Academic : Hospitality Studies : Restaurants

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?. In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls ''enlightened hospitality.'' This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights:.:.;. Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts— for and to —express it all.;. Context, context, context, trumps the outdated location, location, location.;. Shared ownership develops when guests talk about a restaurant as if it's theirs . That sense of affiliation builds trust and invariably leads to repeat business.;. Err on the side of generosity: You get more by first giving more.;. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the more...

Price: $11.99

Examines comparative performance and practice in National Tourism Organisations/ Administrations from research carried out in 2003 and 2004. Analysis is contained in detail for eight National Tourism Organisations based in four continents, comprising: Australia, Canada, France, Ireland, The Netherlands, South Africa and Spain. more...

Price: $109.00

Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. more...

Price: $65.00

Going behind the scenes in two urban luxury hotels, this study gives a picture of the workers who care for and cater to wealthy guests by providing seemingly unlimited personal attention. Drawing on in-depth interviews and extended ethnographic research in a range of hotel jobs, it gives an analysis of what exactly luxury service consists of. more...

Price: $15.95

This is the first book to give recognition to this distinct, economically important and expanding form of tourism business by, bringing together recent and international research on this common form of commercial tourism accommodation. more...

Price: $125.00