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Most popular at the top
- Wiley 2006; US$ 52.00
Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service. This book pays special... 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...
- Wiley 2007; US$ 31.00
How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant... 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...
- Random House Publishing Group 2008; US$ 18.00
This new and updated version (published in September 2010) of Hungry for Paris , the most authoritative and charming guide to eating well in the French capital, includes reviews of all of the really fabulous new restaurants you won't want to miss during your next trip to Paris, as well as updated maps and indexes. WHEN IN PARIS. . . . If you?re... more...
- John Wiley & Sons, Inc. 2007; US$ 55.50
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how,... 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...
- John Wiley & Sons, Inc. 2008; US$ 21.25
"The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.". —From Kitchen Con. Our consumer culture can’t help but get wrapped up in designer crazes— these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their... more...
- Wiley 2009; US$ 30.00
An inside account of how McDonald's turns diversity into success Everyone knows McDonald's, one of the most recognizable brand names in the world. But few know the extent to which McDonald's continued and ongoing success is due to the company's internal philosophy of inclusion and diversity. One of the biggest employers in the world, McDonald's... more...
- Potter/TenSpeed/Harmony 2011; US$ 40.00
Foreword by David Chang ix Introduction 1 Joe Beef of Montreal 6 Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere 11 Foie Gras Parfait with Madeira Jelly 21 Marrowbones Cultivateur 23 Spaghetti Homard-Lobster 27 Oeufs en Pot 29 Scallops with Pulled Pork 30 Arctic Char for Two with Gulf of St. Lawrence Snow Crab ... more...