Reviews (1)

For British businesses ONLY
I was very disappointed with this book.

The writing is unclear, and the focus of the book is for British tourism businesses only. It should've said something like that on the title of the book before I plunked my money down for it. Not a cheap paperback, either.

What can I say? Sometimes in life you get burned... ... Read more

Book Description

This comprehensive book has become a standard for designing and equipping a foodservice facility.Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning. ... Read more

Reviews (9)

Studies in Food Business. Good Read. No Food Talk
Juliette Rossant, a business and travel journalist who also writes about the food business writes 'Super Chef'. And, this is entirely a book about business, business people, and food people rather than a book about food. While it is good journalism, it has little in common with the culinary journalism of Michael Ruhlman, Robb Walsh, or Calvin Trillin.

The subject of the book is the business careers of five restaurateurs and talented chefs who have been successful in starting and running at least two different restaurants. The subtitle is 'The Making of the Great Modern Restaurant Empires' which brings to mind Emeril Lagasse, Jean George Vongerichten, Nobu Matsuhisa, Daniel Boulud, and Mario Batali, all of which are known as great chefs who have opened several different haute cuisine restaurants in major venues. Three of the five chefs featured in the book, Wolfgang Puck, Charlie Palmer, and Todd English, certainly belong to this group, but two, Tom Colicchio and the team of Mary Sue Milliken and Susan Feniger, seem somewhat out of place.

Wolfgang Puck is by far and away the poster boy for the American Super Chef prototype. More than any other, he has turned his name into a brand. The fact that no one except Emeril Lagasse even comes close to Puck's celebrity is simply a measure of how clearly he stands out from the crowd. His business concerns include a 'fine dining' company with its flagship Spago restaurants, a 'fast casual' company with restaurants in the mold of Chilis and Bennigans, a foods marketer handling his trademark frozen pizzas and other foods, a line of cookware Wolfgang hawks on QVC, a series of cookbooks, and headlining appearances on Food Network shows and specials such as the 'Master Iron Chef' series of shows. Last but by far not least is his Hollywood catering gigs where he wines and dines the Academy Awards celebrants and other high profile events. Since Wolfgang's career is so visible, it is easy to verify some of the author's impressions of Puck against other appearances.

Two things about Puck are well known and are echoed in this book. The first is his great modesty in the face of a backbreaking schedule that can turn less well-tempered people into people whose company you simply do not want to share. Watching any Puck appearance on TV in a quiet atmosphere can see this. The second is his great skill under pressure. On the Food Network 'Master Iron Chef' segment where Puck was competing against Masaharu Morimoto, Puck's dishes were so clearly better at using the theme ingredient that the competition didn't even seem fair. Other evidence is his behavior on specials about the Oscar catering gigs where his assistants comment that Puck seems to have ice water in his veins, as he simply never looses his cool while standing back and letting his team get the job done.

The truly odd thing about the forty-two (42) pages about Wolfgang Puck in this book is that I recall but a single sentence about his cooking, where the author offers the opinion that Puck is not a great chef, but he is very good. The book says as much about Lagasse's cooking talent, and Emeril is not even the subject of the book.

The book says much more about contracts, leases, locations, and partnerships, and the extent to which these things take the empire building chef away from the kitchen. I really regret that Daniel Boulud was not a featured subject in the book, as he is one of the very few chefs I know have written on the challenges of switching from cooking to creating a chain of high end dining restaurants. The author accurately reflects Boulud's observation that one needs a very different set of skills to pull this off. The author's main contribution to this insight is that the chef who does it must, like Wolfgang, have and maintain a relatively pleasing personality in order to build up a team of people who are willing to stay with you and embrace your vision and level of food and service quality.

In spite of the very large cast of characters, the book gets close to none of the supporting characters and does not get very close to the featured chefs. One of the most revealing anecdotes was the encounter between Charlie Palmer's Las Vegas employee Andrew Bradbury and a very tired and pallid Microsoft founder Bill Gates where Gates took an unexpected half hour quizzing Bradbury on how the sommelier planned to use Microsoft products in selecting wines at Palmer's Mandalay Bay Aureole restaurant.

One story which shows just how much a restaurateur changes from chef to businessman when they open multiple restaurants is the fact that Charlie Palmer spends a lot of time and energy setting cost thresholds for food purchases at his various restaurants, varying levels to meet local conditions, cuisine, and clientele. This immediately illuminates some of Rocco DiSpirito's weaknesses as a restaurateur when he seemed to ignore both the kitchen and the books at Rocco's on 22nd, as seen in the second 'The Restaurant' series.

This book is a good read whether you are interested in business or in restaurants. If your interest disappears if there has been no mention of garlic in the last two pages, this may not be the book for you. On the other hand, if you really like all aspects of the food business, you will get a major dose from this book. You will find it especially revealing if you have the slightest interest in going into the food business. The chapters on the two girls and Colicchio are interesting, even if they don't fit the book's premise as well as Puck, Palmer, and English.

I almost wish the author would do a book featuring the non-chef restaurateurs who have, for example partnered with DiSpirito in New York and Morimoto in Philadelphia. Recommended reading.

super book!
The author uses a wealth of detail to give real insight into the personalities of super chefs and the key to their success. A fascinating and entertaining read!

surprisingly entertaining read!
I'm what you call a foodie, but I was never that interested in the business side of fine cuisine...until I picked up Rossant's book. After reading it, I finally understood that people like Puck and the others profiled in its pages really transformed the way we eat in restaurants across the country and at home, too. The entertaining anecdotes on the super chefs reveal just how tenuous success is in the wacky restaurant world, and how passionate and motivated these men and women (especially the women!) must be to become stars. I found it more fascinating than to read about a basketball superstar or a movie heart throb. I especially like the introduction, which narrates the story of influential chefs from the 17th century on. It's clear, easy to absorb, and really makes sense of how haute cuisine came to this country. A page-turner.

top of my list
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Super Chef by Juliette Rossant is real find for all of us who love food (and who doesn't?) It's fun, informative and no calories! It makes the top of my list for gifts from a good summer read into the holidays.
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Write on, Ms. Rossant!
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Poolside Fun!
I read this book while on a cruise and I could not suggest a better start of the vacation season read. As a person who frequents top line establishments for both work and pleasure I found Super Chefs to be pure fun. Like a good old fashioned smorgasbord there is a bit of everything in this book. The business material was insightful and the biographical information edgy yet delightful. ... Read more

Reviews (3)

Fairly complete beginners guide
While this book seems fairly complete as a guide, it certainly is for total novices, not only to B&Bs but to those running their own business as well. Much of its information is common business sense in its foundation and offers little that one would not realize on one's own-unless they had never run any sort of business in the past. Even an individual who has operated a business for someone else, especially if that business were in the service industry, would know much of the basics found here. Most obviously lacking is any discussion of the value or how-to of Internet marketing, research, promotions, reservations or purchasing. Secondary to that is a lack is discussion on yield management, rate versus occupancy managment and adapting one's room rates to current occupancy and market room-availability and other market forces. The author also provides no discussion of purchasing principles or the advantages of economies of scale that can be gained with co-oped or group purchasing ventures.

Describes the business well
Tells the nitty gritty of running the business aspect of a B&B without going into the details of how someone should decorate. With running one so hard it was nice to see the bery clear and well laid plans to help keep an inn running smoothly from taking care of guests to taking care of yourself at the same time. I would recommend this book before someone lays out any money and gets themselves neck deep in trouble from inexperiance.

excellent and fact filled
I just read a library copy of this book, and now I'm buying my own copy for future reference. It was filled with essential information about innkeeping, and not just for those who want to start a two to three bedroom B&B in their house. Most of the information was applicable to small inns and hotels, as well. It is definitely the best book I've read on the subject so far (out of about six books). ... Read more

Book Description

This book provides information on every facet and department of the hotel. Operation of a property management system is discussed with sample reports for readers are provided. The operation of restaurant point of sale systems is also discussed, with related sample reports included.This comprehensive, easy-to-follow guidebook covers all aspects of hotel and motel development, hotel management, hotel operation, hotel accounting and controls, and the future of the industry.For hotel management and training professionals. ... Read more

Reviews (2)

Not a good text
This book is not worth purchasing if you have any knowledge whatsoever of the hotel industry. It attempts to cover too many topics in too little space and fails to penetrate the surface of any given issue. I think that it is probably too much to ask that an in depth analysis of an industry as diverse and complex as the hotel industry be compiled into a single volume.

UPDATE?
A good book...But needs an updated version....1993 is a long time ago ... Read more

Book Description

The measurement of tourism is not an easy task.The Economics of Tourism Destinations provides a succinct guide to the economic aspects of tourism for students and practitioners alike to decipher the methods of measurement of supply, demand, trends and impacts.

In nine chapters, The Economics of Tourism Destinations takes the reader through the economic characteristic of the tourism sector, to methods of measurement, tourism demand and supply, impacts and forecasting all with the focus on tourism destinations.International case studies are used throughout including tourism surveys in the UK and other European countries, congress centre in Bruges and income generation in several destinations.

Aimed at year three undergraduates and postgraduate students, this text is suitable for those on master levels courses and practitioners already in the industry.

* Emphasises new aspects such as measurement of tourism (e.g. Tourism Satellite Account), supply trends, competition models, and the role of tourism in a development strategy.
* All economic aspects of tourism dealt with in one succinct text
* Combines theory and practice to focus on the central theme of tourism destinations ... Read more

Book Description

Key Features:
- A multidisciplinary approach to current topics
- Examines threats to tourism development
- Concludes with a look at the future of tourism development

This book takes a multidisciplinary look at various hot issues in present day tourism development, including studying how global the industry has become; new forms of travel like space tourism; new trends in marketing and promotion. It also deals with the threats posed to tourism development by wars, global terrorism, and epidemics and concludes with an optimistic view of the industry’s resilience. ... Read more

Reviews (1)

a road map to the future
This is perhaps the most solid roadmap to the future of tourism that's available today. Regional planners, development officers and tourism officials cannot responsibly discharge their duties without a grasp of the concepts and methods presented here. ... Read more

Book Description

Affordable housing is a pressing problem that challenges communities today. Populations grow, but the supply of land remains fixed. Housing prices rise faster than incomes. Even middle-class folks can’t afford to live in many communities any more. Cities and towns worldwide face a growing housing crisis.

Living and Working in Paradise: Why Housing is Too Expensive and What Communities Can Do About It delves into the theories of economics and housing and identifies housing market externalities – growth management regulations, exclusionary zoning and land-use regulations, and second-home demand – as the causes of housing market failure and the growing community housing crisis.

As a means of addressing a community housing crisis, Living and Working in Paradise presents the Community Evaluation and Intervention Process, a systematic methodology for examining and evaluating the housing market in a community for the existence of market failure or for the factors and conditions that have been shown to lead to market failure, and for developing a vision, strategy, and plan for community intervention to address market failure and provide housing for community residents.

As proof that communities can act to address market failure, the book presents the in-depth case study of four tourism communities, each experiencing housing market failure, who have effectively evaluated their housing market and intervened to address a housing crisis.Drawn from these cases are a series of lessons for the housing practitioner, the critical success factors and other keys to the development and implementation of an effective housing intervention. ... Read more

Book Description

Written in a straightforward, accessible style, this comprehensive work covers all aspects of hotel housekeeping operationsincluding housekeeping department structure, planning, staffing, inventory and equipment management, housekeeping supplies, laundry room management, cleaning, personnel administration, administrative controls, and risk management. ... Read more

Book Description

Of all the staff members in the hotel and hospitality industry the concierge is the one who has the most personal contact with the guests. Written to teach the American student the intricacies of the concierge profession, it provides basic information, based on years of experience, of what the daily functions of the concierge are and how to perform them. ... Read more

Reviews (3)

This book covers the profession for a job not a business
This book covers the profession for a job not a business. I assumed this book would help you in starting a Concierge Business, but basically it should be purchased if you are thinking about becoming a Hotel Concierge for some of the Hotels that offer this kind of employment.

Objective and Helpful
This book is great. It presents the concierge as a proffesion and gives insights and valuable tips to the many activities and roles that a concierge executes. I would reccomend this book to anyone who is starting ajob within a hotel or service position.

Great information to help build and increase service.
This book gave a nice overall of the functions of the concierge and the many duties that one might face.This book is a great start for those starting out in the hospitality industry and want to increase and buildservice in their hotel. Also, the stories of the concierge are quiteenjoyable and help to create an understandment of the job. ... Read more

Book Description

This book gives authoritative advice on how to parley a strong business plan into a food service success story.

The Restaurant Planning Guide helps you with the business side of the house.Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier.Topics covered include description of business, product/service, the market, location of business, the competition, and management. ... Read more

Book Description

In today's highly competitive market, many destinations - from individual resorts to countries - are adopting branding techniques similar to those used by 'Coca Cola', 'Nike' and 'Sony' in an effort to differentiate their identities and to emphasize the uniqueness of their product.

By focusing on a range of global case studies, Destination Branding demonstrates that the adoption of a highly targeted, consumer research-based, multi-agency 'mood branding' initiative leads to success every time.

* Includes five completely new chapters authored by brand consultants, destination marketers and academics, including Philip Kotler and Wally Olins.
* A more global coverage with new case studies and examples from the US, New Zealand, Australia and Asia.
* Considers the web as a channel of place branding/promotion and its effects on the industry ... Read more

Book Description

This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking. ... Read more

Reviews (1)

DeFranco
Dr. DeFranco is one of the most brilliant people I know in the hospitality industry. This is pretty deep stuff (a school text book). It helps a lot though once you are out in the real world. ... Read more

Book Description

Written by a former restaurateur, this book presentsthe practice of restaurant cost control over its theory within real-worldperspective that every experienced restaurant operator can recognize. Bringing together the authors' experience andknowledge as a corporate restaurant administrator, and an independentrestaurant owner-operator, the book provides practical and realisticexamples on controlling costs for culinarians as well as restaurantmanagers.An essential resource for any restaurant owneror manager. ... Read more

Reviews (3)

Second Edition Review
The reviews from 1999 are for the first edition.The second edition has been significantly revised.It is written for culinary professionals, culinary students and independent restaurant owners and managers.If the text is adopted, it comes with extensive teaching and learning materials on CD.

Too expensive
While I think this bood definitely has merit and is a very good guide for someone starting up in the restaurant business, I think it is overpriced.After all, it is still a paperback and I would have expected to spend thatamount of money on a hardbound book.

An easy read, but too wordy.
Overpriced, redundant work. You can skip chapter 2, chapter 3 is the same and more.Not many people write on this topic, so this work is a useful tool. ... Read more

Book Description

The only idea resource book of its kind for catering, banquet, and meeting operations. ... Read more

Reviews (2)

a reader from NY
A totaly great book for all caterers. Very inspiring!Has hundreds of menus you can adapt or use as an inspiration.
A lot of ideas for all kinds of parties and receptions.
I found it very helpful and interesting.I think it is a valuable source for all caterers.

wow did I get sucked in: total waste...
This book is applicable to anyone with tons of cash to spare on a party hosted in 1954. As a caterer, I was looking for inspiration, but sadly, only found jello and marshmallow themes pervasive throughout the entire book. Not worth the paper it is printed on! ... Read more

Book Description

This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these.

A key feature of the revised edition is the inclusion of seventy-three new colour photographs. Each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.

New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.

New four colour illustrations
Classic text
Fully revised ... Read more

Reviews (2)

A British Baker's review
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.

a complete reference book
Patisserie by Hanneman is certainly a very good and complete book about patisserie. The author covers with great competence an extremely wide range of topics: from short pastries, flan and tarts, to puff pastries, to meringue goods, cakes, torten, petit fours, fermented goods, puddings, almond and other pastes, sugar works, down to preserves and savoury goods. Recipes are clear, easy to follow, scaled to family consumption and frequently followed by pictures of the finished good. Occasionally alternative methods are presented for basic preparations and the author gives indication when to use one or the other method. Check lists are provided to discover the causes of troubles. Having said what there is in the book I would like to say what is not there : no hints are given about difficulties you may expect in following a recipe, no tips are given to prevent or solve these problems and the check lists are sometimes elliptic (e.g. uneven rise in short pastry my be due to lack or excess of fat, so what was should you do next time?). Everything looks really so simple and easy but at the end of your practice you my discover that to obtain the expected result you need more than to follow a perfectly explained sequence. My personal judgement is that Patisserie is an excellent reference book where you will find instructions to prepare almost any patisserie good you my wish, but where you will find little inspiration to decide what to cook: all recipes seem equally easy and undemanding and all goods equally rewarding and worthy the effort.

p.s. The author gives cooking temperature which are really very high ... Read more

Book Description

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won’t find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You’ll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! ... Read more

Reviews (2)

Everything you will need when it comes to costs
The table of contents alone gives an impression of how thoroughly this book covers all the aspects of managing costs in restaurants and food service operations. The book is also well organized and accessible - important concepts are clearly explained, and examples are well chosen. And it is also timely: no matter how attractive or imaginative your restaurant might be, controlling costs is critical to maintaining financial stability in a competitive environment.

Here in a single, engaging volume is everything you are likely to encounter (and the answers too!) in keeping costs down and sales up. A recommended investment.

Great Book
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information. ... Read more

Book Description

Savoring the renown cuisine of France should be one of the high-points of any trip to Paris. Unfortunately, many travel guides give their top ratings to deluxe "temples" of haute cuisine that most travelers will find stuffy, intimidating and - even with the strong dollar - incredibly expensive. Conversely, the low-priced brasserie/cafés that can be found on almost every street corner are fine places to stop for a drink but generally serve mediocre food. Worst of all, there are also many tourist traps that manage to be both mediocre and expensive. What's the secret to finding a great meal in Paris without spending a fortune? Join Bob and Michele Seass, authors of "Best Bistros & Brasseries in New York City" as they dine, just as most Parisians do, in cozy, reasonably priced neighborhood bistros. In "Favorite Paris Bistros - Twenty-First Century Edition" they share the many dining highlights, plus a few surprising lowlights, from their last eight trips to the City!of Light. Their trip reports also include sightseeing suggestions and tips on cozy small hotels. ... Read more

Reviews (3)

Excellent book/tool for Paris visitor
This book was sent as a gift last summer before three of my friends and I went to Paris last fall. It was one of the most helpful, concise tools for selecting eating places in Paris. It is so well organized, fits in one's handbag, and was helpful in selecting eating places that didn't "bust the budget" but were delightful. I think it is a must for the Paris traveler of many times(like me) or the first time visitor. Dom't leave home without it!

Fine and affordable dining in Paris.
An accurate assessment of many Paris bistros and small restaurants throughout the city. Amusing personal anecdotes and helpful hints on places to dine in all arrondissements drawn from years of experience. This guide is essential planning for the first-time as well as the seasoned traveler.

Essential for anyone wanting to dine like a local in Paris
This guide is essential for all those traveling to Paris. I love that you can pick restaurants based on location or rating. Additionally, the essays describing the authors' trips were enjoyable to read. I found the ratings to be consistent and easy to follow, and would recommend this book to anyone planning a trip! ... Read more