Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management:* Creating and preserving a healthy company culture* Developing and upholding standards of service* Successfully navigating guest complaints to promote loyalty* Creating a desirable (and profitable) ambiance* Harnessing technology to improve guest and employee experiences* Mentoring employeesMaynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

Restaurant management. --- Restaurant management --- E-books --- Restaurants --- Management --- desirable ambiance. --- healthy company culture. --- improve guest and employee experiences. --- promote loyalty. --- restaurant management.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

An American collection of heirloom recipes from a chef's point of view designed for home cooking. Award-winning chefs Colby and Megan Garrelts present 50 handcrafted recipes passed down through generations and celebrated around American tables ... Acclaimed chefs and recipient of the 2013 James Beard award for Best Chef Midwest, Colby and Megan Garrelts feature their favorite library of American classics redefined by easy, chef inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots ... Made in America features 50 recipes sorted by the cooking methods commonly used in American kitchens from daybreak, to the garden, cast irons, grilling and frying, and of course the bakeshop. Many recipes begin with a childhood memory from Colby or Megan that describes the roots and the journey of each recipe"--

Bluestem Restaurant. --- Bluestem (Restaurant : Kansas City, Mo.) --- Cooking, American --- Cooking, Midwestern --- Midwestern cooking --- Midwestern style. --- Middle Western style

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Restaurateurs --- Jews --- Fathers and daughters --- Daughters and fathers --- Daughters --- Father and child --- Girls --- Hebrews --- Israelites --- Jewish people --- Jewry --- Judaic people --- Judaists --- Ethnology --- Religious adherents --- Semites --- Judaism --- Restaurant managers --- Restaurant owners --- Restauranteurs --- Persons --- Lindenblatt, Elaine Freed --- Childhood and youth. --- Family. --- Red Apple Rest (Restaurant : Tuxedo, N.Y.) --- Red Apple (Restaurant : Tuxedo, N.Y.) --- History. --- Employees --- Catskill Mountains Region (N.Y.) --- Tuxedo Park (N.Y.) --- Tuxedo, N.Y. --- Tuxedo (N.Y.) --- Social life and customs.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world—if they could secure a reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new?Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.

Organizational change. --- Business incubators. --- Creative destruction. --- elBulli (Restaurant) --- History. --- Destruction, Creative --- Economic development --- Business hatcheries --- Experimental innovation centers (Business) --- Hatcheries, Business --- Incubator industrial parks --- Incubator space (Business) --- Incubators (Entrepreneurship) --- New business incubators --- Industrial districts --- Entrepreneurship --- New business enterprises --- Change, Organizational --- Organization development --- Organizational development --- Organizational innovation --- Management --- Organization --- Manpower planning --- Bulli (Restaurant) --- elBullirestaurante --- elBullirestaurant --- Restaurante elBulli --- El Bulli (Restaurant)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550-1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.

Cookbooks. --- Food writers. --- Food writing. --- Cooking --- Cooking writing --- Food --- Food journalism --- Authorship --- Cooking writers --- Food critics --- Food journalists --- Restaurant critics --- Restaurant reviewers --- Reviewers, Restaurant --- Authors --- Critics --- Cook-books --- Cookery --- Recipe books --- Books --- Food writing --- Food writers --- Cookbooks --- Literature --- Literature: History & Criticism --- LITERARY CRITICISM / European / English, Irish, Scottish, Welsh --- Literature: history & criticism --- Boscawen family. --- English recipes. --- Foote sisters. --- The Compleat Housewife. --- The Ladies Directory. --- The Queen-Like Closet. --- archaeologists. --- authorship. --- celebrity. --- culinary recipes. --- domestic life. --- early modern recipe text. --- genre conventions. --- housewifery. --- medicinal advice. --- medicinal recipe. --- recipe books. --- recipe manuscripts.