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- John Wiley & Sons, Inc. 2008; US$ 96.95
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance... more...
- Wiley 2008; US$ 62.50
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated... more...
- Wiley 2007; US$ 31.00
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."... more...
- Wiley 2008; US$ 31.00
The essential guide to great service skills and techniques-now in a second edition. No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering... more...
- Berrett-Koehler Publishers 2015; US$ 24.95
Cheryl Bachelder joined an ailing restaurant chain and turned it into the darling of the industry?by daring to serve the people in her organization well. When Bachelder was named CEO of Popeyes in the fall of 2007, guest visits had been declining for years, restaurant sales and profit trends were negative, and the company stock price had dropped... more...
- Random House Publishing Group 2011; US$ 35.00
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest... more...
- Knopf Doubleday Publishing Group 2013; US$ 15.95
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches?a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food... more...
- Princeton Architectural Press 2014; US$ 11.99
Compelling quotations from 150 chefs?including James Beard, Julia Child, Gordon Ramsay, April Bloomfield?to inspire and delight professional chefs, foodies, and anyone who's ever resolved a crisis by adding more butter. "Clean plates don't lie." ?Dan Barber Great chefs are not self-effacing or meek?there's no room for indecision in the professional... more...
- Potter/TenSpeed/Harmony 2014; US$ 16.99
?After being in the business for many years, I thought I knew everything, but working with Roger showed me how much more there is to know. Restaurant Success by the Numbers contains the know-how you?ll need to open and run a thriving restaurant. If you want to succeed in the restaurant business, read it!? ?Grégoire Jacquet, chef/owner, Grégoire... more...
- Wiley 2002; US$ 45.00
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge,... more...