Travel and Tourism Books

Setting the Table by Danny Meyer provides lots of value for business leaders. I ranked this book five stars based on the value alone. The reader should be apprised that the book is written as a memoir of Mr. Meyer's experience in the restaurant business.

As a business leader you should study excellence in your industry and outside of your industry and there are numerous take-aways in Setting the Table that can be applied to any business. Here are ten excellent points I took away from Mr. Meyer's book.

1. The Excellence Reflex - "A natural reaction to fix something that isn't right, or to improve something that could be better." The excellent reflex is a natural reaction that some people have and cannot be taught. Meyer trains his leaders how hire those that have it.

2. Employees can be categorized as Overwhelmers, Whelmers, and Underwhelmers. It is easy to identify Underwhelmers and get rid of them. The most dangerous employees are the Whelmers because "they infuse an organization and its staff with mediocrity...and send a dangerous message to your staff and guests that "average" is acceptable."

3. Coaching is correcting with dignity.

4. You obtain valuable leadership skills while managing volunteers. It requires you to consistently motivate employees beyond their earnings.

5. Create a sense of "shared ownership" with your customers by taking an interest in them and making them feel important. They will view you as a partner instead of a provider.

6. ABCD - Always Be Collecting Dots. You should aggressively collect lots of little information about your customer (dots) as they interact with your product or service. Then make the connection between the dots as a mechanism to improve your product or service to all customers.

7. Customers may love your product or service but the relationship that they have with you or your employees is what builds loyalty. Therefore you should take every opportunity to exceed expectations to create a lasting relationship.

8. Enlightened Hospitality - "We would define our successes and our failures in terms of the degree to which we had championed, first, one another and then our guests, community, suppliers and investors." This is an extremely powerful concept and is rooted in the integrity theme Meyer has throughout the book. You can't expect employees that don't treat each other with respect, who can't be hospitable with one another to then turn around and treat the customer with respect and high levels of hospitality a customer deserves. Poor relationships internal to the organization migrate to poor relationships external to the organization. Ultimately being last on the list benefits the investor by long term organizational success.

9. Judge your staff on 51 percent emotional job performance and 49 percent technical job performance. You can always teach technical while emotional is much harder if not impossible to develop. Lack of emotional job performance skills destroys teams and alienates customers.

10. "The road to success is paved with mistakes well handled" and "the worst mistake is not to figure out some way to end up in a better place after having made a mistake."

The ten points above are obviously more powerful in the context of the book when illustrated with Mr. Meyer's stories and experiences.


Dr. James T. Brown PMP PE CSP
Author, The Handbook of Program Management

Danny Meyer is now one of my new heroes. I'm at a point where I will be opening a new restaurant in the coming year and I plan to buy a copy of Setting the Table for all of my employees and all of my investors. I can't wait to have the time to visit all his restaurants one by one. This book or cd should be required listening or reading for anyone going into the restaurant business. Thanks for stocking this amazing informative book.
All the best,
Danny Quinn

The restaurant business begins with a vision well founded on food knowledge. Having had great and many good meals helps. But the lessons of this book are many: the best is his order of priorities....first the employees, then the customers, then the suppliers and last the investors. Brilliant.

One of the best business books I've ever read. Danny really "gets it" as far as treating his employees and customers like family and VERY important people. THIS is why he is so successful with the top restaurants in NYC. A MUST read for anyone in sales or who deals with customers and employees on a daily basis

A great book that describes how to create customers for life, with "enlightened hospitality", creating an outstanding customer experience, based on a dialog with the customer. As he puts it "picking up the rocks" (to find the info) and "connecting the dots", a process that could and should be copied for every business.

His passion for food comes across the written page, its contagious.
I'm not a wine drinker but his passion made me want to give it a try.

I never been to one of his restaurants but I now see a trip to New York to visit his restaurants.

Highly recommended not only for restaurateurs, but for every business that has contact with customers.

Talk about a seven-course menu!

If you are even remotely considering starting any type of restaurant or food operation, this book isn't dessert, but an absolute necessity, especially when you consider that a recent Ohio study found that a failure rate of between 57 and 61 percent for restaurants in their first year of operation.

It's hard to imagine any topic this book doesn't cover in its 39 extensively researched chapters, whether it's on how to get a sign permit, obtain financing, execute a successful business plan or, my favorite, how to speak "the language of wine."

Don't even think about opening a food place without reading this first. As many doughy thumbs up as a book can get.

This book offers information on starting a restaurant from the ground up. If you have just the idea of starting a restaurant, this book will take you by the hand and guide you through every step of making your idea a reality. My family owned a restaurant and I can not imagine any knowledge I gained from that experience that was not covered in this handbook. The writer goes into great detail about how important it is to pick the right location for your restaurant and match your restaurant's theme to your target market. It covers the all important factor of cleanliness and how it could make or break the success of your business. There are several worksheets in the handbook that would serve as great templates to use in real life work situations, everything from budgeting to how to write an efficient business plan.

Advertising for a small business can be very expensive, but there many great tips in the reading that will help spread the word about your establishment that are absolutely free. There is a section that will give you great ideas on hiring and keeping the best staff available. There is also advice for those who want to open a franchise, instead of going it alone. The instructions on writing a menu should be very helpful in attracting customers into your establishment. There are strategies on forecasting expenses to insure you get the maximum benefit from your cash flow. The author provides great design guidelines to set up your dinning room in order to appeal to your customers. This book would be a great resource for any restaurant owner and would serve anyone in restaurant management well.

Want to open a restaurant? This is certainly THE book you need.
It covers every little detail - from the best skin protecting gloves your prep cooks should use to the type of silverware you should have based on your restaurant's style.
It's like a restaurant bible, I just got mine today when I was about to step out to the gym, and alas, this arrives.

Boy was I tempted to bring it with me and plop it on top of the treadmill while I exercised, but I didn't want to get strange stares hahaha.
Overall, it's an excellent excellent book. All of my questions are being answered. Highly recommended!

The title may be a bit of an understatement - The Restaurant Manager's Handbook goes well beyond the basics of restaurant management, ultimately encompassing the entire scope of owning and running a full-service restaurant. In an industry where, as this book points out, a large percentage of ventures fail, a comprehensive resource like this can prove an invaluable tool for restaurant owners and managers, one that you'll return to again and again.
The Restaurant Manager's Handbook runs a full 1,057 pages, making it a reference tome that covers all the bases - from "pre-owing" business planning and research to active operation and management practices . The guide offers hard-line business advice, but presents it in a way that's easy to read and eminently accessible to the novice restaurateur .
Never written a business plan? It's in there. Don't know the first thing about effective public relations? It's in there. Need the lowdown on menu planning? Yep, that's in there too. Linen service. Music licensing. Kitchen layout. Food preparation safety. Employee relations. Planning to open a bar, not a restaurant? Don't let the title fool you - it's covered.
The guide also includes numerous valuable resources - from reproducible forms (for everything from food facility compliance checklists to acquisition and inventory to cook's lists, and more) to detailed lists of suppliers for everything from flatware to point of sale systems. And if you still need a little encouragement, check out the case studies of successful restaurant ventures with practical advice from those who've been there . . .

this is a solid, almost academic, handbook. it's points you toward the things you need to figure out but you'll still need to get additional information on your local regulations. personnaly, it discouraged me from opening a buisness at this time.

Interesting way of looking at things can give fresh ideas and thin book was a great read.

Almost every book I've read about the hospitality industry (or "management" books in general) are boring. This dude has some style and flair. Just read "MYOB" on vacation in November 2002, and was impressed with the detail and the ideas Sullivan shares in the book. This guy is obviously in the biz. He covers marketing, service, selling, team, etc and while some of it is too basic for me, it served as a reminder for my younger managers. Best part is whether the idea was new or old you can use it right away. There's a lot of graphics and the layout pretty cool. It'll be a key tool for keeping a temperamnetal restaurant team together. I wish there's been more on Team Meetings and E-learning, but he refers you to his website for that information and it's free there, so that's worked out well. I've been running chain restaurants for 12 years and this is the best book on the basics of managing hospitality; that I've seen, anyway. I gave my 3 other managers copies for Christmas. The price is great for the amount of info you get in return. Anyway, that's my 2 cents on it.

MYOB: The heart and Soul of Hospitality is Jim Sullivan's new book, addressing the keys to Restaurant Customer Service-- from an experienced pro. Jim's humorous approach to a subject dear to any restaurateur or service person's heart is an easy read.

Heavy on specific examples and tips of ways you can change your service to improve service, sales, and profitability, MYOB is a primer for doing a service business right in the competitive 2000's. As numbers of eateries increase in the US and abroad, the key differentiation will be service received and Customers' value perception.

Sullivan combines a variety of methods that will energize salespeople in your operation.

I've recommended this book to people in other Service businesses, too, since it is so insightful into the service delivery. My friends in grocery, hotel management, retail sales, etc. have all purchased the book and gleaned successful selling/service tips from it.

If you're in a service business, this could be a MUST READ this year!

HOSPITALITY MUST READ! MYOB is written from the front-line operator perspective with Jim's passionate voice calling to that person inside. The person inside is the one that started in the Hospitality business and remembers how fun the "rush" is and all the special ingredients that led to choice of this industry.

I recently visited with Jim during one of his dynamic seminars at the Toronto, HOST EX - Restaurant Expo. I immediately ordered his book via Amazon.com and I just finished reading it! I couldn't put it down - I read it again - cover to cover! What a joy. Today - I am purchasing 8 copies for my Interns at Penn State. Jim - thanks for the continuous inspiration!

This book is really good. however my main problem with is that it is mainly good for the American resort market, and not so useful in European circumstances speciall in smaller individual cityhotels.
I have to stress that it is very well written but not what i was looking for.
It is also abit dated. nevertheless I think everyone working this field shoud read it!

Great to read. very good book.

Just finished it. Had to write a review. In summary: The Best Marketing Book Ever!

Very interesting and helpful
From real pro!
Not a textbook, fun and easy to read

I normally don't take the time to write book reviews, but this book was so amazing that I felt obligated to comment. It is succinct, well-written, and extremely easy to read. The ideas in this book can be applied to any type of hospitality product. Mr. Raza supplements the text by giving links to websites the readers can visit to obtain more information.

The chapters:
1) Hospitality and Marketing
2) The Market
3) Products
4) Branding
5) Advertising
6) How to Create Better Brochures and Collateral Materials
7) Public Relations
8) Promotions
9) 25 Proven Ways to Reach Travel Agents
10) Coop Marketing: How to Get the Best Results from Marketing Through Wholesalers and Tour Operators
11) Internet Marketing
12) Loyalty Marketing
13) Marketing Operations
14) Behind the Budget
Appendix: The Marketing Plan

As one of Prof. Chalmers students at the CIA, i thought i knew all the food industry jobs there were out there. Boy was i wrong. I now know that the food world is even bigger and i can do almost anything when it comes to food. Her passion and drive that i see every week show through this and her other books. She is inspiring not just her students but anyone who has the slightest interest in food. Thank you Professor Chalmers.

As I gazed (grazed?) through this compendium I, of course, noticed the Irena Chalmers touch. Having read many of her cookbooks over the years I immediately recognized her style; her knowledge of cookery and her delightful sense of humor. I also marveled at the sheer effort and energy it must have taken to amass this behind the scene' opus. I envision the many hours slaving over a hot computer; organizing, editing and checking the accuracy of all of the information. Her knowledge of cookery shines through every page and is a must read for anyone involved in any aspect of the culinary arts

Irena Chalmers knows her stuff, and shares it with her students on a daily basis. This book provides each and every reader with the knowledge and advice she gives any aspiring culinarian she meets. And if her years of experience aren't enough, read the essays written by such food stars as Danny Meyer and Alice Waters. These interviews and quotes, along with endless websites, book suggestions, and other resources. Pick up the book, and see for yourself. You'll walk away plenty the wiser, and hungry for more.

My copy of the book came today and it is everything I have come to expect of Irena: immediately readable; full of charming stories; well organized; and totally usable, chock full of useful, applicable information. It should become THE resource and reference for every culinary school and food training program in the U.S. Those teachers and counselors who try to place kids as food professionals won't have to go anywhere else. I only wish I had had this book when I started in the food business. My search for the perfect job niche would have been many years shorter.
Blake Swihart, Managing Partner of Foodservice Solutions Inc.

Aimed at all who are interested in the culinary industry, Irena Chalmers has crafted an extensive exploration of positions in this field from the obvious, a chef, to unique positions such as an ice cream taster or a wild game farmer.
Whether you are a student, currently working in the industry and considering a change, or ready to make a major career shift, this "guide" is a helpful tool to link your current life experiences, skills, talents, interest and knowledge to a new career opportunity. Clear and realistic descriptions of each job/career choice reveal an inventory of what it takes to be successful, but more importantly what will realistically suit your lifestyle and make you happy!

St Barts is about great food and this book completely encapsulates the essence of the island cuisine. You want some incredible recipes?. Then get this book and bon appetit

St. Barts is very dear to my husband and I, but more so for me. It holds a very special place in my life. It has offered me peace, contentment, a chance to regroup, recharge. We have placed our copy of Paradise Found on our coffee table at home. Robert and Kara have produced a book that is both a recipe book and a history of St. Barts. The book takes me back there whenever I look at it, read it. They have captured not only the essence of St. Barts, but the people that make St. Barts what it is. The stories are fascinating. The photographs are breathtaking and when I look at the photo on the front cover, I can smell the ocean, hear the ocean, feel the sun, feel St. Barts. I have tried several of the recipes and so far none have failed. As a "wanna be" gourmet chef, this is quite the accomplishment ! We have been to most of the restaurants featured and have now visited those we hadn't previously. This is a beautiful, wonderful book and if you love St. Barts, you'll love this book. If you've not been to St. Barts? This will make you go !

Debby Best

This book reveals St. Barthelemy in a unique way. The Brooks' exceptional photographs & revealing interviews with resident restaurant owners present a compelling case. "Paradise Found" is in a class by itself--more than a guide, more than a cookbook. For those who already know the island, it keeps the flame alive between trips. For those contemplating a first trip, it will give a feel for the people, the marvelous cuisine and the ambiance of a special piece of paradise.

As a long time visitor to the island, I found the book accurately captures not only the cuisine, but the feel of the island...the blend of french and caribbean influences creates some memorable meals, which the book will allow you to duplicate (well, sorta...LOL) in your kitchen at home.It's a great way to keep memories of St Barts alive, and a wonderful introduction to the island for a first time visitor.

This book is a wonderful blend of terrific recipes and an inside look at the beautiful island of St. Barths. The photos are breathtaking and the recipes delicious! If you haven't already been to the island, you'll definitely want to put it on your travel list after reading this.

Its a great book to read. Easy to digest and helps me to think deeper in starting my own restaurant.The Restaurant Dream?

This book gives you a foundation if you are truly interested in the restaurant business. A good book to keep as a reference.

This book provides a good overview of the challenges the author faced in opening the restaurant. However, I was looking for something that was more instructional and specific...

I bought this book for a firend who is planning on opening his own restaurant. He told me he loved the book because it had more helpful suggestions and plans then other books he read.

This book does a great job of blending an easy to read writing style with providing essential advice for anyone thinking about or already involved in a restaurant endeavor. From picking the right location and negotiating terms in a lease to branding the restaurant, menu creation and much more - this author clearly has experienced the ups and downs of getting off the ground...the experiences shared in this book will definitely help you think through start-up requirements, avoid common pitfalls and point you in the right direction for your own venture.

What more can you say. Funny, accurate, and fits in your pocket. Everything you need to prepare for your Rio vacation. A great investment for guys that are traveling all the way to Brazil.

My friends and I went to Rio for a bachelors party. We had the best time and owe much of it to this book. It's anyones guess if the groom will actually go through with the wedding. One of the guys in our crew booked a hotel that was not listed as "guest friendly" and he had to pay 150 extra just to bring a girl back. Don't get ripped like that, buy the book and save the hassle.

It's a firsthand insider's perspective that you won't find in any other book: what to do, where to go, places to avoid, etc. Where to meet local women.

I saved time and money using this guide, and after my vacation can say it's accurate, and helps you find the best party spots without screwing around. If you're single or just looking to mingle, this book is what you want.

I was so surprised on how accurate this book is. Rio is a true male bachelor's paradise. One of my male friends that travels the world put me on to this book. Highly recommended to anyone who wants to be in this fraternity of world class sex tourists.

Bought after searching Amazon for a singles vacation guide.
Great book. Advice for fishing, hotels, and most importantly, sex tourism.

Complete travel advice on: visa requirements, tour companies to use, taxis, hotels, and the brothels and bars to check out. For daytime activity, you'll find all the tourist stuff as well. Short, sweet and to the point. A fun read.

There are so many books on New York's attractions that one might wonder at the need for yet another, but this book is a key and the first to focus on a hundred off-the-beaten-path destinations, from small museums and nearly forgotten historic places to odd shops and small oddities. A geographic arrangement aids in the journey, with chapters offering addresses, hours, directions, web sites, and long paragraphs of enticing description. Recommended for any travel library strong in New York City attractions.

Suzanne Reisman is a wonderful guide through off-the-beaten-track New York City. This guide is well-written, entertaining, thoroughly researched, and full of wonderful gems for any traveler or NYC dweller looking for quirky, fun, and enlightening things to do around town. I love the troll museum. Highly recommend!

Having recently moved out of NYC after a LONG time living there, reading this book makes me want to move back right now! I wish I knew about all these cool places while I was living close by.
This book highlights a lot of little-known and interesting places all over the city that are easily accessible on public transportation. The wide range of places means that anyone can find something of interest. It is organized by location, so the visitor can plan on doing several things with one trip and gives great directions on how to get there and what to expect. A little bit of the history of each place rounds out the vivid descriptions, so I felt like I was actually visiting the places just by reading. What a great and out of the ordinary guide-book!

Indeed, this travel book is truly unique. Blending fascinating information with humor, mild expletives, and Yiddish phrases, Ms. Reisman creates a relaxed writing style that is as appealing as the colorful cover is eye-catching. The perspective traveler wants to peruse the book from cover to cover as if it were a novel, and not just a catalog of destinations, in order to discover what she has to say. The reader is simultaneously enlightened and entertained. Whoever dreamed that guidebooks could be so much fun?!

I love love love this book! I've been to 3 of the places so far and love that everything is easily (mostly) accessible and pretty spot on with the descriptions in the book.

Plus, each attraction's description is not only digestable, but filled with a great traveler's context, unlike some Lonely Planet versions where you never really get the context of WHY something is fun to visit!