Hotel and Restaurant Management

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...

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally.

Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively.

With a thorough and in-depth analysis of the $709 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2016-2017 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, 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.

This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.

Packed with new information, the revised edition of this best selling manual was designed for use by all food service serving staff members. The guide covers all aspect of customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. Step-by-step instructions cover hosting, seating guests, taking/filling orders, loading/unloading trays, table side service, setting an elegant table, folding napkins, promoting specials, upselling, handling problems, difficult customers, tips and taxes, and handling the check and money.