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Worldwide restaurant reviewer Sam Worthington provides an easy to read guide to writing restaurant reviews. Sam is known for his forthright views, no nonsense and often amusing accounts of his dining experiences. An invaluable guide for anybody starting out as a reviewer as well as worthwhile advice and tips for experienced critics. Sam is an acknowledged foody who has also worked as a chef and restaurant owner.
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.
Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition toRestaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.
This book is suitable for classroom use, and an accompanying online instructor's manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter's contents are highlighted starting with the chapter's objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor's manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.
The author takes you through his journey of becoming a Restaurant owner and Chef. He details how to start the process, do the research and build the knowledge needed to feel confident enough to take the first steps with straight forward time proven procedures that kept his first restaurant going for more than 12 years. He talks about mistakes as well. This is a must read for all people who have heard from family and friends, "You should open a restaurant" and have seriously thought about it!
Words are driving force from where inspirations are derived, ultimately gingering people into actions. Words of the wise and successful people when carefully followed form great wonders in our quest for success and excellence in various pursuits. From the words of great men gone, to words of men of note still alive, we serve you a compilation of what this famed achievers said about many aspects of life, and how they achieved laurels on their ways to the top of various human endeavors. From the great marketer, Michelangelo, to the wonderful pianist (and former prime minister of Poland), Jan Paderewski; from Jimoh Ibrahim (CEO, Global Fleet Oil and Gas) to Philip Emeagwali (father of the internet, and the man behind the fastest computer fame); from Ekwere Peters (who developed a device that detects the location and level of oil in a rock) to the Nobel Laureates, Professor Wole Soyinka, the keywords have remained determination and positivism. The same is true of the "Mathematical" Gabriel Oyibo, Warren Buffet (one of the richest men in the world), Bill Gates who at thirteen developed deep interest in Software Engineering ( and worked relentlessly to the top in what is known as Microsoft corporations - world's leading producer of software products) becoming at a time, world's richest man! Certainly, Socrates, Aristotle, Shakespeare, Galileo, Einstein, Jacobi, Hooke, Pythagoras, Newton, Faraday, Plato, Boyd, Edison and others who achieved feats at one time or the other were humans like every one of us. The difference is that they lived above distractions to stamp their feet on the sands of all times. And people have also been following their footsteps to the top. Those who know the life history of the football star, Ronaldo (who won countless awards including FIFA World's Footballer of the Year 1996 and 1997) will testify it was not an easy ride to the top for him. He surely paid his due. So frustrated in life at some time, Ronaldo had this to say, " It was an extremely hard and never ending ordeal for me and I never want to suffer like that again. My family, physiotherapists and doctors all encouraged me to persevere and it worth it." This agonizing statement came after his two major knee injuries and consequent series of operations around 2000/2001. Surely, it took Ray Kroc stages of experiences before he got to the top with his McDonalds Stores fame which is a household name in several parts of U.S.A. even till this day. Consider the lives of Martin Luther King Jnr, Abraham Lincoln and Thomas Edison. It is no crime to fall, but it pays to know that the man with tall ambition, and who sincerely wants to get there, can't be pinned down by inconsequential excuses. So, inspire your life, and get on the ladder of life to climb. No memory is kept of the man who succumbed to the pressures of live. Popular Authors, Scholars, Engineers, Scientist, and learned people in various fields of human endeavors, have been referenced corresponding with their views in the various headings into which this text is divided. Where no one is quoted but asterisks (****) exist, the statement is devised by me. Be inspired as you go through this work, and never to remain the same.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.
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