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Books on the topic 'Restaurang'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Shaw, Steven. Turning the tables: Restaurants from the inside out. New York: HarperCollinsPublishers, 2005.

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2

America, Culinary Institute of, ed. The modern café. Hoboken, N.J: John Wiley & Sons, 2009.

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3

Martin, William B. Quality service: The restaurant manager's bible. Ithaca, N.Y: Cornell University, School of Hotel Administration, 1986.

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4

Benmussa, Paul. A la table d'Edgard. Genève: Minerva, 2000.

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5

Ren qi jian can yin liao: My dreaming restaurnt [i.e. restaurant]. Taibei Shi: Xia ri shu wu you xian gong si, 2006.

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6

Zimmerman, Steve. Restaurant dealmaker: An insider's trade secrets for buying a restaurant,bar or club. Place of publication not identified]: Steve Zimmerman, [Restaurant Realty Company], 2013.

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7

Chesterman, Lesley. Flavourville. 2nd ed. Toronto [Ont.]: ECW Press, 2003.

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8

Mary, Minden-Zins, ed. Restaurant owners. Chanhassen, Minn: The Child's World, 2006.

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9

The restaurant: From concept to operation. Hoboken, New Jersey: John Wiley & Sons, Inc., 2014.

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10

Halász, Zoltán. Gundel, 1894-1994. Budapest: Helikon, 1993.

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11

E, Lundberg Donald, ed. The restaurant: From concept to operation. 4th ed. Hoboken, N.J: Wiley, 2005.

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12

Halász, Zoltán. Gundel, 1894-1994. Budapest: Helikon, 1993.

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13

Halász, Zoltán. Gundel, 1894-1994. Budapest: Helikon, 1993.

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14

Puŏk sin: Tto tarŭn insaeng iyagi. Sŏul-si: Sallim, 2000.

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15

Garvey, Michael. Running a restaurant for dummies. 2nd ed. Hoboken, N.J: John Wiley & Sons, 2011.

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16

The Toronto underground restaurant book: A guide to neighborhood restaurants in Toronto. Toronto, Canada: Doubleday Canada Ltd., 1986.

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17

(Editor), Fiona Duncan, and Leonie Glass (Editor), eds. Charming French Restaurants (Charming Restaurant Guides). Interlink Publishing Group, 2003.

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18

Takeshi, Saito Gen, ed. Restaurant design - 1: Selected American restaurants. Tokyo, Japan: Graphic-sha, 1992.

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19

Assael, Brenda. Running the Restaurant. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198817604.003.0003.

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Chapter 2 examines the restaurant as a business. It offers an explanation for the dramatically contrasting fortunes of London’s restaurants, a sector of the economy characterized by success and expansion as well as by failure and bankruptcy. Consideration is given to how restaurants were financed, how they secured staff and supplies, the incorporation of new technology, and the often ingenious ways that they sought out customers. Restaurant proprietors and managers (and even cooks and chefs) explored a variety of schemes to establish their status as professionals, but these rarely compromised the vigorous pursuit of financial reward, in a sector of the economy in which profit margins were often relatively small. In an era characterized by a moving frontier between state and economy, the restaurant revealed the ongoing commitment in Victorian and Edwardian culture to the power of free enterprise and the maintenance of a robust commercial domain.

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20

Assael, Brenda. Finding the Restaurant. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198817604.003.0002.

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Chapter 1 offers a typology and geographical survey of the Victorian and Edwardian London restaurant. It opens with a quantitative overview, using Kelly’s Post Office Directories, in order to establish not merely the number of restaurants, but also their locations. The chapter then identifies and details a variety of categories (for example, chophouses, working-class eating houses, small-scale owner-managed dining rooms, street carts, and women’s, vegetarian, and temperance restaurants), while at the same time emphasizing that the polyglot nature of eating often renders such categorization problematic. The restaurant is shown here to be more than just a fashionable West End establishment; it also encompassed modest refreshment rooms spread across the metropolis, in particular the City of London.

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21

World restaurant designs: 51 outstanding ethnic restaurants. Tokyo: Shotenkenchiku-Sha, 1995.

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22

(Translator), Patricia Cano, ed. Voy Al Restaurante / Goint to a Restaurant. Heinemann, 2002.

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23

Publishers, Zagat. Philadelphia Restaurant Survey (Zagat Survey: Philadelphia Restaurants). Zagat Survey, 1991.

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24

Kenchikusha, Shōten, ed. World restaurant designs: 51 outstanding ethnic restaurants. Tokyo: Shotenkenchiku-Sha, 1994.

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25

(Editor), Carolyn McGuire, ed. Zagat Chicago Restaurant Survey (Zagat Survey: Chicago Restaurants). Zagat Survey, 1992.

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26

Publishers, Zagat, Nina S. Zagat, and Eugene H. Zagat. Zagat Arizona Restaurant Survey 1989 (Zagatsurvey: Southwest Restaurants). Zagat Survey, 1989.

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27

ZagatSurvey. Zagatsurvey Map 1998: London Restaurants (Zagat Restaurant Surveys). Zagat Survey, 1998.

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28

Zagat 91-Boston Restaurant (Zagat Survey: Boston Restaurants). Zagat Survey, 1991.

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29

Assael, Brenda. Health and Regulation in the Restaurant. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198817604.003.0005.

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This chapter places the restaurant in the context of public health issues. Even if they attained superior standards of hygiene in their kitchens and dining rooms, restaurants were vulnerable to contamination and adulteration emanating from suppliers, wholesalers, and markets. Concerns that the restaurant might be a site of pollution and disease inevitably accorded it a significant place in the discourses of official regulation. The culture and conduct of restaurant inspection, while definitely inscribed with the practices of liberal governance, were also required to accommodate themselves to the prerogatives of commercial forces. Moreover, the presence of inspectors should not obscure the fact that the restaurant sector itself was eager to reassure customers that it made every effort to ensure the highest standards of hygiene. Temperance and vegetarian establishments are also discussed here, as sites on which healthy eating was yoked to the pursuit of moral purity and rationalism.

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30

Survey, Zagat. Zagat 1990 Chicago Restaurant Survey (Zagat Survey: Chicago Restaurants). Zagat Survey, 1989.

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31

Publishers, Zagat. Zagat 92-Atlanta Restaurant Survey (Zagat Survey: Atlanta Restaurants). Zagat Survey, 1991.

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32

Publishers, Zagat, and Nina S. Zagat. Zagat 1993: Philadelphia Restaurant Survey (Zagat Survey: Philadelphia Restaurants). Zagat Survey, 1992.

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33

Radabaugh, Melinda Beth. Voy Al Restaurante / Going to a Restaurant (Primera Vez). Tandem Library, 2003.

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34

Publishers, Zagat, and Eugene H. Zagat. Zagat Philadelphia Restaurant Survey-1989 (Zagat Survey: Philadelphia Restaurants). Zagat Survey, 1988.

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35

Zagat 1988 Boston Restaurant Survey (Zagat Survey: Boston Restaurants). Zagat Survey, 1988.

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36

Publishers, Zagat, and Eugene H. Zagat. Zagat 1988 Chicago Restaurant Survey (Zagat Survey: Chicago Restaurants). Zagat Survey, 1987.

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37

Zagat Pacific Northwest Restaurant Survey, 1991 (Zagatsurvey: Seattle Restaurants). Zagat Survey, 1990.

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38

(Editor), Hal Foster, ed. Zagat 1993: Houston Restaurant Survey (Zagat Survey: Houston Restaurants). Zagat Survey, 1992.

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39

Survey, Zagat. Zagat 1990 Boston Restaurant Survey (Zagat Survey: Boston Restaurants). Zagat Survey, 1990.

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40

Zagat 1993: Boston Restaurant Survey (Zagat Survey: Boston Restaurants). Zagat Survey, 1992.

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41

Citara, Bill. Best Restaurants With Restaurant Resources: San Francisco Bay Area. Cole Pub Co, 1993.

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42

Citara, Bill. Best Restaurants With Restaurant Resources: San Francisco Bay Area. Cole Pub Co, 1993.

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43

Zagatsurvey Minneapolis St. Paul Restaurants: Minneapolis-St. Paul Restaurant Survey (Zagat Survey: Minneapolis Restaurants). Zagat Survey, 1995.

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44

Publishers, Zagat. Houston-Galveston Restaurnat Survey (Zagat Survey: Houston Restaurants). Zagat Survey, 1991.

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45

2011/12 Westchester County/Hudson Valley Restaurants (ZAGAT Restaurant Guides). ZAGAT SURVEY, 2011.

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46

Survey, Zagat. Zagatsurvey 2004 Miami Beach Restaurant (Zagat Survey: Miami Beach Restaurants). Zagat Survey, 2003.

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47

Nippan, Books. World Restaurant Designs: 51 Outstanding Ethnic Restaurants (Shop Design Series). Books Nippan, 1995.

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48

Shotenkenchiku-Sha. Cafe and Restaurant 2/68 Urban Restaurants (Shop design series). Books Nippan, 1991.

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49

Restaurant & Shop Facades: 301 Outstanding Restaurants, Cafes, Bars & Amusement Facilities. Shotenkenchiku-Sha Company, 1998.

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50

Publishers, Zagat, Nina S. Zagat, and Eugene H. Zagat. Zagat New Orleans Restaurant Survey (Zagat Survey: New Orleans Restaurants). Zagat Survey, 1988.

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