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Most popular at the top

  • Restaurant Franchisingby Mahmood A. Khan

    Apple Academic Press 2014; US$ 160.00

    This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today?s most dynamic... more...

  • Who's Buying at Restaurants and Carry-Outsby The New Strategist Editors

    New Strategist Press, LLC 2013; US$ 68.95

    Who's buying breakfast or brunch, lunch, dinner, and snacks at fast- and full-service restaurants, vending machines, school and work cafeterias. more...

  • Food and Beverage Service for Levels 1 and 2by John Cousins; Dennis Lillicrap; Suzanne Weekes

    Hodder Education 2014; US$ 46.38

    Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ... more...

  • Quick Service Restaurants, Franchising, and Multi-Unit Chain Managementby Francis A Kwansa; H.G. Parsa

    Taylor and Francis 2014; US$ 76.95

    Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar... more...

  • Tar Heel Travelerby Scott Mason

    Globe Pequot Press 2013; US$ 18.99

    A blend of oral history and memoir with a good dose of quirky humor, the Tar Heel Traveler is a celebratory look at the people and places of North Carolina. Mason is the TV reporter?the Tar Heel Traveler?who journeys across North Carolina profiling colorful characters and out-of-the-way places.  more...

  • Beer Lover's the Carolinasby Daniel Hartis

    Globe Pequot Press 2014; US$ 18.99

    The Beer Lover's Guide to The Carolinas  features breweries, brewpubs and beer bars geared toward hop heads looking to seek out the best beers--from bitter seasonal IPAs to rich, dark stouts--both North Carolina and South Carolina have to offer. Beer Lover's guides also offer beer receipes for home brewers, regional food recipes that incorporate... more...

  • Paris Bistro Cookeryby Watt

    Taylor and Francis 2014; US$ 47.95

    First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. more...

  • Catalan Cuisineby Colman Andrews

    Grub Street Cookery 1997; US$ 13.99

    Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews... more...

  • Pastrami on Ryeby Ted Merwin

    NYU Press 2015; US$ 26.95

    Winner, 2015 National Jewish Book Award presented by the Jewish Book Council For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled?and in some ways surpassed?the synagogue as the primary gathering place for the Jewish community. In popular culture it... more...

  • At the Chef's Tableby Vanina Leschziner

    Stanford University Press 2015; US$ 45.00 US$ 40.99

    This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs'... more...