Restaurant Books

I manage the front desk at a full service hotel. I wanted one book to help me better understand the managers in the rest of the hotel and how they and their departments function. This is it. It is very detailed in my own area, and really does a nice job of showing how all the parts in a hotel inter-relate. Lots of reference material, web site references and realisitc case studies, and an easy to read writing style. I looked at two other books on the topic of hotel administration and management. This one was by far the most detailed and best. Ninemeier is Professor Emeritus from the Michigan State University Hotel School. Hayes is the former Associate Dean of the Conrad Hilton College of Hotel Administration.

The Four Seasons restaurant in New York is a unique American institution, home to celebrities and also commoners who wish to step in for an always-exquisite dining experience. Alex von Bidder--a co-owner along with Julian Niccolini--has teamed up with John Mariani to write this most enjoyable history of the 41-year-old restaurant. The book bubbles over with rich anecdotes, it captures the social drama of New York, it tells a delightful story of success with a touch of humor and humility. The book is, most of all, a great read.

I always wanted to take a "restaurant French" course. With the help of this menu guide, I don't have to take a course. It's all things France. It has over 1500 English and French words with translations and pronunciations. It provides useful French phrases. It's a comprehensive overview of French cuisine. It even has some recipes. This compact guide has a plastic book cover and it fits nicely in my purse.

This guide is extremely to use. It provides sample menus that you'd see at French and Italian restaurants. Then you are provided with descriptions of each dish and how it is prepared and the ingredients used. From there you are provided with specific considerations as to how the preparation or ingredient list may affect you if you have Gluten or Allergen issues.

This book is the size of a passport, easy to carry in a pocket or purse, organized and well written. The French and Italian Cuisine Passport is perfect for making choices while traveling, or while dining at your favorite local restaurant.

SOME OF THESE REVIEWS ARE PERFECT. HOWEVER DUE TO ITS DATE, THE REVIEWS CANNOT BE RELIED UPON SOLELY. TRAVEL ITINERARIES OF FRANCE ARE SUPERB. GIVES YOU THE IN AND OUTS OF FRENCH STARRED AND NON STARRED RESTAURANTS. WAS THE FIRST TO BAD MOUTH THE BAMIERE IN LES BEAUX .. 5 YEARS BEFORE MICHELIN DOWN GRADES. GREAT DICTIONARY FRENCH/ENGLISH FOR FOOD HE IS BRITISH AND EASILY UNDERSTOOD SPECIALIZES IN OUT OF THE WAY FRANCE

IF YOU LOVE FRANCE YOULL LOVE THIS BOOK

Although the Amazon text says that the last edition is 1988, I have a copy which was first published in Britain by Sphere Books in 1990 and re printed in 1991.

Since finding my copy in a second hand book shop in Rochester in Kent some years ago (and paying a mere £2 for it) this little gem has travelled to France with us on several occasions.

So far we have not been disappointed, far from it, we have been greatly impressed with the restaurants selected for inclusion in the book.

In our experience the restaurants included are not necessarily the most expensive or most economic just very good in terms of value and quality. We have found eating places which would suit all tastes.

The individual entries are in much the same style as the UK's Good Food Guide. Two or three restaurants per page with name, address, phone number, name of owner, general notes concluding with pros, cons, price level and any special information about days not open etc.

The layout is alphabetic by town/city so you don't need to know the geography of France to find your way around the book.

I am looking for a later version that the one I have, but until I find it my tried and trusted 1991 copy will go with us every time we cross the Channel.

A great book about a great restaurant. Probably the best restaurant that there ever was on San Francisco's Historic Maiden Lane.

This is book is a winner. For those of you restaurant managers battling high turnover (as most of us are!), this book will open your eyes to how your staff perceives you and your management style.

Full of practical advice on how to hire the right people in the first place, how to develop and motivate the staff you have, and how to improve morale and employee loyalty, this book will inspire you to get to work and starting turning things around!

I WANT GET MORE INFORMATION ABOUT HOTEL

Finally, a book that brings together all the aspects of Front Office with applicable Case Study's in each chapter. This is the type of text all Hospitality students must utilize.