Start Your own Restaurant and Five Other Food Businesses (Startup) Review

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(More customer reviews)I found this book to be very easy to read, very complete, I'd thik it covers all the areas you need before starting a food business. The advantage to analizing 5 kinds of food businnes is that you can combine the ideas so you can come up with your own. Very goos book.

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All the expertise you need to start your own lucrative food business

There are more than 900,000restaurants in the UnitedStates—100,000 of thosewere started in the last fiveyears. The second edition ofthe number-one-sellingStartup (more than 27,000sold) is fully updated to reflecttoday’s restaurant environment.It is the precise tool you need to start your own restaurant or food business.

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Sales and Service for the Wine Professional Review

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(More customer reviews)Master Sommelier and Hospitality Professor Brian Julyan's long-awaited revision of SALES AND SERVICE FOR THE WINE PROFESSIONAL is finally available. Wine is covered in a succint, no-nonsense, easy-to-grasp, and immediately-useable manner. The same holds true for sections on beers, spirits, mineral waters, specialty coffees, traditional European cigar, cigarette, and cocktail service, and even telephone manner. Mr. Julyan's British background does become obvious with the section on how to greet royalty. While certainly amusing, this may not come in as handy for Americans. However, the rest of this guide book is so helpful to everyday operations that copies are sure to become dog-eared, well-worn, and kept at arms' reach by servers and supervisors alike instead of gathering dust on an executive's shelf.
Educators and Sommeliers: this book is one-stop-shopping for all of those interested in the sales and service of wine, and is on the required reading list for the Master Sommelier program (now we can stop circulating that eight-year-old photocopied version from Hawaii!)

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In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of theNew World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospitality managers, food and beverage managers, trainers and students as it incorporates both practical and theoretical aspects of the wine professional.

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Patisserie, Second Edition Review

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(More customer reviews)This is the book that i used when i was at college in my home city in england.Patisserie is a professional book for students, Bakers,Chefs,Confectioners and Teachers.Patisserie is a craft/trade (some say it's an art) so housewives may find it a little confusing,for example, Bread making is a technology and carn't be learnt from a book. If you have a basic understanding in Fermented goods,pastry,confectionary hot and cold sweets and cake decorating then you will love this book. The book covers everything i needed to complete my studies of Bakery,cake decorating and patisserie and i still use it in my work.Hanneman himself was a lecturer in charge of the bakery school at the Cambridge College of Arts and Technology as well as head of food at lancaster and Morecambe college and also a former chief examiner for the 711-01 pastry cooks and patissiers exam.

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Great Escapes Around the World Review

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(More customer reviews)What a gorgeous book - fantastic, delicious photography, 400 pages plus, text in English, French & German (as with all Taschen books), and vital information about each resort such as current prices, types of food served, websites, e-mail addresses & even book suggestions for each destination. The only shortcoming is that Australia is not included AT ALL and this country boasts some incredible escapes, especially among the Great Barrier Reef islands off the coast of Queensland. If a title includes "Around the World" and continents such as Africa, North & South America are included as well as Europe and parts of Asia, it seems to me that Australia could have been included too and only added a few extra pages to this lovely tome. However, I still give it 5 stars and can highly recommend it as a gift for anyone who loves hotels & traveling or even as a present for yourself!

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Our selection of the 90 best hotels around the globeWhether you want to take a relaxing vacation in Asia, a backpacking journey in South America, a road trip in the USA, a cultural tour in Europe, or a safari in Africa, we've got the most inspiring and eclectic collection of hotels, guesthouses, boats, lodges, spas, and houseboats that you could ask for. In Kerala, India, discover futuristic-looking, Star Wars-style houseboats made of bamboo poles, palm leaves, and coconut fibers. For the best place to enjoy a delectable cup of joe, head for a luxury lodge and spa on a java plantation in (you guessed it) Java. An Ayurvedic spa in the Himalayas where nothing matters but peace and relaxation will certainly tempt you, or perhaps you're more the type for a lush Kenyan open-walled, thatched-roof hut fashioned from tree trunks? On a more modern vibe, oogle Gio Ponti's sleek blue and white hotel perched on the cliffs in Sorrento, Italy and you'll yearn for a sojourn there. Other highlights include an elegant auberge in Napa Valley, California where you can stay during your wine tasting tour, a historic ranch nestled in a Death Valley oasis, an adobe hotel in the Chilean desert, a hotel built entirely of salt in Bolivia's Uyuni salt desert, and an "ecolodge" on a natural reserve in the Amazon rain forest. Just flip through the pages of this new compilation of dreamy spots to plan your next holiday, wherever on the planet it may be.

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The Sauce Bible: Guide to the Saucier's Craft Review

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(More customer reviews)This book is more of a detailed textbook than a cookbook. It goes into a detailed history of how sauces developed over the last few centuries - dating all the way back to the Roman feasts. Better yet, it doesn't give mere recipes - it details the hows and whys of good sauce making.
This book may be too detailed for an amateur cook to use. It's not the sort of book that you simply take a recipe and use, not unless you're already well-skilled in the saucier's art. It does take the time to explain all the french cookery terms that make up the vocabulary of the text, and if you're willing to actually take the time to learn all the skills Chef Laurousse is teaching, you'll be a far better chef for it.

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A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included.

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Queen of Mean, The Review

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(More customer reviews)This Is America So: No Karma For the Queen
This is the story of....a meanie. The only time she shed a tear was when her (married) son kicked the bucket because of his bad heart while in the sack with another lady. After he croaked she then basically ex-communicated her daughter-in-law, and her grandchildren.
Also according to the story, her personal assistant who was often at her side, was asked to wipe her shoes clean with a rag like a shoe-shine boy, in front of people. She also liked to snap her fingers at people when she wanted things brought to her, or wanted someone to do something for her.
Then there's Mr. Helmsley. Another multi-millionaire with ample business acumen who lacked street smarts and contemporary social skills. (Doh! Where ya been Harry?) Leona set the trap: after their affair had schemingly precipitated to deeper emotional depths over time, the queen told Mr. H that another man had offered to marry her, and she showed him a fake diamond engagement ring he allegedly bought for her. None of this was true. But Harry fell for it. Leona made an ultimatum that it was now or never. All or nothing. She was not going to be the second banana in his life. The queen persuaded Harry to leave his wife of 33 years for her. He soon discovered what he was in for: a clingy nagger.
This is New York. He was a very wealthy man. He could have simply called a guy in Queens or Brooklyn named "Vito," and for about $50,000 her could have had her....but no. He put up with her because he was P-whipped.
Leona is gutsy and to the bone, and nothing ventured means nothing gained in life. But, the queen turned ambition into a sadistic perversion of making people miserable to inflate her ego. There are assertions that this was out of emotional neglect, or lack of emotional support from her mother when she was a child. Leona's mother, it seems favored Leona's older sister. Let's call out Dr. Freud, May, Rogers, Adler, or Phil McGraw.
After she schemed to marry and control Mr. Helmsley, she made all clear that she had the power to hire, buy, intimidate, and fire anyone at will. Before she nabbed Harry, her first major promotion in real-estate sales was a result of a performance on the casting couch with her boss who had the power and ability to promote her within Mr. H's company.
One tid-bit the author noted, was that part of her advertising promotion for one of her major hotels was to have a full deck of cards with 52 different pictures of her on each of them them. When the advertising company returned with the finished sample, previously approved by Leona, she snapped. She wanted the cards bigger, (bigger than regulation cards), and with gold edging. One by one she threw each one on the floor, and then told the advertising representatives, "have you ever played 52-pick-up. Now pick them up."
In her late 70s now, with time running out and Harry six-feet deep, the "queen of mean" recently donated a million dollars to a Christian organization for the "disadvantaged." She claims she did this not to improve her image, but because it was the "right thing to do." You fill in the blanks. The Queen hasn't got her Karma--yet. Her 4 year gig in the pen was heavily reduced.

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The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) Review

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(More customer reviews)I was a little disappointed to see that the first 100 pages or so is a basic primer on starting a business. There are better books for that, my favorite is Small Time Operator. The rest of the text is more of what you would expect, but I think it could go much more in depth. I would like to see the author leave the basic business info, such as whether to incorporate, run as a sole proprietor, etc., to other books and expound on the daily issues of a personal chef. All in all a good basic primer, but I think something more is needed for someone really considering starting a business in this field.

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The definitive guide to a successful career as a professional personal chef
The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.
Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.
Filled with resources rich in detail, this useful and engaging text covers:
The evolution of the professional personal chef career path
The benefits and disadvantages of various forms of business ownership
Operating legally
Writing an effective business plan
Creating a vision statement, mission statement, and elevator speech for your personal chef business
Managing and securing finances
Identifying target markets and revenue streams
Developing marketing and sales plans and quality customer service
A day in the life of a personal chef

In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.
A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.
Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.

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