The Hotel and Restaurant Business PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Hotel and Restaurant Business PDF full book. Access full book title The Hotel and Restaurant Business by Donald E. Lundberg. Download full books in PDF and EPUB format.
Author: Donald E. Lundberg
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 324
Get Book Here
Book Description
Author: Donald E. Lundberg
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 324
Get Book Here
Book Description
Author: Architectural Record
Publisher:
ISBN:
Category : Bars (Drinking Establishments)
Languages : en
Pages : 346
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 506
Get Book Here
Book Description
Author:
Publisher: Michelin Italiana
ISBN: 9782067115552
Category : Travel
Languages : en
Pages : 480
Get Book Here
Book Description
You may ask why Michelin is launching a Michelin Guide for New York City in November 2005 ? and why it has taken us so long to do so. New York City is an international gourmet dining center, with many attractions and unique neighborhoods. It was impossible for us not to take an interest in the city. As a dining center, New York is now on par with cities such as London, Madrid and Paris. That's why we felt now was the best time to acknowledge the achievements and the talent of these people who are making New York an undisputed leader in fine hotels and restaurants. And whether by chance or coincidence, it was exactly 100 years ago, in 1905, that Michelin opened its first offices in the United States, at 132-142 West 27th Street, Madison Square. Key features: Approximately 500 restuarant and hotel selections Two restaurant listings per page Detailed descriptions for every establishment Receipes from chefs at star-rated restaurants Neighboorhood maps highlight the locations
Author: Will Guidara
Publisher: Little, Brown
ISBN: 0316191760
Category : Cooking
Languages : en
Pages : 385
Get Book Here
Book Description
Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
Author: John E. H. Sherry
Publisher:
ISBN: 9780801414732
Category : Business & Economics
Languages : en
Pages : 240
Get Book Here
Book Description
Provides, variously, a textbook for use in college-level schools of hospitality management; a reference manual for use by hotel, motel, restaurant, and club owners and operators on site and by corporate executives managing multiple units; and an aid for attorneys in the general practice of law who encounter legal problems in the field of public hospitality. This edition (second in 1981) contains a new part, titled Selected Hospitality-related Legal Concerns, which provides new chapters on employment law, environmental law and land use, and catastrophic risk liability. A study guide is available (9923-2). Annotation copyright by Book News, Inc., Portland, OR
Author: Donald E. Lundberg
Publisher:
ISBN:
Category : Hotel management
Languages : en
Pages : 348
Get Book Here
Book Description
Author: Micah Solomon
Publisher: SelectBooks, Inc.
ISBN: 159079379X
Category : Business & Economics
Languages : en
Pages : 191
Get Book Here
Book Description
Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”
Author: John Harold Sherry
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 704
Get Book Here
Book Description
Provides, variously, a textbook for use in college-level schools of hospitality management; a reference manual for use by hotel, motel, restaurant, and club owners and operators on site and by corporate executives managing multiple units; and an aid for attorneys in the general practice of law who encounter legal problems in the field of public hospitality. This edition (second in 1981) contains a new part, titled Selected Hospitality-related Legal Concerns, which provides new chapters on employment law, environmental law and land use, and catastrophic risk liability. A study guide is available (9923-2). Annotation copyright by Book News, Inc., Portland, OR
Author:
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 578
Get Book Here
Book Description
