Search Results for Restaurant Business - Narrowed by: 1

Restaurant business

2024-05-17T20:55:57Z

Call Number PER 642.56 RES
Format: Other Other

Success in the restaurant business / by Henry Smith.

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by Smith, Henry, 1902-
Call Number ARC STA 647.95 SMI
Publication Date 1952
Format: Books

A catering business of your own : teashop, cafe & restaurant management.

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by Turner, Ethel Mary, 1891-
Call Number ARC STA 642.4 TUR
Publication Date 1949
Format: Books

Start Your Own Restaurant and More : Pizzeria, Cofeehouse, Deli, Bakery, Catering Business.

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by Press, Entrepreneur.
Call Number 647.95068
Publication Date 2009
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.
Format: Electronic Resources
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Start Your Own Restaurant and More : Pizzeria, Coffeehouse, Deli, Bakery, Catering Business.

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by Media, The Staff of Entrepreneur.
Call Number 647.95068000000003
Publication Date 2016
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 cookthey 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.
Format: Electronic Resources
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From Chinatown to Every Town : How Chinese Immigrants Have Expanded the Restaurant Business in the United States.

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by Liang, Zai.
Call Number 641.5951
Publication Date 2023
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.
Format: Electronic Resources
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Newspaper clippings about restaurant information in Melbourne during late 60's to early 90's

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Call Number ARC 647.959451 NEW
Publication Date 1969 1968 1967 1966 1965
Format: Books

Journal of foodservice business research [Click on Catalog Record to access online]

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Call Number E-RESOURCE
Format: Other
Click here for online access. William Angliss Institute of TAFE users only.

Bob's Burgers Vol. 5 : Charbroiled.

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by Various, Various.
Call Number 741.59730000000002
Publication Date 2016
Format: Electronic Resources
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Bob's Burgers Vol. 5 : Charbroiled.

2024-05-17T20:55:57Z

by Various, Various.
Call Number 741.59730000000002
Publication Date 2016
Format: Electronic Resources
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Bob's Burgers Vol. 4 : Pan Fried.

2024-05-17T20:55:57Z

by Various, Various.
Call Number 741.5
Publication Date 2016
Format: Electronic Resources
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Bob's Burgers Vol. 3 : Well Done.

2024-05-17T20:55:57Z

by Various, Various.
Call Number 741.59730000000002
Publication Date 2016
Format: Electronic Resources
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Bob's Burgers Vol. 4 : Pan Fried.

2024-05-17T20:55:57Z

by Various, Various.
Call Number 741.5
Publication Date 2016
Format: Electronic Resources
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Field Guides to Finding a New Career : Food and Culinary Arts.

2024-05-17T20:55:57Z

by Mondschein, Ken.
Call Number 647.95023
Publication Date 2009
Format: Electronic Resources
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Bob's Burgers Vol. 3 : Well Done.

2024-05-17T20:55:57Z

by Various, Various.
Call Number 741.59730000000002
Publication Date 2016
Format: Electronic Resources
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Food Services [electronic resource].

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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
Format: Electronic Resources
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The Professional Bartender's Handbook [electronic resource] : A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guests

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by Mellema, Valerie.
Call Number 641.874
Publication Date 2007
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
Format: Electronic Resources
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Chili Queen : Mi historia.

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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.
Format: Electronic Resources
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Introduction to the Hospitality Industry [electronic resource].

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by Barrows, Clayton W.
Call Number 338.4791
Publication Date 2008
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.
Format: Electronic Resources
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Vintage Outer Banks : Shifting Sands & Bygone Beaches.

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by Downing, Sarah.
Call Number 975.61
Publication Date 2008
Format: Electronic Resources
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Generation Chef : Risking It All for a New American Dream.

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by Stabiner, Karen.
Call Number 641.5092
Publication Date 2016
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.   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. 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.
Format: Electronic Resources
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Hubert Keller's Souvenirs : Stories and Recipes from My Life.

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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.
Format: Electronic Resources
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Providence & Rhode Island Chef's Table : Extraordinary Recipes from the Ocean State.

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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.
Format: Electronic Resources
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Profit Planning [electronic resource] : For Hospitality and Tourism

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by Harris, Peter.
Call Number XX(155979.1)
Publication Date 2011
Format: Electronic Resources
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Hospitality and Tourism 2015 [electronic resource] : Proceedings of HTC 2015 (Malacca, Malaysia, 2-3 November 2015)

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by Jamal, Salamiah A.
Call Number XX(157041.1)
Publication Date 2015
Format: Electronic Resources
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International Case Studies in Innovation and Entrepreneurship in Tourism.

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by Correia, Antónia.
Call Number 910.684
Publication Date 2024
Summary This international case study book provides 23 expertly curated case studies on entrepreneurship and innovation in tourism, each with detailed implementation instructions for the instructor.
Format: Electronic Resources
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Scoff : A History of Food and Class in Britain.

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by Vogler, Pen.
Call Number 641.0941
Publication Date 2020
Format: Electronic Resources
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The Restaurant, a Geographical Approach : From Invention to Gourmet Tourist Destinations.

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by Etcheverria, Olivier.
Call Number 647.95000000000005
Publication Date 2020
Format: Electronic Resources
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Advances in the Human Side of Service Engineering Design : Advances in the Human Side of Service Engineering.

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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.
Format: Electronic Resources
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OECD Tourism Trends and Policies 2018.

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by OECD.
Call Number XX(307070.1)
Publication Date 2018
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,.
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