Unconventional franchises.
Restaurant Franchising, Second Edition, the only guide to franchising written exclusively for food service professionals, is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.
Customer Reviews:
Great introductory book to Restraunt Franchising.......2003-10-26
After evaluating numerous franchising books, this one has been the most useful especially if you are looking to franchise your own restraunt. The content of the book more than pays for steep price.
Book Description
The new edition: Two years after its original release, the new Obituary Cocktail has more bars, photos, drink recipes, and quotes. Six added spreads include the bar in the kitchen at Commander's Palace, The Circle Bar and its Herradura tequila shot with tonic--the Harry Tonic Jr.--and Butler's fantastically seedy interior.
WINNER Silver Medals, Publisher's Mktg Assoc & Ind Publ Assoc 2002! Book of the Year 1999 (New Orleans Gulf South Booksellers Association).
Customer Reviews:
Fantastic Book!.......2007-01-28
If you have ever visited the bars in New Orleans, you will appreciate learning of the little known history of the watering holes that you have spent many an evening drinking and laughing. It reminds you of the many who sat on the stools before you and what interesting things have occured before your presence! The book has beautiful photographs and is very much a necessity for any lover of the city of New Orleans. It is a great coffee table book, and can spark many interesting conversations!
It will make you thirsty.......2003-10-17
first of all, this is a beautifully produced book, with wonderful photographs of the great New Orleans drinking establishments and local scenary.
Secondly, it's a must for any bartender. Not much needs to be said on this topic except for the fact that many great drinks have come out of New Orleans and the bartender (professional or otherwise) should learn how to prepare them.
Finally, the book also presents some important historical information on New Orleans and its saloons. The two go hand in hand.
The Spirit of New Orleans.......2003-08-09
Ms. McCaffety has captured the essence of New Orleans with her wonderful book. The pictures are gorgeous, and the addition of a few traditional New Orleans cocktail recipes and the history of the saloons rounds out the book nicely. I can't wait to get back to New Orleans and visit the bars I've missed.
A Bourbon Street Hopper.......2002-11-08
I don't think I've ever experienced anything quite like the bars in New Orleans! They are fantastic! The press has given Bourbon St. such a negative view, but I had no trouble the two times I went down by myself! I mean if you use a little common sense, then there's no problem! The people were some of the nicest I've ever met! Everyone treats you like family and you have such a great time! This book shows that down-home, friendly atmosphere! It was interesting for me too, to see a lot of the places off of Bourbon that I didn't get to see! You know, the 5 star places that cost an arm and a leg, and require reservations! This is just another great book to relive memories of your trip to "Sin City."
Obituary Cocktail: The Great Saloon of New Orleans.......2000-05-29
Growing up in New Orleans is a rare experience. Living away often makes one nostalgic and wistful.. Reading "Obituary Cocktail" brings the sights, sounds, smells and tastes roaring back. This is a beautiful book. The photos are warm, romantic and evocative. The commentary is pure magic and the recipes are fabulous. Whether you live there now, once were there or have never visited - this book captures the charm, the quirkiness and the mystery of New Orleans and her great watering holes.
Book Description
Michelin Guide Italia 2007
Customer Reviews:
Lodging, the confusing way.......2007-07-23
While the idea of the red book is great, I found it difficult to read and even harder to translate all the various symbols. Somehow the legend misses a lot when it comes to actually understanding the listings. I bought it to take with us on our trip, and after attempting to review the book multiple times, I doubt we will.
It would be better in English.......2007-07-17
I didn't realize the guide was in Italian. Nevertheless, I decided to keep it as the symbols and structure of the book are still easily understood. Plus, written Italian is not so hard to decipher if you know Spanish. I bought the book to learn about the good eats in each of the towns/cities I'm staying in. I like how they list the restaurants and hotels by city alphatetically, so it's easy to find accomodations and memorable meals based on where you're staying. Who would have thought that Bologna does not have any Michelin star rated restaurants and the coastal resort town of Rimini has one!
Michelin is the real-deal: true reviews, no biased opinions!.......2007-02-20
Michelin is truly the best reference guide for on-the-go travelers. It has always been and doesn't lack in recognition. I have realized that Michelin is not only a great way to find quality accomodations and restaurants, it is also one of the few unbiased guide there is! In other words, their book is not an advertising space. Other guide books are great to find travel information, must-see sites, history, culture, etc., but not the source to find where your next stay will be.
I always have a Michelin guide when I travel, especially if I'm going to the destination for the first time.
BUON VIAGGIO!
Book Description
Michelin Guide France 2007
Customer Reviews:
Good hotel/restaurant guide for visiting multiple cities.......2007-10-02
This guide was our bible for our 2 1/2 week driving tour of France. We used it to find hotels and restaurants and were never disappointed.
the best guide ever written.......2007-08-27
Over the years the Michelin Red Guide to France has been the most reliable guide to restaurants and dining we have ever found.
The ultimate guide to French hotels and restaurants........2007-08-08
This is the ultimate guidebook for French hotels and restaurants. I've used the books of this series since 1972 and have rarely been led astray. The latest edition has a number of features that are new to me and they make using the guide even easier. Highly recommended.
Book Description
Written by an owner and consultant, this book provides a step-by-step course in bar business ownership, management, and operation.
It explains how to research the market and location, get a loan, design the space, purchase, keep the books, advertise, and hire and train. It also talks about food service, entertainment, regulations, ownership structures, how to promote and advertise the business, and other topics.
Customer Reviews:
Everything in Order.......2007-03-16
I received my book on time and in good shape. Don't know what else I could ask for...
Great work and keep it up!
Great place to start learning about the restaurant/ bar industry.......2006-05-03
This book is full packed with information. It is a great 1st book for anyone serious about the restaurant/ bar industry. It has lots of useful tips, and is broken up into logical chapters for easy reference.
Extremely Informative, but out of date.......2005-04-03
This book was first published in 1986, with the 2nd edition coming out in 1993. I bought and read this book in 2005. I found it very informative with great ideas for running a bar. More importantly, it goes into detail on how to write a business plan, partnerships, investors and etc. Basically all the 'business' stuff that goes behind opening and running a bar. Despite the book being old, the basics are all in there and will work today. However I also feel that in today's world, there are other things that the book does not implement. Things like the internet and wider use of PCs, which I think has greatly altered the way busineses work.
This is an excellent resource for newbies AND veterans........2004-06-30
Just don't look at the cover (the cheeziest cover I think I've ever seen on a book; I literally had to tear mine off to avoid laughing or having any of its "uncoolness" rub off on me).
Anyway, I own a pretty sucessful bar in Santa Barbara California (Indochine on State Street) and bought this book when I was reading up in anticipation of starting a new restaurant (w/ a bar in it).
While the book assumes the reader knows little or nothing about the business, it has a wealth of information for readers of all levels of experience. I was apprised/reminded of numerous aspects of the biz that caused me to tweak my own bar (to largely sucessful result). Quite simply, this book made/saved me significant money.
I highly recommend.
Christian Hunter
Great Resource.......2003-04-15
This was one of the better books on bar management. I recommend it! Covers money, how to do the financial spreadsheets to get a business loan in addition to the fun stuff.
Average customer rating:
- Fabulous
- 100 Of The World's Best Bars
|
100 of the World's Best Bars
Aisha Hasanovic
Manufacturer: Images Publishing Dist A/C
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New Bar and Club Design
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Ultimate Restaurant Design
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Hip Entertaining: Bars and Restaurants (Hip Interiors)
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Cafe & Restaurant Design
ASIN: 1920744509 |
Book Description
There will never be a shortage in demand for social meeting places, and the burgeoning bar industry reflects this need. In this exciting publication, some of the latest trends in bars from around the world are revealed, including themed bars, exclusive drinking establishments and renovated traditional pubs. International
Customer Reviews:
Fabulous.......2007-05-09
I just received my copy of this book and the pictures are absolutely beautiful! It has great inspiration if you are thinking of opening a bar/lounge/restaurant. Some bars even have the blueprint along with pictures.
100 Of The World's Best Bars.......2005-09-08
This is a great resource book. And this group out of Milwaukee, FLUX DESIGN
is really doing some wonderful interior design and full out building of there designs, making for truly unique spaces. Buy it.
Book Description
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.
Customer Reviews:
Wonderful book. Great photos. etc........2007-05-13
This is the perfect book for us to use when opening our pub. Excellent resource.
An excellent focus on Irish pub cooking.......2006-07-27
Photos by the author blend with food photos by Leigh Beish in a lovely book which arrived too late for St. Patrick's Day feature, but which deserves ongoing mention as an excellent focus on Irish pub cooking. If you've been to Ireland in the last twenty years, you'll know there's been many changes in the nature of pub grub: just look at the tomato tarts, ham and chicken pie, spinach salad with pears and other dishes you wouldn't have identified with Irish pub foods of the past. Recipes - and photos - come from some of the most celebrated pubs in Ireland and represent a fine cross-section of modern fare home cooks will find quite easy to follow.
Diane C. Donovan
California Bookwatch
A very nice addition to Johnson's Contemporary Irish recipes.......2006-02-21
`The Irish Pub Cookbook' is the fourth Irish themed cookbook I have reviewed from Irish-American Margaret M. Johnson of New York. All four, including `The New Irish Table', `Irish Puddings, Tarts, Crumbles, and Fools', and `The Irish Heritage Cookbook' are of similar trade paperback format from Chronicle Books. They are also similar in that all seem to be collections of recipes from various culinary professionals in Ireland. They all also seem to repeat a lot of sidebar material, although I have yet to see any repeated recipes.
To state a perfectly obvious fact, you probably only want to buy this book if you happen to want to cook recipes prepared at Irish pubs. That is, if you already own a fairly sizable collection of cookbooks, many of the recipes in this book will simply be variations on recipes you already have in either a standard book on Irish cooking or in books on Brasserie or Trattoria cooking. This premise, however, is no little recommendation. My personal experience of pub food in England, to which most of these recipes bear a strong resemblance, is that English speaking pubs offer a quality of food at least as good as their much more widely advertised French Brasserie and Italian Trattoria cousins. Like the famous Italian and French `bar food' recipes, these also have the virtue of being very fast to prepare. Either they cook very quickly or they can be cooked up ahead and reheated very quickly. The best model for Americans of pub / brasserie / trattoria food would be the kind of thing you will find at Chili's, Bennigan's, or Appleby's, except that my experience with the three European versions is that they tend to deal in less greasy and less cliched dishes.
The seven recipe chapters are:
Starters with 10 recipes with several based on seafood such as mussels, oysters, and salmon.
Soups with 9 recipes emphasizing cream based soups, plus four recipes for homemade stocks.
Salads with 9 recipes with lots of recipes using chicken, seafood, and cheese.
Hot Pots, Meat Pies, and Savory Tarts (hot pots are rich, thick stews) with 12 recipes featuring pies, savory tarts, `Irish Stew', and brown soda bread.
Meat and Potatoes with 12 recipes for, you guessed it, meat and potatoes, including pork (bacon and ham), lamb, fowl, and steaks.
Seafood with 8 recipes featuring salmon, cod, haddock, and monkfish.
Desserts with 11 recipes for cheesecakes, apple and pear cakes, puddings, mousses and pies.
If your primary interest is Irish desserts, go for the author's, `Irish Puddings, Tarts, Crumbles, and Fools', although this book includes cheesecakes, which are not in the dessert book.
Johnson certainly writes well about her recipes, although this may not be the best book for a green amateur, as there are few tips on techniques, although a fair knowledge of common kitchen techniques should be more than enough. I do tend to be just a little annoyed at Ms. Johnson's always citing Irish staples in her ingredients list such as `Kerrygold Irish Butter'. I feel that for a `comfort food book, it would have been better not to be expected to chase down a very specific, uncommon ingredient. The book also makes an important point that to the Irish, the pig is commonly divided into `ham' and `bacon'. This can easily be the source of the `Canadian bacon' label for smoked pork loin, as the Irish call everything not part of the rear leg ham to be `bacon'. While explaining this little bit of wisdom, the author seems to be not as clear as she could be in identifying exactly what kind of pork she means when she calls for `bacon'.
A collection of Ms. Johnson's books will give you an excellent overview of contemporary Irish cooking and contemporary Irish hospitality, with a few insights into Irish culinary history. So, if all you want is the recipes, these books are quite good. If you want to go deeper into traditional cooking, start with `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen and her husband's `The Ballymaloe Bread Book' by Tim Allen (not the comedian).
Book Description
Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21
st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success.
New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety.
Managers of foodservice.
Customer Reviews:
Foodservice Organizations.......2005-09-23
Need text for course, but actually interesting content. Would recommend to those going into food service/management.
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