Hospitality, Travel & Tourism Books - Page 2

The Starbucks Experience: 5 Principles for Turning Ordinary Into Extraordinary

Joseph Michelli

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Total reviews: 43 Average rating: 4.0 of 5

Editorial Review:

WAKE UP AND SMELL THE SUCCESS!

You already know the Starbucks story. Since 1992, its stock has risen a staggering 5,000 percent! The genius of Starbucks success lies in its ability to create personalized customer experiences, stimulate business growth, generate profits, energize employees, and secure customer loyalty-all at the same time.

The Starbucks Experience contains a robust blend of home-brewed ingenuity and people-driven philosophies that have made Starbucks one of the world's “most admired” companies, according to Fortune magazine. With unique access to Starbucks personnel and resources, Joseph Michelli discovered that the success of Starbucks is driven by the people who work there-the “partners”-and the special experience they create for each customer. Michelli reveals how you can follow the Starbucks way to

• Reach out to entire communities
• Listen to individual workers and consumers
• Seize growth opportunities in every market
• Custom-design a truly satisfying experience that benefits everyone involved

Filled with real-life insider stories, eye-opening anecdotes, and solid step-by-step strategies, this fascinating book takes you deep inside one of the most talked-about companies in the world today.

For anyone who wants to learn from the best-and be the best-The Starbucks Experience is a rich, heady brew of unforgettable user-friendly ideas.

Clotilde's Edible Adventures in Paris

Clotilde Dusoulier

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Subjects -> Travel -> Europe -> France -> Paris
Subjects -> Travel -> Europe -> France -> General

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Total reviews: 12 Average rating: 4.5 of 5

Editorial Review:

Clotilde Dusoulier, a native Parisian and passionate explorer of the city’s food scene, has won a tremendous following online with her insider reports and wonderful recipes on her blog, www.chocolateandzucchini.com. Her book, Chocolate and Zucchini, introduced her to a wider, equally enthusiastic audience.

Now in Clotilde’s Edible Adventures in Paris, Clotilde reveals her all-time favorite food experiences in her native city. She takes us on a mouthwatering tour of the restaurants, markets, and shops she loves the most: from the best places to go for lunch, tea, or a glass of wine, to “neo bistros” and the newest places to find spectacular yet affordable meals. Packed with advice on everything from deciphering a French menu to ordering coffee correctly, this book is like having Clotilde as a personal guide. A dozen tempting recipes are also included, shared or inspired by Clotilde’s favorite chefs and bakers.

For first-time visitors and seasoned travelers alike, Clotilde’s Edible Adventures in Paris offers invaluable insider recommendations on eating and shopping with Parisian panache.

The best of Paris, featuring 164 restaurants, bistros, wine bars, and salons de thé, as well as over 130 bakeries, pastry shops, cheese shops, bookstores, chocolate and candy shops, cookware and tableware stores, specialty shops, outdoor markets, and much, much more!

Zagat Los Angeles/So. California Restaurants 2009 (Zagatsurvey: Los Angeles/Southern California Restaurants)

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Subjects -> Travel -> Reference & Tips -> Food & Lodging -> Dining

Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Great Book - A must have for your local restaurant reviews 5 out of 5 stars.
0 of 0 people found this review helpful.

We use this all the time to figure out where to go to dinner. The ratings are very accurate and well written

Editorial Review:

The surveyors are 54% women and 46% men. 52% are in their 20s and 30s and 48% are 40 and over. No matter the economic climate, Los Angeles' appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers, and ZAGAT is always there to note the changes.

Bottlemania: How Water Went on Sale and Why We Bought It

Elizabeth Royte

Amazon Price: $16.49 List Price: $24.99 Usually ships in 24 hours By: Bloomsbury USA Amazon Marketplace: 55 new & used starting at $13.83

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Total reviews: 14 Average rating: 4.0 of 5

Editorial Review:

An incisive, intrepid, and habit-changing narrative investigation into the commercialization of our most basic human need: drinking water.
Having already surpassed milk and beer, and second now only to soda, bottled water is on the verge of becoming the most popular beverage in the country. The brands have become so ubiquitous that we’re hardly conscious that Poland Spring and Evian were once real springs, bubbling in remote corners of Maine and France. Only now, with the water industry trading in the billions of dollars, have we begun to question what it is we’re drinking and why.
In this intelligent, eye-opening work of narrative journalism, Elizabeth Royte does for water what Eric Schlosser did for fast food: she finds the people, machines, economies, and cultural trends that bring it from nature to our supermarkets. Along the way, she investigates the questions we must inevitably answer. Who owns our water? What happens when a bottled-water company stakes a claim on your town’s source? Should we have to pay for water? Is the stuff coming from the tap completely safe? And if so, how many chemicals are dumped in to make it potable? What’s the environmental footprint of making, transporting, and disposing of all those plastic bottles?
A riveting chronicle of one of the greatest marketing coups of the twentieth century as well as a powerful environmental wake-up call, Bottlemania is essential reading for anyone who shells out two dollars to quench their daily thirst.

Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)

Marion Nestle

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Total reviews: 38 Average rating: 4.0 of 5

Editorial Review:

In the U.S., we're bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American "paradox of plenty," the recognition that our food abundance (we've enough calories to meet every citizen's needs twice over) leads profit-fixated food producers to do everything possible to broaden their market portion, thus swaying us to eat more when we should do the opposite. The result is compromised health: epidemic obesity to start, and increased vulnerability to heart and lung disease, cancer, and stroke--reversible if the constantly suppressed "eat less, move more" message that most nutritionists shout could be heard.

Nestle, nutrition chair at New York University and editor of the 1988 Surgeon General Report, has served her time in the dietary trenches and is ideally suited to revealing how government nutritional advice is watered down when a message might threaten industry sales. (Her report on byzantine nutritional food-pyramid rewordings to avoid "eat less" recommendations is both predictable and astonishing.) She has other "war stories," too, that involve marketing to children in school (in the form of soft-drink "pouring rights" agreements, hallway advertising, and fast-food coupon giveaways), and diet-supplement dramas in which manufacturers and the government enter regulation frays, with the industry championing "free choice" even as that position counters consumer protection. Is there hope? "If we want to encourage people to eat better diets," says Nestle, "we need to target societal means to counter food industry lobbying and marketing practices as well as the education of individuals." It's a telling conclusion in an engrossing and masterfully panoramic exposé. --Arthur Boehm

Running a Restaurant for Dummies

Michael Garvey, Heather Dismore, Andrew Dismore

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Subjects -> Business & Investing -> Management & Leadership -> Management

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Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant.

Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed:

• Put your ideas on paper with a realistic business plan
• Attract investors to help get the business off the ground
• Be totally prepared for your grand opening
• Make sure your business is legal and above board
• Hire and train a great staff
• Develop a delicious menu

If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:

• Designing and theme and a concept
• Taking over an existing restaurant or buying into a franchise
• Stocking and operating a bar
• Working with partners and other investors
• Choose a perfect location
• Hiring and training an excellent staff
• Pricing menu items
• Designing the interior of the restaurant
• Purchasing and managing supplies
• Marketing your restaurant to customers

If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.

The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM

Douglas Robert Brown

Amazon Price: $50.37 List Price: $79.95 Usually ships in 24 hours By: Atlantic Publishing Company (FL) Amazon Marketplace: 24 new & used starting at $39.95

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Total reviews: 27 Average rating: 5.0 of 5

Editorial Review:

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth 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 an expanded 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. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really 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. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. 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. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry

Gail A. Eisnitz

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Total reviews: 104 Average rating: 4.5 of 5

Editorial Review:

"Slaughterhouse" is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years - particularly industry consolidation, increased line speeds, and deregulation - have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what's really taking place behind the closed doors of America's slaughterhouses. In this new paperback edition, author Gail A Eisnitz brings the story up-to-date since the book's original publication. She describes the ongoing efforts by the Humane Farming Association to improve conditions in the meatpacking industry, media exposes that have prompted reforms resulting in multi-million dollar appropriations by Congress to try to enforce federal inspection laws, and a favourable decision by the Supreme Court to block construction of what was slated to be one of the largest hog factory farms in the country. Nonetheless, Eisnitz makes it clear that abuses continue and much work still needs to be done.

Zagat San Francisco Bay Area Restaurants 2009 (Zagatsurvey: San Francisco/ Bay Area Restaurants)

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Editorial Review:

The surveyors are 54% women and 46% men. 52% are in their 20s and 30s and 48% are 40 and over. No matter the economic climate, San Francisco's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers, and ZAGAT is always there to note the changes.

Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

Bee Wilson

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Subjects -> Cooking, Food & Wine -> Gastronomy -> History
Subjects -> Cooking, Food & Wine -> General

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Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder.

Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London.

Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.