Sandra Gustafson's Great Sleeps Paris (Cheap Eats and Sleeps) Review

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(More customer reviews)Paris is a challenging city when it comes to lodging. Hotels abound, but are they any good? And hotels are usually crowded, so if you don't like yours, you might be stuck. Fodor's is some help, but its reviews are short. This book spends the better part of a page on an average review, and some are longer. Prices are up to date and evaluations are accurate. The book is arranged by District, so once you know about where you'd like to be you can research in detail. I do wish, however, that she would mention hotels she didn't like that she saw, because there are many hotels one encounters while in Paris and it would be nice to know why she didn't pick the ones she didn't. A minor complaint, however. A good bonus is her inclusion of many more hotel web sites than Fodor's. And believe me, most of the decent hotels have sites with photos and info, as well as reservation capabilities. Be sure to follow her advice to use email or fax to confirm and get your confirmation in writing. She also addresses shopping and does a good job. We went to some places she like and were pleased.

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For more than 20 years, savvy travelers have trusted Sandra Gustafson for insider tips and great value abroad. Completely revised, updated and in a new portable size this beloved guide offer in-the-know advice on the best deals and most unique places to eat and stay in the City of Light. For this edition, Sandra revisited each of the recommended restaurants, and scoured the city for great new discoveries. With its lively, detailed, and personal reviews, Great Eats Paris is the antidote to the lowest-common-denominator travel advice, and the perfect companion for anyone in search of the authentic Paris.

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Karen Brown's Austria: Charming Inns & Itineraries 2002 Review

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(More customer reviews)"Karen Brown's Austria --Charming Inns and Itineraries"
Karen Brown
ISBN 1-928901-14-X
I enjoyed reading this book since I have visited Austria on vacation several times in the last few years. The coverage of the various Austrian states in the section of the book titled "Itineraries" is somewhat opinionated but informative. In general the coverage of Austria in Mrs. Brown's book is much more comprehensive than some. I found the parts about the southern state of Kaernten and eastern state of Burgenland helpful since I knew less about those areas than most of the others.
Regarding areas more familiar to me, this book was generally consistent with my own impressions. For example, the Salzkammergut region near Salzburg is a beautiful region of lakes, mountains, and picturesque towns, such as Sankt Wolfgang. A short distance south is the tiny town of Hallstatt, which, it is true, has one of the most beautiful natural settings anywhere.
There are some misconceptions in this book that I would point out to anyone who might use it for planning purposes. The author's statement that in Austria "You can eat anywhere, anytime" is not generally accurate. The restaurants, as well as many other businesses in the small towns which make up Austria, have limited hours. One has to plan around them.
I would also disagree that in Austria "it is rare to be behind a line of cars or a stream of slow-moving trucks." Last year, my wife and were stuck in very heavy traffic about twenty miles south of Salzburg on Autobahn 10. It was completely stopped for five minutes at a time and moving only very slowly the rest. We lost over an hour. We have had similar experiences elsewhere in Austria. The reason for these delays is ongoing road repair.
This book also gives the impression that accommodations in Austria are relatively expensive. Although the title refers to charming "Inns", in the text the accommodations are found in the "Hotels" section. Hotels in Austria are often expensive, but there are other very nice, less-costly options available.
The fact of the matter is that Austria is rich in charming and inexpensive accommodations. In this country, they would be called "Bed and Breakfasts". The best way to find and book them is on the Internet. Austria has some excellent web sites. Look for vacation apartments, rooms, and farmhouses. Information is available in English. Many places have photos, descriptions, and prices. Most often, they have e-mail and accept reservations for the asking without a deposit.
Last year, my wife and I spent two nights in a beautiful 900 year-old farmhouse at Sankt Wolfgang in a double room with kitchen and private bath for about twenty dollars a night less than the least expensive place on Karen Brown's list. The room was in perfect condition, as well as tastefully furnished and decorated. In short, despite some good descriptions of interesting aspects of Austria, I believe Karen Brown's book really does not do justice to affordable vacationing in Austria.

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Completely updated every year, Karen Brown Guides point you to the most charming inns and B&Bs in Europe and the USA. Loaded with tons of reviews and easy-to-follow ititneraries as well as lively, personal descriptions of all inns, hotels, and B&Bs; accommodations in all price ranges, chosen for their charm and the warmth of their welcome; plus locator maps which help to plan inn-to-inn itineraries.

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Economic and Management Methods for Tourism and Hospitality Research Review

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(More customer reviews)By almost any measurement, the hospitality industry is the largest in the world. Yet it is an industry that is ill-served by the formal tools of analysis. Most formal analysis has focused on 'exciting' areas like finance and e-business. This means that decision-makers in industries like hotels and restaurants have been forced to fashion their own tools on a case by case basis. This book provides a useful tool-kit, de-mystifying useful methods like yield management, portfolio models and segmentation analysis by providing both theory and applied case studies. Both hospitality management students and industry professionals should find this to be useful handbook.

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The tourism and hospitality sector is, arguably, one of the largest components of the global economy, with a growth rate in consumption that supersedes that of most other goods and services. As a consequence, the profile of tourists is changing as consumers become more experienced, more demanding, and more likely to treat tourism purchases in very much the same way as they do any other item of consumption. This coupled with the globalisation of communications transport and technology are creating a new environment for tourism professionals. The challenge is now to recognise the breadth of the information environment and to be able to manage it successfully. This book is designed to provide managers and researchers with insights into the practical application of tools for gathering and analysing information. These tools can be used in understanding tourism phenomena and in planning responses. Although quantitative in focus, the methods presented here draw on a variety of disciplinary origins and have application across the range of decision-making contexts that arise in tourism and hospitality. A collection of well-regarded international authors have contributed to this book, giving the reader a broad coverage of area whilst focusing on some key specific topics. A basic knowledge of quantitative and economic concepts and techniques is required to fully appreciate the book and to be able to apply the techniques in real or simulated contexts. Tourism professionals within policy, planning, research and statistics will find this book a useful and practical guide to the subject. Final year undergraduates and postgraduate students will find it a rich source of information for research in the area.

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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) Review

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(More customer reviews)This is a pretty remarkable collection of recipes. If you are foodservice pro, this book ought to be on your shelf. For the homecook, it can be useful, but with a couple of reservations.
This book has more GM recipes in one place in one book than the rest of my professional cookbooks combined. If you need a recipe, you will probably find it here. It has stuff like: galantines, chaud-froid, homemade cheese, curing your own meat, and a very useful section on aspic and gelatin, and another one on buffet presentations (especially handy if you have never worked one before).
The format is also quite nice. In the TOC, it lists every recipe, so no flipping through pages or trying to decode the index to find a recipe (would that more cookbooks do this). The beginning of each chapter has a really useful section on various techniques. Sadly, these are closer to a master class rather than a beginner's lesson.
For the home cook, much here is useful. Certainly you should be able to use stuff like vinaigrettes, salads, sandwiches, and maybe even fresh grind sausages. However, there is much here you should avoid, and you need to be able to distinguish which is which. Also, the recipes are terse, professional ones, and there is no explanatory material about tips or suggestions or anything else.


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The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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Supervision in the Hospitality Industry, Study Guide: Leading Human Resources Review

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(More customer reviews)You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.

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Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors—the people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, Supervision in the Hospitality Industry provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry.

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Eloise and the Very Secret Room (Ready-to-Read. Level 1) Review

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(More customer reviews)This is a fun, easy to read tale of a fun little girl. My four year old granddaughters love this book. I wish there were more books in this series.

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Eloise can go wherever she wants in The Plaza Hotel, but her favorite place is a secret room. Here she can do whatever she wants!

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101 Things I Learned (TM) in Culinary School Review

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(More customer reviews)If this was published as a 15-page pamphlet I would give it 5 stars. However its not worth the $10.20 Amazon is selling it for. While nominally 200 pages, 1/2 the facing pages just have a simple illustration on them. On the pages that DO have printing, its usually just a paragraph or list of items centered on a page. And the pages are about the size of a large postcard. So while this book *does* have useful info and tips in it, I think of it more as a pamphlet in book form rather than a real book. Picked up for $2-5 it might be worth it, but I think its overpriced at $10.

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Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts,provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.

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