HRAYR BERBEROGLU GRADUATED FROM THE SALZBURG TOURISM ACADEMY IN SALZBURG, AUSTRIA AND OBTAINED A BACHELOR OF ARTS DEGREE FROM YORK UNVIVERSITY, TORONTO, CANADA.
AFTER HIS GRADUATION FROM THE TOURISM ACADEMY, HE WORKED FOR A NUMBER OF FINE HOTELS IN GERMANY, AUSTRIA, TURKEY, AND CANADA.
AFTER IMMIGRATING TO CANADA (1968) HE JOINED THE SONESTA HOTEL CORPORATION OF BOSTON WHICH AT THE TIME WAS OPERATING A HOTEL IN MONTREAL. HAVING ADVANCED TO THE POSITION OF DIRECTOR OF MANAGEMENT SERVICES IN THE HOTEL, HE STARTED LOOKING FOR A MORE CHALLENGING POSITION IN TORONTO AND ACCEPTED THE OFFER OF SYSTEMS ANALYST AT THE SUTTON PLACE.
DURING HIS TENURE, HE NOT ONLY DESIGNED AND IMPLEMENTED EXTENSIVE FOOD AND BEVERAGE COST CONTROL SYSTEMS FOR THE HOTEL, BUT ALSO FOR THE BRISTOL PLACE HOTEL AND PEEL COUNTY FEED COMPANY STEAK HOUSE.
HE ALSO TRAINED STAFF IN FINE SERVICE AND SALESMANSHIP.
IN 1973 UPON THE INVITATION OF RYERSON UNIVERSITY’S SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT, HE ACCEPTED A TEACHING POSITION. DURING HIS TENURE OF 27 YEARS, HE TRAVELLED, RESEARCHED, WROTE, AND PUBLISHED OVER 40 BOOKS MANY OF WHICH ARE BEING USED IN A NUMBER OF SCHOOLS ACROSS THE CONTINENT. THOUSANDS OF RESTAURATEURS AND HOTELIERS ALSO USE HIS BOOKS AS REFERENCE.
MR BERBEROGLU HAS ALSO LECTURED IN SWITZERLAND, COLOMBIA, TRINIDAD AND TOBAGO, FINLAND, LITHUANIA, NICARAGUA, SRI LANKA AND THE U S A.
HE RETIRED IN 1999, BUT CONTINUES TO CONSULT TO A NUMBER OF HOTELS AND RESTAURANTS. HE IS A REGULAR CONTRIBUTOR TO FOUR ON-LINE MAGAZINES AND WRITES ARTICLES ABOUT FOOD AND BEVERAGE SUBJECTS.
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Hrayr Berberoglu
Member of Wine Writers Circle of Canada(416) 431-2015
hberbero@ryerson.ca
FOOD AND BEVERAGE CONSULTANTS
PROFESSIONAL FOOD, BEVERAGE AND TOURISM BOOKS
39 BURNVIEW CRESCENT, TORONTO, ONTARIO, CANADA, M1H 1B4
ALL PRICES INCLUDE SHIPPING CHARGES BY SURFACE MAIL
Books:
.- PROFESSIONAL FOOD AND BEVERAGE SERVICE 22.00
.- PROFESSIONAL BARTENDER 24.00
.- THE WORLD OF THE RESTAURATEUR 45.00
.- HUMAN RESOURCES MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR
IN THE HOSPITALITY INDUSTRY 33.00
.- MARKETING FOR RESTAURATEURS AND HOTELIERS 33.00
.- HOW TO EXCEL IN RESTAURANT AND HOTEL MANAGEMENT 21.00
.- ROOMS DIVISION AND PROPERTY MANAGEMENT 30.00
.- AN INTRODUCTION TO ALCOHOLIC BEVERAGES 35.00
.- CANADIAN WINES AND WINERIES 20.00
.- HOW TO CREATE FOOD AND BEVERAGE MENUS 45.00
.- COMPLETE FOOD AND BEVERAGE COST CONTROL BOOK 50.00
.- SET OF BLANK FORMS FOR FOOD AND BEVERAGE COST CONTROLS 10.00
.- DESIGNING RESTAURANTS AND HOTELS 55.00
.- HOW TO INCREASE SALES AND SERVING ALCOHOLIC BEVERAGES RESPONSIBLY 12.00
.- THE COMPLETE COST CONTROL BOOK 60.00
.- CONVENTION AND BANQUET MANAGEMENT 50.00
.- RESTAURATEUR’S AND HOTELIER’S PURCHASING BOOK 55.00
.- COMPLETE BEVERAGE MANAGEMENT BOOK 30.00
.- COMPLETE OUTSIDE CATERING BOOK 30.00
.- ON TASTE AND TASTING TECHNIQUES 20.00
.- COOKING, AND 1,001 RECIPES 35.00
.- RECIPES FROM AROUND THE WORLD 35.00
.- INTRODUCTION TO MODERN CANADIAN TOURISM 35.00
.- ALL YOU NEED TO KNOW ABOUT FOOD POISONING AND SAFETY IN RESTAURANTS 17.00
.- SALADS 8.00
.- PROFESSOR B’S BBQ BOOK 10.00
.- DELICIOUS DESSERT, CAKE, COOKIE, MUFFIN AND BREAD RECIPES 12.00
.- EASY TO PRODUCE AUTHENTIC ITALIAN RECIPES 8.00
.- IMAGINATIVE AND QUICK PASTA RECIPES 8.00
.- CLASSIC FRENCH RECIPES 8.00
.- FRENCH PROVENCALE CUISINE RECIPES 8.00
.- SUPERB AND QUICK RECIPES 10.00
.- FUSION CUISINE 12.00
.- SPANISH RECIPES 5.00
.- SELECTED SOUP AND SANDWICH RECIPES 8.00
.- SELECTED, EASY AND QUICK VEGETABLE RECIPES 8.00
.- MEDITERRANEAN CUISINE RECIPES AND FOODSTUFFS 12.00
.- TOURISM AND HOSPITALITY CASE STUDIES 35.00
.- CHEESES OF THE WORLD 15.00
.- ALL YOU EVER WANTED TO KNOW ABOUT COFFEE, TEA AND CHOCOLATE 15.00
.- MADEIRA WINES 10.00
.- NEW WORLD WINE PRODUCING COUNTRIES (AUSTRALIA, NEW ZEALAND, REPUBLIC OF SOUTH AFRICA, CHILE, ARGENTINA, BRAZIL, THE USA, AND CANADA) 15.00
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