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  • Quick Service Restaurants, Franchising, and Multi-Unit Chain Managementby Francis A Kwansa; H.G. Parsa

    Taylor and Francis 2014; US$ 76.95

    Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar... 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    The eleventh edition of Who’s Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics’ 2012 Consumer Expenditure Survey—you can’t get these data online.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...

  • Dare to Serveby Cheryl Bachelder

    Berrett-Koehler Publishers 2015; US$ 24.95

    Cheryl Bachelder joined an ailing restaurant chain and turned it into the darling of the industry?by daring to serve the people in her organization well. When Bachelder was named CEO of Popeyes in the fall of 2007, guest visits had been declining for years, restaurant sales and profit trends were negative, and the company stock price had dropped... more...

  • Paris Bistro Cookeryby Watt

    Taylor and Francis 2014; US$ 185.00

    First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. more...

  • Tar Heel Traveler Eatsby Scott Mason

    Globe Pequot Press 2014; US$ 23.99

    Scott Mason is the Tar Heel Traveler and he loves to eat hot dogs, cheeseburgers, barbecue, biscuits, and ice cream served in crumbling cinder-block buildings and ramshackle dives along the back roads of North Carolina. As a full-time feature reporter for WRAL-TV in Raleigh since 2007, Scott has discovered that North Carolina is filled with many amusing... more...

  • Her Ladyship's Guide to Running One's Homeby Caroline Taggart

    Pavilion Books 2014; US$ 5.82

    Ever wondered how to fit the ironing into an already overcrowded schedule? Or needed advice on how to deal with house guests whose political opinions you abhor? In this charming follow-up to the popular Her Ladyship's Guide to the Queen's English, Her Ladyship dons the mantle of a modern Mrs Beeton to provide the answers to these pressing domestic... more...

  • Verpflegungskonzepte entwickelnby Nadja Graßmeier

    Verlag Neuer Merkur 2012; US$ 12.40

    In immer mehr Einrichtungen sind neben Hauswirtschaftskonzepten auch Verpflegungskonzepte gefordert. Doch was müssen diese beinhalten? Das Buch Verpflegungskonzepte entwickeln bietet praxiserprobte Antworten zur Gemeinschaftsverpflegung und zum Qualitätsmanagement. Erläutert werden beispielsweise ausgewählte rechtliche Rahmenbedingungen, Auswirkungen... more...

  • 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 Bar and Beverage Bookby Costas Katsigris; Chris Thomas

    Wiley 2007; US$ 62.50

    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...

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

    Wiley 2011; US$ 22.99 US$ 18.39

    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. From... more...