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  • 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...

  • Running a Restaurant For Dummiesby Michael Garvey; Andrew G. Dismore; Heather Dismore

    Wiley 2011; US$ 18.39

    The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their ownrestaurant — because they want to be their own boss, becausetheir cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect ofgetting started for aspiring restaurateurs.... more...

  • Dishing It Outby Robert Appelbaum

    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...

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

    New Strategist Press, LLC 2011; US$ 180.00

    Who's buying breakfast, lunch, dinner, and snacks at fast- and full-service restaurants, etc. more...

  • Running a Food Truck For Dummiesby Myrick

    Wiley 2012; US$ 18.39

    Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (www.mobile-cuisine.com), a central resource for mobile street food information. more...

  • The Truck Food Cookbookby John T Edge

    Workman Publishing Company 2012; US$ 18.95

    It?s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America?s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland,... more...

  • Knives on the Cutting Edgeby Bob Macdonald

    Scarletta Press 2012; US$ 12.95

    A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining. Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating... more...

  • Studienführer Hotellerie & Touristikby Axel Gruner; Manuel Hübschmann; Hotelverband Deutschland (IHA)

    Erich Schmidt Verlag 2012; US$ 25.72

    Wo soll ich studieren und welche Schwerpunkte liegen mir? Wie international und praxisnah sind die einzelnen Angebote der (Fach-)Hochschulen sowie Berufsakademien? Welche Eingangsqualifikationen muss ich mitbringen? Gleich in den Beruf oder die akademische Ausbildung noch um einen Master ergänzen? Um die vielseitigen Berufschancen zu nutzen, die... more...

  • Craft of Cookingby Tom Colicchio

    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...

  • Restaurant and Moreby Entrepreneur magazine

    Entrepreneur Press 2012; US$ 49.00

    Restaurant sales are expected to hit $511 billion this year. More people than ever are dining out. Average Joes are becoming "foodies" after exposure to the celebrity chefs and exotic ingredients on TV's Food Network. Busy consumers don't have the time or inclination to cook--they want the flavor of fresh bread without the hassle of baking. They want... more...