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Most popular at the top

  • Running a Food Truck For Dummiesby Myrick

    Wiley 2012; US$ 18.39

    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...

  • 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...

  • 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...

  • 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...

  • Culture and career developmentby Nick Johns; Richard E Teare

    Emerald Group Publishing Limited 2007; US$ 199.00

    This e-book deals with aspects of culture and career development in hospitality and tourism management. Many studies have assumed the importance of cultural values and/or personality in the service orientation of individuals. The findings presented here, however, emphasize the importance of training and development in preparing individuals to give... more...

  • Management by Menuby Lendal H. Kotschevar; Diane Withrow

    John Wiley & Sons, Inc. 2007; US$ 53.50

    Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. more...

  • Culinary Calculationsby Terri Jones

    John Wiley & Sons, Inc. 2008; US$ 41.95

    The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized... more...

  • Die Kücheby Klaus Spechtenhauser

    Springer 2006; US$ 44.95

    Das Buch erschliet den Lesern die Kche als zentralen Wohnraum des huslichen Lebens. Die Autorinnen und Autoren untersuchen die Kche nachdem sie seit den 90er Jahren als modisch-reprsentatives Designobjekt ins Zentrum rckte in Bezug auf ihre architektonischen, kulturellen, sozialen sowie konomischen Bedeutungen. Vorgestellt werden wichtige Entwicklungstendenzen... more...

  • Human Resources Management in the Hospitality Industryby David K. Hayes; Jack D. Ninemeier

    John Wiley & Sons, Inc. 2008; US$ 96.95

    This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance... more...