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Most popular at the top
- Transworld 2013; US$ 11.25
What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been... more...
- Workman Publishing Company 2014; US$ 16.95
The book that cracks the code, from the incomparable Patricia Wells. An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune . Now her revered Food Lover?s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries?345... more...
- Workman Publishing Company 2012; US$ 18.95
It?s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America?s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland,... more...
- Constable & Robinson 2008; US$ 10.19
Witty, authoritative, comprehensive and fun, "Wake Up and Smell the Profit" is the ultimate guide to making more money in your coffee business. Discover the sharpest insights and the best ideas from two of the UK's top Coffee Business Gurus. Together 'The Coffee Boys' have 40 years' experience in how to make money in the coffee selling business. Whether... more...
- Diplomica Verlag 2008; US$ 45.83
Esskultur ist weitaus vielschichtiger als der Begriff im ersten Moment vermuten lässt. Daher ist es Ziel dieser Studie, zunächst einen umfassenden Überblick über die deutsche Esskultur zu geben. Dafür soll herausgearbeitet werden, von welchen kulturellen Errungenschaften sie beeinflusst wird und welchen Trends sie folgt. Der erste Teil des Buches beschäftigt... more...
- John Wiley & Sons, Inc. 2006; US$ 41.50
A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through... more...
- John Wiley & Sons, Inc. 2006; US$ 52.50
This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods;... more...
- Emerald Group Publishing Limited 2007; US$ 199.00
Earlier versions of the articles in this e-book were presented at Fifteenth Annual Research Conference of the UK's Council for Hospitality Management Education (CHME). All articles were chosen to appear in this collection due to their bearing on the nature of hospitality management work and the skills needed by managers, and educational provision... more...
- Wiley 2007; US$ 27.95
Tony Allan is a rare breed - a masterful chef as well as a great businessman. He is second only to Sir Terence Conran as Britain's wealthiest restaurateur and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with best pal Giorgio Locatelli. Packed with entertaining anecdotes, his inspiring biography and business... more...
- John Wiley & Sons, Inc. 2007; US$ 102.95
Now in its fifth edition, Professional Management of Housekeeping Operations is the essential practical introduction to the field, a complete course ranging from key principles of management to budgeting, from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility... more...