Hotel, hospitality and catering trades Books

Book SynopsisThe Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism.Combining the knowlTrade ReviewThis impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the NetherlandsThis handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, FranceGastronomic tourism is now becoming important for travelers’ overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, DenmarkEXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALSThe Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, £195.00The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy.European Journal of Tourism Research, 23 (2019) by Francesc Fusté-Forné, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a "avenues of future research" section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism "basics" with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization.Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, CanadaThis handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines – an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book.Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, IndiaMy experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is ‘developing a wider understanding of gastronomic tourism and its vibrant paradigms’. This book has accomplished its goal.Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USATable of ContentsList of figures; List of tables; List of contributors; Foreword by Erik Wolf; Acknowledgements; Introduction; Saurabh Kumar Dixit; Part I Gastronomic Tourism: An Insight; 1. Conceptual Foundation of Gastronomic Tourism; Saurabh Kumar Dixit; 2. Historical Evolution of Gastronomic Tourism; John Mulcahy; 3. Modern Gastronomy: The Science of Flavor and Tasting; Peter R. Klosse; 4. Gastronomy, Culture and Tourism in Ecuador; Thomas Lopez Guzman, Ana Lucía Serrano López, Jesús Claudio Pérez Gálvez and Augusto Tosi Vélez; 5. Building a tourism destination using gastronomy through creative collaboration; John Mulcahy; 6. Gastronomic tourism – opportunity to discover the diversity of local and regional cultures; Janez Bogataj; 7. The Role of Gastronomic Tourism in Rural Development; Bernadett Csurgó, Clare Hindley and Melanie Smith; 8. Transforming the Terroir into a Tourist Destination; Rebecca Mackenzie; 9. Marketing Destinations through Gastronomy: Nordic Perspectives; Xiang Ying Mei; 10. Exploring Additional Food and Beverage Activities of Wine Travelers; Roberta Garibaldi, Andrea Pozzi and Matthew J. Stone; 11. Having Your Cake and Eating It: The Problem with Gastronomic Tourism; Roy C. Wood; Part II Gastronomic Tourist Behavior; 12. Need Recognition and Motivation for Gastronomic Tourism; Brian Kee Mun Wong and Christy Yen Nee Ng; 13. Tourists’ Perceptions and Expectations for Gastronomic Experience; Mozard Mohtar and Thinaranjeny Thirumoorthi; 14. Service Quality and Gastronomy; Azni Zarina Taha and Christy Yen Nee Ng; 15. A Foodies Perspective on Gastronomic Tourism; Donald Getz and Richard N.S. Robinson; 16. Typologies of Gastronomic and Culinary Travelers; Matthew J. Stone; 17. Servicescape and Gastronomic Tourism; Fabrizio Ferrari; 18. Malaysian Gastronomic Tourism – Its Importance, Satisfiers, Dis-satisfiers and Delighters; Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe; 19. Gastronomic Trails as Service Ecosystems; Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram; 20. Gastronomic Performativities during Festivals in Sariaya, Philippines; Shirley V. Guevarra; 21. The Tourists’ Gastronomic Experience: An Embodied and Spatial Approach; Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo; Part III Sustainability for Gastronomic Tourism; 22. Sustainable Gastronomic Tourism; Paolo Corvo and Michele Filippo Fontefrancesco; 23. Roles of Local Food in Sustainable Development – Evidence from Houston, TX, USA; Jungyoung Tiffany Shin and Melissa Baker; 24. Sustainable Supply Chains in Gastronomic Tourism; Jane Eastham; 25. Farmers’ markets in gastronomic tourism: Opportunities and Challenges; Michelle Thompson and Bruce Prideaux; 26. Community Development through Gastronomic Tourism; Silvia Aulet Serrallonga, Dolors Vidal-Casellas and Joaquim Majó; 27. Heritage and Authenticity in Gastronomic Tourism; Melissa Baker and Kawon Kim; 28. The roles of terroir, food and gastronomy in destination authenticity; Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten; 29. Local Knowledge Transfer in Hong Kong through Gastronomy, Agriculture and Tourism; Sidney C. H. Cheung; 30. Sustainable Restaurant System and Gastronomy; Paul Hellier; 31. Markets, Festivals and Shows: Sustainable Approaches to Gastronomic Tourism through Collaboration; Ann Hindley and Tony Wall; Part IV Gastronomic Tourism in the Digital Arena; 32. Tourists’ lifestyle and foodservice tendencies in social media; Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento; 33. Online marketplaces / digital platforms for collaborative gastronomy; Marios D. Sotiriadis and Lesedi T. Nduna; 34. Marketing Decisions and Customer Reviews in Gastronomic Tourism; Sedigheh Mogavvemi and Brian Kee Mun Wong; 35. Culinary Mapping: A Gastronomic Tourism Planning Tool; Ingrid Booysen and Gerrie E du Rand; 36. Digital Marketing and Gastronomic Tourism; Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi; 37. Mobile Applications to Promote Gastronomic Tourism; Dayna Ortner; 38. Online Reputation Management for Gastronomic Tourism; Velvet Nelson; 39. How do the gastronomic blogs effect the consumer’s decision?; Ivett Sziva and Oroslya Szakály; Part V Contemporary Forms of Gastronomic Tourism; 40. Slow Food Movement; Kuan -Huei Lee; 41. "Worlds Approach" to Gastronomic Tourism: The Case of Wine Tourism in Japan; Chuanfei Wang; 42. Food Trails, Routes and Tours; Brittany Dahl; 43. Organic Foods and Gastronomic Tourism; Ige Pirnar and Duygu Celebi; 44. Edible insect gastronomy; Melissa A. Baker, Tiffany Shin Legendre and Young Wook Kim; 45. Craft Drinks Tourism Worldwide and in Northern Ireland; Maria Teresa Simone-Charteris; 46. Street Food and Gastronomic Tourism; Joan C. Henderson; 47. Halal Food and Muslim tourists; Rafa Haddad, Salem Harahsheh and Ayman Harb; 48. Native foods and gastronomic tourism; Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford; 49. Symbolic and sociocultural interpretation of tea tourism in India; Ishan Singh and Péter Varga; 50. Senior Tourism: An Emerging Market Segment in Gastronomic Tourism; Adela Balderas - Cejudo, Ian Patterson and George W. Leeson; Part VI Futuristic Perspectives in Gastronomic Tourism; 51. Gastronomic Festivals and Events: Future Scenarios; Keith Mandabach and Wu Chuanbiao; 52. Wine tourism and gastronomy: a natural partnership in regional development; Marlene Pratt and Joan Carlini; 53. Intellectual Property Rights in Gastronomic Tourism; Trevor Jonas Benson; 54. Gastronomic Tourism and Media; Jennifer Laing and Warwick Frost; 55. Alternative Food Networks and Gastronomy; Maria del Pilar Leal Londoño; 56. Geographical Indications and Tourism Destinations: An Overview; Ciani Stefano, Mason Michela C. and Moretti Andrea; 57. Celebrity Chefs and Luxury Hotels: The Role and Influence of Personal Branding; Girish Prayag and Valentine de Celleryd’Allens; 58. Gastronomic Tourism Innovations; Dante Di Matteo; 59. Best Practices of Gastronomic Tourism: Synergies between Food, Wine, Culture and Tourism; Roberta Garibaldi; Conclusion: Building a Research Agenda for Global Gastronomic Tourism; Saurabh Kumar Dixit; Index

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Georges Auguste Escoffier (18461935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

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Book SynopsisThe fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession.Table of ContentsIntroduction 1 Part I: An Introduction to the World of Culinary Arts 7 Chapter 1: A Snapshot of the Culinary Arts Profession 9 Chapter 2: Finding the Jobs: Where Culinary Professionals Work 27 Chapter 3: Culinary School Versus On-the-Job Training: Finding Your Fit 45 Chapter 4: Ingredients for Success: Choosing a Culinary School 57 Part II: Exploring Popular Career Paths and Profiles 85 Chapter 5: Reservation for One: Working in Restaurants 87 Chapter 6: Living the Good Life: Working in Hotels, Resorts, and Spas 115 Chapter 7: Cooking for a Crowd: Volume Cooking 137 Part III: Taking a Specialized Approach 151 Chapter 8: How Sweet It Is! Becoming a Pastry Chef or Baker 153 Chapter 9: Life On the Inside: Personal and Private Chefs 171 Chapter 10: Old and New Trends: Food Artisans and Scientists 185 Chapter 11: Drink Up! Jobs in the Beverage Industry 205 Part IV: Checking Out Non-Cooking Careers 225 Chapter 12: Culinary in a Media World: What It’s All About 227 Chapter 13: The Star Makers: Public Relations and Marketing 245 Chapter 14: Showcasing Food for Others 253 Chapter 15: Careers in Purchasing: Specialty Foods, Cookware, and More 271 Part V: Landing the Job, Moving Up the Ladder, and More 291 Chapter 16: Landing a Culinary Job 293 Chapter 17: Moving Up the Ladder — or Switching Gears! 315 Chapter 18: Making Your Own Path: Becoming a Culinary Entrepreneur 325 Part VI: The Part of Tens 339 Chapter 19: Ten Reasons to Work in the Culinary Industry 341 Chapter 20: Ten Tips to Help You Thrive in the Culinary Industry 347 Index 353

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Book SynopsisA must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field.Table of ContentsForeword vi 1 A Culinary Career 1 2 Goal-setting for Your Culinary Career 39 3 Résumés, Cover Letters, and Job Applications 65 4 Landing a Job: Interviewing and Negotiating 103 5 the Novice Culinarian: Education and Experience 143 6 the Journeyman 177 7 the Master Culinarian 209 Appendix I: Salaries in the Culinary Industry 238 Appendix II: Job Outlook and Salaries for Specific Jobs And Careers in the Culinary Arts 241 Appendix III: Questions in the Interview 251 Appendix IV: Job Search and Professional Development Resources 259 Index 269

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Book Synopsis

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Book SynopsisThe 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 Dummiescovers 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 find all the advice you need to start and run a successful restaurant. Even if you don''t know anything about cooking or running a business, you might still have a great idea for a restaurant ? and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you''ll learn everything you need to know to succeed. Table of ContentsIntroduction 1 About This Book 1 Conventions Used in This Book 2 What You’re Not to Read 2 Foolish Assumptions 3 How This Book is Organized 3 Part 1: Getting Started 3 Part 2: Putting Your Plan in Motion 3 Part 3: Preparing to Open the Doors 4 Part 4: Keeping Your Restaurant Running Smoothly 4 Part 5: The Part of Tens 4 Icons Used in This Book 4 Beyond the Book 5 Where to Go from Here 5 Part 1: Getting Started 7 Chapter 1: Grasping the Basics of the Restaurant Business 9 Getting a Feel for the Restaurant World 10 Laying the foundation 10 Setting up shop (with a little help) 11 Welcoming the world to your restaurant 11 Finding Out Whether You Have What it Takes 12 Monitoring your motivations 12 Evaluating your expectations 13 Tracking key traits of successful restaurateurs 14 Chapter 2: Deciding What Kind of Restaurant to Run 17 Figuring Out Where to Start 18 Buying into a franchise 18 Taking over an existing restaurant 19 Partnering up with your current employer 20 Starting from scratch 21 Choosing the Right Type of Restaurant 22 Dining in style 22 Kicking back casual 24 Placing an order — to go! 24 Selecting self-service or fast-food 26 Running a bar — with or without food 27 Providing catering and banquet services 27 Creating Your Concept 29 Positioning your restaurant for success 30 Identifying the emotional connection 31 Creating a unique selling proposition 31 Using consumer insights to develop and test your concept 32 Developing your positioning statement 33 Putting it All Together 34 Thinking about theme and concept 34 Choosing a name 35 Creating a logo 37 Signing off on signage 38 Chapter 3: Researching the Marketplace 41 Getting Your Mind Right: Profits Matter 42 Exploring the Consumer’s Buying Decision: The Big Why 42 Identifying and Analyzing Potential Customers 44 Figuring out who your customers are: Target segmentation 44 Creating a profile of your Superfan, or brand hero 45 Focusing your research 47 Keeping an Eye on the Enemy 48 Identifying your competitors 48 Figuring out who they think their customers are 49 Reconnaissance: Mystery shopping till you drop 50 Developing and Implementing Your Battle Plan 52 Doing a competitive analysis 52 Acting on your information 54 Adjusting to a changing battlefield 55 Chapter 4: Writing a Business Plan 57 Don’t Fly Blind: Understanding Why a Business Plan Matters 58 Laying Out a Business Plan 59 Articulating the concept and theme 61 Creating your menu now 61 Analyzing your market 62 Identifying your target audience 63 The Bottom Line: Focusing on Financials 63 Forecasting sales 64 Forecasting expenses 67 Breaking even 72 Estimating profits 73 Projecting cash flow 74 Creating a balance sheet 74 Selling Your Plan: The Unwritten Part of Your Business Plan 76 Part 2: Putting Your Plan in Motion 77 Chapter 5: Show Me the Money! Finding Financing 79 Knowing How Much Money You Need 79 Calculating start-up costs 80 Opening with operating reserve 81 Looking at How You Can Contribute 81 Working with Investors 83 Looking at types of investors 83 Compensating your investors 85 Getting a Loan 87 Visiting your local bank 87 Finding government assistance 88 Chapter 6: Choosing a Location 89 Looking at the Local Real Estate Market 89 Examining Location Specifics 90 Considering access and visibility 91 Paying attention to traffic 92 Knowing which locations to avoid 93 Looking at other businesses in the area 94 Considering security 94 Factoring In Cost Considerations 95 Chapter 7: Paying Attention to the Legalities 97 Identifying the Help You Need 98 Looking at the roles to fill 98 Setting Up Shop on Legal Grounds 99 Going it alone: Sole proprietorships 100 Teaming up: Partnerships 100 Almost teaming up: Limited partnerships 100 Playing it safe: The corporate entity 101 Blend of three: The LLC 101 Knowing Your Local Laws 101 Getting Permits and Licenses 102 Acquiring a liquor license 103 Heeding health codes 105 Paying attention to building codes 106 Considering fire codes and capacity 107 Checking out other permits 107 Taking up trademarks 108 Buying the Insurance You Need 109 Part 3: Preparing to Open the Doors 111 Chapter 8: Creating the All-Important Menu 113 Making Some Initial Decisions 114 Matching your menu to your concept 114 Considering customers: Feeding the need with an insights-driven menu 115 Matching your menu to your kitchen 116 Cutting your chef (if you have one) in on the action 117 Figuring Out How Much to Charge 118 Determining your menu price points 118 Using food cost percentage to set prices 119 Creating dishes and recipes and then costing them 121 Dealing with price fluctuations 122 Mixing your menu to meet an overall percentage goal 123 Deciding When to Change Your Menu 124 Staying flexible when you first open 124 Revisiting your menu later on 125 Offering specials 126 Highlighting new news 126 Choosing Your Menu Format 127 Counting your main menu options 127 Considering additional presentations 130 Selling the Sizzle: Setting Up a Menu with Sales in Mind 132 Directing eyes with menu engineering 132 Getting people salivating: Considering visual representation on the menu 133 Money for ink: Using lingo that sells 134 Validating Your Menu before You Go Primetime 135 Chapter 9: Setting Up the Front of the House 137 Digging into Design 138 Identifying pros who can help 140 Getting the scoop on potential pros 141 Thinking outside the Box: The Exterior 142 Laying Out the Interior 144 Allowing space for the flow 145 Building your floor plan 145 Creating space to wait 147 Keeping Service Support Close 148 Wait stations 149 Point of sale (POS) stations 150 Tabletop settings 151 Setting Up a Reservation System 152 Taking traditional reservations 153 Accepting online reservations 154 Reviewing Restrooms 155 Providing public facilities 155 Earmarking areas for employees 156 Chapter 10: Setting Up the Back of the House 157 Planning a Kitchen with the Menu in Mind 157 Figuring out what you need to fix the food on your menu 158 Reviewing the basic kitchen stations 159 Taking control of your prep 164 Laying out your kitchen 168 Considering Your Water Supply: Why Water Quality Matters 170 Adapting an Existing Kitchen 171 Acquiring Your Kitchen Equipment 172 Deciding whether to buy or lease 173 Moving beyond name-brand equipment 175 Getting purchasing advice 176 Chapter 11: Setting Up a Bar and Beverage Program 177 Setting Up Your Bar 178 Figuring out furniture 178 Selecting equipment 179 Selecting smallwares 181 Surveying supplies 183 Keeping Your Bar Clean 184 Drawing Drinking Crowds 185 Running promotions 185 Providing entertainment 186 Offering great bartenders 187 Get with the (Beverage) Program: Providing Liquid Refreshment 188 Creating your beverage program 188 Developing a robust nonalcoholic beverage program 189 Becoming Beer Brainy 190 Winning with Wine 191 Creating your list 192 Pricing your wine 194 Storing your wine 195 Lapping Up Some Liquor Learning 196 Pour size and pricing 196 Liquor lingo: Understanding cost and quality 197 Serving Alcohol Responsibly 198 Chapter 12: Hiring and Training Your Staff 201 Deciding Which Roles Need to Be Filled 201 Managing your quest for managers 203 Staffing the kitchen 206 Filling the front of the house 210 Staffing the office 213 Finding the Right People: Placing Ads and Sifting through Résumés 215 Interviewing the Candidates 216 Round 1: The meet and greet 217 Round 2: Comparison shopping 218 Bonus rounds: The inevitable re-staffing 219 Hiring Foreign Nationals 220 Double-checking the documents 220 Evaluating the E-Verify system 220 Petitioning for an employee 221 Training Your Staff 221 The employee manual: Identifying your company policies 221 Operations manuals: Understanding specific job functions 222 Creating a training schedule 223 Chapter 13: Purchasing and Managing Supplies 225 Preparing to Stock the Supply Room 225 Listing what you need 226 Considering premade items 228 Finding and Working with Purveyors 228 Finding and interviewing suppliers 229 Comparing prices, quality, and service 231 Considering the size of suppliers 232 Getting the right quality at the right price 232 Getting what you ask for the way you ask for it 233 Building an Efficient Inventory System 234 Managing the inventory 234 Reducing waste 237 Eliminating spoilage 238 Chapter 14: Running Your Office 241 Deciding Where to Put Your Office 241 Creating a Communications Hub 242 Counting on your computer 242 Picking up the phone 243 Using e-mail and online services 243 Tracking sales with a point-of-sale system 244 Interfacing your different systems 246 Hardware (the Old-Fashioned Variety) 246 Processing Payments 247 Credit and debit card transactions 248 Gift cards 248 Contactless and proximity payments 250 Preparing for Payroll 250 Farming it out or doing it in-house 251 Deciding on a payroll period 252 Choosing salaries or hourly wages 252 Choosing a method of payment 253 Saving, Storing, and Protecting Your Records 254 Chapter 15: Getting the Word Out 257 Defining Your Message 258 Focusing on the consumer and tailoring your message 258 Communicating your concept 259 Keeping up with the competition 259 Getting tactical 261 Building Public Relations 262 Planning for the good and the bad 262 Your PR campaign: Going it alone 263 Getting some help with PR 265 Creating an Advertising Plan 266 Creating a Compelling Restaurant Website 268 Sounding Off on Social Media 269 Investigating your options 270 Responding to reviews both positive and negative 275 Part 4: Keeping Your Restaurant Running Smoothly 277 Chapter 16: Managing Your Employees 279 Selling Employees on Your (or Their) Restaurant 279 Educating your employees 280 Motivating your staff 281 Making Staff Schedules 283 Adding it all up: How many workers you need 283 Putting names to numbers 285 Setting Up Policies to Live (or Die) By 287 Scheduling and attendance 287 Smoking 288 Drinking or using illegal drugs 289 Uniforms and grooming standards 289 Social media policies 290 Disciplinary measures 292 Offering Benefits 293 Looking at health insurance 293 Considering other benefits 293 Chapter 17: Running a Safe and Clean Restaurant 295 Making Sure Your Food is Safe 295 Blaming bacteria and viruses 296 Battling illness: Time and temperature 297 Preventing cross-contamination 299 Monitoring food safety outside the kitchen 299 Monitoring food safety outside the restaurant 300 Critical control points: Following HACCP guidelines 301 Staff education: Picking up food safety tools 301 Implementing proper hand-washing procedures 302 Keeping the Restaurant Clean 302 Getting cleaning supplies 303 Scheduling your cleaning 304 Opening and closing procedures 309 Taking Precautions to Protect Your Customers and Staff 310 Food allergies and other dietary concerns 310 First aid 312 Exits: In the event of an emergency 312 Providing a Pest-Free Place 313 Handling the Health Inspection 314 When the inspector arrives 315 During the inspection 315 Avoiding a bad inspection 316 Chapter 18: Building a Clientele 317 Understanding Who Your Customer is 318 Meeting and Exceeding Expectations 319 Turning Unsatisfied Guests into Repeat Customers 321 Recognizing unsatisfied guests 322 Making things right 324 Making Social Media Work for You 325 Chapter 19: Maintaining What You’ve Created 327 Evaluating Financial Performance 328 Daily business review 328 Income statement 330 Cash flow analysis 330 Evaluating Operations 332 Menu mix analysis 332 Purchasing and inventory analysis 335 Evaluating and Using Feedback 337 Paying attention to customer feedback 337 Responding to professional criticism and praise 339 Listening to employee feedback 342 Part 5: The Part of Tens 343 Chapter 20: Ten Myths about Running a Restaurant 345 Running a Restaurant is Easy 345 I’ll Have a Place to Hang Out 346 I Can Trust My Brother-in-Law 346 The Neighbors Will Love Me 347 I’ve Been to Culinary School, So I’m Ready to Run the Show 347 I’m Going to Be a Celebrity Chef 347 My Chili Rocks, So I Should Open a Place 348 I Can Cut the Advertising Budget 348 Wraps are Here to Stay 348 I’ll Be Home for the Holidays 349 Chapter 21: Ten True Restaurant Stories That You Just Couldn’t Make Up 351 Déjà Vu All Over Again 351 Priceless 352 Free Pie Guy 352 Rat-atouille 352 Frosty the Newbie 353 Drinks are on Me 353 You Like My Tie? 353 Chefs Behaving Badly 354 Radio Fryer 354 (Coat) Check, Please! 354 Index 355

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Book SynopsisInvest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge''s, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces- Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner- Learn from past mistakes with ''What went wrong?'' sections that give clear analysis supported by photogra

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Book SynopsisBecome an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike.- Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques- Get hints, information and valuable advice on working in a professional kitchen from real chefs- TestTable of Contents : Supervisory skills in the hospitality industry : Supervising food safety : Practical gastronomy : Cold products, canapés and cocktail products : Pasta : Soups, sauces and dressings : Vegetables and vegetarian dishes : Meat : Poultry and game : Fish and shellfish : Fermented dough and batter products : Petits fours : Paste products : Hot, cold and frozen desserts : Biscuits, cakes and sponges : Display pieces and decorative items : Food innovation : Healthier dishes

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Book SynopsisNew friendship is just a stay away . . .''Heart-warming, uplifting and utterly sweet, this book certainly lives up to its sunny name''⭐ ⭐ ⭐ ⭐ ⭐ reader review''What a truly stunning read this book is . . . Heart-warming and beautifully written''⭐ ⭐ ⭐ ⭐ ⭐ reader review''Books like this make me realise again why I love reading''⭐ ⭐ ⭐ ⭐ reader review''Would recommend this series and can''t wait for book 4 later in the year!!''⭐ ⭐ ⭐ ⭐ ⭐ reader review''I love this book. I have read the others in the series but I think this is my favourite so far''⭐ ⭐ ⭐ ⭐ ⭐ reader review''Just a wonderful lovely sweet book''⭐ ⭐ ⭐ ⭐ ⭐ rea

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Book SynopsisA student-friendly approach to hospitality law.Hotel, Restaurant, and Travel Law: A Preventive Approach arms future hospitality industry personnel with the legal knowledge needed to enhance the guest's experience and avoid lawsuits. With a focus on prevention, the book aims to minimize the number of lawsuits a hospitality establishment experiences.Hotel, Restaurant, and Travel Law: A Preventive Approach: engages the reader with relevant case studies. Many examples include case questions to further assist student comprehension. provides a concentrated summary of issues addressed in each Chapter through sections titled ""Preventive Law Tips for Managers"". includes updated references to new laws, new cases, technological changes and advancements, and new factual circumstances in the hospitality industry. features new web site references which offer students expanded exposure to Chapter topics. develops critical thinking skills in managers. enhances student ability to read and comprehend the material with plain-English explanations and many subtopics. challenges students with end-of-Chapter questions. Hotel, Restaurant, and Travel Law: A Preventive Approach is organized into four units: Legal Fundamentals for the Hospitality Industry presents the sources and principles of hospitality law, basic court procedures, civil rights issues, and contract law. Negligence presents the legal principles relevant to this topic and many cases that help define the scope of obligations and liability. Relationships with Guests and Other Patrons explores the special responsibilities that hospitality businesses have to their various constituencies. Special Topics addresses food and alcohol liability; legal duties of airlines and car rental companies; employment matters; franchising; copyrights and trademarks; licensing; travel agents; and laws relevant to casinos, theme parks, spas, and hotel condominiums.

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Book SynopsisThis 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 back for years. Featuring real-life start-up stories (including many of the author’s own), this comprehensive how-to walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. Updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter, Restaurant Success by the Numbers remains a critical resource for navigating the food industry. Opening a restaurant isn’t easy, but this realistic dreamer’s guide helps set the table for lasting success.

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Book SynopsisThis book focuses on the Australian occidental tourists'' expectations and satisfaction in one of the oriental tourist destinations such as Vietnam. It makes use the HOLSAT model to assess the holiday satisfaction of Australian travellers to Vietnam, and it is the second known application of this model. It seriously looks at the capabilities of the existing theoretical models to assess the tourist expectations and satisfaction and highlight the importance of the HOLSTAT model in understanding explicitly the differences between Expectation and Experience. An examination of various sample segments has tested the effectiveness of the HOLSAT model. Gender and the mode of travel were investigated and have determined the differences amongst various segments of Australian tourists who visited Vietnam. This aspect of using the HOLSAT model to study segmentation was differed from the one undertaken by Tribe and Snaith (1998). From a theoretical point of view, the findings from this study have demonstrated the workability of the HOLSAT model as a useful instrument for measuring holiday satisfaction and also for segmenting tourist market. The HOLSAT model has great potential because it does not require a fixed menu of attributes, generic to all destinations, compared with some other satisfaction models that seek to apply the same attributes to different situations. From a practical approach, this book also looks at the destination marketing implications for the results obtained through the administration of normal parametric measures. This is an important feature of the research findings since it helps the tourism industry at large to design products and services that suit myriad segments of the international, national and regional tourism markets.

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Book SynopsisThe most compelling, insightful, and white-knuckled journey behind the restaurant curtain since Anthony Bourdain’s Kitchen Confidential.Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. Mark’s restaurants have featured an international buffet of foods that include Indian, Italian, French, and Vietnamese. His travels have taken him from Tokyo to Tuscany, from San Francisco to Shanghai, from Mumbai to Maui. This book takes you to all of these places and more, while telling behind-the-scenes stories—sometimes funny, often heartbreaking, and never without lessons learned. The journey is a remarkable tag-along to the highs and lows of being an entrepreneur and the self-discovery that comes with each stop. Mark resides in Dallas and, never one to leave a stone unturned, is currently founder of his latest concept, Bizzy, which features his vision of better fast food.Trade Review“Synopsis: Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. Mark's restaurants have featured an international buffet of foods that include Indian, Italian, French, and Vietnamese. His travels have taken him from Tokyo to Tuscany, from San Francisco to Shanghai, from Mumbai to Maui. This book takes you to all of these places and more, while telling behind-the-scenes stories - sometimes funny, often heartbreaking, and never without lessons learned. The journey is a remarkable tag-along to the highs and lows of being an entrepreneur and the self-discovery that comes with each stop. Mark resides in Dallas and, never one to leave a stone unturned, is currently founder of his latest concept, Bizzy, which features his vision of better fast food. Critique: A fascinating culinary memoir of professional restauranteur Mark H. Brezinski, ForkFight!: Whisks, Risks, and Conflicts Behind the Restaurant Curtain will have a very special appeal to readers with an interest in the restaurant industry. Written with the assistance of co-author Mark Stuertz and highly recommended for community library American Biography/Memoir collections, it should be noted that ForkFight! is also available in a digital book format (Kindle, $14.99). Editorial Note: Mark H. Brezinski (https://mbrezinski.com) is a forty-five-year restaurant industry veteran who has created or co-created multiple nationally recognized and rewarded restaurant concepts. His experience spans the globe and his connections with industry icons is deep. He is recognized in the restaurant industry as co-founder and/or creator of restaurant concepts that have won ‘Hot Concept’ and ‘Concepts of Tomorrow’ awards and was recently named one of ‘Nation's Restaurant News Most Influential Restaurant CEO's.’” -- Midwest Book Review“The key to Mark’s success was his ability to inspire and infect each new restaurant team with a culture that separated those restaurants from both chain and independent restaurants across the country.” -- Rick Federico, retired Chairman, P.F. Chang’s China Bistro“You would think Mark is thirty-five years old with his energy, enthusiasm, wide eyes, hands flailing, and chatter about all the irons he has in the fire. Mark has never slowed down and he transcends generations of restaurateurs and brands which have come and gone.” -- Chef Nevielle Panthaky, VP, Culinary, Chipotle“I can’t say exactly for sure but I’d say that Mark’s fingerprints are on about 75 percent of the tacos on the Velvet Taco menu. He will undoubtedly be forgotten as the brand continues to grow but there are a select few of us who will forever know just how integral he was to the success of the brand and of all its industry recognition.” -- Chef John Franke, former Corporate Chef, Front Burner Restaurants and Current CEO, Franke Culinary Consulting“The future of the restaurant business depends on the Mark Brezinskis of the world to tell us where we need to go.” -- Bob Sambol, Founder/Owner, Bob’s Steak & Chop House“Many creative guys are working on renovation, they take something that exists, polish it, and make it look new. Not Mark. He has the capability to create a new blue ocean.” -- Christophe Poirier, Chief Brand Officer, New Business Development, Pizza Hut Global“Most of us see the world for what it is and do our best to fit in, but there are those select few who start with an idea and never mind that it doesn't already exist. In the world of food and hospitality, Mark is one of those rare visionaries.” -- Micky Pant, Former CEO, YUM! Restaurants International“As unknown as Anthony Bourdain before publishing Kitchen Confidential, Mark Brezinski’s ForkFight! takes you behind the scenes of visioning, creating, financing, and opening the restaurants you eat in today. It’s a world most didn’t know existed. It’s a messy world. And in many cases it’s one that not many can go through financially and psychologically intact. I have lived this industry for decades and learned something new about it in every chapter of the book. Informative, entertaining, and filled with life lessons, ForkFight! should yield this humble individual the credit he so rightfully deserves for his contributions to the industry.” -- Lane Cardwell, Former CEO, Boston Market, Former President, P.F. Chang’s China Bistro, Former CEO, Eatzi’s Market & Bakery

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Book SynopsisSustainability in Hospitality and Tourism Sector explains the readers about the ways in which the people can achieve sustainability through the hospitality and tourism industry and how this industry can provide them with the opportunities to achieve sustainability across various platforms. This book also discusses about the introduction to sustainability, the principles to be followed to achieve sustainability in the operations in the hospitality industry, management of sustainability in the tourism industry, having strategic marketing in the hospitality industry, how to balance sustainability and development and the effects of globalization of the hospitality and tourism industry. It also gives the necessary information about the subject of sustainability in the hospitality and tourism industry so that the readers know the ways in which the objective pf sustainability can be attained.

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Book SynopsisFood safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show, we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty. Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasingly number of countries that rely on self-regulation. Managing Food Safety and Hygiene will prove invaluable for academic researchers and students in risk regulation studies, business studies, food studies, organizational studies, social psychology, socio-legal studies, sociology, management, public administration and political science. In addition, the book will also appeal to practitioners specifically to senior policy makers, regulators and business risk managers charged with managing risk in diverse organizational settings, and across different functional jurisdictions. Contents: Preface Introduction: Setting the Scene 1. Risk Regulation and Business Part I: The Food Retail and Hospitality Industry and Risk 2. The Food Retail and Hospitality Industry in the UK: A Research Approach 3. The Food Industry and Risk: Official Data and Workplace Understandings Part II: Risk Regulation 4. State Governance of Food Safety and Food Hygiene: The Regulatory Regime and the Views of those in the Food Sector 5. Risk Regulation Beyond the State: Research Responses about Non-State Regulatory Influences 6. Business Risk Regulation: Inside the Business Organization Part III: Conclusions and Policy Implications 7. Conclusions and Policy Implications Appendix 1: Profile of Phase 2 Respondents Appendix 2: Phase 2 Questionnaires Appendix 3: Phase 3 Interview ScheduleTrade ReviewOne of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk. --John Braithwaite, Australian National UniversityTable of ContentsContents: Preface Introduction: Setting the Scene 1. Risk Regulation and Business Organizations Part I: The Food Retail and Hospitality Industry and Risk 2. The Food Retail and Hospitality Industry in the UK: A Research Approach 3. The Food Industry and Risk: Official Data and Workplace Understandings Part II: Risk Regulation 4. State Governance of Food Safety and Food Hygiene: The Regulatory Regime and the Views of Those in the Food Sector 5. Risk Regulation Beyond the State: Research Responses about Non-State Regulatory Influences 6. Business Risk Regulation: Inside the Business Organization Part III: Conclusions and Policy Implications 7. Conclusions: Why Manage Risk? What Can We Learn and Improve? Appendix 1: Profile of Phase 2 Respondents Appendix 2: Phase 2 Questionnaires Appendix 3: Phase 3 Interview Schedule Bibliography Index

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Book SynopsisShe needed a getaway. What she found was a home.When Louise surprises her boyfriend by returning early from a work trip, safe to say she wasn’t expecting to see him in flagrante with another woman. Heart-torn and vowing to stay away from men, when Louise’s next project involves restoring an ageing hotel in Italy, she leaps at the chance to get away.Managed by a crew of sextagenarians, the Grand Hotel del Monferrato needs all the love and care Louise can give it. But it’s hard to stay focused on the job when her thoughts keep straying to Vito, the reclusive and mysterious neighbour.With his tragic past and her no-romance policy, Louise knows they can’t have a future. Yet something keeps pulling the two together…A beautiful romance set in the hills of Turin, perfect for readers of Lucy Coleman and Alex Brown.Praise for An Escape to Remember ‘The story was compelling and entertaining, I rooted for the characters and liked the storytelling. Highly recommended.’ ⭐⭐⭐⭐⭐ Reader Review‘Another superb read by the wonderfully talented T.A Williams. Set against the gorgeous backdrop of Italy, this story is rich in both landscape and romance. Louise is a wonderful leading lady who…was a pleasure to get to know during this story. ’ ⭐⭐⭐⭐⭐ Reader Review‘These books always spark joy! It has been wonderful escaping to Italy this week. The descriptions are always mesmerising and so detailed...a really gorgeous read that I would highly recommend.’ ⭐⭐⭐⭐⭐ Reader Review‘T.A. Williams has done it again! What a talent for creating stories that are heart-warming and uplifting. I love these stories set in Italy, with believable characters and lush settings. Can't wait to read the next one!’ ⭐⭐⭐⭐⭐ Reader Review‘What a beautiful book. I'm a sucker for romance and this one pulls on the heart strings in every direction. I couldn't recommend this book more!’ ⭐⭐⭐⭐⭐ Reader Review‘A really lovely, safe and gentle read. If you're looking for an escapist, uplifting read, this one's for you. The writing is as beautiful as the Italian setting. I will be recommending it to friends. Five stars.’ ⭐⭐⭐⭐⭐ Reader Review‘T. A. Williams once again proves why he is the king of Italian set romance! Another simply triumphant story from one of my favourite authors to escape with.’ ⭐⭐⭐⭐⭐ Reader Review‘A beautiful easy read that would be good to take on holiday…I really enjoyed the story, the setting, and the descriptions of food.’ ⭐⭐⭐⭐⭐ Reader Review‘I simply love this author's books, and this one is no different. I am once again blown away by the ability of a book to draw me in so deep that I read it in one sitting.’ ⭐⭐⭐⭐⭐ Reader Review‘A brilliant story…the food descriptions were amazing. A jolly enjoyable read.’ ⭐⭐⭐⭐⭐ Reader Review‘What a great book! I thoroughly enjoyed the story and the wonderful characters along the way. Written really well and kept me up reading!’ ⭐⭐⭐⭐⭐ Reader Review

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Book SynopsisSHORT LISTED FOR THE ACKERLEY PRIZE FOR AUTOBIOGRAPHY ***'This astonishing book describes a cruel, feral existence and is worthy of standing on the shelf next to George Orwell's Down And Out In Paris And London (1933) as another classic about human exploitation.' - Daily Mail'Chisholm's story is immersive and often thrilling ... He's a fine writer.' - WSJ'Kitchen Confidential for Generation Z' - Fortune'An English waiters riveting account of working in Paris' - Daily Mail'Visceral and unbelievably compelling' - Emerald Fennell'Vividly written and merciless in its detail' - Edward Stourton'An excellent book' - Strong Words magazine'A Dickensian tale of a young man's trial by fire in a French bistro gives rise to biting commentary on Parisian culture in Chisholm's intoxicating debut' - Publisher's Weekly'Ah, Paris... gastronomie magnifique and... insane shit going on behind the scenes. A Waiter in Paris charts Edward Chisholm's jaw-dropping experiences while serving tables in the French capital, a demi-monde of sadistic managers, thieves, fighting for tips and drug dealers. Seems like not much has changedsince George Orwell worked the same beat.' - Evening StandardA waiter's job is to deceive you. They want you to believe in a luxurious calm because on the other side of that door... is hell.Edward Chisholm's spellbinding memoir of his time as a Parisian waiter takes you below the surface of one of the most iconic cities in the world and right into its glorious underbelly. The waiter inhabits a world of inhuman hours, snatched sleep and dive bars; scraping by on coffee, bread and cigarettes, often under sadistic managers, with a wage so low you're fighting your colleagues for tips.It's physically demanding, frequently humiliating and incredibly competitive. And with a cast of thieves, narcissists, ex-Legionnaires, paperless immigrants and drug dealers, it makes for a compelling and eye-opening read.Trade ReviewAn English waiter's riveting account of working in Paris restaurants (...) a searing account of what life is really like 'at the bottom of the food chain', Chisholm's prose positively delights in describing the graffiti, sodden cardboard boxes and litter-strewn pavements. (...) This astonishing book describes a cruel, feral existence and is worthy of standing on the shelf next to George Orwell's Down And Out In Paris And London (1933) as another classic about human exploitation. -- Roger Lewis * Daily Mail *Ah, Paris... gastronomie magnifique and... insane shit going onbehind the scenes. A Waiter in Paris charts Edward Chisholm'sjaw-dropping experiences while serving tables in the Frenchcapital, a demi-monde of sadistic managers, thieves, fightingfor tips and drug dealers. Seems like not much has changedsince George Orwell worked the same beat. * Evening Standard *Edward Chisholm's book is vividly written and merciless in its detail. Paris and its pleasures always leave one wondering about the seamier side beneath the surface, and here it is. I'd advise readers to enjoy it somewhere warm and comfortable, and on no account to try it before a gastronomic weekend. -- Edward StourtonThis tough little book documents the experience of being a foreign worker, lost in the understrata of the often exploitative industry from which we benefit. It seems glib to compare it to Orwell when it's more universal, or Bourdain when it doesn't glorify the mess. Not exactly a jolly read, but important. -- Tim Hayward * Financial Times *Chisholm's fortitude in the face of hot-headed, violent chefs and infernal fourteen-hour days without breaks in pursuit of his goal is admirable, and makes for compelling reading. * The Times Literary Supplement *An absorbing and moving inside look at a Parisian restaurant. * Library Journal *We are always hungry for stories from behind the ever-swinging door that separates the calm of a restaurant from the hot temperatures and hot tempers of the kitchen. Edward Chisholm's brilliant memoir shows us the behind-the-scenes chaos, but also lets us tour nocturnal Paris and the strange characters he meets. This is a fascinating book, full of anecdotes that would sound far-fetched in a work of fiction, but that are all absolutely true. -- ANNA FIELDING * Woman & Home *A Dickensian tale of a young man's trial by fire in a French bistro gives rise to biting commentary on Parisian culture in Chisholm's intoxicating debut. * Publisher's Weekly *A Waiter in Paris: Adventures in the Dark Heart of the City by Edward Chisholm is a memoir like I've never experienced. (...) This is a memoir that may well be destined for the screen, so do yourself a favour: read the book first. (...) I opened A Waiter in Paris to find a cultural dumpster dive - a deep, penetrating, spiral into the other side of the City of Lights. (...) The beauty of Paris is stripped, yet miraculously upheld, as I descended into Chisholm's engrossing account of a Paris I'd never imagined. (...) This is a brilliant insider recollection, thundering forward in small snippets of characters revealing every hidden corner of the Le Bistro, which incredibly parallels the world of Paris itself. (...) A true story, a non-fiction tapestry, a page-turner that I could not put down. -- Carrie Stanton * The Miramichi Reader *I LOVED THIS BOOK * Richard Coles *Orwell created the template. Anthony Bourdain put his hilarious spin on it. More recently, The Bear dramatized it brilliantly for the small screen. Chisholm carries the mantle, and he more than does the genre justice. -- Jon Hart * Book & Film Globe *Emily in Paris this is not * Eater *

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Book SynopsisThis book is based on the premise that being good is just not good enough in today's competitive environment. For hotel owners and managers who want to achieve lasting business success through a root and branch review of key processes, How To Run a Great Hotel is a 'must read'. It will serve as a personal business consultant for the hotel professional, probing and testing their thinking across four critical themes which are proven to drive excellence. The content focuses less on day-to-day operations and more on big picture concerns such as strategy development, enhancing leadership skills, engaging employees and attaining customer focus, all of which are central to building a great hotel. Without clear direction in these important areas to guide activities, ongoing daily effort can be counterproductive. It's easy for hoteliers to lose sight of their goals when, engulfed by operational demands, they are often forced to just do rather than to think about what they are doing. This book provides the reader with an opportunity to step back and take a fresh look at their hotel, no matter where it currently lies in its life cycle. The purpose of the book is to get them to question what it is they are doing, why they are doing it and to offer guidance on how they can make it even better. The book is easy to read, practical, and action oriented. It will help the reader to define clear plans with measurable goals for improved personal and business performance.Contents: Acknowledgements; Foreword; Preface; Introduction; Theme 1 - Define Direction; Chapter 1. What is a strategic map and how can it help you to achieve excellence?; Chapter 2. How can you create a strategic map for your hotel?; Chapter 3. How can you measure the impact of your strategic map over time?; Theme 2 - Lead to Suceed; Chapter 4. What does leading people actually involve?; Chapter 5. How can you improve leadership effectiveness at your hotel?; Chapter 6. How can you measure leadership effectiveness over time?; Theme 3 - Engage Your Employees; Chapter 7. What does engaging your employees actually involve?; Chapter 8. What can you do to more fully engage your employees?; 9. How can you measure employee engagement levels over time?; Theme 4 - Captivate your customers; Chapter 10. What is SERVICEPLUSONE and why is it important?; Chapter 11. How can you attain SERVICEPLUSONE at your hotel?; Chapter 12. How can you measure the impact of SERVICEPLUSONE over time?; Make it Happen; Theme 1 - Define Direction; Theme 2 - Lead to Suceed; Theme 3 - Engage Your Employees; Theme 4 - Captivate Your Customers; Looking ahead; Tools and Resources; Index.Trade Review'Easy to read, practical and amusing.' Essentially Catering 'Supports experienced and aspiring hotel professional by providing a jargo free and user-friendly guide which translates the theory of excellence into practice in a meaningful way.' www.ehotelier.com. 'A book that anyone in a senior management role should read, and then re-read. You may find it difficult to set aside the time to read the book, but I urge you to. You will find yourself snorting when he hits the nails on the head regarding issues that we all face.' www.caterersearch.com.Table of ContentsAcknowledgements; Foreword; Preface; Introduction; Theme 1 - Define Direction; Chapter 1. What is a strategic map and how can it help you to achieve excellence?; Chapter 2. How can you create a strategic map for your hotel?; Chapter 3. How can you measure the impact of your strategic map over time?; Theme 2 - Lead to Suceed; Chapter 4. What does leading people actually involve?; Chapter 5. How can you improve leadership effectiveness at your hotel?; Chapter 6. How can you measure leadership effectiveness over time?; Theme 3 - Engage Your Employees; Chapter 7. What does engaging your employees actually involve?; Chapter 8. What can you do to more fully engage your employees?; 9. How can you measure employee engagement levels over time?; Theme 4 - Captivate your customers; Chapter 10. What is SERVICEPLUSONE and why is it important?; Chapter 11. How can you attain SERVICEPLUSONE at your hotel?; Chapter 12. How can you measure the impact of SERVICEPLUSONE over time?; Make it Happen; Theme 1 - Define Direction; Theme 2 - Lead to Suceed; Theme 3 - Engage Your Employees; Theme 4 - Captivate Your Customers; Looking ahead; Tools and Resources; Index.

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Book SynopsisThe aim of this book is to enhance theoretical and practical understanding of quality management in tourism and hospitality. It provides a benchmark of current knowledge, and examines the range of research methods being applied to further develop tourism and hospitality service management research. It is hoped that this book will stimulate new research questions by highlighting tensions and challenges in the area.Table of ContentsPart I: Managing Customer Satisfaction 1: Quality and Service Management Perspectives, E Laws, London,B Prideaux and G Moscardo, James Cook University, Australia 2: Convention Delegates - The Relationship between Satisfactionwith the Convention and with the Host Destination: A Case Study, M Deery and L Jago, James Cook University, Australia 3: Issues Pertaining to Service Recovery in the Tourism and Leisure Industries, S Pegg and J-H Suh, University of Queensland, Australia 4: Is Near Enough Good Enough? Understanding and Managing Customer Satisfaction with Wildlife Based Tourism Experiences, G Moscardo 5: Management of Tourism: Conformation to Whose Standards?N Scott, University of Queensland, Australia Part II: Competition and Collaboration Case Study 1: TISCOVER: Development and Growth, D Buhalis,University of Surrey, UK, K Kärcher and M Brown, Tiscover AG,Innsbruck, Austria 6: Co-Branding in the Restaurant Industry, M Khan, HowardUniversity, USA 7: Airline Service Quality in an Era of Deregulation, D Rhoades,R Reynolds, Embry-Riddle Aeronautical University, Florida, USAand B Waguespack, College of Business, Daytona Beach, USA Part III: Service Design and Improvement 8: Service System: A Strategic Approach to Innovate and ManageService Superiority, J Kandampully and R Kandampully, OhioState University, USA 9: Marketing Tourism On-Line, L Kreb and G Wall, University of Waterloo, Canada 10: Guidelines for Professional Activity Services In Tourism - A Discussion About the Quality of a Tourist Experience Product,R Komppula, University of Joensuu, Finland 11: Tourism Development: Hard Core or Soft Touch?, F Williamsand M MacLeod, Scottish Agricultural College, Scotland 12: Quality Management for Events, D Getz, University of Calgary,Canada and J Carlson, Curtin University of Technology, Australia 13: CAVIAR: Canterbury and Vladimir International Action forRegeneration - a case study for techniques for integrated marketing, service quality and destination management,B Le Pelley and W Pettit Part IV: Managing Staff - Customer Relations 14: Coping with the 'Performance' of Emotional Labour in theTourism and Hospitality Industries, B Anderson, University ofSouth Australia, Australia 15: Guiding Chinese Group Tours in Australia: An Analysis Using Role Theory, X Yu and B Weiler, Monash University, Australia 16: Effective Management of Hotel Revenue: Lessons from the SwissHotel Industry, K Varini, Ecole Hoteliere Lausanne, Switzerlandand D Diamantis, La Roches Management School, Switzerland 17: Service Management in A World Heritage Area - Tourists,Cultures and The Environment , M Cooper and P Erfurt,Ritsumeikan Asia Pacific University, Japan 18: The Relationship Between Airline Cabin Service and National Culture: A Cabin Crew Perspective, B Prideaux and S S Kim,Sejong University, Korea 19: Considerations in Improving Service Systems, E Laws Part V: Researching Tourism And Hospitality Service Management 20: The Role of Research in Improving Tourism and Hospitality Services: Measuring Service Quality , S Hudson, Haskayne School of Business, Canada, G A Miller, University of Surrey, UKand P Hudson, JMC Holidays 21: Service Quality at The Cellar Door: A Lesson in Services Marketing From Western Australia's Wine Tourism Sector,M O'Neill, Auburn University, USA and S Charters, Edith Cowan University, Australia 22: Using the Critical Incidents Technique to Understand Service Quality in Tourist Accommodation, G Moscardo 23: Factors of Satisfaction: A Case Study of Explore Park, M Uysal,Virginia Polytechnic Institute and State University, USA 24: The Value of a Benchmarking Approach for Assessing Service Quality Satisfaction in Environmental Tourism, P L Pearce, James Cook University, Australia 25: The Development and Tracking of a Branding Campaign for Brisbane, N Scott and S Clark, Tourism Queensland, Australia 26: The Rasch Model Applied to Customer Satisfaction inMarbella, J L Santos-Arrebola, University of Malaga, Spain Part VI: Conclusion 27: Researching and Managing Tourism and Hospitality Service:Challenges and Conclusions, G Moscardo, B Prideaux andE Laws

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Book Synopsis'Hawksmoor has redefined the steakhouse. It's brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.' Gordon RamsayFrom inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you Restaurants & Recipes, an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favourites like Mac 'n' Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection - an immaculately researched, sometimes irreverent look into Hawksmoor's obsessions and inspirations.Trade ReviewDefinitely a cracker of a cookbook * The Caterer *An unputdownable tome of witty prose, teaming helpful how-tos (e.g. ‘dispatching’ a lobster humanely), and mouthwatering recipes … A delightfully entertaining read, one that’ll have you smiling and salivating in equal measures, reaching for the phone to make a reservation, and quite possibly perusing their recruitment page for openings … this, for its originality, entertainment factor and promise of deliciousness, is hands down my favourite. * Running in Heels *There aren't enough superlatives to describe the Hawksmoor Spitalfields Bar. Unrivalled bar food, exemplary cocktails and charming bartenders. * Evening Standard *Incredible steaks...a culinary love song to beef * Time Out *If a city gets the restaurant it deserves then London has clearly been a very good girl of late. -- Jay Rayner * Observer *The bar would keep any cocktail fan in bliss for hours. * Independent *There aren’t many steakhouse that you’d visit purely for its drinks list, but Hawksmoor does booze as impressively as beef. * Square Meal *There's nowhere else that combines food of this freshness and quality with drinks of this calibre. For a pleasant, fun night out that won't break the bank it's hard to think of anywhere preferable. * GQ *Hawksmoor’s three restaurants are already well known for their amazing steak, but they’re about to find fame for great cocktails, too. * Grazia Magazine *Flawless, the best steak you will find anywhere. -- Giles Coren * The Times *

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Book SynopsisThe UK's definitive guidebook to good pubs that serve real ale across the UK. Refreshed and updated for its 51st edition it is fully revised and features recommended pubs across the United Kingdom that serve the best real ale as well as a comprehensive listing of UK breweries.

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Book SynopsisThe first true dining car in the USA was Pullman''s ''Delmonico'' of 1868 and the concept arrived in Britain 125 years ago in the shape of the Great Northern Railway''s '' Prince of Wales'' of 1879. Thus was born the unique and magical experience of '' dining at speed'' - enjoying a meal served at one''s seat while an ever - changing landscape unfolds beyond the window.

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Book SynopsisEdward Miller has been running a successful B&B enterprise in a peaceful part of the Lake District for over 25 years. Here he tells his story of how it came about and how he learned through trial and error to not only make a decent profit out of it, but to enjoy (nearly) every minute of it.

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Book SynopsisPrinciples and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts. Consumer expectations have changed and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base this text has been designed to support the bar and beverage skills of students and professionals. It will be the primary reference source in meeting the professional skills and development needs of those who aspire to a career in the bar, restaurant and hospitality industry. It gives the reader- * A complete guide to every aspect of bar management from customer care, marketing, beverages and beverage management, the economic context and bar technology- to key issues of health and safety; * A well defined pedagogic structure giving objectives and learning outcomes, discussion points, further reading and end of chapter summaries; * Links to relevant web, visual and audio- resources; * A clear logical progression through all the key topics plus the technical skills, practices and latest developments in the bar and beverage sector; * Over 200 explanatory illustrations and tables covering all types of bars and beverages from around the world; * Numerous examples and case studies from within the bar and beverage industry It will fully meet the needs of students currently on full and part-time programmes worldwide in the fields of bar, restaurant, hotel, hospitality and food and beverage management in universities, hotel schools and a wide range of vocational courses. It will also be a superb reference for professionals developing their careers in the industry.Table of ContentsPreface; Ch 1 The Pub and Bar; Ch 2 The Role of the Bartender; Ch 3 Customer Care; Ch 4 Responsible Service of Alcohol; Ch5 Food and Beverage Equipment; Ch 6 Food Safety and Hygiene in the Bar; Ch 7 Handling Cash and Payments in the Bar; Ch 8 Sales and Marketing; Ch 9 Safety and Security in the Bar; Ch 10 Stock and Beverage Control; Ch11 Food in the Bar; Ch 12 Cultural Diversity, Intercultural Awareness; Ch 13 Waste Management; Ch 14 Food and Beverage Service Procedures; Index

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Book SynopsisWritten by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. It is endorsed by WJEC, providing high quality support you can trust. // Suitable for Level 1 and 2 students, the depth of coverage, language and design of the book has been carefully tailored to their learning needs. // Content is presented in a visually engaging fashion, with bite-sized chunks of information together with bulleted lists, charts, tables, spider-grams and more to help ensure students engage with the content in a meaningful way. // Plenty of practical activities together with learning features such as `Put it into Practice' and `Scenarios' help students translate their knowledge and understanding to the world of work. // Short and extended answer style questions throughout help prepare students for assessment. // Stretch and challenge activities encourage students to work towards achieving a higher grade.Table of ContentsUnit 1: The Hospitality and Catering Industry. Chapter 1: The Hospitality and Catering Industry, Chapter 2: Job requirements and working conditions in the Hospitality and Catering Industry, Chapter 3: Factors affecting the success of hospitality and catering providers, Chapter 4: The operation of the kitchen, Chapter 5: The operation of front of house, Chapter 6: Meeting customer requirements, Chapter 7: Personal safety responsibilities of employees and employers, Chapter 8: Risks and control measures for personal safety in hospitality and catering, Chapter 9: Food related causes of ill health, Chapter 10: Food allergies and intolerances, Chapter 11: Food safety legislation, Chapter 12: Role and responsibilities of Environmental Health Officers, Chapter 13: Hospitality and Catering provision for specific requirements, Chapter 14: Assessment of Unit 1 // Unit 2: Hospitality and catering in action. Chapter 16: Nutrients, Chapter 17: Nutritional needs of specific groups of people, Chapter 18: Unsatisfactory nutritional intake, Chapter 19: The impact of cooking methods on nutritional value, Chapter 20: Factors to consider when proposing dishes for menus, Chapter 21: Environmental issues and menu planning, Chapter 22: Menu planning: Meeting customer needs, Chapter 23: Production of dishes for a menu, Chapter 24: Techniques and commodities, Chapter 25: Quality assurance in food preparation, Chapter 26: Cooking methods, Chapter 27: Presentation techniques, Chapter 28: Assessment of Unit 2

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Book SynopsisAn illuminating guide to a career as a baker, written by acclaimed journalist Glynnis MacNicol and based on the real-life experiences of an expert in the fieldessential reading for someone considering a path to this challenging, yet rewarding profession. Go behind the scenes and be mentored by the best to find out what it's really like, and what it really takes, to become a baker. Esteemed journalist Glynnis MacNicol takes readers to the front counters of bakeries and cafes to offer a candid portrait of modern baking. MacNicol shadows Mary Louise Clemens, the owner and head baker of Ladybird Bakery in Brooklyn, to reveal how bakers work and how they stand out in a neighborhood, community, and city. In Becoming a Baker, MacNicol reveals the path to becoming a baker, from education to the creation of new recipes, from negotiating with suppliers to the possibility of opening a small business. Prepare the legendary Brooklyn Blackout cupcakes in Ladybird's kitchen, shape croissants at the beloved Sea Wolf Bakery in Seattle, and learn why bakers think the Great British Bake-Off has captured our collective imagination. As the food industry changes to meet the 21st century, the role of a baker is becoming more and more central to our lives. For those passionate about nourishment, working with your hands, and the place of locally-owned businesses in communities, this is the most valuable informational interview you'll ever haverequired reading for anyone considering this career.

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Book Synopsis

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Book Synopsis

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Book SynopsisTraining Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F&B such as in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up, beverage services, bar equipment, and cocktails -- elaborating the various cocktail making methods, cocktail recipes along with types of garnishes used in the bar. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the industry.The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes, and is also suitable for F&B professional and aspiring bartenders.Key Highlights: Explains all the standard operating procedures as applicable in five star hotels. Includes photographs, images and tables related to food and beverage service procedures to ease the understanding on concerned topics. Helps in preparing for placement interviews. A detailed restaurant glossary is provided at the end of the book.

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Book SynopsisFood and Beverage Services & Operations is specially written for the students and industry professionals who would work or are working in the food and beverage divisions of hospitality organizations. The book is divided into two parts – Part I is on Food and Beverage Service Operations, which discusses topics like catering services, restaurant services, room services, banquet services, food services, meals and menus, Guéridon services, range of alcoholic/non-alcoholic beverages, wine world, beers, white spirits, brown spirits, tobacco products, cocktails, sales and revenue control systems, and so on. Part II is on Food Production Operations which discusses topics on kitchen management, principles of cooking, various kinds of vegetarian and non-vegetarian cookery, SSSS (Soups, Stocks, Sauces & Salads), basic commodities, gravies and curries, garnishes, food plating, cold kitchen, nutrition, hygiene and safety. With its wide coverage and approach to the subject, the book will serve as a complete standalone resource for students, chefs and food & beverage service professionals. Salient Features Learning aids include learning objectives, examples, key terms and review questions. Every service operation has been given in a step-wise manner following the standard operating procedure in the industry. Scroll boxes have been used creatively to present important and interesting facts. Well-labeled diagrams have been used profusely to aid understanding of the concepts. Table of Contents Part A: Food and Beverage Service Operations 1. Introduction 2. Food and Beverage Organizational Structure 3. Food and Beverage Service Equipment 4. Food and Beverage Department Coordination 5. Restaurant Operations 6. Room Service Operations 7. Technical Proficiency 8. Banquet 9. Meals and Menu 10. French Classical Menu 11. Guéridon and Carving 12. Types of Service 13. Introduction to Beverages 14. Non-Alcoholic Beverages 15. Fermented Beverage – Wine 16. Old Wine World 17. New Wine World 18. Brewed Beverage: Beer 19. Distilled Beverages: Spirits 20. Brown Spirits 21. White Spirits 22. Liqueurs, Aperitifs, Vermouths, Bitters and Other Spirits 23. Introduction to Bar 317 24. Tobacco Products (Cigar and Cigarette) 25. Sales/Revenue Control Part B: Food and Beverage Production Operations 27. Introduction to Cuisine 28. Introduction to Kitchen Organization 29. Fundamentals of Food Production 30. Stocks, Soups and Sauces 31. Fruit and Vegetable Cookery 32. Egg Cookery 33. Seafood Cookery 34. Poultry Cookery 35. Meat Cookery 36. Game Cookery 37. Dairy Products 38. Rice, Cereals, Pulses and Pasta Cookery 39. Introduction to Basic Ingredients 40. Shortenings (Fats and Oils) 41. Supporting Agents 42. Herbs and Spices 43. Basic Gravies, Curries and Sauces 44. Salad and Salad Dressing 45. Food Plating and Presentation 46. Nutrition 47. Basics of Bakery 48. Cold Kitchen 49. Safety and Hygiene 50. The Power of Skills Bibliography Index

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