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  • This Ain't No Holiday Innby James Lough

    Schaffner Press, Inc. 2013; US$ 9.99

    During its heyday, the Chelsea Hotel in New York City was a home and safe haven for Bohemian artists, poets, and musicians such as Bob Dylan, Gregory Corso, Alan Ginsberg, Janis Joplin, and Dee Dee Ramone. This oral history of the famed hotel peers behind the iconic façade and delves into the mayhem, madness, and brilliance that stemmed from the hotel... more...

  • The Food Sectionby Kimberly Wilmot Voss

    Rowman & Littlefield Publishers 2014; US$ 37.99

    Before blogs and tweeting and websites, food mavens looked to magazines and newspapers for information on food and recipes. This book traces the history of the newspaper food section and celebrates the women who were pioneer journalists, reporting and writing on the food issues and concerns of the day. more...

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

    New Strategist Press, LLC 2014; 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    The eleventh edition of Who’s Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics’ 2012 Consumer Expenditure Survey—you can’t get these data online.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...

  • 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...

  • 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 into success Everyone knows McDonald's, one of the most recognizable brand names in the world. But few know the extent to which McDonald's continued and ongoing success is due to the company's internal philosophy of inclusion and diversity. One of the biggest employers in the world, McDonald's staff... more...

  • Current Issues and Development in Hospitality and Tourism Satisfactionby Muzaffer Uysal; John A Williams

    Taylor and Francis 2013; US$ 62.95

    Stay ahead of your customers as their service expectations change! In Current Issues and Development in Hospitality and Tourism Satisfaction, experts from the field explore customer satisfaction strategies, examining both the long-term and short-term results. This vital tool shows you new and effective approaches for understanding customer satisfaction... 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...

  • Grundlagen des Hotelinvestmentsby Martina Fidlschuster; Klaus Fidlschuster; Klaus Fidlschuster; Martina Fidlschuster; Falk Laudi; Philipp Linder; Christine Mayer; Hotelverband Deutschland (IHA)

    Erich Schmidt Verlag 2013; US$ 26.95

    Erfolgreiches Hotelinvestment ? alle Grundlagen in einem Werk Hotels sind dann nachhaltig erfolgreich, wenn zwei oft getrennte Welten ? Betreiber und Investoren ? professionell zusammenwirken. Fundierte Kenntnisse über die Funktionsweise des Hotelbetriebs, aber auch der Immobilien- und Finanzwirtschaft sind in der Praxis daher immer stärker gefordert.... more...

  • Kostenrechnung für die Gastronomieby Peter Posluschny

    De Gruyter Oldenbourg 2013; US$ 731.00

    Der Titel ist ein Beitrag zur Gestaltung des Kostenmanagements in der Gastronomie: Der Leser eignet sich solide Kenntnisse der Kostenrechnung sowie die Anwendung der Instrumente der Kostenrechnung und -kontrolle in gastronomischen Betrieben an und setzt diese zugleich in der betrieblichen Praxis um. Die Kostenrechnung wird anhand einer begleitenden... more...

  • Restaurant Franchisingby Mahmood A. Khan

    Apple Academic Press 2014; US$ 149.95

    This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today?s... more...