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Release Date: February 27, 2009

The definitive guide to foodservice equipment and design-from inception to completionGood food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features: Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities New coverage of costs associated with restaurant start-up New photographs and diagrams featuring cutting-edge foodservice equipment Guidelines to designing kitchen and storage areas for maximum efficiency Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop Helpful coverage of safety and health-related concerns Expanded coverage of energy conservation Discussion of new types of lighting and HVAC technologyWith fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

Newly updated for 2011! Written by specialty food service guru Paul Daniels, The Restaurant Business Start-up Guide is a must for anyone starting a restaurant. Paul has taken his extensive experience in this field and made it available here for the first time. The book connects to a special Internet site where readers can get updates and download specific software and eBooks that assists users in starting and running a restaurant. The book includes: Professional advice, sample business plan, revenue forecasting, organizational tips, financial advice, location selection, leasing tips, negotiation tips, detailed business checklists, and much more!

Newly updated for 2011! Written by specialty food service guru Paul Daniels, The Restaurant Business Start-up Guide is a must for anyone starting a restaurant. Paul has taken his extensive experience in this field and made it available here for the first time. The book connects to a special Internet site where readers can get updates and download specific software and eBooks that assists users in starting and running a restaurant. The book includes: Professional advice, sample business plan, revenue forecasting, organizational tips, financial advice, location selection, leasing tips, negotiation tips, detailed business checklists, and much more!

Release Date: April 22, 2005

Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it."Few countries in Europe, " the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it."Few countries in Europe, " the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.

Walt Disney World® with Disabilities is designed for people with health issues, disabilities and special needs. This book gives you the advance information you need to plan a safe, comfortable and fun trip. It's packed with amazing tips and insights from the authors' years of first-hand experience visiting Disney while dealing with disabilities and special needs. It also includes extensive input gathered from other Disney guests with a wide variety of conditions. Well researched, it has the most in-depth descriptions of any book of the physical "feel" and the emotional impact of attractions. It has details you won't see elsewhere about things that can impact people with disabilities at Disney, and it's filled with tips for participating with greater comfort. Learn how to get your needs met in the parks, resorts & restaurants, details on handling medication & medical equipment, dietary needs, transportation, wheelchair use in the parks & resorts, and much more. Visit the official website for more details at WWW.DIZ-ABLED.COM. You'll find in-depth information & alerts for various fears, anxieties and emotional challenges including claustrophobia, fear of the dark and discomfort with violence. There's warnings, tips and support information for people dealing with a variety of health issues including pain, back & neck problems, mobility issues, heart conditions, vertigo & dizziness, diabetes, dietary issues, hearing impairment, visual impairment, fears, phobias and mental health issues, Chronic Fatigue Syndrome, TMJ, fibromyalgia, allergies & chemical sensitivities (including fragrances, pesticides & mold), high blood pressure, joint & muscle pain, motion sickness, epilepsy, weakness, oxygen use, overstimulation, hyperactivity, and much more! It's an outstanding guide that will help those with almost any physical or emotional condition. Disney World is a wonderful and unique destination with a culture and system all its own. There's so much to know that can make or break a vacation. This book covers what those people with health challenges really need to know in advance. For example, it's important to decide which attractions are okay with your specific condition, and which ones are not. Walt Disney World® with Disabilities will help you decide if an attraction is right for you or not. By researching in advance, you can avoid impacting or flaring your condition, and wasting valuable vacation time researching and deciding. Your trip can go far more smoothly. The book includes warnings & alerts you won't see elsewhere. For example, one popular attraction unexpectedly pokes you in the back. You'll find how people with back pain can prepare and enjoy the attraction anyway, while avoiding this jab to the back. There are many wonderful tips on how to participate in attractions with greater comfort even if you have disabilities and health concerns. There's extensive information that will help you choose the right hotel or resort for you. It outlines what types of special room requests you can make, and what steps you can take to make it more likely that your requests will be granted and actually fulfilled once you get there. You'll also find extensive information on diet issues within the parks and resorts, with contact numbers around Disney World for help with your specific dietary needs. For those with allergies the book contains a wide variety of subjects, including what rides have fragrances and smoke pumped in, mold alerts, etc. If you have a physical or emotional special need, illness or disability this book will help you. Even if your condition is not covered precisely, you'll receive advice on how to have your specific needs met while visiting Disney resorts and parks.

Gourmet chefs Sher and Doherty, former owners of the highly successful restaurant Down to Earth, offer a collection of innovative yet simple restaurant-quality recipes, for every day and special occasions, all toxin- and animal-free. From basic dishes to world-class entrees and hors d’oeuvres, You Won’t Believe It’s Vegan! serves up over 200 delicious recipes that just happen to be animal-free. With sections devoted to appetizers, entrees, sides, drinks, Down to Earth’s famous desserts, fun food for kids, and raw food alternatives, this book contains all the ingredients for an eco-friendly feast. You Won’t Believe It’s Vegan! offers comprehensive information for any animal-free kitchen, including: equipment essentials; key cooking techniques; the vital items for an organic pantry; and conversion ideas to help make any recipe whole food and vegan.

Restaurant manager Vera Abbot has come to The Inn to embark on the job of her dreams. But from the day she arrives, her dream turns into a harrowing nightmare. She hears strange footsteps, sees faceless figures in the dead of night…and is tormented by erotic dreams in which a hideous stranger makes love to her. The past never dies. It only sleeps, waiting to unleash a new cycle of bloodshed and terror. For The Inn is a breeding ground for unspeakable atrocities. And now the time has come for Vera to be initiated into its secret world of depravity and horror—whether she wants to or not! Inexplicably retitled THE CHOSEN--Lee’s title was THE INN, because, well, that’s what it’s about--this gory neo-Gothic was the first of a 3-book deal Lee signed with Zebra in 1992 (and the first novel he didn’t write on a typewriter; for this he used a $400 Smith-Corona word processor). Lee’s obsession with all things culinary stomps all through this story, such that you might want to imagine the Food Network with demons instead of Emeril. Restaurant manager Vera Abbot jumps at the chance to split from her cheating, drug-snorting boyfriend and go to work at a four-star dining room in a secluded country inn. Splatter, perverted sex, and a female demon with a penis highlight the ensuing outrageous shenanigens. As for the secondary character suspiciously named “Lee, ” the author admits: “When I was 17, I worked as a dishwasher in a seafood restaurant. So I took the liberty of injecting that aspect of myself into this carnal fantasy. And, of course, I kill myself." Lee’s gross-out fans seem to love this book; Lee himself does not, blaming the forced positive ending and too much indulgence on his own part (example: the painstaking accuracy regarding brand-names of commercial-grade kitchen equipment!) Feel free to make the determination as to whether or not horror fiction and cuisine go well together (along with sutured labias and kniting needles through the ears).

A mouth-watering showcase of the world’s most inspirational and beautiful restaurant spaces. The restaurant boom of the last twenty years has led to an increase in both the volume and diversity of restaurants in the world’s major cities. Consumer expectations have risen dramatically—restaurants have become so much more than simply places to eat. As living space in the city shrinks and city dwellers have less private room to call their own, they are increasingly choosing to dine out in public spaces. These arenas are where the modern urbanite "performs" his or her identity—where we eat and drink defines, to an extent, our social selves. Modern technology and communications have made us more mobile than ever, leading to an unprecedented awareness of other cultures. This is reflected in the rich diversity of food and design on display in today’s restaurants. In the twenty-first century, eating out is as much about entertainment as nourishment. Now restaurants can look like anything from a bedroom (such as Supper– club Roma) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. As long as there’s somewhere to rest a plate, when it comes to inspiration, the world is the restaurant designer’s oyster. Restaurant Design celebrates the most inspirational and beautiful restaurant spaces from around the world—places built to seduce diners and fire the imagination. After a brief introduction tracing the history of restaurant design, the book is divided into five categories: Global, Retro-Pop, Modern Classics, High Concept, and New Baroque. Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer, Patrick Jouin, and Karim Rashid. From the modern elegance of Craft in New York to the quirky decadence of London’s Les Trois Garçons, this muse of a book features dining environments to suit every mood and every taste. Other Details: 246 full-color illustrations

Release Date: September 13, 2007

BUY AND SELL restaurant equipment for huge profits or equip your own restaurant for a fraction of the cost. HOW TO FIND, EVALUATE, AND SELL USED RESTAURANT EQUIPMENT. Used ranges, ovens, prep equipment, dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start-up or expanding foodservice operations. Quality commercial restaurant equipment, furniture, and kitchen wares maintain their value for decades. Depreciation is minimal. A quality twenty-year-old range, that has been refurbished, for example, may sell for just a few hundred dollars less than a new one. It is not uncommon for a used range, purchased for $75 to $100, to sell for $900 to $1500, or more---depending on the make, model, and its' added features. The tactics for purchasing NEW equipment at a 40% to 50% discount off of manufacturers' list price is a little known skill enjoyed by savvy purchasing agents and experienced restauratuers. Top salesman and kitchen consultant for a large equipment supply company, walks you through the details of negotiating rock-bottom prices for NEW or USED equipment; and how to restore and sell USED for top dollar. The text includes; descriptions and illustrations of the most popular equipment utilized, sought, bought and sold; where and what to buy, how to evaluate and determine the resale potential; how to restore equipment, and how to promote the equipment for reasonably quick sales. Over 100 illustrations

Walt Disney World® with Disabilities is designed for people with health issues, disabilities and special needs. This book gives you the advance information you need to plan a safe, comfortable and fun trip. It's packed with amazing tips and insights from the authors' years of first-hand experience visiting Disney while dealing with disabilities and special needs. It also includes extensive input gathered from other Disney guests with a wide variety of conditions. Well researched, it has the most in-depth descriptions of any book of the physical "feel" and the emotional impact of attractions. It has details you won't see elsewhere about things that can impact people with disabilities at Disney, and it's filled with tips for participating with greater comfort. Learn how to get your needs met in the parks, resorts & restaurants, details on handling medication & medical equipment, dietary needs, transportation, wheelchair use in the parks & resorts, and much more. Visit the official website for more details at WWW.DIZ-ABLED.COM. You'll find in-depth information & alerts for various fears, anxieties and emotional challenges including claustrophobia, fear of the dark and discomfort with violence. There's warnings, tips and support information for people dealing with a variety of health issues including pain, back & neck problems, mobility issues, heart conditions, vertigo & dizziness, diabetes, dietary issues, hearing impairment, visual impairment, fears, phobias and mental health issues, Chronic Fatigue Syndrome, TMJ, fibromyalgia, allergies & chemical sensitivities (including fragrances, pesticides & mold), high blood pressure, joint & muscle pain, motion sickness, epilepsy, weakness, oxygen use, overstimulation, hyperactivity, and much more! It's an outstanding guide that will help those with almost any physical or emotional condition. Disney World is a wonderful and unique destination with a culture and system all its own. There's so much to know that can make or break a vacation. This book covers what those people with health challenges really need to know in advance. For example, it's important to decide which attractions are okay with your specific condition, and which ones are not. Walt Disney World® with Disabilities will help you decide if an attraction is right for you or not. By researching in advance, you can avoid impacting or flaring your condition, and wasting valuable vacation time researching and deciding. Your trip can go far more smoothly. The book includes warnings & alerts you won't see elsewhere. For example, one popular attraction unexpectedly pokes you in the back. You'll find how people with back pain can prepare and enjoy the attraction anyway, while avoiding this jab to the back. There are many wonderful tips on how to participate in attractions with greater comfort even if you have disabilities and health concerns. There's extensive information that will help you choose the right hotel or resort for you. It outlines what types of special room requests you can make, and what steps you can take to make it more likely that your requests will be granted and actually fulfilled once you get there. You'll also find extensive information on diet issues within the parks and resorts, with contact numbers around Disney World for help with your specific dietary needs. For those with allergies the book contains a wide variety of subjects, including what rides have fragrances and smoke pumped in, mold alerts, etc. If you have a physical or emotional special need, illness or disability this book will help you. Even if your condition is not covered precisely, you'll receive advice on how to have your specific needs met while visiting Disney resorts and parks.

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3, 800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.

Glowing candles, great food, gorgeous music... and the best company in the world. What could be more romantic than a dinner for two? For special dates, a 30th wedding anniversary, or your first relaxed dinner together in months, Sharon O'Connor's newest cookbook with music CD brings home the magic of a night out at America's most romantic restaurants. A Table for Two takes readers on a romantic tour of exciting cities, from New Orleans and San Francisco to Kansas City and New York. Each chapter features one restaurant, including photographs, descriptions, and stunning food photography. The fabulous recipes were created by celebrity chefs such as Blue Ginger's Ming Tsai, Daniel Boulud from Café Daniel Boulud, and Floyd Cardoz of Tabla. Each of the more than 100 recipes is carefully tested and formatted for home cooks by Sharon O'Connor, and a glossary and a basics section provide helpful tips. A Table for Two also includes a fascinating conversation with singer/cook Taj Mahal and poetry, essays, and quotes about love, food, and music. Gorgeous reproductions of Henri Matisse's Jazz papercuts and sensational photos of musical instruments give the book perspective and style. On the accompanying CD, the Kenny Barron Ensemble performs romantic, sophisticated music that sets the mood for magical evenings. This private concert, recorded by Sharon O'Connor especially for A Table for Two, includes beloved standards such as "I Only Have Eyes for You, " "Stolen Moments, " and "Say it Over and Over Again." Kenny Barron, who the Los Angeles Times has named "one of the top jazz pianists in the world, " Bob Sheppard, Dave Ellis, Peter Barshay, and Lewis Nash create a mood of quiet enchantment with their tender, lyrical playing. Through the combination of food, art, music, and travel, A Table for Two creates an experience that enriches life at home.

Very Small Caf s and Restaurants features 40 projects from around the world by such designers as Wonderwall, Marti Guix , and Thomas Heatherwick. Almost all of the establishments featured measure less than 150 square metres so the designers must make a big impact with very little space. The book will be inspirational for designers faced with the challenge of a tiny caf or restaurant, as well as for independent food retailers looking for fresh new ways to present their product.

Interior design for restaurants is ever-changing, as one trend replaces another in attempt to seduce sophisticated diners the world over. This book is a celebration of the most inspirational and beautiful restaurant spaces on the contemporary scene.An introduction includes interviews with 11 of the world's most influential interior designers, who talk about their design philosophy and approach, their own favorite eateries and what makes a great restaurant space.This is followed by four themed chapters: Global Views, Modern Classic, New Baroque, and High Concept. The 45 featured projects include Bentel and Bentel's The Modern at MoMA and Christian Liaigre's Buddakan, both in New York, Patrick Jouin's Mix in Las Vegas, and Jordan Mozer's Copper Bleu in Lakesville, Minnesota. Fans of Bethan Ryder's earlier books will not be disappointed by this colorful and exciting new survey of the latest trends from the cream of the internationaldesign world.

New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new concepts. Bourdain tracks Ferran's process from lab to a once-in-a-lifetime meal at El Bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

Release Date: November 01, 1992

Interior design for restaurants is ever-changing, as one trend replaces another in attempt to seduce sophisticated diners the world over. This book is a celebration of the most inspirational and beautiful contemporary restaurant spaces.An introduction includes interviews with 11 of the world's most influential interior designers, who talk about their design philosophy and approach, their own favourite eateries, and what makes a great restaurant space. This is followed by four themed chapters: Global Views, Modern Classic, New Baroque, and High Concept. The 45 featured projects include work by Patrick Jouin, Christian Liaigre, Karim Rashid, and Jean Nouvel. Fans of Bethan Ryder's earlier books will not be disappointed by this colorful and exciting survey of the latest trends from the cream of the international design world.

The Encyclopedia of Haunted Places is the first directory to be written by dozens of the world's leading paranormal investigators. Research notes, location background, first-hand accounts, and many anomalous photographs featuring ghostly manifestations comprise the hundreds of haunted listings in this directory. For years, paranormal investigative groups have been studying their local ghosts with scientific equipment as well as with more esoteric methods, such as psychics and séances. This directory is a repository of some of their most profound cases. From across the United States, Canada, and many spots around the globe, ghost investigators tell of their sometimes harrowing experiences, share their research, and give readers an overview of both well-known and obscure haunted locales. From private residences to inns and restaurants, battlefields to museums and libraries, graveyards to churches, The Encyclopedia of Haunted Places will offer supernatural tourists a guide to points of interest through the eyes of the ghost hunters. This reference also offers names, addresses, phone numbers, and Web addresses to each location covered. Feeling brave? You may just want to stop and visit some ghosts on your next trip. Jeff Belanger is a voracious fan of the unexplained. He's been studying and writing about the supernatural for regional and national publications since 1997. Belanger is the founder of Ghostvillage.com, the Internet's largest supernatural community, which attracts hundreds of thousands of visitors per year. He's the author of: The World's Most Haunted Places: From the Secret Files of Ghostvillage.com (New Page Books 2004), and The Encyclopedia of Haunted Places (New Page Books 2005).

The Encyclopedia of Haunted Places is the first directory to be written by dozens of the world's leading paranormal investigators. Research notes, location background, first-hand accounts, and many anomalous photographs featuring ghostly manifestations comprise the hundreds of haunted listings in this directory. For years, paranormal investigative groups have been studying their local ghosts with scientific equipment as well as with more esoteric methods, such as psychics and séances. This directory is a repository of some of their most profound cases. From across the United States, Canada, and many spots around the globe, ghost investigators tell of their sometimes harrowing experiences, share their research, and give readers an overview of both well-known and obscure haunted locales. From private residences to inns and restaurants, battlefields to museums and libraries, graveyards to churches, The Encyclopedia of Haunted Places will offer supernatural tourists a guide to points of interest through the eyes of the ghost hunters. This reference also offers names, addresses, phone numbers, and Web addresses to each location covered. Feeling brave? You may just want to stop and visit some ghosts on your next trip. Jeff Belanger is a voracious fan of the unexplained. He's been studying and writing about the supernatural for regional and national publications since 1997. Belanger is the founder of Ghostvillage.com, the Internet's largest supernatural community, which attracts hundreds of thousands of visitors per year. He's the author of: The World's Most Haunted Places: From the Secret Files of Ghostvillage.com (New Page Books 2004), and The Encyclopedia of Haunted Places (New Page Books 2005).

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7, 000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

LA may be known throughout the world as a dream factory that has littered the world with pop cultural paraphenalia but it is more than the sum total of its mass produced fantasies. It's a thriving hybrid of a city whose eclecticism is reflected in its endless variety - in ethnicity, culture, architecture and food. Few cities offer as exciting a restaurant scene. This easy to use guide gives tourists a glimpse inside 35 of LA's most fashionable dining destinations and includes recipes and colour illustrations.

The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1, 800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. (20081130)

A follow-up to the highly successful New Bars & Restaurants, New Bars & Restaurants 2 takes us on a trip around the world, exploring the newest dining spaces in countries that range from France to Australia. What ties all of these projects together, however, is their original solutions to the venerable problem of dining design. An imaginative lighting system and the symbolic use of color, for example, are just two of the many design solutions that uncover universes of fantasy in a space where the focus is usually placed on the kitchen. With its detailed design comments and more than 500 full-color photographs, New Bars & Restaurants 2 will serve as an indispensable resource for the storeowner and architect alike.

Cool Restaurants – The Cookbook features highlights from the highly successful Cool Restaurants series, which has grown to encompass more than 30 cities across the globe. World-class cooking stars such as Jamie Oliver and Jean-Georges Vongerichten share their favorite recipes with easy-to-follow instructions. Now fans can recreate the deluxe dining experience of the top restaurants worldwide in the comfort of their very own homes. Become part of the gastronomic process as stunning photographs showcase the stars, their awardwinning restaurants — and their delectable masterpieces! Each culinary celebrity imparts the true essence of these sumptuous dishes — what makes them special and how to get it just right. A truly inspiring and international selection of mouthwatering delicacies…