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Author: Voltaire Publisher: Weiser Books ISBN: 9781578633616 Category : Body, Mind & Spirit Languages : en Pages : 0
Book Description
Home decorating will never be the same. Close your curtains! Throw away your summery linens! Forget about those white eyelet pillow covers! And for Goth's sake, buy some black lights! Voltaire is here to help you with your home decorating dilemmas, guide you through the hardware stores and decorating centers (which are so difficult for Goths to navigate), and lay it all out on the line about which shade of black goes with which shade of black. Who knows?! One day soon he might have his own decorating line at a discount store. In this world of pastels and plaids, it's so hard for Goths to find anything aesthetically appealing. You go in search of Edward Gorey and wind up with an eyeful of Eddie Bauer. With Voltaire's Paint It Black you can turn the unbearably mundane into the delightfully macabre with little more than a touch of creativity and a can of black spray paint.
Author: Voltaire Publisher: Weiser Books ISBN: 9781578633616 Category : Body, Mind & Spirit Languages : en Pages : 0
Book Description
Home decorating will never be the same. Close your curtains! Throw away your summery linens! Forget about those white eyelet pillow covers! And for Goth's sake, buy some black lights! Voltaire is here to help you with your home decorating dilemmas, guide you through the hardware stores and decorating centers (which are so difficult for Goths to navigate), and lay it all out on the line about which shade of black goes with which shade of black. Who knows?! One day soon he might have his own decorating line at a discount store. In this world of pastels and plaids, it's so hard for Goths to find anything aesthetically appealing. You go in search of Edward Gorey and wind up with an eyeful of Eddie Bauer. With Voltaire's Paint It Black you can turn the unbearably mundane into the delightfully macabre with little more than a touch of creativity and a can of black spray paint.
Author: John R. Walker Publisher: John Wiley & Sons ISBN: 1119762162 Category : Technology & Engineering Languages : en Pages : 434
Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: Scott A. Lukas Publisher: Lexington Books ISBN: 0739161660 Category : Architecture Languages : en Pages : 347
Book Description
The Themed Space: Locating Culture, Nation, and Self is the first edited collection focused on the significance of the theme space. The first section of the text discusses the ways in which theming acts as a form of authenticity. Included are articles on the theme park Dollywood, the historic Coney Island, the uses of theming in Flagstaff, Arizona, and the Las Vegas Strip. Section two considers theming as a reflection of nation, and its authors focus on Chinese theme parks and shopping malls, the Lost City theme park in South Africa, and the Ain Diab resort district in Casablanca. The third section of the book illustrates how theming often targets the person—whether famous or everyday. The authors look at spaces ranging from the Liverpool John Lennon Airport, love hotels in Japan, and the Houston, Texas theme park AstroWorld. The final section emphasizes theming as a projection of the mind and psychology. The authors focus on behind-the-scenes tourism at Universal Studios and the Ford Rouge Factory Tour, the use of theming in unexpected spaces like Florida themed clinics, theming in virtual reality spaces of video games, and the social controversies related to theming in various parts of the world. The book includes a comprehensive bibliography on theming and a list of key terms. The Themed Space is of great interest to students of all levels and scholars of anthropology, urban studies and sociology.
Author: Camillo, Angelo A. Publisher: IGI Global ISBN: 1799843432 Category : Business & Economics Languages : en Pages : 497
Book Description
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Author: Tom Roston Publisher: Abrams ISBN: 1683356934 Category : Cooking Languages : en Pages : 320
Book Description
An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)
Author: Nancy Loman Scanlon Publisher: John Wiley & Sons ISBN: 0471284386 Category : Business & Economics Languages : en Pages : 274
Book Description
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
Author: Michael Chibili Publisher: Routledge ISBN: 1000036049 Category : Business & Economics Languages : en Pages : 982
Book Description
A comprehensive and wide-ranging introduction to operational hotel management, this textbook brings together business administration, management and entrepreneurship into a complete overview of the discipline. Essential reading for students of hospitality management, the book also benefits from online support materials.
Author: David Edward Davis Publisher: ESRI, Inc. ISBN: 9781589480568 Category : Computers Languages : en Pages : 174
Book Description
Although we don't think about it much, there's a geographic component to just about everything human beings do -- that is, almost every activity, thing, trend, issue, or phenomenon takes place at a particular location on the earth. This truth is at the core of a powerful digital technology -- geographic information systems, or GIS. Using a GIS, virtually any kind of data can be placed on a digital map, then visualized, compared, measured, and analyzed. Many governments and large organizations use GIS because of the astonishing diversity of information types that can be mapped and analyzed -- these range from population demographics, to health statistics and epidemiology, utility and transportation networks, flood protection zones, animal migration routes, crime patterns, historical battlefields, sales and marketing trends, disaster destruction areas, and much more. GIS for Everyone, Third Edition provides an easy introduction to this powerful technology. Everything you need to get started with GIS you'll find in this new edition, including the latest free GIS software from ESRI, 500 MB of digital geographic data, and free access to valuable data for any U.S. ZIP Code. Using clear language and carefully organized lessons, this self-study workbook will have anyone -- student, small business owner, or community leader -- creating GIS projects within minutes. Using data from the CD and from the Geography Network, readers will be able to create digital maps and simple geographic analyses for use in school or work projects, or on Web sites -- bringing the power of GIS to any location on earth. Book jacket.
Author: John A. Jakle Publisher: JHU Press ISBN: 9780801869204 Category : Architecture Languages : en Pages : 1676
Book Description
The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining.
Author: Regina S. Baraban Publisher: John Wiley & Sons ISBN: 0470250755 Category : Architecture Languages : en Pages : 336
Book Description
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
Author: Voltaire
Author: Voltaire
Author: John R. Walker
Author: Scott A. Lukas
Author: Camillo, Angelo A.
Author: Tom Roston
Author: Nancy Loman Scanlon
Author: Michael Chibili
Author: David Edward Davis
Author: John A. Jakle
Author: Regina S. Baraban