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Most popular at the top

  • Anyone Can Do Itby Sahar Hashemi; Bobby Hashemi

    Wiley 2004; US$ 14.99

    Anyone Can Do It chronicles the start and evolution of a successful business dream. Beginning with the Hashemi siblings' first conversations (when the seed of the idea was planted) it follows the progress of Coffee Republic from business plan to the present day. Coffee Republic is now worth around £50m with 90 outlets around the UK. This is a... more...

  • Working for McDonald's in Europeby Tony Royle

    Taylor and Francis 2004; US$ 78.95

    The McDonald's Corporation is not only the largest system-wide sales service in the world, it is a phenomenon in its own right, and is now recognized as the most famous brand in the world. By providing a detailed analysis of the extent to which the McDonald's Corporation adapts or imposes its labour relations policies in Europe, this volume represents... more...

  • Employment Relations in the Hospitality and Tourism Industriesby Rosemary Lucas

    Taylor and Francis 2004; US$ 68.95

    Uniquely combining employment relations and the hospitality and tourism fields, this book draws on recently published sources to give readers a comprehensive and internationally comparative perspective on the subject area. It boldly extends the traditional analysis of employment relations by integrating new topics such as the role of customers and... more...

  • How to Feed Friends and Influence Peopleby Milton Parker; Allyn Freeman

    Wiley 2005; US$ 24.95

    Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of... more...

  • Purchasing for Chefsby Andrew H. Feinstein; John M. Stefanelli

    John Wiley & Sons, Inc. 2006; US$ 52.00

    A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented... more...

  • Marketing Destinations and Venues for Conferences, Conventions and Business Eventsby Rob Davidson; Tony Rogers

    Taylor and Francis 2012; US$ 67.95

    Marketing Destinations and Venues for Conferences, Conventions and Business Events covers key areas in marketing and promotion, such as: * Trends and issues in destination and venue marketing * Strategic marketing planning, ROI and strategy evaluation * Destination and venue selling strategies * Future challenges, opportunities and supply-side developments more...

  • Setting the Tableby Danny Meyer

    HarperCollins 2007; US$ 11.99

    In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments,... more...

  • Culinary Tasteby Donald Sloan; Prue Leith

    Taylor and Francis 2012; US$ 61.95

    Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith , restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of... more...

  • Franchising Hospitality Servicesby Conrad Lashley; Alison Morrison

    Taylor and Francis 2007; US$ 60.95

    'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising. In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels,... more...

  • Leadership Lessons From a Chefby Charles Carroll

    Wiley 2007; US$ 31.00

    "Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." ?Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." ?Johnny... more...