Setting the Table: The Transforming Power of Hospitality in Business

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Harper #ad - The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Danny meyer started union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, and of those that do stick around, and Shake ShackSeventy-five percent of all new restaurant ventures fail, Gramercy Tavern, only a few become icons.

How did he do it? how did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. HarperCollins Publishers. Whether you are a manager, danny’s story and philosophy will help you become more effective and productive, an executive, or a waiter, while deepening your understanding and appreciation of a job well done.

Setting the Table: The Transforming Power of Hospitality in Business #ad - Setting the table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

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Lessons in Service from Charlie Trotter Lessons from Charlie Trotter

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Ten Speed Press #ad - But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, ambiance, wine, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In lessons in service, journalist edmund lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service.

From unconventional motivational techniques, staff empowerment, and mentoring to role playing, preservice meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. Follow the advice of charlie Trotter, and no matter what your business, your customers will keep coming back again and again.

Charlie trotter's was nominated for the james beard Foundation's 2001 Outstanding Service Award, and the restaurant received the Beard Foundation's Best Restaurant in America Award in 2000 Charlie trotter's books have sold over 300, 000 copies. The service is a nightly ballet that leaves guests feeling pampered, and of course, educated, wonderfully satisfied.

Lessons in Service from Charlie Trotter Lessons from Charlie Trotter #ad - In the second book in the lessons from Charlie Trotter series, the lauded chef shares his strategies for success in this guide on how to give the ultimate dining experience. As winner of the james beard foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant.

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

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Ten Speed Press #ad - 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. Featuring real-life start-up stories including many of the author’s own, staff, and, most important, menu, location, ambiance, this comprehensive how-to walks readers through the logistics of opening a restaurant: concept, profit.

Business. 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, restaurant owner, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats—money-guy, and restaurant consultant—Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years.

Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot #ad - . Opening a restaurant isn’t easy, but this realistic dreamer’s guide helps set the table for lasting success.

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Front of the House: Restaurant Manners, Misbehaviors & Secrets

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Burgess Lea Press #ad - Business. Sagacious and observant, what your server thinks of you, he beckons us behind the scenes for an insider's look at reserving a table, what it takes to get ejected from a fine restaurant and a host of other revelations. In the bestselling tradition of restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service.

Great restaurant service is a gracious art that's been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia's acclaimed Vetri family of restaurants.

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A Taste for Writing: Composition for Culinarians

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Cengage Learning #ad - A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture.

The author's signature writing style is engaging and accessible. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Business. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material.

A Taste for Writing: Composition for Culinarians #ad - Online access. A taste for writing: composition for culinarians, second edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen.

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ServSafe CourseBook with Answer Sheet 7th Edition

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Pearson #ad - If you require the online exam voucher, see 0134764226. Food safety has never been more important to the restaurant industry and its customers. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. The content in the servsafe coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management.

Important note: This book contains the Book and Answer Sheet. Online access. Based on the 2013 fda food code,  the ServSafe Coursebook focuses on the preventative measures to keep food safe. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

ServSafe CourseBook with Answer Sheet 7th Edition #ad - Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. Servsafe coursebook is perfect for a 16 week college semester. Business. If you require the book ONLY see 0134764234.

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The New Gold Standard: 5 Leadership Principles for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton Hotel Company

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McGraw-Hill Education #ad - Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization. Discover the secrets of world-class leadership! When it comes to refined service and exquisite hospitality, one name stands high above the rest: The Ritz-Carlton Hotel Company.

He emerged with the key principles leaders at any company can use to provide a customer experience unlike any other, such as: Understanding the ever-evolving needs of customers Empowering employees by treating them with the utmost respect Anticipating customers' unexpressed needs and concerns Developing and conducting an unsurpassed training regimen Sharing engaging stories from the company's employees--from the corporate office and hotels around the globe--Michelli describes the innovative methods the company uses to create peerless guest experiences and explains how it constantly hones and improves them.

The New Gold Standard: 5 Leadership Principles for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton Hotel Company #ad - The new gold standard weaves practical how-to advice, processes, proven leadership tools, and the wisdom of experts to help you create and embed superior customer-service principles, and practices in your own organization. Now, for the first time, the leadership secrets behind the company's extraordinary success are revealed.

Online access. Business. Mcgraw-Hill. With ceaseless attention to every luxurious detail, the company has set the bar for creating memorable customer experiences in world-class settings.

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Strategize to Win: The New Way to Start Out, Step Up, or Start Over in Your Career

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Avery #ad - Wall street veteran carla harris knows this, and in strategize to Win she gives readers the tools they need to get started; get “unstuck” from bad situations; redirect momentum; and position themselves to manage their careers no matter the environment. The wall street powerhouse and author of expect to win offers a new way to conceptualize career strategies and gives us proven tools for successful changeWhether we’re starting out, or looking for a new opportunity, striving toward a promotion, the working world isn’t what it used to be.

With her trademark galvanizing advice, harris identifies and clarifies issues that are often murky, offering lessons on: Identifying and making the most of your work profile are you a Good Soldier? a Leader? an Arguer?; preparing for a career change without going back to school or taking a step down: honing three essential skills industry leaders possess and how to get them; tuning into unspoken cues; and thriving through change.

Strategize to Win: The New Way to Start Out, Step Up, or Start Over in Your Career #ad - Hudson Street Press. Introducing a new way of planning one’s career in five-year units, Strategize to Win distills battle-tested and step-by-step tools that Carla has used to launch and sustain her own successful career and help others move forward, recover from setbacks, and position themselves for success.

Business. Mcgraw-Hill. Online access.

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On Food and Cooking: The Science and Lore of the Kitchen

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Scribner #ad - A kitchen classic for nearly 35 years. Business. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. Mcgraw-Hill. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

Among the major themes addressed throughout the new edition are: · traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, cooking methods, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, and the pleasures of eating.

On Food and Cooking: The Science and Lore of the Kitchen #ad - It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. On food and cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, and thoroughness of its explanations, clarity, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Hudson Street Press. Scribner Book Company.

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Restaurant Man

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Viking #ad - Scribner Book Company. Hudson Street Press. How does a nice italian boy from queens turn his passion for food and wine into an empire?In his winning memoir, Restaurant Man, Joe Bastianich charts his culinary journey from working in his parents’ red-sauce joint to becoming one of the country’s most successful restaurateurs.

He lays the smackdown on the wine industry, explaining that no bottle of wine costs more than five dollars to make. Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, bluecollar guy from Queens who once upon a time learned to sweat it out and make his money through hard work.

Restaurant Man #ad - Upon his return to new york, lidia, and soon joined forces with Mario Batali, he partnered with his mother, establishing one superlative Italian restaurant after another. Writing vividly in an authentic new york style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe explains: how Babbo changed the way people think of Italian restaurants; how Lupa and Esca were born of “hedonistic, boondoggle R&D trips” through Italy; and how Del Posto managed to overcome a menu that was so ambitious that at first it could not even be executed and became the first four-star Italian restaurant in America.

Mcgraw-Hill. Online access. Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed “restaurant man. After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards.

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Math for the Professional Kitchen

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Wiley #ad - Essential math concepts for professional chefs and culinarystudentsIdeal for students and working professionals, Math for theProfessional Kitchen explains all the essential mathematicalskills needed to run a successful, profitable operation. Fromscaling recipes and converting units of measure, to costingingredients and setting menu prices, it covers crucial informationthat will benefit every foodservice provider.

. Mcgraw-Hill. The entirety of the standardculinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced witheasy-to-understand examples and review questionsThis is a thorough, comprehensive main text for culinarystudents as well as a great kitchen reference for workingprofessionalsMath for the Professional Kitchen will be an invaluableresource not only in the classroom but also in the kitchen asstudents embark on their professional careers, where math skillsplay a crucial role in the ever-important bottom line.

Math for the Professional Kitchen #ad - Hudson Street Press. Business. Wiley. Online access. Scribner Book Company. Written by three veteran math instructors from The CulinaryInstitute of America, the book utilizes a teaching methodologybased on daily in-classroom practice.

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