books about: restaurants

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Dinner at the Homesick Restaurant: A Novel (Ballantine Reader's Circle)
Anne Tyler

Ballantine Books, 1996

“Beautiful . . . funny, heart-hammering, wise . . . superb entertainment.” –The New York Times “A book that should join those few that every literate person will have to read.” –The Boston Globe Pearl Tull is nearing the end of her life but not of her memory. It was a Sunday night in 1944 when her husband left the little row house on Baltimore’s Calvert Street, abandoning Pearl to raise their three children alone: Jenny, ...


Restaurants that Work: Case Studies of the Best in the Industry
Martin E. Dorf

Watson-Guptill Publications, 1992

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.


Secret Restaurant Recipes: Delicious Copycat Recipes From Supermarkets Fast-Food Joints And Restaurants

SAA Piblishing, 2015

Shhhhhhh Read For Free With Kindle Unlimited Subscription Download today for just $2.99. Regularly priced at $5.99 . Read on your PC, Mac, smart phone, tablet or Kindle device. This collection of recipes was compiled primarily with breakfast and lunch in mind, so that you will be able to make your favorite breakfast and lunch items from some of your favorite chain restaurants and well-known national brands right in your own ...


Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot
Roger Fields

Ten Speed Press, 2014

This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats—money-guy, restaurant owner, and restaurant consultant—Roger Fields shows how a restaurant can survive its first year and keep diners coming ...


Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
Roger Fields

Ten Speed Press, 2007

Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats: money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to ...


Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
Wil Brawley

CreateSpace Independent Publishing Platform, 2011

Most restaurants fail. Yours can succeed. The owners in this book will tell you how... Restaurant Owners Uncorked is a collection of interviews with a diverse range of twenty owners, such as the legendary and colorful Phil Roberts, founder of Buca di Beppo and The Oceanaire Seafood Room; Scott Leibfried, a renowned, high-energy figure in the culinary industry who is part of the cast of the hit television show, “Hell's Kitchen”; and Chris ...


1001 Restaurants You Must Experience Before You Die

Barron's Educational Series, 2014

The world is full of wonderful places to eat, and this mouthwatering, globe-trotting guide features 1001 of the very best. Gourmets with an appetite for good food in gorgeous settings will find their taste buds tingling with anticipation as they flip through this book. The featured eateries range from beloved local delis and diners to haute cuisine establishments where one can enjoy refined dishes in elegant surroundings. The cuisines of the ...


The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service ...
Douglas Robert Brown

Atlantic Publishing Group Inc., 2007

The multiple award-winning Restaurant Manager’s Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved ...


The Restaurant: From Concept to Operation
John R. Walker

Wiley, 2013

The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant ...


Restaurant & Bar Design

Taschen, 2014

Feast your eyes: The art of hospitality design   Restaurants and bars offer architects and interior designers the opportunity to design for both style and entertainment. Aesthetics and function must come together to create ambiance and conviviality in a way that not only makes a bold first impression, but also secures a loyal following of regular customers. The Restaurant & Bar Design Awards—the world’s only awards dedicated ...


Secret Restaurant Recipes From the World's Top Kosher Restaurants
Leah Schapira, Victoria Dwek

Mesorah Publications Ltd., 2014

The finest restaurants. The most talented chefs. The most delicious food. All in your kitchen. Discover the secrets of the world's best kosher chefs. Leah Schapira and Victoria Dwek authors of the bestselling Made Easy cookbook series, explored the kitchens of restaurants from Miami to Manhattan, from LA to London. Here are recipes, tips, techniques, and cooking secrets from today s most acclaimed kosher chefs. Adapted by Leah and ...


The Restaurant at the End of the Universe
Douglas Adams

Del Rey, 1995

"DOUGLAS ADAMS IS A TERRIFIC SATIRIST." --The Washington Post Book World Facing annihilation at the hands of the warlike Vogons is a curious time to have a craving for tea. It could only happen to the cosmically displaced Arthur Dent and his curious comrades in arms as they hurtle across space powered by pure improbability--and desperately in search of a place to eat. Among Arthur's motley shipmates are Ford Prefect, a longtime friend and expert ...


Running a Restaurant For Dummies
Michael Garvey, Andrew G. Dismore, ...

For Dummies, 2011

The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll ...


Delancey: A Man, a Woman, a Restaurant, a Marriage
Molly Wizenberg

Simon & Schuster, 2014

In this funny, frank, tender memoir and New York Times bestseller, the author of A Homemade Life and the blog Orangette recounts how opening a restaurant sparked the first crisis of her young marriage. When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: espresso machines, wooden boats, violin-building, and ice cream–making. So when Brandon decided to open a pizza restaurant, Molly ...


I Have a Restaurant
Ryan Afromsky

Bettie Youngs Books, 2012

Children love to eat out at their favorite restaurant and are often curious about what happens once the waiter or waitress takes their order and disappears into the back room. What goes on behind the scenes after an order is placed? Where does the food come from? What does it look like “back there? How does it all work? In this popular children's book, Ryan, the restaurant owner, is your child's guide to learning everything that goes on in ...


Top Secret Restaurant Recipes Revealed - Copycat Restaurant Recipes, Fast Food and Grocery Store Recipes: Top ..., 2014

SHHHHHH!!!! Top Secret Restaurant, Casual Dining, Food Court and Grocery Store Item Recipes Revealed! Received from former employees, food suppliers, chefs and others, these are the authentic recipes just like you'd get in the establishments, but for FAR LESS MONEY! Make these delicious treats AT HOME! Over 200 Authentic, top quality recipes included! Download your copy today! Surprise your family and friends by making them restaurant ...


Restaurant Man
Joe Bastianich

Plume, 2013

“The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential .” —Jay McInerney With a new foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man , Joe charts a remarkable journey that first ...


Restaurant Service Basics
Sondra J. Dahmer, Kurt W. Kahl

Wiley, 2008

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, ...


Restaurant Financial Basics
Raymond S. Schmidgall, David K. Hayes, ...

Wiley, 2002

A complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers ...


FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant
Kelly Hudson, Dan Klein, ...

Bloomsbury USA, 2015

Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting [Dead dog co-plated with yam clippings and a leafy sage dumping.] Oftentimes, ...



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