Search Results for Restaurant BusinessSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dRestaurant$002bBusiness$0026ps$003d300?dt=list2024-05-03T01:59:26ZRestaurant businessent://SD_ILS/0/SD_ILS:782024-05-03T01:59:26Z2024-05-03T01:59:26ZCall Number PER 642.56 RES<br/>Format: Other Other<br/>The hotel and restaurant businessent://SD_ILS/0/SD_ILS:17242024-05-03T01:59:26Z2024-05-03T01:59:26Zby Lundberg, Donald E.<br/>Call Number 647.94068 LUN<br/>Publication Date 1989<br/>Format: Books<br/>The hotel and restaurant business / Donald E. Lundberg.ent://SD_ILS/0/SD_ILS:100172024-05-03T01:59:26Z2024-05-03T01:59:26Zby Lundberg, Donald E.<br/>Call Number 647.94068 LUN<br/>Publication Date 1994 1989<br/>Format: Books<br/>Success in the restaurant business / by Henry Smith.ent://SD_ILS/0/SD_ILS:2753332024-05-03T01:59:26Z2024-05-03T01:59:26Zby Smith, Henry, 1902-<br/>Call Number ARC STA 647.95 SMI<br/>Publication Date 1952<br/>Format: Books<br/>A catering business of your own : teashop, cafe & restaurant management.ent://SD_ILS/0/SD_ILS:2734252024-05-03T01:59:26Z2024-05-03T01:59:26Zby Turner, Ethel Mary, 1891-<br/>Call Number ARC STA 642.4 TUR<br/>Publication Date 1949<br/>Format: Books<br/>The business of hotel and restaurant management / edited by Brian Wiseent://SD_ILS/0/SD_ILS:52772024-05-03T01:59:26Z2024-05-03T01:59:26Zby Wise, Brian, 1934-<br/>Call Number 647.94 WIS<br/>Publication Date 1991<br/>Format: Books<br/>Start Your Own Restaurant and More : Pizzeria, Cofeehouse, Deli, Bakery, Catering Business.ent://SD_ILS/0/SD_ILS:2847502024-05-03T01:59:26Z2024-05-03T01:59:26Zby Press, Entrepreneur.<br/>Call Number 647.95068<br/>Publication Date 2009<br/>Summary Americans spend nearly 600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=679817">Click here to view book</a><br/>Start Your Own Restaurant and More : Pizzeria, Coffeehouse, Deli, Bakery, Catering Business.ent://SD_ILS/0/SD_ILS:2710412024-05-03T01:59:26Z2024-05-03T01:59:26Zby Media, The Staff of Entrepreneur.<br/>Call Number 647.95068000000003<br/>Publication Date 2016<br/>Summary Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today's busy consumers don't have the time or the inclination to cook&#x97;they want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4556051">Click here to view book</a><br/>From Chinatown to Every Town : How Chinese Immigrants Have Expanded the Restaurant Business in the United States.ent://SD_ILS/0/SD_ILS:3070622024-05-03T01:59:26Z2024-05-03T01:59:26Zby Liang, Zai.<br/>Call Number 641.5951<br/>Publication Date 2023<br/>Summary From Chinatown to Every Town explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=30189127">Click here to view book</a><br/>Food service management [electronic resource] : how to succeed in the high risk restaurant business - by someone who did / Bill Wentz.ent://SD_ILS/0/SD_ILS:1547132024-05-03T01:59:26Z2024-05-03T01:59:26Zby Wentz, Bill, 1933-<br/>Call Number 647.95068 WEN<br/>Publication Date 2008<br/>Summary Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2080042">Click here to view book</a><br/>The Food and Beverage Magazine Guide to Restaurant Success : The Proven Process for Starting Any Restaurant Business from Scratch to Success / Michael Politz.ent://SD_ILS/0/SD_ILS:2969922024-05-03T01:59:26Z2024-05-03T01:59:26Zby Politz, Michael.<br/>Call Number 647.95068<br/>Publication Date 2020<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6210895">Click here to view book</a><br/>Opening a restaurant or other food business starter kit : how to prepare a restaurant business plan & feasibility study : with companion CD-ROM / Sharon Fullen.ent://SD_ILS/0/SD_ILS:234492024-05-03T01:59:26Z2024-05-03T01:59:26Zby Fullen, Sharon L.<br/>Call Number 647.95068 FUL<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip051/2004022739.html">http://www.loc.gov/catdir/toc/ecip051/2004022739.html</a><br/>Menu planning and foods merchandisingent://SD_ILS/0/SD_ILS:28152024-05-03T01:59:26Z2024-05-03T01:59:26Zby Restaurant Business Inc.<br/>Call Number 642.5 MEN<br/>Publication Date 1971<br/>Format: Books<br/>Teacher's manual for "Menu planning and foodsmerchandising"ent://SD_ILS/0/SD_ILS:60702024-05-03T01:59:26Z2024-05-03T01:59:26Zby Restaurant Business Inc.<br/>Call Number 642.56 RES<br/>Publication Date 1971<br/>Format: Books<br/>How to start and run your own restaurant / Carol Godsmark.ent://SD_ILS/0/SD_ILS:210562024-05-03T01:59:26Z2024-05-03T01:59:26Zby Godsmark, Carol.<br/>Call Number 647.95068 GOD<br/>Publication Date 2005<br/>Summary "This book covers all aspects of the restaurant business -- from initial startup, to building up a loyal trade and -- crucially -- putting yourself in your customers' shoes."--Cover.<br/>Format: Books<br/>How to Open and Operate a Restaurant.ent://SD_ILS/0/SD_ILS:2875002024-05-03T01:59:26Z2024-05-03T01:59:26Zby Meyer, Arthur L., author.<br/>Call Number 647.95 MEY<br/>Publication Date 2013<br/>Summary The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of "reality shows" revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants-those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1782819">Click here to view book</a><br/>How to operate a successful café or restaurant / Michael Miltiades.ent://SD_ILS/0/SD_ILS:208202024-05-03T01:59:26Z2024-05-03T01:59:26Zby Miltiades, Michael.<br/>Call Number 647.95068 MIL<br/>Publication Date 2004<br/>Summary Designed primarily to assist the restaurant professional and would-be restauranteur. Sections include: kitchen management, dealing with international guests, liquor cost control, eliminating business risks and much more.<br/>Format: Books<br/>Restaurant and More : Step-By-Step Startup Guide.ent://SD_ILS/0/SD_ILS:2839262024-05-03T01:59:26Z2024-05-03T01:59:26ZCall Number 647.95068<br/>Publication Date 2016<br/>Summary Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook &#x97; they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5182811">Click here to view book</a><br/>Mission Street Food : recipes and ideas from an improbable restaurant / Anthony Myint & Karen Leibowitz.ent://SD_ILS/0/SD_ILS:320182024-05-03T01:59:26Z2024-05-03T01:59:26Zby Myint, Anthony.<br/>Call Number 641.5 MYI<br/>Publication Date 2011<br/>Format: Books<br/>Newspaper clippings about restaurant information in Melbourne during late 60's to early 90'sent://SD_ILS/0/SD_ILS:315722024-05-03T01:59:26Z2024-05-03T01:59:26ZCall Number ARC 647.959451 NEW<br/>Publication Date 1969 1968 1967 1966 1965<br/>Format: Books<br/>Restaurant dream? [electronic resource] : an inside look at restaurant development, from concept to reality / Lee Simon.ent://SD_ILS/0/SD_ILS:1558892024-05-03T01:59:26Z2024-05-03T01:59:26Zby Simon, Lee.<br/>Call Number 647.95068 SIM<br/>Publication Date 2013<br/>Summary Some people act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual's success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format. The Restaurant Dream? is based on a true account of one team?s efforts to develop a restaurant concept from the ground up. All aspects of the development process, from the initial idea - through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon?they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president?s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 323 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2080303">Click here to view book</a><br/>The restaurant book : the definitive guide to starting your own restaurant / by Richard Ware and James Rudnickent://SD_ILS/0/SD_ILS:37802024-05-03T01:59:26Z2024-05-03T01:59:26Zby Ware, Richard<br/>Call Number 647.95068 WAR<br/>Publication Date 1989<br/>Summary For anyone considering opening a restaurant; filled with helpful business information and advice, the book is both educational for inexperienced restaurant entrepreneurs and a reference for established restaurant operators.<br/>Format: Books<br/>Restaurant planning, design, and construction : a survival manual for owners, operators, and developers / Jeff B. Katz.ent://SD_ILS/0/SD_ILS:117272024-05-03T01:59:26Z2024-05-03T01:59:26Zby Katz, Jeff B.<br/>Call Number 725.71 KAT<br/>Publication Date 1997<br/>Format: Books<br/>Starting a small business [digital videorecording].ent://SD_ILS/0/SD_ILS:276212024-05-03T01:59:26Z2024-05-03T01:59:26Zby Dannaher, Brenden.<br/>Call Number TR DVD 658.022 STA<br/>Publication Date 2004<br/>Summary Using small business case studies, this program examines key business functions including marketing, accounting and finance, operations and employment relations and how these functions are interdependent. The small businesses include a massage & natural therapy clinic and teahouse, a picture framing business, a restaurant, a fruit cake & shortbread shop and a company manufacturing sporting accessories.<br/>Format: Other<br/>Developing a business plan [digital videorecording].ent://SD_ILS/0/SD_ILS:239202024-05-03T01:59:26Z2024-05-03T01:59:26ZCall Number DVD 658.4012 DEV<br/>Publication Date 2004<br/>Summary Using a case study of a newly established restaurant, this video investigates: what a business plan is and why it is important; different types of business plans; the key elements of a business plan; vision and mission statements; operations, marketing, finance, the executive summary; common planning tools-SWOT analysis, break-even analysis and the importance of regularly evaluating the business plan.<br/>Format: Other<br/>Journal of foodservice business research [Click on Catalog Record to access online]ent://SD_ILS/0/SD_ILS:270092024-05-03T01:59:26Z2024-05-03T01:59:26ZCall Number E-RESOURCE<br/>Format: Other<br/><a href="http://www.informaworld.com/smpp/title~db=all~content=t792304001">Click here for online access. William Angliss Institute of TAFE users only.</a><br/>Starting a restaurantent://SD_ILS/0/SD_ILS:26212024-05-03T01:59:26Z2024-05-03T01:59:26Zby Australia. Dept. of Industry, Technology and Commerce.<br/>Call Number 647.95068 STA<br/>Publication Date 1992<br/>Format: Books<br/>Successful restaurant management : from vision to execution / Donald Wade.ent://SD_ILS/0/SD_ILS:251272024-05-03T01:59:26Z2024-05-03T01:59:26Zby Wade, Donald.<br/>Call Number 647.95068 WAD<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip063/2005031991.html">http://www.loc.gov/catdir/toc/ecip063/2005031991.html</a><br/>Developing a Business Plan [electronic resource]ent://SD_ILS/0/SD_ILS:3024612024-05-03T01:59:26Z2024-05-03T01:59:26Zby ClickView (Firm)<br/>Call Number XX(302461.1)<br/>Summary Using a case study of a newly established restaurant, this programme investigates: · What a business plan is, and why it is important. · Different types of business plans. · The key elements of a business plan - vision and mission statements, operations, marketing, finance, the executive summary. · Common planning tools - SWOT analysis, break-even analysis. · The importance of regularly evaluating the business plan.<br/>Format: Other<br/><a href="https://online.clickview.com.au/libraries/videos/3715475/developing-a-business-plan">ClickView Player</a><br/>Bob's Burgers Vol. 5 : Charbroiled.ent://SD_ILS/0/SD_ILS:3079522024-05-03T01:59:26Z2024-05-03T01:59:26Zby Various, Various.<br/>Call Number 741.59730000000002<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6640186">Click here to view book</a><br/>Bob's Burgers Vol. 5 : Charbroiled.ent://SD_ILS/0/SD_ILS:3079592024-05-03T01:59:26Z2024-05-03T01:59:26Zby Various, Various.<br/>Call Number 741.59730000000002<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6799597">Click here to view book</a><br/>Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.ent://SD_ILS/0/SD_ILS:1580222024-05-03T01:59:26Z2024-05-03T01:59:26Zby Lynn, Jacquelyn.<br/>Call Number 647.95068 ENT<br/>Publication Date 2006<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/toc/ecip0612/2006011749.html">Table of contents only</a>
<a href="http://www.loc.gov/catdir/enhancements/fy0634/2006011749-d.html">Publisher description</a><br/>Bob's Burgers Vol. 4 : Pan Fried.ent://SD_ILS/0/SD_ILS:3079512024-05-03T01:59:26Z2024-05-03T01:59:26Zby Various, Various.<br/>Call Number 741.5<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6640164">Click here to view book</a><br/>Bob's Burgers Vol. 3 : Well Done.ent://SD_ILS/0/SD_ILS:3079532024-05-03T01:59:26Z2024-05-03T01:59:26Zby Various, Various.<br/>Call Number 741.59730000000002<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6640202">Click here to view book</a><br/>Bob's Burgers Vol. 4 : Pan Fried.ent://SD_ILS/0/SD_ILS:3079582024-05-03T01:59:26Z2024-05-03T01:59:26Zby Various, Various.<br/>Call Number 741.5<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6799567">Click here to view book</a><br/>Field Guides to Finding a New Career : Food and Culinary Arts.ent://SD_ILS/0/SD_ILS:3073662024-05-03T01:59:26Z2024-05-03T01:59:26Zby Mondschein, Ken.<br/>Call Number 647.95023<br/>Publication Date 2009<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=3010273">Click here to view book</a><br/>Setting the table : the transforming power of hospitality in business / Danny Meyer.ent://SD_ILS/0/SD_ILS:242012024-05-03T01:59:26Z2024-05-03T01:59:26Zby Meyer, Danny.<br/>Call Number 647.95068 MEY<br/>Publication Date 2006<br/>Summary "In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants - Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?" "In this book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved."--BOOK JACKET.<br/>Format: Books<br/>Introduction to hospitality / John R. Walker.ent://SD_ILS/0/SD_ILS:2997262024-05-03T01:59:26Z2024-05-03T01:59:26Zby Walker, John R., 1944-, author.<br/>Call Number 647.94068 WAL<br/>Publication Date 2020<br/>Summary "This new eighth edition of Introduction to Hospitality focuses on hospitality operations and has been written in response to professors and students who wanted a broader view of the world's largest industry. Introduction to Hospitality complements Introduction to Hospitality Management and Exploring the Hospitality Industry, also written by John R. Walker. Adopters may select the title best suited to their needs. This text offers a comprehensive overview of the industry"--<br/>Format: Books<br/>Public relations for hospitality managers : communicating for greater profits / Albert E. Kudrle, Melvin Sandler.ent://SD_ILS/0/SD_ILS:198242024-05-03T01:59:26Z2024-05-03T01:59:26Zby Kudrle, Albert E.<br/>Call Number 647.940688 KUD<br/>Publication Date 1995<br/>Summary In Public Relations for Hospitality Managers, busy restaurant and hotel operators will find the ideal guide for planning and implementing their own public relations programs. The only book of its kind written specifically for the hospitality industry, this guide shows you proven, professional techniques for building a positive image of your business, communicating effectively with media people, using public relations as a marketing tool, and turning problem situations into opportunities. In addition, this book offers a wealth of award-winning public relations ideas, special material on legal issues, lists of resource organizations, and a useful bibliography.<br/>Format: Books<br/>Bob's Burgers Vol. 3 : Well Done.ent://SD_ILS/0/SD_ILS:3079602024-05-03T01:59:26Z2024-05-03T01:59:26Zby Various, Various.<br/>Call Number 741.59730000000002<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6799611">Click here to view book</a><br/>Dinner at Matt's / Matt Moran ; photography by Chris Chen.ent://SD_ILS/0/SD_ILS:312832024-05-03T01:59:26Z2024-05-03T01:59:26Zby Moran, Matt.<br/>Call Number 641.5994 MOR<br/>Publication Date 2011<br/>Summary "Start with oysters two ways, a classic mushroom consomme or a stunning beetroot-cured ocean trout, then work your way through to mains that will satisfy any appetite: sweetly spiced roast duck breast, an impressive Beef Wellington or an elegantly light lobster salad. Top it all off with one of Matt's show-stopping desserts, like his luscious chocolate and Earl Grey tea tart, a sublimely delicate pistachio souffle or a contemporary version of that old favourite, strawberry shortcake. Learn the secrets of cooking at home with restaurant flair from one of the best in the business, and make your next dinner party the talk of the town with Dinner at Matt's." -- Publisher description.<br/>Format: Books<br/>Recipe for Change [electronic resource]ent://SD_ILS/0/SD_ILS:3026282024-05-03T01:59:26Z2024-05-03T01:59:26Zby ClickView (Firm)<br/>Call Number XX(302628.1)<br/>Summary TV chef Rick Stein's Seafood Restaurant has grown considerably in the last few years. Rick and his colleagues identify the factors that that have helped them implement change successfully. These are universal messages that can be helpful to any manager. Managing change is a key management skill. It requires emotional intelligence - including recognising the pressure that the process can put you under. Rick Stein's hospitality business has evolved in recent years following a period of rapid growth. A great amount of time and effort has been invested in to change projects with some important experiences gained along the way.<br/>Format: Other<br/><a href="https://online.clickview.com.au/libraries/videos/3715712/recipe-for-change">ClickView Player</a><br/>The Bottom Line: Balance Sheets and P&Ls [electronic resource]ent://SD_ILS/0/SD_ILS:3024952024-05-03T01:59:26Z2024-05-03T01:59:26Zby ClickView (Firm)<br/>Call Number XX(302495.1)<br/>Summary This programme is an essential guide to accounting reports, balance sheets and profit and loss statements. Real life case studies from The Agni, an Indian restaurant in the UK and Globe, a streetwear and sports wholesaler in Australia, demonstrate the importance of maintaining accurate accounting reports. Covering all of the tools that are vital to any business, the programme explores balance sheets, assets, liabilities and owners' equity, profit and loss statements and gross and net profit, all the time referring back to the real-life business examples.<br/>Format: Other<br/><a href="https://online.clickview.com.au/libraries/videos/3715514/the-bottom-line-balance-sheets-and-p-ls">ClickView Player</a><br/>The restaurant [electronic resource] : from concept to operation / John R. Walker.ent://SD_ILS/0/SD_ILS:341862024-05-03T01:59:26Z2024-05-03T01:59:26Zby Walker, John R.<br/>Call Number 647.95068 WAL<br/>Publication Date 2007<br/>Summary Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant from fast-food franchise to upscale dining room.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=331377">Click here to view book</a><br/>Introduction to hospitality management / John R. Walker.ent://SD_ILS/0/SD_ILS:239362024-05-03T01:59:26Z2024-05-03T01:59:26Zby Walker, John R., 1944-<br/>Call Number 647.94068 WAL<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip069/2006007209.html">http://www.loc.gov/catdir/toc/ecip069/2006007209.html</a><br/>The Battle to Do Good : Inside Mcdonald's Sustainability Journey.ent://SD_ILS/0/SD_ILS:2909612024-05-03T01:59:26Z2024-05-03T01:59:26Zby Langert, Bob. author.<br/>Call Number 650 LAN<br/>Publication Date 2019<br/>Summary In The Battle to Do Good, former McDonald's Executive Bob Langert takes readers on a behind-the-scenes tour of the restaurant giant's decades-long battle to do good, tackling tricky societal issues all while feeding 70 million people a day while attending to the bottom line.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5630185">Click here to view book</a><br/>Food Services [electronic resource].ent://SD_ILS/0/SD_ILS:342492024-05-03T01:59:26Z2024-05-03T01:59:26Zby Tomkies, Kelly Kagamas.<br/>Call Number 647.95023<br/>Publication Date 2010<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=554915">Click here to view book</a><br/>Food for thought : how the creator of Fuddrucker's, Romano's Macaroni Grill, and eatZi's built a $10 billion empire one concept at a time / Philip J. Romano.ent://SD_ILS/0/SD_ILS:241572024-05-03T01:59:26Z2024-05-03T01:59:26Zby Romano, Phil.<br/>Call Number 647.95092 ROM<br/>Publication Date 2005<br/>Summary "Food for thought examines the rise of Phil Romano as America's premier restaurateur, as well as his remarkable ability to reinvent business and himself. You'll learn how he brainstorms to create dynamic new restaurant concepts, "sells" the idea to raise investment money, takes a hands-on role in building the facility itself, hires and motivates staff, garners outstanding publicity, and cashes in his original investment at unheard-of returns in the industry. Romano's nuggets of wisdom are an easy and enjoyable read that will inspire you to find your own great endeavor."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip055/2004029800.html">http://www.loc.gov/catdir/toc/ecip055/2004029800.html</a><br/>The complete restaurant management guide / Robert T. Gordon and Mark H. Brezinski.ent://SD_ILS/0/SD_ILS:1290962024-05-03T01:59:26Z2024-05-03T01:59:26Zby Gordon, Robert T.<br/>Call Number 647.95068 COM<br/>Publication Date 1999<br/>Format: Books<br/>Recipe for Health and Safety [electronic resource]ent://SD_ILS/0/SD_ILS:3026342024-05-03T01:59:26Z2024-05-03T01:59:26Zby ClickView (Firm)<br/>Call Number XX(302634.1)<br/>Summary Health and safety is something we tend to take for granted - until an accident happens that affects us personally. And then it's too late. This practical programme demonstrates the core health and safety issues that affect us all, such as lifting things, and shows why being careful has to become second nature even when we're really busy. The key message is that we have to take responsibility for our own safety, and the safety of others, at all times. Using Rick Stein's Seafood restaurant and hotel business as a case study, the programme demonstrates how health and safety procedures and principles involve people from different parts of the business - chefs, waiters, admin staff, cleaners, and drivers. It covers three main areas of health and safety at work: manual handling; fire; slips, trips, cuts and burns.<br/>Format: Other<br/><a href="https://online.clickview.com.au/libraries/videos/3715718/recipe-for-health-and-safety">ClickView Player</a><br/>Recipe for Success [electronic resource]ent://SD_ILS/0/SD_ILS:3026302024-05-03T01:59:26Z2024-05-03T01:59:26Zby ClickView (Firm)<br/>Call Number XX(302630.1)<br/>Summary Managing people is often the hardest part of a manager's job. This engaging programme is an ideal introduction to a management development programme for new managers. Using a stimulating case study, it provides an effective role model for how to lead and motivate a team successfully. It shows how TV chef Rick Stein opened his seafood restaurant with a passion to cook fish but as the business has grown, Rick has had to develop his skills as a manager. In the programme you will see how Rick and his managers get the best out of their team. The programme highlights five key management principles: lead by example, set standards, communicate, delegate, and support and develop. Whilst these management principles may be universal, their application is not. The CDROM workbook that is included with the programme will help you to explore the key ideas in the programme and how you can best apply them to your own circumstances.<br/>Format: Other<br/><a href="https://online.clickview.com.au/libraries/videos/3715714/recipe-for-success">ClickView Player</a><br/>Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.ent://SD_ILS/0/SD_ILS:228362024-05-03T01:59:26Z2024-05-03T01:59:26Zby Sloan, Donald.<br/>Call Number 641.013 CUL<br/>Publication Date 2004<br/>Summary "Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry."--BOOK JACKET.<br/>Format: Books<br/>Starting and running a sandwich-coffee bar : an insider guide to setting up your own successful business / Stephen Miller.ent://SD_ILS/0/SD_ILS:251212024-05-03T01:59:26Z2024-05-03T01:59:26Zby Miller, Stephen.<br/>Call Number 658.022 MIL<br/>Publication Date 2002<br/>Format: Books<br/>Gastronomy, Hospitality, and the Future of the Restaurant Industry : Post-COVID-19 Perspectives / Ana Pinto Borges [and 4 others].ent://SD_ILS/0/SD_ILS:3001922024-05-03T01:59:26Z2024-05-03T01:59:26Zby Pinto Borges, Ana, author.<br/>Call Number 641.013 GAS<br/>Publication Date 2022<br/>Summary Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6954604">Click to View</a><br/>The Professional Bartender's Handbook [electronic resource] : A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guestsent://SD_ILS/0/SD_ILS:1547112024-05-03T01:59:26Z2024-05-03T01:59:26Zby Mellema, Valerie.<br/>Call Number 641.874<br/>Publication Date 2007<br/>Summary The Professional Bartenders Handbook is written for the professional bartender, but anyone can learn the simple tips and tricks this book provides. A copy belongs behind every bar, big or small. Whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge and a strong grasp of mixology. The Professional Bartender's Handbook is more than a recipe guide. If you have ever wondered what ingredients were in your favorite drink, this book will teach you. With nearly 1,500 different co<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2080019">Click here to view book</a><br/>Quick guide to college majors and careers / Laurence Shatkin.ent://SD_ILS/0/SD_ILS:2216612024-05-03T01:59:26Z2024-05-03T01:59:26Zby Shatkin, Laurence.<br/>Call Number 378.19425 21<br/>Publication Date 2002<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=71310">Click here to view</a><br/>How to Buy and Manage Your Own Hotel / Miles Quest, Peter Nannestad.ent://SD_ILS/0/SD_ILS:2802552024-05-03T01:59:26Z2024-05-03T01:59:26Zby Quest, Miles, author.<br/>Call Number 647.94068 QUE<br/>Publication Date 2015<br/>Summary Hotel keeping is an arduous profession. It needs technical, managerial, marketing and economic expertise; what's more, it demands total commitment. This book provides the complete purchasing toolkit. It removes all the complications and mystique and guides readers around the pitfalls of ownership, saving much heartache and expense.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4531604">Click here to view book</a><br/>Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.ent://SD_ILS/0/SD_ILS:214692024-05-03T01:59:26Z2024-05-03T01:59:26Zby Powers, Thomas F.<br/>Call Number 647.94068 POW<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0417/2004009419.html">http://www.loc.gov/catdir/toc/ecip0417/2004009419.html</a><br/>Restaurant operations management : principles and practices / Jack D. Ninemeier, David K. Hayes.ent://SD_ILS/0/SD_ILS:1235582024-05-03T01:59:26Z2024-05-03T01:59:26Zby Ninemeier, Jack D.<br/>Call Number 647.95068 NIN<br/>Publication Date 2006 2005<br/>Summary "Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip057/2005002365.html">http://www.loc.gov/catdir/toc/ecip057/2005002365.html</a><br/>Gamification for Tourism / edited by Dr. Feifei. Xu and Dimitrios Buhalis.ent://SD_ILS/0/SD_ILS:2988972024-05-03T01:59:26Z2024-05-03T01:59:26Zby Xu, Feifei, 1974- 1974-, editor.<br/>Call Number 378.17344678 GAM<br/>Publication Date 2021<br/>Summary This book examines the cutting-edge concept of gamification in tourism. The chapters offer valuable insights and examples of best practice and address key issues of game mechanism and game design principles. This will be useful for students and researchers in tourism marketing, smart tourism and tourism futures, as well as industry practitioners.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6533692">Click to View</a><br/>Restaurants : impact of the pandemic / by Richard K. Miller and Kelli Washington.ent://SD_ILS/0/SD_ILS:2982722024-05-03T01:59:26Z2024-05-03T01:59:26Zby Miller, Richard K. (Richard Kendall), 1946- author.<br/>Call Number 647.940688 23<br/>Publication Date 2020<br/>Summary "The restaurant industry lost $120 billion through the first three months of the pandemic and is forecast to sustain $240 billion in losses by the end of 2020. Restaurants: Impact of the Pandemic quantifies the impact on the sector from both the consumer and business perspective. Assessment is made for restaurant brands, full-service and limited service sectors, and college campus foodservice. Month-by-month revenue data provides a baseline for research studies and strategic planning. Survey findings provide insight into anticipated post-pandemic changes in consumer dining behaviors and shifts in spending. Restaurants: Impact of the Pandemic assesses the growth in carryout and delivery, increases in alcoholic beverage service, ghost kitchens, innovations in drive-thru service, new emphasis in restaurant design, and more. Menu preferences during the pandemic are assessed nationally and state-by-state."--<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=2662897">Click here to view</a><br/>The farmer and the chef / directed by Michael Whalen.ent://SD_ILS/0/SD_ILS:2726522024-05-03T01:59:26Z2024-05-03T01:59:26Zby Whalen, Michael, director, producer.<br/>Call Number XX(272652.1)<br/>Publication Date 2015<br/>Summary David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.<br/>Format: Electronic Resources<br/><a href="http://www.aspresolver.com/aspresolver.asp?FOOD;2775937">Click here to view video</a><br/>Introduction to the hospitality industry / Tom Powers, Clayton W. Barrows.ent://SD_ILS/0/SD_ILS:215992024-05-03T01:59:26Z2024-05-03T01:59:26Zby Powers, Thomas F.<br/>Call Number 647.94 POW<br/>Publication Date 2006<br/>Summary "Introduction to the Hospitality Industry stands out in the field for its extensive coverage of all aspects of the business, from individual roles to operational issues." "Students easily gain a clear understanding of the size and scope of this expanding industry from the authors' accessible treatment. Introduction to the Hospitality Industry, Sixth Edition is perfect introductory reading for students interested in a career in the hospitality sector."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0417/2004009599.html">http://www.loc.gov/catdir/toc/ecip0417/2004009599.html</a><br/>Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.ent://SD_ILS/0/SD_ILS:271622024-05-03T01:59:26Z2024-05-03T01:59:26Zby Powers, Thomas F.<br/>Call Number 647.94068 POW<br/>Publication Date 2003 2002<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley021/2001045582.html">http://www.loc.gov/catdir/toc/wiley021/2001045582.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley036/2001045582.html">http://www.loc.gov/catdir/description/wiley036/2001045582.html</a><br/>Chili Queen : Mi historia.ent://SD_ILS/0/SD_ILS:2907482024-05-03T01:59:26Z2024-05-03T01:59:26Zby Martinello, Marian L.<br/>Call Number 813.6<br/>Publication Date 2015<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=2001955">Click here to view book</a><br/>The cultivation of taste [electronic resource] : chefs and the organization of fine dining / Christel Lane.ent://SD_ILS/0/SD_ILS:1496742024-05-03T01:59:26Z2024-05-03T01:59:26Zby Lane, Christel.<br/>Call Number 647.95068 LAN<br/>Publication Date 2014<br/>Summary After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors. It compares their development to the fine-<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1630601">Click here to view book</a><br/>Introduction to the hospitality industry / Clayton W. Barrows, Tom Powers, Dennis Reynolds.ent://SD_ILS/0/SD_ILS:1581492024-05-03T01:59:26Z2024-05-03T01:59:26Zby Barrows, Clayton W., author.<br/>Call Number 647.94068 BAR<br/>Publication Date 2012<br/>Summary "Readers preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This edition includes additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them"--Provided by publisher.<br/>Format: Books<br/>Introduction to the Hospitality Industry [electronic resource].ent://SD_ILS/0/SD_ILS:341882024-05-03T01:59:26Z2024-05-03T01:59:26Zby Barrows, Clayton W.<br/>Call Number 338.4791<br/>Publication Date 2008<br/>Summary The Seventh Edition of Introduction to the Hospitality Industry gives you the foundation to thrive in today's hospitality industry, covering everything from finance to operational issues. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Written in a clear, accessible style and richly illustrated, the text offers a comprehensive and engaging introduction to the field.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=333774">Click here to view book</a><br/>The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg.ent://SD_ILS/0/SD_ILS:207772024-05-03T01:59:26Z2024-05-03T01:59:26Zby Walker, John R., 1944-<br/>Call Number 647.95 WAL<br/>Publication Date 2005<br/>Summary "This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/wiley042/2004041193.html">http://www.loc.gov/catdir/description/wiley042/2004041193.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/wiley041/2004041193.html">http://www.loc.gov/catdir/toc/wiley041/2004041193.html</a><br/>Making fast food : from the frying pan into the fryer / Ester Reiter ; artwork by Richard Slye.ent://SD_ILS/0/SD_ILS:2335372024-05-03T01:59:26Z2024-05-03T01:59:26Zby Reiter, Ester.<br/>Call Number 338.476479571 20<br/>Publication Date 1991<br/>Summary Annotation Some say the adventurous days of grueling and dangerous scientific exploration are long gone, but Reiter (sociology, Brock U.) undertook a 10-month trek--without pay!--into the uncharted wilds of a Burger King kitchen to bring us first-hand accounts of the strange and marvellous customs of the natives. The illustrations are hilarious. Annotation(c) 2003 Book News, Inc., Portland, OR (booknews.com). Annotation "Making Fast Food is a long overdue book designed to uncover the brutal truths about the have-a-nice-day industry of burgers and French fries ... Reiter masterfully documents, analyses and attacks the low pay and appalling working conditions of the fast food labour force". Emily Caston, City Limits.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=624783">Click here to view</a><br/>The Eagle Boys Pizza story : how Tom Potter built Eagle Boys across Australia and New Zealand from a single store / Tom Potter.ent://SD_ILS/0/SD_ILS:291822024-05-03T01:59:26Z2024-05-03T01:59:26Zby Potter, Tom, 1963-<br/>Call Number 338.092 POT<br/>Publication Date 2009<br/>Format: Books<br/>Gamification for tourism / edited by Feifei Xu and Dimitrios Buhalis.ent://SD_ILS/0/SD_ILS:3066822024-05-03T01:59:26Z2024-05-03T01:59:26Zby Xu, Feifei, 1974- editor.<br/>Call Number 338.4791 23<br/>Publication Date 2021<br/>Summary "This book examines the cutting-edge concept of gamification in tourism. The chapters offer valuable insights and examples of best practice and address key issues of game mechanism and game design principles. This will be useful for students and researchers in tourism marketing, smart tourism and tourism futures, as well as industry practitioners"--<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=2904728">Click here to view</a><br/>Introduction to management in the hospitality industry [electronic resource] / Clayton W. Barrows, Tom Powers.ent://SD_ILS/0/SD_ILS:341892024-05-03T01:59:26Z2024-05-03T01:59:26Zby Barrows, Clayton W.<br/>Call Number 647.068 BAR<br/>Publication Date 2008<br/>Summary Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field possible.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=335705">Click here to view book</a><br/>Alice Waters & Chez Panisse : the romantic, impractical, often eccentric, ultimately brilliant making of a food revolution / Thomas McNamee ; foreword by R.W. Apple, Jr.ent://SD_ILS/0/SD_ILS:272402024-05-03T01:59:26Z2024-05-03T01:59:26Zby McNamee, Thomas, 1947-<br/>Call Number 641.5092 MCN<br/>Publication Date 2007<br/>Summary The authorized biography of Alice Waters and the San Francisco 1970s counterculture food revolution that invented "American cuisine." Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in Berkeley, a young Francophile opened a small restaurant for her friends and launched an entirely new way of thinking about and food in America. With no business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that could have failed, but instead--somehow--turned into a revolution.--From publisher description.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0721/2006050334-d.html">http://www.loc.gov/catdir/enhancements/fy0721/2006050334-d.html</a><br/>Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin.ent://SD_ILS/0/SD_ILS:173262024-05-03T01:59:26Z2024-05-03T01:59:26Zby Marvin, Bill.<br/>Call Number 647.950688 MAR<br/>Publication Date 1997<br/>Summary Increase sales by not competing? No, this isn't some sort of New Age marketing mysticism. It's part of an amazingly successful, commonsense approach to restaurant marketing that author Bill Marvin call guest-based marketing. What exactly does "guest-based" mean? It's really pretty simple. The dynamic marketing approach described in this book is based on the notion that in the restaurant business, customer satisfaction is the real bottom line, and that any successful sales-building effort begins on the floor with the guests you've already won. In Guest-Based Marketing you won't find clever new ways to squander your precious resources trying to beat the competition and steal their customers away. You will find sales-boosting techniques that will help you to motivate your customers to keep coming back for more, even if it means driving an extra mile or two. Using numerous case studies and real-life anecdotes, Marvin describes proven techniques to help you identify and build on your strengths, build customer loyalty, increase the number of visits customers make, and get your customers to spread the word and attract new customers. Marvin teaches you how to launch an effective customer loyalty program and use an array of incentives to build sales. He helps you hone your all-important people skills. You'll learn techniques for remembering guests' names, as well as their individual likes and dislikes. He shows you how to conduct customer surveys and make the best use of the information you gather.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix03/96051707.html">http://www.loc.gov/catdir/toc/onix03/96051707.html</a><br/>Administration & management occupations [digital videorecording].ent://SD_ILS/0/SD_ILS:249442024-05-03T01:59:26Z2024-05-03T01:59:26Zby Henry, Oliver.<br/>Call Number TR DVD 658.0023 ADM<br/>Publication Date 1997<br/>Summary Presents an introduction to the many careers available in business and related occupations.<br/>Format: Other<br/>Vintage Outer Banks : Shifting Sands & Bygone Beaches.ent://SD_ILS/0/SD_ILS:2972182024-05-03T01:59:26Z2024-05-03T01:59:26Zby Downing, Sarah.<br/>Call Number 975.61<br/>Publication Date 2008<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6373005">Click here to view book</a><br/>Eat a peach : a memoir / David Chang with Gabe Ulla.ent://SD_ILS/0/SD_ILS:2965442024-05-03T01:59:26Z2024-05-03T01:59:26Zby Chang, David, author.<br/>Call Number 924.6 CHA<br/>Publication Date 2021<br/>Summary In 2004, David Chang opened a noodle restaurant named Momofuku in Manhattan's East Village, not expecting the business to survive its first year. In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age. Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following. Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar. Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.<br/>Format: Books<br/>Generation Chef : Risking It All for a New American Dream.ent://SD_ILS/0/SD_ILS:3000802024-05-03T01:59:26Z2024-05-03T01:59:26Zby Stabiner, Karen.<br/>Call Number 641.5092<br/>Publication Date 2016<br/>Summary Inside what life is really like for the new generation of professional cooks-a captivating tale of the make-or-break first year at a young chef's new restaurant. &#xA0; For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top-but talent isn't enough. Today's chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck.&#xA0;The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.Journalist and food writer Karen Stabiner takes us inside Huertas's roller-coaster first year, but also provides insight into the challenging world a young chef faces today-the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today's hottest professions.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5338032">Click here to view book</a><br/>Hubert Keller's Souvenirs : Stories and Recipes from My Life.ent://SD_ILS/0/SD_ILS:3056922024-05-03T01:59:26Z2024-05-03T01:59:26Zby Keller, Hubert.<br/>Call Number 641.5944<br/>Publication Date 2012<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6932646">Click here to view book</a><br/>Modern hotel operations management / Michael N. Chibili (ed.) ; authors: Latifa Benhadda, Shane de Bruyn, Michael N. Chibili, Conrad Lashley, Saskia Penninga, Bill Rowson.ent://SD_ILS/0/SD_ILS:3008502024-05-03T01:59:26Z2024-05-03T01:59:26Zby Chibili, Michael N., editor.<br/>Call Number 647.94068 MOD<br/>Publication Date 2016<br/>Format: Books<br/>Sustainability, social responsibility, and innovations in the hospitality industry [electronic resource] / edited by H. G. Parsa.ent://SD_ILS/0/SD_ILS:1585132024-05-03T01:59:26Z2024-05-03T01:59:26Zby Parsa, H. G.<br/>Call Number 338.4791068 SUS<br/>Publication Date 2015<br/>Summary A reference on sustainability, social responsibility, and green practices in hospitality and tourism, this book presents innovative research methods in sustainability, state-of-the-art research by leading internationally recognized scholars on this topic, providing an excellent source of quality research. Readers can expect to find several new ways to pursue research in sustainability.The book covers sustainability in the context of public policy and ethics, a popular topic with universal appeal to many disciplines beyond hospitality. It includes case studies and addresses sustainability issues from hotels, restaurants, tourism, travel, meetings, and others, with authors from all five continents.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1677568">Click here to view book</a><br/>Providence & Rhode Island Chef's Table : Extraordinary Recipes from the Ocean State.ent://SD_ILS/0/SD_ILS:2875142024-05-03T01:59:26Z2024-05-03T01:59:26Zby Beaulieu, Linda.<br/>Call Number 641.597452<br/>Publication Date 2014<br/>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 &&#xA0;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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1789482">Click here to view book</a><br/>The Monocle guide to drinking & dining : from where to eat around the world to how to host, cook or start a food business, a handbook for anyone who appreciates honest eating / edited by Josh Fehnert.ent://SD_ILS/0/SD_ILS:2725252024-05-03T01:59:26Z2024-05-03T01:59:26Zby Fehnert, Josh, editor.<br/>Call Number 647.95 MON<br/>Publication Date 2016<br/>Format: Books<br/>Start your own food truck business [electronic resource] : cart; trailer; kiosk; standard and gourmet trucks; mobile catering; bustaurant / The Staff of Entrepreneur Media, Inc. & Rich Mintzer.ent://SD_ILS/0/SD_ILS:1524852024-05-03T01:59:26Z2024-05-03T01:59:26Zby Entrepreneur Media, Inc.<br/>Call Number 647.95 ENT<br/>Publication Date 2015<br/>Summary Start Your Own Food Truck Business and Satisfy Your Hunger for SuccessAt over a billion dollars, the mobile food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you.From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious details behind starting and running a successful mobile food business.This guide covers:Six of the hottest mobile food options: food c<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1990483">Click here to view book</a><br/>Profit Planning [electronic resource] : For Hospitality and Tourisment://SD_ILS/0/SD_ILS:1559792024-05-03T01:59:26Z2024-05-03T01:59:26Zby Harris, Peter.<br/>Call Number XX(155979.1)<br/>Publication Date 2011<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3011583">Click here to view book</a><br/>Hospitality and Tourism 2015 [electronic resource] : Proceedings of HTC 2015 (Malacca, Malaysia, 2-3 November 2015)ent://SD_ILS/0/SD_ILS:1570412024-05-03T01:59:26Z2024-05-03T01:59:26Zby Jamal, Salamiah A.<br/>Call Number XX(157041.1)<br/>Publication Date 2015<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=4067487">Click here to view book</a><br/>Scoff : A History of Food and Class in Britain.ent://SD_ILS/0/SD_ILS:3076492024-05-03T01:59:26Z2024-05-03T01:59:26Zby Vogler, Pen.<br/>Call Number 641.0941<br/>Publication Date 2020<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6208802">Click here to view book</a><br/>Profit planning [electronic resource] : for hospitality and tourism / Peter Harris.ent://SD_ILS/0/SD_ILS:1527392024-05-03T01:59:26Z2024-05-03T01:59:26Zby Harris, Peter.<br/>Call Number 647.94068 HAR<br/>Publication Date 2013<br/>Summary A complete guide to using key managerial accounting techniques for planning, controlling and improving profitability at the business property level - the "cutting-edge" of routine decision making. Extended edition now includes a major new section Step-by-Step: Quantitative analysis of cost functions in hotels & restaurants.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1157126">Click here to view ebook</a><br/>Introduction to management in the hospitality industry / Clayton W. Barrows, Tom Powers.ent://SD_ILS/0/SD_ILS:1527402024-05-03T01:59:26Z2024-05-03T01:59:26Zby Barrows, Clayton W.<br/>Call Number 647.94068 BAR<br/>Publication Date 2009<br/>Summary "Students seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Ninth Edition, gives students the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry. Moreover, they'll understand the issues and challenges facing managers in the industry and the many possible career paths that await them." -- Publisher description.<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/enhancements/fy0826/2007021306-b.html">Contributor biographical information</a>
<a href="http://www.loc.gov/catdir/enhancements/fy0826/2007021306-d.html">Publisher description</a>
<a href="http://www.loc.gov/catdir/toc/ecip0719/2007021306.html">Table of contents only</a><br/>Restaurant, food & beverage market research. 2022 / by: Richard K. Miller and Kelli Washington.ent://SD_ILS/0/SD_ILS:3000142024-05-03T01:59:26Z2024-05-03T01:59:26Zby Miller, Richard K. (Richard Kendall), 1946- author.<br/>Call Number 647.940688 23<br/>Publication Date 2022 2021<br/>Summary "With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this business reference ebook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The ebook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. 'Restaurant, food & beverage market research handbook 2022' includes content from 'The beverage market research handbook,' previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources."--<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=2988768">Click to view</a><br/>Routledge handbook of sustainable food and gastronomy [electronic resource] / edited Philip Sloan, Willy Legrand and Claire Hindley.ent://SD_ILS/0/SD_ILS:1575742024-05-03T01:59:26Z2024-05-03T01:59:26Zby Sloan, Philip,<br/>Call Number 338.190286 ROU<br/>Publication Date 2015<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3569467">Click here to view book</a><br/>Responsible hospitality [electronic resource] / Rebecca Hawkins and Paulina Bohdanowicz.ent://SD_ILS/0/SD_ILS:335722024-05-03T01:59:26Z2024-05-03T01:59:26Zby Hawkins, Rebecca.<br/>Call Number 338.4764794 HAW<br/>Publication Date 2011<br/>Summary The first book to bring together environmental theory and the responsible hospitality debate to define how far the industry has gone and what is left to achieve.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=835808">Click here to view book</a><br/>The business of food.ent://SD_ILS/0/SD_ILS:2829892024-05-03T01:59:26Z2024-05-03T01:59:26Zby H.W. Wilson Company.<br/>Call Number 394.12 23<br/>Publication Date 2013<br/>Summary The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on television, beginning with the celebrity of Julia Child. A chapter on the art of food writing offers articles by writers who see the written word as important as quality food. Also covered is one of the most challenging business ventures -- the restaurant. This volume reveals the broad array of issues and stories of how we understand food industry today.<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=748539">Click here to view</a>
<a href="http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=e900xww&AN=748539">Click here to view</a><br/>The Restaurant, a Geographical Approach : From Invention to Gourmet Tourist Destinations.ent://SD_ILS/0/SD_ILS:2969602024-05-03T01:59:26Z2024-05-03T01:59:26Zby Etcheverria, Olivier.<br/>Call Number 647.95000000000005<br/>Publication Date 2020<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6154235">Click here to view book</a><br/>Modern Hotel Operations Management / Michael N. Chibili (Ed.).ent://SD_ILS/0/SD_ILS:2808692024-05-03T01:59:26Z2024-05-03T01:59:26Zby Chibili, Michael N., editor.<br/>Call Number 647.94068 MOD<br/>Publication Date 2017<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1353735">Click here to view ebook</a>
<a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5087585">Click here to view ebook</a><br/>The Routledge handbook of sustainable food and gastronomy / edited by Philip Sloan, Willy Legrand and Clare Hindley.ent://SD_ILS/0/SD_ILS:1541102024-05-03T01:59:26Z2024-05-03T01:59:26Zby Sloan, Philip, editor.<br/>Call Number 338.190286 SLO<br/>Publication Date 2015<br/>Format: Books<br/>Starting and running a restaurant for dummies [electronic resource] / by Michael Garvey ... [et al.].ent://SD_ILS/0/SD_ILS:342732024-05-03T01:59:26Z2024-05-03T01:59:26Zby Garvey, Michael.<br/>Call Number 647.95068 STA<br/>Publication Date 2011<br/>Summary Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry - from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues - to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you'll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality! Starting & Running a Restaurant For Dummies covers: Basics of the restaurant business Researching the marketplace and deciding what kind of restaurant to run Writing a business plan and finding financing Choosing a location Legalities Composing a menu Setting up and hiring staff Buying and managing supplies Marketing your restaurant Health and safety<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=661808">Click here to view book</a><br/>Food truck business [electronic resource] : step-by-step startup guide / The Staff of Entrepreneur Media.ent://SD_ILS/0/SD_ILS:1538772024-05-03T01:59:26Z2024-05-03T01:59:26Zby The Staff of Entrepreneur Media.<br/>Call Number 647.95 STA<br/>Publication Date 2015<br/>Summary The experts at Entrepreneur provide a two-part guide to success. First, learn all the delicious detail behind starting one the hottest and most affordable food business: your own food truck. Then, master the fundamentals of business startup including defining your business structure, funding, staffing and more.This kit includes: Essential industry-specific startup essentials including industry trends, best practices, important resources, possible pitfalls, marketing musts, and more. Entrepreneur Editors' Start Your Own Business, a guide to starting any business and surviving the first three years. Interviews and advice from successful entrepreneurs in the industry. Worksheets, brainstorming sections, and checklists. Entrepreneurs Startup Resource Kit (downloadable) More about Entrepreneur?s Startup Resource Kit Every small business is unique. Therefore, it?s essential to have tools that are customizable depending on your business?s needs. That?s why with Entrepreneur is also offering you access to our Startup Resource Kit. Get instant access to thousands of business letters, sales letters, sample documents and more all at your fingertips! You?ll find the following: The Small Business Legal Toolkit When your business dreams go from idea to reality, you?re suddenly faced with laws and regulations governing nearly every move you make. Learn how to stay in compliance and protect your business from legal action. In this essential toolkit, you?ll get answers to the "how do I get started?? questions every business owner faces along with a thorough understanding of the legal and tax requirements of your business. Sample Business Letters 1000+ customizable business letters covering each type of written business communication you?re likely to encounter as you communicate with customers, suppliers, employees, and others. Plus a complete guide to business communication that covers every question you may have about developing your own business communication style. Sample Sales Letters The experts at Entrepreneur have compiled more than 1000 of the most effective sales letters covering introductions, prospecting, setting up appointments, cover letters, proposal letters, the all-important follow-up letter and letters covering all aspects of sales operations to help you make the sale, generate new customers and huge profits.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2069493">Click here to view book</a><br/>Advances in the Human Side of Service Engineering Design : Advances in the Human Side of Service Engineering.ent://SD_ILS/0/SD_ILS:2905982024-05-03T01:59:26Z2024-05-03T01:59:26Zby Spohrer, James C.<br/>Call Number 620.82<br/>Publication Date 2012<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=981541">Click here to view book</a><br/>Heritage, Culture and Society : Research agenda and best practices in the hospitality and tourism industry.ent://SD_ILS/0/SD_ILS:2705232024-05-03T01:59:26Z2024-05-03T01:59:26Zby Radzi, Salleh Mohd.<br/>Call Number 338.4764794<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4729666">Click here to view book</a><br/>OECD Tourism Trends and Policies 2018.ent://SD_ILS/0/SD_ILS:3070702024-05-03T01:59:26Z2024-05-03T01:59:26Zby OECD.<br/>Call Number XX(307070.1)<br/>Publication Date 2018<br/>Summary The 2018 edition analyses tourism performance and policy trends across 49 OECD countries and partner economies. It highlights the need for coherent and comprehensive approaches to tourism policy making, and the significance of the tourism economy, with data covering domestic,.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=30375677">Click here to view book</a><br/>Case Based Research in Tourism, Travel, Hospitality and Events.ent://SD_ILS/0/SD_ILS:3069632024-05-03T01:59:26Z2024-05-03T01:59:26Zby Sigala, Marianna.<br/>Call Number 338.4791<br/>Publication Date 2022<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6842353">Click here to view book</a><br/>The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.ent://SD_ILS/0/SD_ILS:2912532024-05-03T01:59:26Z2024-05-03T01:59:26Zby Brown, Douglas Robert, 1960- 1960-, author.<br/>Call Number 642.5 BRO<br/>Publication Date 2007<br/>Summary The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=2080020">Click here to view book</a><br/>Marketing for hospitality and tourism / Philip Kotler [and 3 others].ent://SD_ILS/0/SD_ILS:2766132024-05-03T01:59:26Z2024-05-03T01:59:26Zby Kotler, Philip, author.<br/>Call Number 647.940688 MAR<br/>Publication Date 2017<br/>Summary The book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing mechanism.<br/>Format: Books<br/>