The authors of the incomparable Encyclopedia of Bad Taste present an updated edition of the classic guide to America's best diners, small-town cafes, BBQ joints, and other eateries serving great, inexpensive regional foods.
"In-N-Out Burger" is the story of where the fast food industry began but not where it ended up. This is the story of a unique and profitable business that not only defies all expectations but also exceeds them. It is a lesson in the sly counterintuitive approach to doing business that places quality, the customer and employees first. The chain has ...
Mayle's ability to get the locals talking, his sense of humor, and his love for a good meal propel him around the French countryside to a variety of food festivals.
Gold is a hound for the best food in all of Los Angeles. In "Counter Intelligence" he collects the best of what he has eaten across the city in an alphabetically organized guide that covers broad, deep ethnic and traditional food outlets. Ratings, pricing information and cross-references by location and food type make this book easy to use.
This book 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 ...
"On The Line" is an exciting tale of how a restaurant stays on top for over 25 years - the hard work and fierce discipline, the checklists and systems, the precarious balance between order and chaos, the joy of making irresistible food. We meet everyone at le Bernardin from the chef de cuisine and "sauce whisperer" to a sous chef working the saute ...
In this memoir, a married couple relates their experience of leaving their food company in Vermont to open a restaurant on Anguilla, an island of the British West Indies. Their story reveals the obstacles they faced, such as locating popular American ingredients and dealing with a large population of goats that crowded the streets. At times they ...
'The nation's most influential training school for professional cooks' - "Time" magazine. The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations. In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that ...
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers ...
This is a listing of the city's 777 best bargain meals such as 5 cent coffee, 99 cent breakfasts, and filet mignon under $10. The entries include the meal deal, restaurant, address, phone number, and days/hours of availability, and are arranged by price, location, meal type, buffets, and 24-hour availability. (Domestic Travel)
A guide to restaurant design for a cost-conscious market. The process of interpreting the client's ambitions to produce high-quality but affordable solutions, producing the most for the least, is thoroughly covered in this book.
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a ...
New York City Restaurants leather-bound edition includes a burgundy satin ribbon marker and makes a handsome gift for anyone. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City-area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, D?cor, Service and ...
Revised to included an extra 100 new places, this food guide for Paris covers over 450 restaurants, bistros, cafes, patisseries and speciality shops. All addresses, metro stops, hours, credit card information and telephone and fax numbers for the recommendations are included.
Replete with authentic Siclian recipes culled directly from the out of the way island stoves and cafe kitchens that cook them, "Sweet Honey, Bitter Lemons "presents a travelogue for seasoned travelers, and lovers of all things Italian. At the age of twenty-six Matthew Fort first visited the island of Sicily. He and his brother arrived in 1973 ...
Great food, great wine, an ideal climate, gracious people, and a rich cultural tradition make Italy a traveler's dream destination. It might be a splendid villa elegantly positioned overlooking one of Italy's romantic lakes or a chalet-style hotel snuggled high in a mountain meadow, all have a common denominator: charm. If you prefer to travel ...
Eating on the run in America has a long history, but it was the automobile that accelerated quick service and created a whole new category of food. The rise of car culture brought an explosion of roadside restaurants which served sandwiches and fried foods meant to be consumed quickly and easily, usually with the fingers: hot dogs, fried chicken ...
The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits-the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these ...
"Philadelphia Restaurants" covers nearly 900 restaurants in Philadelphia, Lancaster and Berks counties, New Jersey suburbs, Wilmington, and nearby Delaware. Readers planning a visit to Philadelphia will find everything they need for a fantastic dining experience in the City of Brotherly Love.
Updated, expanded, and filled with new material and fresh learning tools! This fully updated and expanded Third Edition of Hospitality Marketing Management features plain language explanations, demanding exercises, and solid reinforcement of underlying theory to give students a firm grasp of the fundamentals as they explore the intricacies of ...
With hundreds of outdoor adventure ideas, restaurant and lodging reviews, information on national and state parks, and a new section on Whitehorse and Dawson, this locally written guide is bigger and better than ever. Maps.
Dusoulier, a native Parisian and passionate explorer of the city's food scene, has won a tremendous following online with her insider reports and wonderful recipes. In her latest work, Dusoulier reveals her all-time favorite food experiences in her native city.
The books in this series from the editors of the "Food Service Professional" are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in ...
The 17th edition of "Time Out New York" has been updated by a team of local aficionados who have explored even the most out-of-the-way neighbourhoods for the latest eateries, bars and shops. Dozens of new feature boxes and listings spotlight the varied cultural offerings - be it family friendly or something a little more risque. Travellers and ...
The menu is a key marketing tool for any restaurant or foodservice operation. This book provides the foodservice professional with both a thorough understanding of the importance of a well-developed menu program, and tips on creating a successful menu.
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