Andrew John Lockwood Ordre des livres (chronologique)

On April 14, 1861, after the surrender of Fort Sumter, Washington was declared "in the condition of a siege" by Abraham Lincoln. Situated just sixty miles south of the Mason-Dixon Line, the capital was vulnerable, surrounded by the slave states of Maryland and Virginia, with no fortifications and only a few trained soldiers. The Confederacy targeted Washington, and cries of "On to Washington!" echoed in the South. Jefferson Davis's wife even sent out invitations for a White House reception on May 1. In response, Lincoln issued an emergency proclamation on April 15, calling for 75,000 troops to suppress the rebellion and protect the capital. A critical question loomed: which forces would reach Washington first—the Northern defenders or the Southern attackers? For 12 days, the city's fate was uncertain. Isolated from the North, Washington lacked trains, telegraph, and mail. Sandbags were piled around key landmarks, and the unfinished Capitol became a barracks for volunteer troops. Meanwhile, Maryland secessionists hindered Union reinforcements, while a rumored Confederate force of 20,000 waited across the Potomac River. Drawing on firsthand accounts, this narrative captures the precarious early days of the Civil War from the perspectives of officials, residents, Confederates, and Union troops racing to save the city.

This introductory textbook offers a comprehensive guide to managing food and beverage outlets, covering daily operations and broader hospitality industry concerns. It delves into various subject areas within the food and beverage market, including fast food, casual dining, hotels, quality restaurants, and catering for events, industry, and welfare. The book addresses significant trends impacting the industry, such as consumer behavior, environmental issues, ethical considerations, and technological advancements. New features in this edition include a chapter on classifying food and drink service operations, updated international case studies reflecting recent industry developments, and enhanced financial coverage, including forecasting and menu pricing with cost examples. It also discusses contemporary trends like events management, technology use, social media marketing, customer management, and environmental sustainability, including sourcing and waste management. The updated companion website provides additional resources, including case studies, PowerPoint slides, multiple-choice questions, revision notes, and video links. Illustrated in full color, the book includes in-chapter activities and end-of-chapter summaries to reinforce learning. Authored by experienced industry professionals, it serves as an invaluable resource for hospitality students and practitioners.