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Most popular at the top

  • The Food Lover's Guide to Parisby Patricia Wells

    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...

  • The Perfect Mealby Charles Spence; Betina Piqueras-Fiszman

    Wiley 2014; US$ 41.50

    The authors of The Perfect Meal examine all of the elements that contribute to the diner’s experience of a meal (primarily at a restaurant) and investigate how each of the diner’s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage... more...

  • Erfolgreich in der Gastronomieby Teresa J Bless

    Diplomica Verlag 2008; US$ 46.10

    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...

  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    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...

  • Current themes and developments in hospitality management educationby Conrad Lashley

    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...

  • Restaurantby Stephen C. Barth; David K. Hayes; Jack D. Ninemeier

    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...

  • 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...

  • The Bar and Beverage Bookby Costas Katsigris; Chris Thomas

    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...

  • Professional Management of Housekeeping Operationsby Thomas J. A. Jones

    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...

  • 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...