This publication is the most comprehensive of all service books in print. Many young people working or planning to work in restaurants or hotel dining rooms, professionals, trainers, entrepreneurs and managers have reported their full satisfaction from this book and many continue to do so daily. All the information in this book is sure to benefit students and professionals alike.

Contents: Service defined, service procedures, the professional attitude, the potential of the profession, how to deal with guests, unwritten rules of the trade, tools of the trade, tables, table shapes, chairs, chair types, linen, napkins, china, glassware, cutlery, accoutrements, side stands, types of service, rules and regulations for proper service, timing during service, different guests, their problems and how to solve them, stress in the business, beverage service, wine service, cashing, flaming, carving, filleting, cooking at the table side, floor plans, scheduling, food festivals, banquet sales and service, room set-ups, training, sanitation and safety in service, case studies, role playing exercises, glossary of service terms.

Softcover, Cerlox Bound, 204 Pages, 8½" x 5½" format, ISBN 1-835861-04-7

PROFESSIONAL BARTENDER $24.00
This book offers a lifetime value to any library, or student of the industry, and bartenders. THE PROFESSIONAL BARTENDER is designed to help students, individuals interested in bartending, and professionals in the business.

It contains over 300 alcoholic - and non-alcoholic cocktail recipes, each of which is displayed in a clear fashion to follow each easily. Wines, liquors, and liqueurs are covered in sufficient detail to allow a bartender to work efficiently with all types of beverages.

Contents: Bartending defined, the bartender, training, working habits, dealing with guests, stool bars, service bars, bar layout and dimensions, lighting, plumbing, floors, furnishings, equipment, glassware, dish washing machines, stocking bars, mixing, shaking, blending, service, apéritifs, liquors, liqueurs, wines, cocktail recipes, non-alcoholic cocktail recipes.

Softcover, Cerlox Bound, 247 Pages, 8½" x 5½" format, ISBN 1-895861-00-4

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THE WORLD OF THE RESTAURATEUR $45.00
A restaurant management book that covers all the aspects of the restaurant industry, from history to service, kitchen layout, menu planning, purchasing, controls, safety, and sanitation.

This book is for everyone who wants to become a restaurateur, or is already in the business, and for students planning to become restaurateurs.

Contents: History of cooking and food ways, development of cuisines, restaurants and foods, presentation of food, carving, fileting, flaming, table-side cooking, service in dining rooms, menus, banquets, beverages, nutrition, sanitation, feasibility studies, marketing restaurants, kitchen design, purchasing for restaurants, human resources management, controls in restaurants, appendixes, historical tidbits.

Softcover, Cerlox Bound, 304 Pages, ISBN 1-895861-62-4

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HUMAN RESOURCES MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR IN THE HOSPITALITY INDUSTRY $33.00
Human resources management has always been very important, but today the significance of well selected, trained and supervised staff is crucial for the profitability of any establishment.

HUMAN RESOURCES MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR IN THE HOSPITALITY INDUSTRY is specifically written for the small operator and designed to fill the needs of managers.

Several interesting case studies help explain complexities of human resources management, and its importance.

Contents: Definition and approach to human resources management, activities of the human resources department, organization of personnel files, human resources planning, demand and supply of human resources, recruitment, affirmative action programs, the selection process, compensation, communication, stress, burnout, discipline, union negotiations, terminations, exit interviews, management defined, theories X and Y, management approaches, leadership and leadership styles, case studies.

Softcover, Cerlox Bound, 129 Pages, ISBN 1-895861-26-8

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MARKETING FOR RESTAURATEURS AND HOTELIERS $33.00
Finally a marketing book for the modern restaurant and/or hotel hospitality manager and students planning a career in the industry. It is concise and to the point..

MARKETING FOR RESTAURATEURS AND HOTELIERS approaches the subject from the point of view of an operator and explains each topic clearly. Marketing strategies are explained throughout for success. Today, without a good understanding of marketing principles and application, success will be illusive.

Contents: Marketing defined, hospitality marketing, guest complaints and how to handle them, the establishment, competitive analysis, positioning, the marketing mix, the hospitality presentation mix, foundations of advertising, personal selling, channels of distribution, travel agents, marketing intelligence, strategic planning, international marketing, segmentation.

Softcover, Cerlox Bound, 131 Pages, ISBN 1-895861-10-1

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HOW TO EXCEL IN RESTAURANT AND HOTEL MANAGEMENT $21.00
Excellence in service, and quality of product in restaurant and hotel management today are more important than ever before. This publication explains the essentials of successful management, and explores the management process. A must have book for all in the business.

Contents: Management defined, the philosophy of management, the art and science of management, corporate culture, management in changing times, managing managers, problem solving, the focus, the nature of the restaurant and hotel business, how to manage successfully, stress in management, strategic planning, quality and consistency, financial management, human resources management, Theory X and Theory Y, types of management decisions, the importance of communication, public speaking, responsibility and authority, skills every manager must muster.

Softcover, Cerlox Bound, 159 Pages, 8½" x 5½" format, ISBN 1-895861-34-9

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ROOMS DIVISION AND PROPERTY MANAGEMENT $30.00
Finally a book that covers all the service departments of a hotel: front office operations, switchboards, reservations, housekeeping and maintenance. The detail provided will help both trainees and seasoned employees function flawlessly. ROOMS DIVISION AND PROPERTY MANAGEMENT covers hotel design and hotel law.

An invaluable book for all who plan to make the hotel business their career, or manage a small or large hotel. All hospitality students will benefit from the contents.

Contents: Definition of hotels, types of lodging properties, classes of hotels, ratings, grading of hotels, structure of the hotel industry, market segmentation, hotel design, flow of traffic through a hotel, reservations, travel agents, front office, concierge, uniformed services, housekeeping, telephone department, garage, safety boxes, keys, guest arrival, advance payments, legal responsibilities of hotels, security and security training, compensation, front office accounting, room statistics, computers in the hotel industry, renovations, human resources management, guest profiles, disabled guests, case studies.

Softcover, Cerlox Bound, 190 Pages, ISBN 1-895861-12-8

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AN INTRODUCTION TO ALCOHOLIC BEVERAGES $35.00
Practically all hospitality curricula contain a beverage course that deals with alcoholic beverages. AN INTRODUCTION TO ALCOHOLIC BEVERAGES is the most up-to-date introductory alcoholic beverage textbook in the market. It deals with all the wine producing countries of the world including those in the former U.S.S.R. Chapters on aromatised wines, beer, distilled products, compounded distilled beverages, cocktails, and cocktail recipes complete the text. This is a textbook that deserves to be in the hands of all hospitality students. It is unique, compact, and contains comprehensive and valuable information.

Softcover, Cerlox Bound, 190 Pages, ISBN 1-895861-40-3

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CANADIAN WINES AND WINERIES $20.00
This is the most up-to-date book on Canadian wines and wineries. It covers the history and evolution of Canadian wine making, as well as wine producing regions including all wineries. An invaluable book for all interested in wine or those serving it.

Contents: History of Canadian wine making, vines, soils, the climate, location and site, viticulture, viniculture, vintage reports, Vintners Quality Alliance. The wineries of Ontario, the wineries of B.C., the wineries of Quebec, the wineries of Nova Scotia, list of recommended wines.

Softcover, Cerlox Bound, 283 Pages, ISBN 1-895861-42-X, Published 2001.

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HOW TO CREATE FOOD AND BEVERAGE MENUS $45.00
Finally a book that explains in a methodical and detailed fashion how to compile and create both food and beverage menus.

This excellent book will help every restaurateur, hotelier, and student, compile menus according to the market and restaurant they are planning or managing.

Contents: Table d'hôte and à la carte menus, compiling menus, writing and producing the menu, beverage menus, quality of paper used for menus menu layout, menu printing, menu types, case studies. Annotated menus from around the world.

Softcover, Cerlox Bound, 308 Pages, ISBN 1-895861-36-5

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COMPLETE FOOD AND BEVERAGE COST CONTROL BOOK $50.00
"A meticulously researched and written book offering excellent, practical advice to all restaurant and hotel operators." H. U. Wandfluh, Vice President and Managing Director of Royal Sonesta Hotel, New Orleans.

Controlling all types of food and beverage costs is crucial, and may mean the difference between success and failure. This book deals with all cost control techniques applicable to any type of foodservice operation.

All control techniques are explained thoroughly, clearly and concisely. THE COMPLETE FOOD & BEVERAGE COST CONTROL BOOK also contains 50 case studies as well as exercises to reinforce the principles of control explained in the text.

Contents: Definition of control, objectives of controls, definition of cost, types of cost, organizing the controlling function, the control cycle, designing control forms, menu planning and its cost implications, measurements, yields, purchasing, receiving and storage, controlling food production, pilferage in food service operations, cash registers, cash systems, beverage controls, labour cost controls, management and productivity, controlling other expenses, break-even point calculations, case studies, exercises.

Softcover, Cerlox Bound, 236 Pages, ISBN 1-895861-24-1

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SET OF BLANK FORMS FOR FOOD AND BEVERAGE COST CONTROLS $10.00

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DESIGNING RESTAURANTS AND HOTELS $55.00
"A very comprehensive and practical book." M. Zakarian, Professor, Swiss Federal Polytechnic University, Lausanne, Switzerland.

Architects, foodservice designers, hotel and restaurant consultants, educators and managers use this richly illustrated and information-packed design book. DESIGNING RESTAURANTS AND HOTELS belongs to every public and private library.

Contents: The planning process, feasibility studies, the site, zoning laws, human resources available, compiling menus, costing and pricing menus, break-even point studies, architects, mechanical engineers, interior designers, kitchen consultants, contractors, blueprints, layout of the restaurant, lighting, floor and wall coverings, acoustics, bars, furnishings, kitchen layout, kitchen equipment, small ware, layouts of various kitchens, hotel planning, hotel building shapes, design guidelines, signage in and around hotels, heating and cooling, space allocation in hotels, guest room sizes and layouts, swimming pools, landscaping around hotels.

Softcover, Cerlox Bound, 342 Pages, ISBN 1-895861-32-2

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HOW TO INCREASE SALES AND SERVING ALCOHOLIC BEVERAGES RESPONSIBLY $12.00
All restaurateurs and hoteliers lose considerable sales opportunities daily. They can change this by using the suggestions in this book to train their servers. In addition, how to deal with inebriated patrons is explained in sufficient detail. This feature alone, if followed, would save thousands of dollars in insurance premium. A book practically all restaurateurs/hoteliers need to have and use daily.

Contents: Suggestive selling techniques, specific recommendations on orders, training your staff to sell more, techniques to encourage service staff to sell more. Alcohol defined, alcohol and how it is broken down in the body, alcohol tolerance, how to recognize an inebriated patron, dealing with inebriated patrons.

Softcover, Cerlox Bound, 110 Pages, ISBN 1-895861-44-6

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THE COMPLETE COST CONTROL BOOK $60.00
Today, controlling all costs is an absolute must for profitability. This publication covers over and above food and beverage costs, payroll controls, other expense containment, tracking of employee productivity, controlling accounts payables, receivables, and the productivity of office employees.

The 50 exercises in the appendix will help students understand the function of each form. Case Studies demonstrate, through discussion, how problems occur and can be solved. A book that will pay for itself many times over in a short period.

Contents: Definition of control, objectives of controls, definition of cost, types of cost, organizing the controlling function, the control cycle, designing of control, forms, menu planning and its implications on cost, measurements, yields, purchasing, receiving and storage, controlling food production, pilferage in foodservice operations, cash registers, cash systems, beverage controls, labour cost controls, management and productivity, controlling other expenses, computerized controls, controlling the rooms' operations, controlling office employees, controlling the accounting department, break-even point studies, case studies, exercises.

Softcover, Cerlox Bound, 411 Pages, ISBN 1-895861-14-4

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CONVENTION AND BANQUET MANAGEMENT $50.00
A well-planned, negotiated and organized convention provides great satisfaction to all participants and may also save money in the process.

CONVENTION AND BANQUET MANAGEMENT is the most extensive book in the field. Anyone involved in conventions and banquets should read it. This comprehensive book deals with banquets and conventions from both perspectives, that of the consumer and of the establishment.

Contents: Definition of conventions, convention formats, convention delegate profile, convention consultants, program planning, communication and planning, exhibits, financial management, speakers, site selection, marketing the event, registration, law and liability, understanding hotel and convention operations, food and beverage, function rooms and function room set-ups, banquet operations, incentive travel, post conference activities, glossary.

Softcover, Cerlox Bound, 218 Pages, ISBN 1-835861-30-6

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RESTAURATEUR'S AND HOTELIER'S PURCHASING BOOK $55.00
Simply the most complete and extensive hotel and restaurant purchasing book anywhere. It contains extensive information on different purchasing techniques, setting up purchasing offices, systems, types of merchandise and grades, counts, distribution channels of merchandise, and case studies to underline principles explained in the text.

It is more than a textbook; it is a reference document that would be valuable to everyone in the field including students learning the basics of the business.

Contents: The purchasing function, the market place, food distribution in different countries, ethics in business, legal aspects of purchasing, the purchasing office, effective purchasing, receiving, storing, fruits and vegetables, meats, poultry, seafood, dairy products, processed fruits and vegetables, cereal products, fats and oils, beverages, tableware, service equipment, kitchen equipment, textiles, furniture and fixtures, floor and wall coverings, housekeeping department, housekeeping related equipment, purchasing for the engineering department, office equipment, major installations (elevators, escalators, swimming pools, electric current generators, air conditioning and heating), flowers, plants, landscaping, disposable containers.

Softcover, Cerlox Bound, 509 pages, ISBN 1-895861-38-1

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COMPLETE BEVERAGE MANAGEMENT BOOK $30.00
Beverage sales represent excellent profit opportunities for restaurant/bar/pub operators. THE COMPLETE BEVERAGE MANAGEMENT BOOK deals with all the aspects of beverage management from purchasing to storing, issuing, service, compiling beverage lists, merchandising, training servers, to beverage controls. This book will help you manage any beverage operation more efficiently and profitably.

Contents: Sourcing and purchasing alcoholic beverages, beverage controls, costing and pricing beverage menus, types of bars, layout and security of bars, par stocks, beverage menus for different types of operations, case studies, merchandising, bar design, bar types, human resources management in beverage operations, serving alcoholic beverages..

Softcover, Cerlox Bound, 192 Pages, ISBN 1-895861-02-0

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COMPLETE OUTSIDE CATERING BOOK $30.00
THE COMPLETE OUTSIDE CATERING BOOK addresses a need in the marketplace for restaurateurs and hoteliers looking for opportunities to increase sales and for those interested in starting a small business to cater to an ever-growing market. This is the only book in print that covers all the aspects of outside catering.

Contents: Origins of catering, types of catering, before starting the business, setting up the company, cooking equipment, a blueprint to run successful catering businesses, menus and compiling menus for catering operations, hygiene in foodservice operations, recipes, beverages, contracts, accounting, human resources management in catering operations, communication, sales management strategies and techniques.

Softcover, Cerlox Bound, 216 Pages, ISBN 1-835861-50-0

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ON TASTE AND TASTING TECHNIQUES $20.00
A unique and invaluable book that explains how taste buds are formed, and how they function, what taste is, how to taste and evaluate food and beverages.

We all know that for most people taste perception and evaluation of food have been neglected aspects. Yet everyone eats and has definite ideas about taste. This book addresses issues related to taste perception and proper tasting techniques.

Contents: The role of food, food and socialization, food preferences, liking and disliking foods, variables related to stable food preferences, unlearned preferences, flavour and texture, adaptive values, personality and food preferences, fluctuation of food preferences, food fashions and food preferences, taste, odour, texture, appearance, colour, how do we perceive taste, Islamic cooking, the taste perception system of humans, knowledge of food, evaluating food organoleptically, evaluating beverages organoleptically, scoring methods.

Softcover, Cerlox Bound, 83 Pages, ISBN 1-895861-22-5

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COOKING, AND 1,001 RECIPES $35.00
In this book all cooking principles, basic ingredients, cutting and cooking techniques are explained. Hundreds of recipes from all over the world make it complete and very useful for everyone interested in cooking. A must for every individual interested in food and management.

Contents: Appliances, pots and pans, cooking utensils, knives, nutrition, meal planning, food yields, food purchasing, how heat affects food, measurements, herbs and spices, stocks, sauces, salad dressings, marinades, food presentation, matching food and wine, wine and cheese parties, how to use leftovers, hot appetizers (22), cold appetizers (37,) hot soups (22), cold soups (11), pizzas (8), pastas (37), sandwiches (10), fondue (4), omelettes (5), crepes (8), sauces (22), compound butters (11), fish (27), shellfish (23), chicken (21), duck (6), pork (29), lamb (19), veal (17), beef (35), specialties (6), vegetables (32), potatoes (21), rice (6), salads (6), vegetable stews and vegetable entrees (14), entree salads (29), desserts (15).

Softcover, Cerlox Bound, 265 Pages, ISBN 1-895861 16-0

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COOKING TECHNIQUES AND RECIPES FROM AROUND THE WORLD $35.00
Ethnic cuisines are more popular than ever. In many North American restaurants patrons demand to be served food with exotic flavours and intrigueing preparation techniques. This book explains what cooking is all about and a variety of cooking techniques. The second part of the publication provides one or more complete menus from 27 countries including Canada, France, Nepal, Australia, and Brazil. All recipes are clearly written and easy to follow.

Softcover, Cerlox Bound, 157 Pages, ISBN 1-895861-01-02

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INTRODUCTION TO MODERN CANADIAN TOURISM $35.00
This publication covers the basics of tourism, Canadian tourism, and tourism in all the provinces and territories, as well as environmental issues. All different components of the tourism industry, i.e. hotels, restaurants, transportation, and support industries, are covered. A unique book specifically written for all who wish to know more about the Canadian tourism industry and want to pursue tourism as a career. It contains two extremely valuable chapters: a plan for recycling, reusing and reducing materials, for hoteliers and restaurateurs, and, how to increase sales by catering to the retired market segment.

Contents: Overview of the tourism industry, job opportunities in the tourism industry, tourism defined, tourism statistics, transportation, history of tourism, infrastructure, attractions, guides, translators, cultural institutions, political stability, safety of tourists, weather, communicable diseases, Canada's tourism - an international perspective, the modern tourist, the Canadian product, international tourism destinations, the accommodation sector, categories of accommodation facilities, the human resources structure of hotels, food service operations, convenience foods, nutrition, chronology of the restaurant business, historical tidbits, famous hoteliers and restaurateurs, the future of tourism in the world.

Softcover, Cerlox Bound, 195 Pages, ISBN 1-835861-48-9

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ALL YOU NEED TO KNOW ABOUT FOOD POISONING AND SAFETY IN RESTAURANTS $17.00
All restaurateurs and caterers know how a food poisoning case can ruin a business. In view of the fact that government food inspection procedures and frequency have been largely relaxed, it behooves all professionals to be more vigilant about all aspects of food safety. This publication explains in minute detail how harmful bacteria and viruses can be eliminated or minimized. Safe storage, cooking, and reheating techniques are explained in detail.

Restaurant safety procedures are handled in sufficient detail to prevent accidents and injuries. A 70 question examination (answers provided) at the end of the book allows the reader to carry out a self examination.

Softcover, Cerlox Bound, 79 Pages, 8½" x 5½" format, ISBN 1-895861-82-9

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SALADS $8.00
Salads were favoured by Greeks in antiquity, and since then, have evolved to elaborate compositions titillating the palates of millions. Researchers determined that salads are nutritionally important, providing vitamins, and trace elements that facilitate the digestion. There is a renewed interest in new salad varieties that offer an unusual taste and/or texture.

In this publication a large number of salad greens are listed, and over 120 recipes along with 31 dressings provided.

Softcover, Cerlox Bound, 58 Pages, ISBN 1-895861-08-X, 8½" x 5½" format

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PROFESSOR B'S BBQ BOOK $10.00
Fat mania converted millions to grilling. Today, a good portion of the population barbecues meat, poultry, seafood, and vegetables throughout the year. Yet many individuals know little about all chemical and physical changes that occur. This publication explains in detail the grilling process, provides accurate cooking time charts and marinade recipes to tenderize meat naturally. A variety of imaginative, meat, poultry, fish, vegetable, and even a few dessert recipes are provided.

Softcover, Cerlox Bound, 70 Pages, 8½" x 5½" format, ISBN 1-895861-80-2

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DELICIOUS DESSERT, CAKE, COOKIE, MUFFIN AND BREAD RECIPES $12.00
Expertly prepared and presented desserts contribute significantly to the profitability of any restaurant. This text explains all baking procedures, the importance of using the right ingredients, and provides recipes (136) that most individuals can produce.

Softcover, Cerlox Bound, 68 Pages, ISBN 1-895861-78-0, 8½" x 5½" format

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EASY TO PRODUCE AUTHENTIC ITALIAN RECIPES $8.00
Italian cuisine is popular the everywhere. The variety, simplicity, integrity and beauty of Italian specialties are conveyed in this book by means of hundreds of recipes.

Anyone interested in understanding the Italian cooking philosophy will be well served by this publication.

Contents: Soups, Appetizers, Main Courses, and Desserts.

Softcover, Cerlox Bound, 40 Pages, ISBN 1-895861-56-X

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IMAGINATIVE, EASY AND QUICK PASTA RECIPES $8.00
Pasta has become the darling of millions because it is nutritious, versatile, tasty, quick to prepare, and inexpensive. This publication contains 101 recipes that are imaginative, but also easy to prepare.

An invaluable book for all who like to cook and eat well.

Contents: Angel hair pasta all Maestro, Bucatini with fennel and tomato, canneloni, conchiglie with tomatoes and basil, ditalini with peppers and onion, fettucini, (eight recipes), fusilli (five recipes), lasagna (three recipes), linguine (five recipes), macaroni (three recipes), penne (four recipes), spaghetti (15 recipes) and many more.

Softcover, Cerlox Bound, 46 Pages, ISBN 1-895861-60-8

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CLASSIC FRENCH CUISINE RECIPES $8.00
Classic French recipes have always enjoyed an enviable popularity. This book contains all the classic French recipes that delight millions of diners daily and everywhere.

An outstanding source for all who amateur cooks, and those who enjoy refined taste, and food texture.

Contents: Appetizers, soups, main courses, sauces, vegetables, and desserts.

Softcover, Cerlox Bound, 57 Pages, ISBN 1-895861-54-3

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FRENCH PROVENCALE CUISINE $8.00
Many practical and easy-to-prepare, delicious recipes from the southeastern part of France make this book valuable for all who appreciate healthy and tasty food. RECIPES are selected with the availability of ingredients in mind.

Contents: Soups, appetizers, main courses, desserts.

Softcover, Cerlox Bound, 40 Pages, ISBN 1-895861-52-7

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SUPERB AND QUICK RECIPES $10.00
Here is a handy book that contains easy-to-prepare and excellent recipes. This is a publication meant for people who love to eat but never have the time to prepare the food they love. All main course recipes are matched with three levels of wine: everyday, weekend, and special occasion wines.

All recipes require little time, very few pots and pans, and above all, the ingredients are available in practically every large grocery store.

Contents: Sauces and Compound Butters, Cold Appetizers (11), Hot Appetizers (10) Soups (13), Pastas (10), Main Courses (11), Vegetables (10), Potatoes (9), Rice (3), Desserts (14), List of Cheeses, Recommended Wines.

Softcover, Cerlox Bound, 81 Pages, ISBN 1-895861-06-3

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FUSION CUISINE 12.00
Here is a book that explains the origins and underlying philosophy of fusion cuisine.

Fusing ingredients and cooking techniques of one or more regions can create new taste sensations if properly and thoughtfully undertaken.

Over 150 easy-to-follow and intrigueing recipes will enrich the repertoire of all amateur and professional cooks.

Soft cover, Cerlox bound, 5 ½ x 8 ½" format, 85 pages, ISBN 1-695861-05-5

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TREASURES OF THE SPANISH CUISINE $5.00
The Spanish cuisine has characteristics no other can boast. The Treasures of Spanish Cuisine contains among others, a recipe that successfully combines meat, seafood, poultry and rice, a specialty unique to the Spanish cuisine. Nuts play a prominent role in some Spanish recipes, a heritage from Moorish rule of many centuries ago.

Contents: Soups, appetizers, main courses, desserts.

Softcover, Cerlox Bound, 40 Pages, ISBN 1-895861-58-6

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SELECTED SOUP AND SANDWICH RECIPES 8.00
More and more restaurant patrons are satisfied with a soup and sandwich for lunch. Restaurateurs complying with demand always profit, and in the process build up a repeat clientele. This publication contains 98 imaginative soup and sandwich recipes. Sandwich bread types are listed and their characteristics explained.

Softcover, Cerlox Bound, 54 Pages, 8½" x 5½ format, ISBN 1-895861-74-8

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SELECTED, EASY AND QUICK VEGETABLE RECIPES $8.00
More and more individuals are turning to vegetarian diets for a healthier living style and millions are eating more vegetables than ever before. This book contains a range of vegetable recipes including several vegetable stew recipes popular around the Mediterranean. All recipes (139 in all) are imaginative, intriguing and taste delicious.

Softcover, Cerlox Bound, 67 Pages, 8½" x 5½" format, ISBN 1-895861-76-4

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MEDITERRANEAN FOOD AND RECIPES$12.00
Nutritionists have been praising the Mediterranean diet for over 20 years extolling its imaginative recipes and unique ingredients, not to mention the healthy attributes.

MEDITERRANERAN FOOD AND RECIPES. Explains all typical ingredients used in the cuisines of all countries around this immense sea from Lebanon in the east to Spain in the west and all others in between.

Olive oil production, as well as all typical vegetables and herbs are covered in minute detail.

102 delicious easy-to-produce recipes will allow those interested in cooking and good food to enjoy nutritious and delicious specialties.

Soft cover, Cerlox bound, 5 ½ x 8 ½"format, 85 pages ISBN 1-895861-07-1

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TOURISM AND HOSPITALITY CASE STUDIES $35.00
Teaching by means of case studies is an effective technique to link combine theory with reality. All case studies are based on real-life situations and have proved to occur regularly.

All case studies are grouped into: hotel management, planning, purchasing, marketing, hotel finance, hotel management, human resources management, food and beverage service, entrepreneurship, and general management.

This publications is an excellent source for managers, human resources professionals and educators.

Softcover, Cerlox Bound, 196 Pages, ISBN 1-895861-84-5

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CHEESES OF THE WORLD $15.00
Cheese is one of the most complete foods in an infinite variety. Cheese is used in many recipes, but an assortment of well-chosen cheeses can be merchandised effectively and profitably as some Canadian restaurateurs proved.

CHEESES OF THE WORLD should appeal to all who appreciate the fine qualities of cheese, restaurateurs, chefs, and students planning a food and beverage career. All libraries should have at least one copy.

This publication explains cheese production, types (over 120 types are detailed), purchasing, proper storage, and contains over 50 recipes using cheese.

Softcover, Cerlox Bound, 149 Pages, ISBN 1-895861-861

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ALL YOU EVER WANTED TO KNOW ABOUT COFFEE, TEA AND CHOCOLATE $15.00
Coffee is one of the most popular beverages in North America. Modern coffee merchandisers have been able to capitalize on its popularity a range of coffees and educating the public about the nuances of coffee beans grown in different parts of the world.

Tea is still a very popular beverage in Canada, although in the U.S.A. iced tea eclipses the traditional way of serving it. Regardless, tea as a beverage must be properly prepared if it is to be enjoyed to the fullest. This book covers it all.

Chocolate is becoming more popular with each passing year. Many chocoholics go out of their way to procure the best quality available.

This book explains in detail the characteristics of all of the above and provides valuable information.

ALL YOU EVER WANTED TO KNOW ABOUT COFFEE, TEA & CHOCOLATE contains valuable information about cocoa beans and chocolate production techniques employed in different countries. This is a book that all restaurateurs, students, and libraries should have.

Softcover, Cerlox Bound, 91 Pages, 8½" x 5½" format, ISBN 1-895861-88-8

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THE WINES OF MADEIRA "THE FLOATING GARDEN" $10.00
Madeira is one, if not the most, unusual fine wine. Britons were the first to discover the virtues of Madeira wines and to this day the United Kingdom is their largest market. WINES OF MADEIRA explains in minute detail the intricacies of its wines, unique production methods and uses.

This is a must have book for all studying food and beverage management.

Softcover, Cerlox Bound, 42 Pages, ISBN 1-895861-09-8, 8½" x 5½ format.

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NEW WORLD WINE PRODUCING COUNTRIES (AUSTRALIA, NEW ZEALAND, REPUBLIC OF SOUTH AFRICA, CHILE, ARGENTINA, BRAZIL, THE USA, AND CANADA) $15.00
Consumers and wine enthusiasts now look for fruity, easy drinking and appealing wines.

Australia, New Zealand, South Africa, Chile, Argentina, the U S A and Canada, classified as New World wine producers have been able to persuade millions of consumers about their appealing styles. NEW WORLD WINE PRODUCING COUNTRIES covers wine regions, laws, wine styles and taste profiles of all the above countries. This publication is designed to provide detailed information to restaurant managers and the public at large.

Soft cover, Cerlox bound, 5 ½ x 81/2" format, 203 pages ISBN 1-895861-42-7

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ENTERTAINING IN THE 21ST CENTURY $???
More and more families and individuals are entertaining at home due to exorbitant restaurant prices.. This publication contains over 100 quick and easy-to-prepare recipes. Most require flaming; a technique many people enjoy. It contains outstanding appetizer, salad, main course, and vegetable and dessert recipes.

Softcover, Cerlox Bound, 52 Pages, ISBN 1 8958611-13-6.

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Hrayr Berberoglu took early retirement after lecturing on restaurant management and conducting wine, beer and spirits seminars for over a quarter of a century.

Now he consults and writes to increase wine, beer and liquor awareness. He conducts seminars and would be pleased to consider your requests. To peruse the list of his published books and order please contact him at hirayrberberoglu_3@sympatico.ca

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Hryar Berberoglu www.littlefatwino.com