"A guide for current and aspiring wine professionals to the art and business of creating and running a successful restaurant wine program from renowned restaurateur Charlie Trotter"--Provided by publisher.
An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.
Presents a different approach to the study of tourism, considering issues such as the changing world order, destination marketing, tourism ethics and pro-poor tourism. This book highlights the ongoing threats from terrorism and health scares faced by the tourism industry, and discusses the related security and risk management strategies.
"Filled with treasure and big ideas, this book will help you become exceptional." - SETH GODIN In a tight market, your most powerful growth engine-and your best protection from competitive inroads-is this: put everything you can into cultivating true customer loyalty. Loyal customers are less sensitive to price competition, more forgiving of small glitches, and, ultimately, become "walking billboards" who will happily promote your brand. In Exceptional Service, Exceptional Profit, insiders Leonardo Inghilleri and Micah Solomon reveal the secrets of providing online and offline customer service so superior it nearly guarantees loyalty. Their anticipatory customer service approach was first developed at The Ritz-Carlton as well as at Solomon's company Oasis, and has since proven itself in countless companies around the globe-from luxury giant BVLGARI to value-sensitive auto parts leader Carquest, and everywhere in between. Now, readers can take the techniques that minted money for these brands and apply them directly to their own businesses. As Ken Blanchard writes, "Leonardo and Micah's philosophies, rules, and winning examples of service excellence will make you want to implement their suggestions immediately in your own organization." Filled with detailed, behind-the-scenes examples, the book unlocks a new level of customer relationship that leaves your competitors in the dust, your customers coming back day after day, and your bottom line looking better than it ever has before.
A pea soda. An apple balloon. A cotton candy picnic. A magical mole. These are just a handful of examples of mimetic cuisine, a diverse set of culinary practices in which chefs and artists treat food as a means of representation. As theatricalised fine dining and the use of food in theatrical situations both grow in popularity, Alimentary Performances traces the origins and implications of food as a mimetic medium, used to imitate, represent, and assume a role in both theatrical and broader performance situations. Kristin Hunt's rich and wide-ranging account of food's growing representational stakes asks: What culinary approaches to mimesis can tell us about enduring philosophical debates around knowledge and authenticity How the dramaturgy of food within theatres connects with the developing role of theatrical cuisine in restaurant settings Ways in which these turns toward culinary mimeticism engender new histories, advance new epistemologies, and enable new modes of multisensory spectatorship and participation. This is an essential study for anyone interested in the intersections between food, theatre, and performance, from fine dining to fan culture and celebrity chefs to the drama of the cookbook.
A highly opinionated, vibrantly illustrated wine guide from one of the country’s most celebrated—and unorthodox—sommeliers and winemakers In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator AndreÌ? Mack presents readers with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux on the wine list at The French Laundry, and each bottle offers readers something to learn about wine. This window into Mack’s life combines a maverick’s perspective on the wine industry with an insider’s advice on navigating wine lists, purchasing wine, and drinking more diverse and interesting selections at home. 99 Bottles is a one-of-a-kind exploration of wine culture today from a true trailblazer.
A practical resource for managers and supervisors in hospitalitybusinesses In many hospitality establishments, one manager or supervisor isthe entire human resources department, making all the hiring andtraining decisions, often without having a formal human resourcesbackground. Filling this knowledge gap, Hospitality EmployeeManagement and Supervision provides both busy professionals andstudents with a one-stop comprehensive guide to human resources inthe hospitality industry. Rather than taking a theoretical approach, this text provides ahands-on, practical, and applications-based approach. The coverageis divided into four sections: legal considerations, employeeselection, employee orientation and training, and communication andmotivation. Each chapter in this lively and engaging text features: Quotations--Various practitioners in the hospitality industryhighlight the chapter's focus Chapter Objectives and Summaries lay out key concepts and then,at the end of each chapter, review them HRM in Action features highlight real-world HRM experiencesthat relate to the content presented in each chapter Tales from the Field--Hospitality employees provide accounts ofthe various challenges they face in the industry Ethical Dilemmas--Scenarios from the hospitality industry whichemphasize the role ethics plays in every aspect of the hospitalityindustry Practice Quizzes and Chapter Review Questions reinforce studentcomprehension of key concepts Hands-On HRM--Mini-cases based on real-world situations withdiscussion questions Chapter Key Terms--Bolded within the chapter and then listed atthe end of each chapter with definitions
Award-winning journalist and food writer Patric Kuh explores the restaurant industry—based on the experiences of Lien Ta and Jonathan Whitener’s Here’s Looking at You restaurant in Los Angeles—and reveals essential details for anyone considering a path to this risky profession. Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure. Patrick Kuh’s Becoming a Restaurateur takes readers behind the scenes of one of America’s trendiest new restaurants, revealing how Lien Ta and chef Jonathan Whitener of LA’s Here’s Looking at You managed to beat the odds. With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond.