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  • The Blue Bottle Craft of Coffeeby James Freeman; Caitlin Freeman; Tara Duggan

    Potter/TenSpeed/Harmony 2012; US$ 24.99

    Introduction  Grow Coffee Growing  Processing  Getting to Know Coffee from Three  Favorite Regions  Farmer Profile: Lorie Obra, Hawaii  Farmer Profile: Aida Batlle, El Salvador  Roast   Roasting Day  How to Roast Coffee at Home  Cupping and Describing Coffee Flavors  Cupping at Home  Drink   Brewed Coffee Techniques  Pour-Over Coffee ... more...

  • Event Sponsorshipby Ian McDonnell; Malcolm Moir

    Taylor and Francis 2013; US$ 50.95

    This introduction to Event Sponsorship provides students with an essential understanding of the important role of sponsorship in an event, how this can be gained and successfully managed to the benefit of both the sponsor and sponsee. The text starts with an investigation of the origins of sponsorship and then considers all important elements of... more...

  • The Food Service Professional Guide to Waiter & Waitress Trainingby Lora Arduser

    Atlantic Publishing Group Inc 2014; US$ 9.97

    This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guid more...

  • The Philosophy of Wineby Cain Todd

    Taylor and Francis 2014; US$ 39.95

    Does this Bonnes-Mares really have notes of chocolate, truffle, violets, and merde de cheval? Can wines really be feminine, profound, pretentious, or cheeky? Can they express emotion or terroir? Do the judgements of 'experts' have any objective validity? Is a great wine a work of art? Questions like these will have been entertained by anyone who has... more...

  • Tastyby John McQuaid

    Scribner 2015; US$ 26.00

    A fascinating and deeply researched investigation into the mysteries of flavor?from the first bite taken by our ancestors to scientific advances in taste and the current ?foodie? revolution. Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it?s... more...

  • The Search for Good Wineby John Hailman

    University Press of Mississippi 2014; US$ 29.95

    One hundred amusing, practical essays on how to enjoy and afford good wines by the author of Thomas Jefferson on Wine more...

  • Competitive Identityby Simon Anholt

    Palgrave Macmillan 2006; US$ 59.00

    Ever since Simon Anholt coined the phrase 'Nation Branding, there has been more and more interest in the idea that countries, cities and regions can build their brand images. This authoritative book considers how commercial brand management can really be applied to places and shows how places can build and sustain their competitive identity. more...

  • Start Your Own Restaurant and Moreby Entrepreneur Press

    Entrepreneur Press 2009; US$ 19.95

    Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There?s plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization,... more...

  • Policing Major Eventsby James F. Albrecht; Martha Christine Dow; Darryl Plecas; Dilip K. Das

    CRC Press 2014; US$ 89.95

    Whenever a major event requires police intervention, questions are raised about the nature of the police response. Could the police have prevented the conflict, been better prepared, reacted more quickly? Could they have acted more forcefully or brought the altercation under control more effectively? Based upon real case studies of events from all... more...

  • Front of the Houseby Jeff Benjamin

    Burgess Lea Press 2015; Not Available

    In the bestselling tradition of Restaurant Man and Setting the Table , Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service.   Great restaurant service is a gracious art that?s been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing... more...