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Most popular at the top
- Transworld 2013; US$ 12.78
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 languishing... more...
- New Strategist Press, LLC 2015; US$ 68.95
The eleventh edition of Whos Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics 2012 Consumer Expenditure Surveyyou cant get these data online. It examines how much Americans spend on eating out by the demographics that count: age, income, high-income households, household... more...
- Potter/TenSpeed/Harmony 2011; US$ 40.00
The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... more...
- Wiley 2007; US$ 62.50
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...
- Infinite Ideas 2009; US$ 12.95
First we need to do some translation from American to English. A 'biscuit' as we know it is called a 'cookie' in the States. In the US, what they call a 'biscuit' is like a fluffy savoury roll that looks like our scone. American biscuits are often served at breakfast with sausage, ham or eggs tucked inside with gravy ladled... more...
- Hardie Grant Books 2012; US$ 15.99
Borsch, Vodka & Tears a tucked-away Polish-style vodka bar and restaurant in Melbournes south has earned a dedicated following since it opened in 2000. This book is a celebration of the food and passion behind this Melbourne institution.The book is split into three chapters: Tears, which is the story of how the restaurant... more...
- Potter/TenSpeed/Harmony 2012; US$ 37.50
From Tom Colicchio, chef/co-owner of New York?s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York?s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated... more...
- Taylor and Francis 2013; US$ 62.95
Stay ahead of your customers as their service expectations change! In Current Issues and Development in Hospitality and Tourism Satisfaction, experts from the field explore customer satisfaction strategies, examining both the long-term and short-term results. This vital tool shows you new and effective approaches for understanding customer satisfaction... 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...
- Reaktion Books 2011; US$ 35.00
From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out , Robert Appelbaum travels around America and Europe and through the annals of... more...