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  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    Wiley 2006; US$ 71.50

    Serving people is difficult and demanding work, but the rewardsoutweigh the challenges. Education, training, and a professionalatti-tude are the ingredients needed to harvest thoserewards.  Presenting Service, 2E educates servers,supervisors, and managers in the techniques and demeanor ofprofessional service.  This book pays special attention... more...

  • Making Goodby Tony Allan

    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...

  • Hungry for Paris (second edition)by Alexander Lobrano

    Random House Publishing Group 2014; US$ 18.00

    Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city?s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively... more...

  • The Restaurantby John R. Walker

    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...

  • Biscuitvilleby Phil Johnston

    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...

  • Kitchen Conby Trevor White

    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...

  • None of Us is As Good As All of Usby Patricia Sowell Harris

    Wiley 2009; US$ 30.00

    An inside account of how McDonald's turns diversity intosuccess Everyone knows McDonald's, one of the most recognizable brand namesin the world. But few know the extent to which McDonald's continuedand ongoing success is due to the company's internal philosophy ofinclusion and diversity. One of the biggest employers in the world,McDonald's staff is... more...

  • Marco Pierre Whiteby Charles Hennessy

    Ebury Publishing 2011; US$ 27.18

    Marco was born of working-class parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international renown, a controversial media celebrity, a national icon of the 1980s and 1990s, and a multimillionaire entrepreneur - all before the age of 40. How has this staggering... more...

  • Galatoires: Bioraphy Of A Bistroby Marda Burton

    Garrett County Press 2011; US$ 9.99

    Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the internationally renowned restaurant, featuring rare photographs and fascinating stories that cut across the vast spectrum that populates the Gataloire's... more...

  • The Everything Guide To Starting And Running A Restaurantby Ronald Lee Restaurateur; Ronald Lee

    F+W Media 2005; US$ 14.95

    The Everything Guide to Starting and Running a Restaurant is your key to becoming a professional restaurateur! Your dream can become a reality--just follow the steps Ronald Lee lays out for you in this lively, informative handbook. From financing your business and choosing the perfect location to attracting and keeping satisfied customers, The Everything... more...