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Hospitality Trends - Directory for Business Books Book Club Food and Beverage Division |
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Restaurant Resource Group
Making a profit in the restaurant business is a challenge. We know first hand, having created and operated many restaurants over the last twenty-five years. Adequate sales, experience, and capital can help, but without solid financial and operational controls in place, long-term success is not assured. That's why the The Restaurant Resource Group was created.... to empower restaurant operators by providing these "controls" in the form of simple, yet powerful, financial and management products and services.
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A Club Manager's Guide to Private Parties and Club Functions by Joe Perdue (Edit
Focusing exclusively on the practices, terminology, and business demands unique to club catering, this book covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines on room selection and setup, meals and beverages, staffing, member relations, financial reports, everything the busy professional needs to keep a catering business running smoothly.
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Becoming a Chef
One of the best books ever written about the restaurant biz
Reviewer: A reader from New York City
The back cover of this James Beard Award-winning book, which is out in a great new expanded edition, says it all:
"Excellent." -THE CHICAGO TRIBUNE
"Illuminating." -THE NEW YORK TIMES
"Insightful." -THE DETROIT NEWS
"Fascinating." -THE VILLAGE VOICE
"Inspirational....Well worth giving or receiving." -GOURMET
"If you're thinking of pursuing a career as a chef, aspiring to become a better one at home, or just curious about some of America's top chefs, you will love the new book Becoming a Chef." -MATT LAUER, NBC'S TODAY SHOW
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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first thing you learn is that the hours are long and the dues are high.
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Cafes & Coffee Shops by Martin M. Pegler (Editor)
Award-Winning Java Joints! Over 350 full color photos showcase 100 top coffee shop designs from around the world, illustrating just how hot this area of food retailing remains. Cafes and Coffee Shops, by Mike Pegler, reveals the work of renowned and up-and-coming architects-details the atmosphere that gave each establishment award-winning appeal-and covers every coffee-shop theme from cafes, and cafeterias and coffee houses to food courts, fast-food outlets and specialty stores. What's more, for each design you'll find: complete presentations of store interiors, lighting schemes and floor plans; full data on the client, project team leaders and construction program; cogent analyses of the design strategy and special challenges each project presented; plus much more.
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Catering Like a Pro : From Planning to Profit by Francine Halvorsen
Designed for first-time caterers as well as seasoned pros, this book contains worksheets, menus, and recipes that help streamline the paperwork, organize each event, and ensure profitability along the way. A comprehensive resource section lists who to call for a wide variety of supplies, services, and crucial information. 10 photos.
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Diners by Karen Offitzer
This book has it all...glorious pictures and a wonderful, thoughtful text to boot. It'll make anyone's mouth yearn for a chocolate shake and a cheeseburger.
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Fast Food Nation
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen.
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Food and Beverage Cost Control
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
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