GW FCS catalogue_Spring 2013 - Oxford University Press

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G-W CULINARY DVD SERIES Suggested Grade Levels 9–12 The G-W Culinary DVD Series provides dynamic visual instruction of essential culinary skills. Industry-recognized authors John Draz and Christopher Koetke share tips and insights as they demonstrate foundational food safety and preparation techniques. This series reinforces methods taught in The Culinary Professional and its companion materials. The G-W Culinary DVD Series can be purchased individually or as a collection. This is a great supplement to any foods or culinary course or textbook! DVD 1—Food Safety and Sanitation Preparing Sanitizing Solutions • Sanitizing a Counter or Worktable • Using a Dishmachine • Using a Three-Compartment Sink • Cleaning and Sanitizing Large Equipment • Proper Handwashing • Calibrating a Thermometer DVD 2—Mise en Place | Knife Skills Using a Recipe | Mise en Place • Using a Steel • Using a Whetstone • Cutting with the Chef Knife: Slices and Rondelles • Preparing Stick and Dice Cuts • Preparing Vegetable Tournés DVD 3—Garde Manger Peeling and Mincing Garlic and Parsley • Peeling and Preparing Julienne Onions • Dicing Onions • Preparing Leeks • Peeling, Seeding, and Dicing Tomatoes • Preparing Salad Greens • Preparing Mayonnaise • Preparing Melons and Pineapples • Preparing Citrus Suprêmes DVD 4—Stocks and Sauces Preparing a Sachet and Bouquet Garni • Preparing Stocks • Preparing Roux • Preparing White Sauce • Preparing Velouté • Preparing Brown Sauce: Jus Lié, Espagnole, Demi-Glace • Preparing Tomato Sauce • Preparing Hollandaise DVD 5—Poultry Fabrication | Meat & Poultry Cooking Techniques Poultry Splitting, Quartering, and Eight-Cut • Preparing Airline Breasts • Trussing Poultry • Sautéing Meats and Poultry • Grilling Meats and Poultry • Poaching and Simmering Meats and Poultry • Braising Meats and Poultry DVD 6—Seafood Fabrication and Cooking Techniques Filleting Flatfish • Filleting Round Fish • Skinning Fillets • Peeling and Deveining Shrimp • Sautéing Fish • Grilling Fish • Deep Poaching Fish • Shallow Poaching Fish DVD 7—Vegetables, Grains, and Egg Cookery Parcooking Vegetables • Simmering Rice • Preparing Pilaf • Preparing Risotto • Cooking Eggs in the Shell • Poaching Eggs • Scrambling Eggs • Preparing American-Style Omelets • Frying Eggs CULINARY ARTS NEW www.g-w.com/culinary-professional-dvd-2013 PRODUCT INFORMATION ISBN LENGTH SCHOOL Food Safety and Sanitation 978-1-61960-075-1 20:00 min. $99.00 Mise en Place | Knife Skills 978-1-61960-076-8 20:00 min. $99.00 Garde Manger 978-1-61960-124-6 20:00 min. $99.00 Stocks and Sauces 978-1-61960-077-5 20:00 min. $99.00 Poultry Fabrication | Meat & Poultry 978-1-61960-078-2 20:00 min. $99.00 Cooking Techniques Seafood Fabrication and Cooking 978-1-61960-079-9 20:00 min. $99.00 Techniques Vegetables, Grains, and Egg Cookery 978-1-61960-080-5 20:00 min. $99.00 G-W Culinary DVD Series 978-1-61960-081-2 140:00 min. $588.96 View Sample Clips Online! 29 Oxford University Press Phone: 1.800.387.8020 | Visit Fax: www.g-w.com 1.800.665.1771 or call 800.323.0440 | Email: for additional customer.service.ca@oup.com product information. 29
HOSPITALITY AVAILABLE LATE SPRING NEW HOSPITALITY SERVICES by Johnny Sue Reynolds and Dorothy Chase Suggested Grade Levels 9–12 ©2014, 3rd Edition Introduce your students to the world of hospitality! Hospitality Services presents an overview of the hospitality industry. The text discusses the various roles and responsibilities of workers in the five areas of hospitality— food and beverage, lodging, travel, tourism, and recreation. The basics of management and the business side of hospitality are also covered. In addition, the text provides an overview for business support areas, such as human resources, marketing and sales, and accounting. Chapters on career planning lead students through the steps of the job search and emphasize the skills needed for success. • New chapters on the travel, tourism, and recreation industries have been added. • Profiles of fascinating and inspiring industry leaders show individual career progression, from entry level to top positions. • New features include applied math activities and business ethics. • Instructor’s CD provides and student worksheets to reinforce learning. www.g-w.com/hospitality-services-2014 PRINTED TEXT ONLINE TEXT NEW TO THIS EDITION • Includes additional chapters on travel, tourism, and recreation • Emphasizes academic rigor with new math activities • Explores business ethics in new features CONTENTS Part 1. Welcome to Hospitality 1. The World of Hospitality 2. Service: The Heart of Hospitality 3. Hospitality: Past, Present, and Future Part 2. The Food and Beverage Industry 4. The World of Food and Beverages 5. Food Preparation and Service 6. Front and Back of the House 7. Hotel Food and Beverage Services 8. Purchasing and Receiving 9. Food Safety and Sanitation Part 3. The Lodging Industry 10. The World of Lodging 11. Front Office 12. Housekeeping 13. Security 14. Engineering Part 4. Travel, Tourism, and Recreation 15. Travel 16. Tourism 17. Recreation Part 5. The Business of Hospitality 18. Business Basics 19. Hospitality Management 20. Human Resources 21. Marketing and Sales 22. Accounting 23. Workplace Safety and Emergencies 24. Legal and Ethical Considerations Part 6. Careers 25. Your Career in Hospitality 26. Skills for Success 27. Starting a Business PRODUCT INFORMATION ISBN LIST SCHOOL Text 978-1-61960-267-0 $90.00 $67.50 Online Text, 6 yr. Classroom Subscription 978-1-61960-270-0 $90.00 $67.50 (minimum quantity 15) Bundle, Text + Online 6 yr. Classroom 978-1-61960-273-1 $122.00 $91.50 Subscription (minimum quantity 15) Workbook 978-1-61960-271-7 $20.00 $15.00 Instructor’s Resource CD, (Win/Mac) 978-1-61960-274-8 $260.00 $195.00 EXAMVIEW® Assessment Suite, (Win/Mac), Instructor’s Presentations for PowerPoint, (Win/Mac) Individual License Site License 978-1-61960-275-5 $248.00 $186.00 978-1-61960-276-2 978-1-61960-277-9 $240.00 $600.00 $180.00 $450.00 30 30 Visit www.g-w.com or call 800.323.0440 for additional product information. Oxford University Press Phone: 1.800.387.8020 | Fax: 1.800.665.1771 | Email: customer.service.ca@oup.com
Page 1 and 2: Goodheart-Willcox Family & Consumer
Page 3 and 4: TEACHING PACKAGES G-W Teaching Pack
Page 5 and 6: DEVELOPMENT AVAILABLE SPRING NEW LI
Page 7 and 8: CHILD CARE WORKING WITH YOUNG CHILD
Page 9 and 10: CHILD CARE CHILD CARE ADMINISTRATIO
Page 11 and 12: TEEN PARENTING TRANSITIONS - A SERI
Page 13 and 14: HOUSING AND INTERIORS PRINTED TEXT
Page 15 and 16: HOUSING AND INTERIORS RESIDENTIAL H
Page 17 and 18: CLOTHING AND FASHION PRINTED TEXT O
Page 19 and 20: CLOTHING AND FASHION PRINTED TEXT O
Page 21 and 22: FOOD AND NUTRITION GUIDE TO GOOD FO
Page 23 and 24: FOOD AND NUTRITION ADVENTURES IN FO
Page 25 and 26: FOOD AND NUTRITION NUTRITION & WELL
Page 27 and 28: FOOD AND NUTRITION PRINTED TEXT ONL
Page 29: CULINARY ARTS THE CULINARY PROFESSI
Page 33 and 34: COMPREHENSIVE PRINTED TEXT ONLINE T
Page 35 and 36: COMPREHENSIVE NEW PREPARING FOR LIF
Page 37 and 38: COMPREHENSIVE PRINTED TEXT ONLINE T
Page 39 and 40: FAMILY LIVING PRINTED TEXT ONLINE T
Page 41 and 42: LIFE MANAGEMENT GOALS FOR LIVING by
Page 43 and 44: FINANCE PRINTED TEXT ONLINE TEXT BE
Page 45 and 46: CAREER EDUCATION NEW DISCOVERING CA
Page 47: PROFESSIONAL AVAILABLE SUMMER FOUND

GW FCS catalogue_Spring 2013 - Oxford University Press

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