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Most popular at the top

  • The Perfect Mealby Charles Spence; Betina Piqueras-Fiszman

    Wiley 2014; US$ 41.95 US$ 36.36

    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 factors... more...

  • Who's Buying at Restaurants and Carry-Outsby The New Strategist Editors

    New Strategist Press, LLC 2015; US$ 68.95

    The eleventh edition of Who’s Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics’ 2012 Consumer Expenditure Survey—you can’t get these data online.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...

  • The Complete Restaurant Management Guideby Robert T. Gordon; Mark H. Brezinski

    Taylor and Francis 2016; US$ 210.00

    Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques... more...

  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    Wiley 2006; US$ 52.00 US$ 45.07

    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...

  • Making Goodby Tony Allan

    Wiley 2007; US$ 27.95 US$ 19.57

    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

    Wiley 2007; US$ 62.50 US$ 37.50

    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...

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

    Wiley 2007; US$ 31.00 US$ 21.70

    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...

  • Hungry for Parisby Alexander Lobrano

    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...

  • The Restaurantby John R. Walker

    John Wiley & Sons, Inc. 2007; US$ 55.50 US$ 48.10

    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...