Book Description

Robbery, rape, kidnapping, murder. What awaits you on your next business trip? Criminals are bolder, more violent, and targeting more business travelers than ever. Unless you take measures to safeguard yourself from criminal violence while on the road, you are a sitting duck!

Organized as a quick read, Travel Can Be Murder will help you understand why business travelers are preferred criminal targets, what criminals look for when selecting their victims, and what you must do to prevent an assault. As a result, you will make smarter and safer choices as you move about. ... Read more

Reviews (3)

This will possibly save your life!
This book is chockfull of easy to follow tips that might possibly save your life. Whether you are travelling for business or pleasure, the valuable information gained from reading this book will make your trip a lot more enjoyable in today's climate.
What's more, the contents are put forward in an easy to read format that even the novice will grasp.
A must for the business traveller and those that serve the business traveller.

Reveiw from Security Management, September, 1998
Kidnappings in India and the Philippines. Violent robberies in St. Petersburg, Russia, and Washington, D.C. Hotel fires in Las Vegas and Havana. How can a business traveler keep safe while on the road? This book tries to answer that question, and for the most part, it does so in fine fashion. International terrorism, plane hijackings, hostage situations, and street crime have made the security executive an important resource for the peripatetic business person. This pocket-size resource provides an easy, convenient way of informing the corporate road warrior of the dangers that exist, how to avoid them, and how to escape them. Its small size also makes the book easy for an executive to pack with belongings so that he or she can have an on-site reference. The simple chapter layout and titling make it easy to pick out topics of immediate interest, such as dealing with hotel fires, using public facilities, or preparing for a trip on short notice. The book is written in such an easy prose style that it makes good reading for a short plane flight--though a lot of information is squeezed into the book's 185 pages. ...this is a valuable little book

From The Tactical Traveler on BizTravel.com, June 8, 1998
Maybe it is the revelation that two historic enemies, Hindu India and Muslim Pakistan, now have state-of-the-art weapons of destruction, but I'm feeling a bit paranoid about travel again. If you're similarly spooked, check out the second edition of "Travel Can Be Murder," a practical, easy-to-follow guide to on-the-road safety. Written by psychologist Terry Riley, the paperback offers more than 600 useful and thought-provoking tips. You've read most of the information before, but consider this a refresher course on paranoia, the traveler's best friend. ... Read more

Book Description

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.

Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:

* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction in destination marketing

Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

* International case studies and examples
* Comprehensive and systematic treatment of a comparatively new field
* Interlinking of theory and practice makes this useful for both students and industry players ... Read more

Book Description

Practical tools and expert advice for professional event planners

Before planning an event, there is much to be done behind the scenes. Proposals must be written, fees and contracts negotiated, and safety issues considered. This book goes behind the scenes to explain every aspect of organizing and strategic planning for events. Comprehensive coverage includes: preparing proposals, setting fees, designing multicultural events, and using efficient new technologies. Also included are practical tools such as sample letters of agreement, sample layouts for client proposals, forms, and checklists. Professional event planner Judy Allen offers first-time or professional event planners all the top-class advice they need to make their special events come off without a hitch. ... Read more

Reviews (4)

Packed With Knowledge!
Planning a corporate party or special event? Don't lift a finger until you've read The Business of Event Planning. In this highly practical book, author Judy Allen covers every aspect of the process in exhaustive detail. Allen, an author, writer and experienced event planner, contends that events are more than just feel-good activities. Events, she says, must be staged as strategic tools with return-on-investment potential. If you want to know how, she covers all the basics. Even though the book is geared toward large events, the principles can be applied to functions of any size. Allen includes details of proposal writing, itineraries, contract negotiations, fee setting, high tech applications and security concerns in a post-September-11 world. We recommend this logistical guide to corporate staffers or event planners who want to master the fine details.

Packed with Knowledge!
Planning a corporate party or special event? Don't lift a finger until you've read The Business of Event Planning. In this highly practical book, author Judy Allen covers every aspect of the process in exhaustive detail. Allen, an author, writer and experienced event planner, contends that events are more than just feel-good activities. Events, she says, must be staged as strategic tools with return-on-investment potential. If you want to know how, she covers all the basics. Even though the book is geared toward large events, the principles can be applied to functions of any size. Allen includes details of proposal writing, itineraries, contract negotiations, fee setting, high tech applications and security concerns in a post-September-11 world. We from getAbstract recommend this logistical guide to corporate staffers or event planners who want to master the fine details.

Planning for Planners
With a strong endorsement from Susan Fenner Ph.D, Manager, Education and Professional Development, International Association of Administrative Professionals, Allen strives to teach the how-tos of planning special events. This incredibly detailed profession has been known to send any number of otherwise level-headed individuals screaming and dashing for the exits.

Yet, with Allen's assistance and Levine's Guerrilla PR: Wired, which explains the promotions side of events, both a newcomer and an experienced professional can benefit from this book.

Well-written, this book may save many a person from high blood pressure.

A Must Read
This book gives a step-by-step plan on how to plan special events. It is a great reference for anyone who plans a career in this filed. I would also recommend Guerilla PR Wired by Michael Levine along with this book. These two cover the basis for PR and events planning. ... Read more

Book Description

An illuminating account of how history shapes our diets
Throughout history, food has played a critical and defining part in individual cultures and the overall development of civilization. Cuisine and Culture presents an engaging, informative, and amazing story of the interaction among history, culture, and food that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies.
Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture is a multicultural and multiethnic approach to food and history, providing enlightening answers to many such questions as:
* How did the French establish a notable reputation in world cuisine?
* Where does American cuisine have its roots?
* How has food been used to control populations and as a weapon during war?
* How did the Romans come to believe cinnamon grew in swamps guarded by giant killer bats?
* Why did some restaurants print their own money?
Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture is an important resource for people interested in food history. ... Read more

Reviews (3)

Vice President - Pro*Act Specialties
What I most love about this book is the wonderfully witty tone in which it is written. I found myself chuckling throughout. It encapusulates history very well making me excited to read more. Civetello has a fresh style and brings exciting new research to the table so that even well schooled chefs will be surprised. Linda's book is proof that the beauty of the food profession is that there is alwyas something new to learn!
Great reference list!

The best food history book out today!!!!!
I am a chef, nutrtionist and food media personality, and I found this book to be excellent! Ms. Civitello describes with great accuracy and wit, the history of food,and how it effects the way we eat today. I highly recommend this for food pros as well as those just interested in history.

Great
I was very pleased by the amount of information on history and culture provided by this book. I thoroughly enjoyed reading it and had trouble putting it down. The book is interesting, easy to read and highly informative. I had certainly never realized how our past has been shaped by our cuisine. I strongly recommend this book to everyone - not just history or food buffs. ... Read more

Book Description

Secret places, hidden places, offbeat places, but above all delicious places to eat--at every price range--in the Greater New York City area. Respected food writer and chowhound extraordinaire Jim Leff has loaded the pages of this handy guidebook with edible treasure: a sleek basement sashimi oasis, a Harlem church that invites the public in on weekends for pork chops, and even one holdout--in the mostly unlikely Brooklyn neighborhood--making awesome time machine pastrami sandwiches. Most restaurants profiled are unknown "virgin" finds, but there are also useful new takes on a few more familiar venues.

Written with passion, good humor, and contagious enthusiasm, this ultrasavvy, highly cross-referenced guide is the answer to any chowhound's prayers. But even timid eaters will be sorely tempted to jump on a subway to grab some masterful roast suckling pig in Williamsburg, rich mamaliga in Long Island City, chow fun at the only good Garment District Chinese, or perfect homestyle latkes and potato kugel from a trailor parked in an abandoned lot across from the Brooklyn Navy Yards.

Read a couple of restaurant profiles from the book! (Excerpt link at the top left of the page) ... Read more

Reviews (1)

What a disappointment.
After reading raves from experts I respect like Ruth Reichl, I found this book a total disappointment. Save your money. ... Read more

Book Description

* The first complete book on the subject of destination management.
* Authored by the leading association of destination managers.
* Includes the Association of Destination Management Executives (ADME)'s Accepted Practices and Guidelines. ... Read more

Book Description

Ecotourism has become a high-yield tourist category within the national tourism industry. With its unique Australian perspective, Ecotourism presents a thorough look at ecotourism in both domestic and international sectors, including the South Pacific, Asia, Europe, the Americas, Africa, and Australia. Discussion includes the best practices for the planning and strategic management of ecotourism venues/sites (including operator obligations) as well as the role of indigenous communities in ecotourism management. Field surveys and research are included. ... Read more

Book Description

When the appetizer is a good flight, pilots will go anywhere for a meal. Now they have a guideNto more than 1000 restaurants in 50 states and 16 foreign locationsNcompiled from the reviews of fellow pilots who've been there. First a well-known website, The 100 Hamburger is now available in book form. Each restaurant is reviewed for location, style, quality, service, atmosphere, transportation, and price,and awarded from one to five "burgers." A great dream book for the weekend aviator. ... Read more

Reviews (8)

Good book but needs better time-lines
The reviews are ok, but they ALL need dates since you have NO idea when any of the comments were made or if they are in any kind of order. There are comments that say a particular place is open, closed, under new management, shut down for the season all for the same place and without any dates. You have NO idea what is going on. or if the comment is from 1996.

Correction
Please notice that the other reviews mentioned refer to The first edition. This is the second edition and it is totally up to date. It corrects the problems mentioned about the 1st Edition. Those reveiws are valid for the 1st Edition but not the 2nd. Any review dated before the publication date, November, 2003 of the 2nd Edition refers to the 1st Edition.

Thnaks for taking the time to place the proper reviews with the proper book.

The $100 Hamburger
This book, although helpful ; does not have up to date information. Many of the resturants and small airports listed in the book, no longer can be found. This is very frustrating to the small plane pilot who took a day's trip just to eat at a particular place or to land at a small airport for fuel , only to discover it is no longer there.

A MUST HAVE FOR ALL PILOTS
This book is perfect to plan a fun outing in the plane and get some good food too. It is the only book of it's kind out there. People are complaining about not getting restaurant updates like Jeppessen does with their charts. Well think about how often a new restaurant is built on a field. Rarely does this happen and if it's nearby you'll hear about at your local FBO. So go ahead and tough it out and pick up a copy. It is well worth it.

Good Reference Guide
Despite the fact that this book is somewhat out-of-date at thispoint, it remains a good reference guide. I use it as an encyclopediaof airport restaurants. Not only do the entries give information aboutwhere the airport is loacted and what kind of food to expect, theyoften list prices and approach notes, which are invaluable totransient pilots. Some of the information is dated, but for the mostpart, its still useful. So I keep it in my flight bag for those timeswhen I'm looking for a rest stop on the way home from a distantairport.

It would be great to have it updated and published as abinder with removable pages, so that pilots can subscribe to receiveupdates (like every other airport guide)... ... Read more

Book Description

Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrée.Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands.For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d' and servers), catering firms, catering directors, and chef educators. ... Read more

Book Description

"A thorough guide on food marketing that is sure to help food entrepreneurs at all levels. Extensive appendices are an added plus to an already strong and well-written guide. Strongly recommended." Library Journal

Specialty and gourmet foods can sell as great as they taste.To grab a slice of the action, here are the proven methods for successfully launching a gourmet food product into the specialty foods marketplace.The only book of its kind that outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance, From Kitchen to Market shows food entrepreneurs how to:
* Identify a winning product and its most appropriate markets.
* Achieve visual "sizzle" with packaging and labeling.
* Establish a variety of distribution channels.
* Optimize the Internet. ... Read more

Reviews (8)

Absolute must for aspiring food wholesalers!
Having owned a specialty food store, and having developed a unique food product that distributors were interested in marketing through convenience and other specialty food stores (including McDonald's Express) I can attest to the accuracy of most of this book.

If you are already producing a great tasting product in a restaurant or Deli and making a living, you probably are wise to concentrate on expanding your retail business. If, however, you are tiring of the daily grind of running a small retail business, but wish to concentrate on producing your product rather than serving it to the public, then you probably have considered wholesaling.

Your wholesaling options are numerous. For marketing through supermarkets I advise you to thoroughly read Packaged Facts book, How To Get Your Product Into Supermarkets.

First, though, you should try marketing through more specialized channels. Health Food Stores, C-stores and nearby deli's and local grocery stores. In such cases you will absolutely need this book and will find it saves you serious bucks and a lot of questions posed to distributors, health officials and your suppliers. I know, because I spent months researching the options and not finding half the information that this book so succinctly provides.

Note: I had so little success finding the information that I chose to team up with a businessman and I became vice president of Billy Bob's Pot Pies in Canby, Oregon. The ill-fated franchise attempt resulted in me returning to work in the Middle East so I could save enough bucks to start producing my meat pies for specialty markets....

Tutor In Print for the Aspiring Gourmet Food Marketer
This is well done, by one who has spent the time and provided his knowledge to prospective entrees into this market.

The material is up-to-date, with great stuff on Web Page Development, etc.I found his advice on channel management, i.e. where to sell, on finding distributors to be very useful.

All pertinent areas are covered, packaging to promotion to positioning.This is fine overview of the biz from a pro who has been down the paths and knows what it takes, then communicates it in an understandable, digestible and attractive manner.

Practical and Strategic
I use From Kitchen to Market as the text for the weekend class that I teach through University of California Davis Extension, Getting Started in the Specialty Food Business.Hall's book is excellent; it is practical, not obtuse.He gets to the nitty-gritty of how to develop and launch a product.He also emphasizes the need to be market-oriented.You won't be guaranteed success just because you make a great tasting product; Hall discusses how you need to package,market and distribute your product effectively.

Excellent Guide For Speciality Food Startups
After reading dozens of obtuse marketing studies on the speciality food business, I came across this book. What a delight! All the basic information an entrepenuer needs in one place. The author generously shares practical, authorative advice and guidance through very clear writing and diagrams. It's to-the-point and easy-to-read. The book is also well-organized, has a nice clean layout, and has great resource listings in back of book. Too good to be true? So far, it's been very helpful to me! Highly Recommended.

Ye-HA!!!!Thanks for all this information in one place!!!!
Stephen . . . would you like to talk $$$ ... Read more

Book Description

'An Introduction to the UK Hospitality Industry: a comparative approach' is a core text for introductory hospitality modules and courses. Unique in its structure; this text looks at key aspects and compares them with each sector of the industry to give students a broader and comprehensive view of the topic.

Key aspects of the industry are discussed, including the following areas:

* Management practices
* Work patterns and employment practices
* Industry and financial structures
* IT applications
* Customers and markets


Written in a user friendly style, the following features have been incorporated:

* Chapter objectives
* Case studies
* Review questions
* Chapter conclusions
* Further reading and bibliography.

Contributors to this text are amongst the most highly acclaimed in the hospitality field and bring with them a wealth of knowledge.

Written in a user friendly style; an introductory text ideal for first year students
Takes a comparative approach across all sectors of the industry, highlighting interelationships
Contributors are amongst the most highly acclaimed in this field ... Read more

Book Description

Delivers the right ingredients to planning and implementing a cost control program.Taking the anxiety and stress out of the equation. ... Read more

Reviews (1)

In depth and thought provoking.
This book is a quick and easy guide to cutting food costs in the restaurant business. More than anything else it makes you think of ideas to make your own business more profitable. This is a book that you will want to assign to your entire kitchen staff. ... Read more

Book Description

Festivals and special events have grown into a massive industry worldwide, generating billions of dollars for regional centers, states, and countries. Festival and Special Event Management provides a comprehensive overview of the theory and procedures essential to managing festivals and special events. The expanded, updated Second Edition includes entirely new chapters on the role of information technology in the event process, the economic impact of events, and the strategic marketing of events. ... Read more

Reviews (1)

Comprehensive and up-to-date
Although this book refers only to Australian festivals and events, it's loaded with management lessons, concepts and strategies that are universal. This is the best book I've been able to find on a subject that is scarcely written about (referring to large festivals). Thank you Johnny Allen, William O'Toole, Ian Mcdonnel and Robert Harris for sharing your knowledge.

Jason Bosch
Director of ArgusFest ... Read more

Book Description

From assessing the client's need for entertainment at an event to hiring the talent to the nuts and bolts production of the entertainment, The Complete Guide to Event Entertainment and Production provides the event planner with the tools they need to efficiently produce and manage the entertainment aspect of an event. ... Read more

Book Description

• Country-by-country protocols and customs
• International business musts and faux pas
• Dining, hosting, gift giving, and more
• Cross-cultural explorations

Did you know:

• In Senegal, you may extend your wrist––or even an elbow––in place of a handshake if you are holding something you cannot put down?
• You risk offending your Saudi Arabian guests if, after seeing them off, you leave before they’ve disappeared from view?

In today’s high-stakes, highly charged international business world, you simply can’t afford a misunderstood gesture, an ill-placed word, or a misinformed judgment. The Global Etiquette Guide to Africa and the Middle East shows both business and leisure travelers how to understand, appreciate, and manage––as well as maximize the benefits of––the myriad cultural differences that can exist between you and your African or Middle Eastern business hosts. This fact-filled cultural guidebook provides detailed advice on:

• Dining • Drinking • Speaking • Eye contact • Hailing a taxi • Dress • Negotiating • Gift giving • Conducting a meeting • Tipping • Holidays • Dealing with authorities

Just as customs vary greatly between the African/Middle Eastern region and the United States, so do they vary among the diverse nations of Africa and the Middle East. What is proper and expected in South Africa, for example, may be a deal-breaker in Syria. With today’s politically changed realities, understanding these distinctions is more important than ever. The Global Etiquette Guide to Africa and the Middle East will familiarize you with the customs, habits, tastes, and mores of every key African and Middle Eastern nation––over forty in all––and help you guarantee the mutual respect and acceptance that are vital for keeping every international business relationship agreeable, effective, and successful.

Wiley’s Global Etiquette Series provides the practical information you need to travel and conduct business in foreign countries and cultures. Each easy-to-navigate reference book is filled with helpful hints, do’s and don’ts, and other rules of the road for travelers of all types. ... Read more

Book Description

-Learn from stories of success-—and failure -Understand the industry and competition -Maximize your food savvy ... Read more

Reviews (2)

Building Your Restaurant
After years of working for other people, I began to dream of owning my own restaurant. I searched the Internet for information about start-up costs, marketing and locations, and anything else I could find about opening a restaurant. Eventually, I came across Start and Run a Profitable Restaurant and most of the answers I was looking for was in this book! It's not easy opening a restaurant but this book helped make it a little easier with all its good advice. Each chapter is packed full of great advice--Design and Renovation; Employees; Start-up Practicalities; and most important are the two chapters on Business Planning. This book has given me a clearer vision of being a restaurant owner and my dream is becoming a reality.

Restaurant Dreams: save money and make it come true!
This is laid out much like a "Restaurant for Dummies" book but it's more anecdotal and specific. You can jump in for certain hints and references or read it through for stories that will make any restaurateur smile.

My friend mentioned that she wished she had this book when writing a business plan for a college course last year. She had not come across anything like it in her search for a format.

We can tell by the practical examples given in this personalized book that the authors lived these experiences themselves and are willing to share their foibles for our benefit. It's easy for me to verify this since one of the co-authors, Brian Cooper, is my dad. ... Read more

Reviews (5)

On my shelf for 10 years
I read this wonderful book 10 years ago while planning to become an innkeeper. Now that I am a successful innkeeper, I refer to it constantly and am incredibly grateful to the authors. I credit the information learned in this book as a reason for our success. It helped us ask the right questions, particularly about whether or not we had the personalities to make it in this diffficult business. Also, it was invaluable in creating our business plan. Don't open a B & B before reading this.

Submitted by the author of: "I'm Living Your Dream Life: The Story of a Northwoods Resort Owner."

So - You want to be an innkeeper?
You betcha!!! My middle name is Innes (no joke!!!!!) but it might as well be "inns"(!!!!!), that's how much I wanted to be an innkeeper, and Mary Davies' book is "inn" (!!!!!!) the right place "inn" (!!!) my bookshelf. No, but seriously, with my sense of humour and my wife Marjorie's overly solicitous manner and ability to project her prurient judgmentalism and dissaproval wordlessly, we had a headstart in that we were the perfect couple to run a Bed-and-Breakfast. Even the best need a hand though, and this book is a must-read for those who don't want to make a dog's dinner of this rewarding career.

Best financial advice in a short book!
As an accountant, I really appreciated the financial planning section of the book. It has helped us to realistically assess different properties in making our investment decision. This book is a must for anyone seriously considering a bed and breakfast or a small inn. Being able to estimate costs and revenues up front is imperative for success.

Great book for potential inn-keepers
This book separated the romantic notions of owning a B&B from the business end. It was eye opening and very informative.

Fabulous and comprehensive from all aspects
Very comprehensive. Is better for those considering an "inn" vs. renting the spare bedroom. ... Read more