    406 Master Chef The Indian Menu Planner
    407 J.O. wahn The lore of Spices
    408 J.O.Swahn The Lore of Spices: Their History
    409 Andrew Maclauchlan The making of a Pastry
    410 Rhodri Thomas The Management Of Small Tourism
    411 Schneider, Madelin The Professional Housekeeper
    412 Helen Arthur The Single Malt Whisky Companion
    413 Kinton, Ronald and C The Theory of Catering
    414 Mitchell Beazley The World Atlas of Wine
    415 Ronald Kinton Theory of Catering
    416 Krishna Arora Theory of Cookery
    417 Nirmal Kumar Tourism & Economic Development
    418 V.K. Gupta Tourism In India
    419 A.K. Singh Tourism Management & Marketing
    420 Kim Inglis Ed. Tropical Herbs & Spices of India & Sri Lanka
    421 Good Housekeeping Ultimate book of Fresh & Dried Flower arrangements
    422 Janice Murfitt Ultimate Cake Decorator
    423 Hamlyn Ultimate Cocktail Book
    424 Rosemary Wilkinson Ed. Ultimate Desserts Cook book
    425 Watton , Stuart Ultimate Encyclopedia Wine & Beer
    426 Juliano Uncook Book : New Vegetable
    427 Valeric Ferguson Ed. Vegetarian Classics
    428 Valeric Ferguson Ed. Vegetarian Italian Cookbook
    429 Myru Shackley Visitor Management
    430 Graham Brown Waiters Hand book
    431 Grahm Brown Waiter’s Handbook
    432 Steven Labensky Webster’s New World Dictionary of Culinary Arts
    433 June Payne-Palacio West & Woods Introduction to Food Service
    434 Tennaut, Carol What’s Cooking Fish & Sea food
    435 Dave Bruom Whisky
    436 Zoeeklein, Bruce Wine Analysis & Production
    437 Stuart Walton Wine Guide
    438 Brain Glover World Encyclopedia of Beer
    439 Ingram, Christine World Encyclopedia of Bread
    440 Juliet Harbutt World Encyclopedia of Cheese
    441 Christine Ingram World Encyclopedia of Vegetables
    442 Stuart Walton World Encyclopedia of Wine

    HOTEL MANAGEMENT BOOKS (J-S)

    LIST OF BOOKS FOR HOTEL MANAGEMEN
    S.NO AUTHOR TITLE
    241 The Kitchen Collection Just Desserts
    242 Withde, Elizabeth Kitchen Book
    243 Langenscheidts Langenscheidts Eurodictionary German
    244 Larousse Larousse Gastronomique
    245 Christopher Foulkes Larousse Pocket Encyclopedia of Wine
    246 The Kitchen Collection Light & Easy Pasta
    247 Segrave Foulkes Lorousse Encyclopedia of Wine
    248 Valeric Ferguson Ed. Low Calorie Cookbook
    249 Nita Mehta’s Low Calorie Recipes
    250 Haveen Choudhary Low calorie Recipes
    251 Valeric Ferguson Ed. Low Fat Cooking
    252 Valeric Ferguson Ed. Low Fat Dream Desserts
    253 Valeric Ferguson Ed. Low Fat Pasta
    254 Auguste Escoffier Ma Cuisine
    255 B.K. Chaturvedi Making of a Chef
    256 Dr. Jagmohan Negi Managing Hotels & Restaurants
    257 Peter Jones Management of Food Service Operations
    258 C.P. Yadav Management of Hotel & Catering Industry
    259 Stephen F. Witt Management of International Tourism
    260 Catherine F Sullivan Management of Medical Food Service
    261 Michael L. Kasavana Managing Front Office Operation
    262 Negi, Jagmohan Managing Hotels and Restaurants
    263 Philip Kotler Marketing for Hospitality & Tourism
    264 The Kitchen Collection Marvelous Mid – Weak Meals
    265 The Kitchen Collection Meals from the Mediterranean
    266 Valeric Ferguson Ed. Meat Classics
    267 Wong ,Dominic W.S. Mechanism & Theory in Food Chem.
    268 Jaksa Kivela Menu Planning
    269 Jaksa Kivela Menu Planning: For the Hospitality Industry
    270 Nita Mehta Microwave : Non veg Cookery
    271 Nita Mehta Microwave: Vegetarian Cookery
    272 Winton, Andrew L Milk and milk products
    273 Reese Dubin Miracle Food Cures From the Bible
    274 Nita Mehta’s Mocktails & Snacks
    275 L.J. Hanneman Modern Cake Decoration
    276 Thangam E. Philip Modern Cookery
    277 Nita Mehta’s More Paneer
    278 Nita Mehta Mughlai : Vegetarian Khana
    279 Valeric Ferguson Ed. Mushroom Cookbook
    280 Pathak V.N. Mushroom Prod. & Processing
    281 Harveen Chaudhary Navratri
    282 Oz Clarke’s New Essential Wine Book
    283 Tom Stevenson New Sotheby`s Wine Encyclopedia
    284 Sally ann Berk New York Bartender’s Guide
    285 The Kitchen Collection No Fuss Dinner Parties
    286 The Kitchen Collection No Meat Cookbook
    287 Joy Davies Noodles & Pasta
    288 Valeric Ferguson Ed. Novelty Cakes
    289 Valeric Ferguson Ed. One Pot Meals
    290 Nick Johns Operational Techniques for the Hospitality Industry
    291 Loeseoke, Harry W.V. Outlines of Food Technology
    292 Nita Mehta’s Paneer : All the Way
    293 Nita Mehta’s Paneer aur Alu
    294 Valeric Ferguson Ed. Party Food
    295 Nita Mehta Party Food
    296 Julia Della Pasta
    297 Jeni Wright Pasta Bible
    298 Alexandria, Virgenia Pasta Light
    299 Valeric Ferguson Ed. Pastry Classics
    300 Stuart Walton Perfect Barbecue Book
    301 The Kitchen Collection Perfect Party Food
    302 The Kitchen Collection Perfect Puddings & Desserts
    303 Valeric Ferguson Ed. Perfect Sauces
    304 Garil Duff Pickles Relishes
    305 Gail Duff Pickles, Relishes & Chutneys
    306 Larousse Pocket Enclclopedia of Wine
    307 Mansfield, Sally Potato
    308 Victor Ceserani Practical Cookery
    309 Janice Murfitt Practical Encyclopedia of Cake & Cake Decoration
    310 J. Inder Singh Kalra Prashad : Cooking with Indian Master
    311 Anuradha Sinha Pressure Cooking
    312 Boulton, Roger B Principles & Practice of Wine Making
    313 Paul R. Dittmer Principles of Food Beverage & Labor Cost Controls
    314 Paul R. Dittmer Principles of Food Beverage and Lab
    315 Alan Pannett Principles of Hospitality Law
    316 Baker, Sue and Bradley Principles of Hotel Front Office Operation
    317 Sue Baker Principles of Hotel Front Office Operations
    318 Institute Of America Professional Chef [HOTEL MANAGEMENT]
    319 Brian Verghese Professional Food & Beverage [HOTEL MANAGEMENT]
    320 Manoj Madhukar Professional Housekeeping
    321 Robert J. Martin Professional Management of House Keeping Operations
    322 Shaline Singh Ed Profiles of Indian Tourism
    323 Michael Flynn Public House & Beverage Management
    324 Nita Mehta Punjabi : Non Vegetarian Khana
    325 Mitchell Beazley Q2 Clarke`s New Essential Wine
    326 Andrew Lockwood Quality Management in Hospitality
    327 Ronald F. Cichy Quality Sanitation Management
    328 Valeric Ferguson Ed. Quick & Easy Chinese
    329 Valeric Ferguson Ed. Quick & Easy Curries
    330 The Kitchen Collection Quick & Easy main Meals
    331 Valeric Ferguson Ed. Quick & Easy Pizzas
    332 Gill, Shirley Quick & Easy Pizzas
    333 Jayandra Kumar Quick & Easy Rajasthani
    334 Valeric Ferguson Ed. Quick & Easy Wok Cookbook
    335 The Kitchen Collection Quick & Tasty Pasta
    336 The Kitchen Collection Quick Cooking
    337 Nita Mehta Quick Meals
    338 Vina Khandelwal Relish Food : The Vegetarian Way
    339 Mahmood A. Khan Restaurant Franchising
    340 Robert Christie Mill Restaurant Management
    341 Jeff B Katz Restaurant Planning Design & Construction
    342 Purobi Babbar Rotis & Naans of India
    343 Shapton, A David Safe Processing of Foods
    344 David A Shapton Ed. Safe Processing of Foods
    345 Nita Mehta Sarvshrest Shakahari Vyanjan
    346 Collister, Linda Sauce Book
    347 Schwartz, Oded Sauces & Salads
    348 Maria Costantino Savoy Cocktail Book
    349 Faridi, Hamed Ed Science of cookie & cracker, Processing Tech.

    HOTEL MANAGEMENT BOOKS (G-J)

    LIST OF BOOKS FOR HOTEL MANAGEMENT
    S.NO AUTHOR TITLE
    181 Good Housekeeping Good Housekeeping : Cookery Book
    182 The Kitchen Collection Great Barbecue
    183 Christine Frane Great Big Barbecue Cook Book
    184 Hilaire Walden Great Big Cookies Book
    185 Valeric Ferguson Ed. Great Chicken Dishes
    186 Valeric Ferguson Ed. Great Egg Cookbook
    187 Valeric Ferguson Ed. Great Fish Cookbook
    188 The Kitchen Collection Great Food for Kids
    189 Valeric Ferguson Ed. Great Garlic Recipes
    190 Detty Crocker’s Great Main Dishes without Meat
    191 Valeric Ferguson Ed. Great Noodle Dishes
    192 Valeric Ferguson Ed. Great Rice Dishes
    193 Nita Mehta Green Vegetables
    194 Blank F.C. ed. Handbook of Foods & Nutrition
    195 Anuradha Sinha Healthy & Delicious Food For Children
    196 The Kitchen Collection Heavenly Chocolate Recipes
    197 Valeric Ferguson Ed. High Fiber Cookbook
    198 K.C. Bhanja History of Darjeeling & the Sikkim Himalaya
    199 Gray, William S. Hospitality Accounting
    200 Ursula Johnes Hospitality & Catering A Closer Look
    201 Carl Riegel Hospitality & Tourism Careers: Blue print Success
    202 Anna Graf Williams Hospitality ,Cases in Marketing & Operations
    203 William S.Gray Hospitality Accounting
    204 Anna Graf Williams Hospitality Cases in Marketing & Operations
    205 Manoj Madhukar Hospitality industries in next Millennium
    206 Neil Wearne Hospitality Marketing
    207 Derek Taylor Hospitality Sales & Promotion
    208 Malcolm Foley Hospitality, Tourism & Leisure Management
    209 Valeric Ferguson Ed. Hot & Spicy
    210 B.K. Chakravarth Hotel & Catering Edu. In India
    211 Rajender Singh Ed. Hotel & Hospitality Management
    212 Tara Chand Hotel & Restaurant Management
    213 Tara Chand Hotel and Restaurant Management
    214 Ravi Aggarwal Hotel Front Office : Systems & Procedures
    215 Bardi, James A. Hotel Front Office Management
    216 Sudhir Andrews Hotel Front Office Training Manual
    217 Sudhir Andrews Hotel Housekeeping: Training Manual
    218 Pragati Mohanty Hotel Industry & Tourism in India
    219 U.K. Singh Hotel Management
    220 Denney G. Rutherford Ed. Hotel Management & Operations
    221 Joan C. Bransen Hotel, Hostel & Hospital Housekeeping
    222 Hugh Johnson’s How to enjoy your Wine
    223 Hugh Johnsons Hugh Johnsons’s Pocket WineBook
    224 Jagmohan Negi Human Resource Development & Management in the Hotel
    225 R.K. Malhotra Human Resource Issues in Hotel Industry
    226 Joanna Farrow Ice Cream & Iced Desserts
    227 Jane Suthering Ice Cream Sorbets & Other Cool Delights
    228 Valeric Ferguson Ed. Ice Creams & Sorbets
    229 Ken Jones Icebreakers
    230 Conrad Lashley Ed. In Search of Hospitality
    231 Pran Seth India : A Traveller’s Companion
    232 Loukie Werle Ingredient
    233 Philip Burnard Interpersonal Skills Training
    234 John R. Walker Introduction to Hospitality
    235 Pran Nath Seth Introduction to Travel & Tourism
    236 Marian Bennion Introductory Foods
    237 Flo Bayley iII Contes Anna Italian Kitchen : Gli Antipasti
    238 Nita Mehta’s Italian: Vegetarian Cookery
    239 Valeric Ferguson Ed. Jams, Jellies & Preserves
    240 Mehta, Neeta Jhatpat Khana