by
Tomkies, Kelly Kagamas.
Call Number
647.95023
Publication Date
2010
Summary
Food is big business, offering a wide range of opportunities for anyone committed to high standards and creativity. The National Restaurant Association reports that in 2009 restaurant sales could grow to reach a record 566 billion. Currently there are more than 13 million people employed at more than 945,000 restaurants in the United States, excluding food service suppliers, which is a 38 billion industry. Food Services looks at the ins and outs of the business and helps readers identify the skills, attitudes, and connections they need to launch a successful career. This new volume features
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0.1474
by
Martinello, Marian L.
Call Number
813.6
Publication Date
2015
Summary
"It happened on the plaza that never slept-my favorite place in the whole of the city," writes Lupe Pérez, to begin her memoir. A mix of historical fact, vintage photos and maps, recipes, music, folklore, and south Texan culture, Lupe's story offers an eyewitness account of life on Military Plaza in San Antonio during the 1880s. Facing the impending failure of her family's chili stand, Lupe is certain she can improve profits. But her older sister and hostess, Josefa, resists Lupe's arguments-until Tom O'Malley, an itinerant vaudeville actor arrives. By default, Lupe becomes Chili Queen, but each new venture presents new challenges for the struggling chili stand. Peter Meyer comes to town from the Hill Country to pursue his dream of becoming a shopkeeper. Despite their cultural differences, he and Lupe are drawn to one another by more than romantic feelings. They share a common entrepreneurial dream, and Peter helps Lupe grow in her business savvy. Just as business improves, word spreads of a new city hall on the plaza and the subsequent eviction of all chili stands. Where will they go? What will they do? The choice is Lupe's to make. And her response is bold.
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0.1226
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by
Keller, Hubert.
Call Number
641.5944
Publication Date
2012
Summary
Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star-rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the "Holiday" chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller's life.
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0.1078
by
Beaulieu, Linda.
Call Number
641.597452
Publication Date
2014
Summary
The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.Rue de l'Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.With 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
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0.1031
by
Harris, Peter.
Call Number
XX(155979.1)
Publication Date
2011
Format:
Electronic Resources
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0.0990
by
Jamal, Salamiah A.
Call Number
XX(157041.1)
Publication Date
2015
Format:
Electronic Resources
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0.0953
by
Spohrer, James C.
Call Number
620.82
Publication Date
2012
Summary
If there is any one element to the engineering of service systems that is unique, it is the extent to which the suitability of the system for human use, human service, and excellent human experience has been and must always be considered. An exploration of this emerging area of research and practice, Advances in the Human Side of Service Engineering covers a broad spectrum of ergonomics and human factors issues highlighting the design of contemporary manufacturing systems. Topics include: Adoption of health information technology (HIT) Aging society: the impact of age on traditional service system constructs Anthropology in service science Applying service design techniques to healthcare Co-creating value Cognitive systems modeling of service systems Context-related service: the human aspect of service systems Designing services for underserved populations Ethics dividend in services: how it may be cultivated, grown, and measured Governance of service systems Human aspects of change when applying Lean Six Sigma methods and tools Human side of service dominant logic in B2B settings Human-computer interaction and HF in software technologies Service network configuration impacts on customer experience Simulating employees and customers in service systems Systems design and the customer experience Usability and human side of electronic financial services The book also discusses issues that arise in shop floor and office environments in the quest for manufacturing agility, i.e. enhancement and integration of human skills with hardware performance for improved market competitiveness, management of change, product and process quality, and human-system reliability. It provides a foundation upon which researchers and practitioners can contribute to this quickly evolving area and make lasting contributions.
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0.0659
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