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Restaurant management

  • The Bar and Beverage Bookby Costas Katsigris; Chris Thomas

    John Wiley & Sons, Inc. 2006; US$ 52.50

    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...

  • Kitchensby Gary Alan Fine

    University of California Press 2008; US$ 29.95

    Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both... more...

  • Law (in Plain English) for Restaurants and Others in the Food Industryby Leonard DuBoff

    Sourcebooks, Inc. 2006; US$ 14.95

    This title is designed as a down-to-earth guide to the critical legal information that every restaurateur, food industry businessperson, owner or manager of a hospitality business needs to know. more...

  • Leadership Lessons From a Chefby Charles Carroll

    Wiley 2007; US$ 29.50

    "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...

  • The Restaurantby John R. Walker

    John Wiley & Sons, Inc. 2007; US$ 55.50

    Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how,... more...

  • Restaurant and Moreby Entrepreneur magazine

    Entrepreneur Press 2012; US$ 49.00

    Restaurant sales are expected to hit $511 billion this year. More people than ever are dining out. Average Joes are becoming "foodies" after exposure to the celebrity chefs and exotic ingredients on TV's Food Network. Busy consumers don't have the time or inclination to cook--they want the flavor of fresh bread without the hassle of baking. They want... more...

  • Streetwise Restaurant Managementby John James; Dan Baldwin

    F+W Media 2003; US$ 19.95

    Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the... more...

  • Wake Up and Smell the Profitby John Richardson; Hugh Gilmartin

    Constable & Robinson 2008; US$ 10.19

    Witty, authoritative, comprehensive and fun, "Wake Up and Smell the Profit" is the ultimate guide to making more money in your coffee business. Discover the sharpest insights and the best ideas from two of the UK's top Coffee Business Gurus. Together 'The Coffee Boys' have 40 years' experience in how to make money in the coffee selling business. Whether... more...

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