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  • Qualitätsmanagementsysteme im Gesundheitswesen: Anforderungen für die Zertifizierung von Medizinproduktenby Paul Rudnick

    Diplomica Verlag 2012; US$ 40.82

    Hauptbeschreibung Im ersten Teil dieser Studie werden die relevanten Qualitätsbegriffe, die für sämtliche Qualitätsmanagementsysteme gelten, erörtert, um anschließend die Aufgabenbereiche des Qualitätsmanagements aufzuzeigen. Nach der Grundlagenbeschreibung werden im späteren Verlauf dieses Buches zwei essentielle Qualitätsmanagementsysteme weiter... 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...

  • Raumby Stephan Günzel

    J.B. Metzler'sche Verlagsbuchhandlung und Carl Ernst Poeschel Verlag GmbH 2010; US$ 75.16

    Zu den gegenwärtigen Raumdebatten. Seit dem ?Spatial? oder ?Topographical Turn? hat sich in den Kultur-, Medien- und Sozialwissenschaften eine neue Sicht auf das Thema ?Raum? durchgesetzt. Vor diesem Hintergrund skizziert das Handbuch die Geschichte und Entwicklung der Raumthematik in den Naturwissenschaften, der Philosophie und den Künsten. Im Mittelpunkt... more...

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

    Wiley 2011; US$ 22.99

    The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting 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$ 22.99

    The easy way to drive your food truck business to success A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants,... 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...

  • Craft of Cookingby Tom Colicchio

    Crown Publishing Group 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...