The first guide to conversational Spanish for hotel and foodservice managers. This practical manager's guide to conversational and on-the-job Spanish is tailored to the needs of the hospitality industry.

CD-ROM contains an employee handbook in Microsoft Word format in English, Spanish, and Chinese.

Hotels are becoming increasingly conscious of their guests' high expectations from the housekeeping department. This core textbook gives students on hospitality management courses their first look at the operation of this department.

Not to be confused with spicy Mexican and Central American foods, Spanish cuisine draws on two basic Mediterranean ingredients: garlic and olive oil. This culinary companion explores the cooking styles of each region, from Galicia to Cataluna MATT A. CASADO (Flagstaff, Arizona) is an Associate Professor at Arizona State University. He is also a Spanish and U.S. trained hotel and food manager.