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    The eleventh edition of Who’s Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics’ 2012 Consumer Expenditure Survey—you can’t get these data online.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

  • The Perfect Mealby Charles Spence; Betina Piqueras-Fiszman

    Wiley 2014; US$ 41.50

    The authors of The Perfect Meal examine all of the elements that contribute to the diner’s experience of a meal (primarily at a restaurant) and investigate how each of the diner’s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage... more...

  • Standing the Heatby Joseph Hegarty

    Taylor and Francis 2014; US$ 67.95

    Make sure your culinary arts students are prepared for the “real world!” Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and... more...

  • 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...

  • Food and Beverage Service for Levels 1 and 2by John Cousins; Dennis Lillicrap; Suzanne Weekes

    Hodder Education 2014; US$ 46.38

    Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ... 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...

  • The Food Lover's Guide to Parisby Patricia Wells

    Workman Publishing Company 2014; US$ 16.95

    The book that cracks the code, from the incomparable Patricia Wells. An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune . Now her revered Food Lover?s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries?345... more...

  • The Hotel on Place Vendomeby Tilar J. Mazzeo

    HarperCollins 2014; US$ 17.99

    Set against the backdrop of the Nazi occupation of World War II, The Hôtel on Place Vendôme is the captivating history of Paris?s world-famous Hôtel Ritz?a breathtaking tale of glamour, opulence, and celebrity; dangerous liaisons, espionage, and resistance?from Tilar J. Mazzeo, the New York Times bestselling author of The Widow Clicquot and... more...

  • Cuisine and Empireby Rachel Laudan

    University of California Press 2013; US$ 39.95

    Rachel Laudan tells the remarkable story of the rise and fall of the world?s great cuisines?from the mastery of grain cooking some twenty thousand years ago, to the present?in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic... more...

  • Eat. Work. Shopby Marcia Iwatate; Terence Conran

    Tuttle Publishing 2013; US$ 50.00

    Vibrant color photography and compelling text make this the ultimate guide to modern Japanese life. Readers the world over will marvel at this collection of 21st-century commercial sites in Japan. Seven of the country's foremost architects showcase their ideas in 34 shops, restaurants, salons, bars and spas. In collaboration with a new generation... more...