Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues to help you keep your business venture afloat and enjoyable at the same time.
"e;Copper Work"e; is a vintage high school coursebook on metalworking with copper, with chapters on everything from tools and their proper use, to designing, producing and beyond.
El esmalte al fuego sobre metal es un arte milenario que, actualmente renovado, se manifiesta como una disciplina en extremo versátil y de primer orden para la expresión artística.
The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.
This vintage book contains a comprehensive guide to the inner workings of a watch, with information on the mechanics of clockwork lever escapements, cylinder escapements, verge escapements, shockproof escapements, and their maintenance and repair.
This volume contains a complete guide to bee-keeping, with information on setting up, general management, diseases, common problems, increasing yields, and much more.
This antiquarian volume contains an interesting treatise on antique clock dials, hands, and corner pieces from long case and lantern clocks, with information on history, production, fashion, evolution, and much more.
This antiquarian book contains a short treatise on the tools and materials of the watchmaker, being an accessible guide to the constituents of the amateur watchmaker's toolkit complete with information on how to make your own tools.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual.
Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year.
With a user-friendly style and a strong theoretical base, Business Organisation for Construction provides readers with the tools required to skillfully and successfully operate a business in today's construction industry.
First published in 1943, "e;The Farming Ladder"e; aims to explain how the reader may start and maintain a successful and profitable farm in the easiest way possible, without requiring a great deal of special knowledge or skills.
This vintage book contains a complete guide to watchmaking, with information on watch and clock cleaning and repairing, tempering in all its grades, making tools, compounding metals, soldering, plating, and more.
Designed for all students of hospitality and tourism management, the second edition of this best selling text gives a modern approach to front office operations and management using realistic scenarios set in the hotel environmentKey features of this essential text: user-friendly style of writing and accessible page layout enables students to use it as a reference book as well as a textbook updated in the light of recent developments such as global distribution systems and the internet greater focus on increasing yield and expansion of vital management aspects such as staffing and equipment additional extended, practical exercise material.
This vintage text contains a comprehensive guide to the clock makers and clock manufacture in the north east of England, being a discussion of celebrated clock manufacture from the golden age of northern horology.
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu.
Contained within this book is an exposition of the "e;Italian System"e; of bee-keeping, being Don Giotto Ulivi's frame hive design and honey extractor.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.
The eighteenth century has been hailed for its revolution in consumer culture, but Material Literacy in Eighteenth-Century Britain repositions Britain as a nation of makers.
This vintage book contains a comprehensive treatise on the manufacture of leather, with details on deliming, depilation, the chemical qualities of skins and hides, puering, bating, drenching, and much more.
Quilting can refer either to the process of creating a quilt or to the sewing of two or more layers of material together to make a thicker padded material.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
This book contains a collection of articles on bee-keeping, with information on the interaction between bees and plants, general hive management, natural history of the honey bee, and much more besides.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
This vintage book contains a comprehensive guide to beekeeping, with information on starting a hive, hive management, swarming, harvesting honey, seasonal preparations, and much more.
All the showmanship of proper cocktail mixology brought to a no-alcohol drinks book, The Dry Bar includes high-end counterparts to well-loved favorites, from the Passionfruit 'mojito' to the Espresso 'martini'.
An exciting collection of over 300 cocktail recipes as well as practical directions for non-alcoholic drinks and syrups from the pioneering bartender Thomas Stuart.
