Park Road Restaurants
Billed as a "low/no budget guide to visiting and living in Portland, Oregon, the Zinester's Guide to Portland breaks down the PDX grid by neighborhood with descriptions of good restaurants, thrift stores, bars, bridges, places to loiter, etc. (lots of etc.). The newly overhauled and illustrated sixth edition gets shoulder-deep into the history and local lore, providing a well-rounded argument as to why (fill in the blank) deserves your time. It also demystifies the TriMet public transportation system, bike events and culture, outdoorsy stuff, the public librariesbasically anything you need to know as the new kid in town. To the wrong eyes the book's title might imply a guide to Portland zine culture, and indeed it originated in 2001 as a hand-stapled zine. But now, as editor Shawn Granton says in the introduction, the Zinester's Guide is not just for zinesters, that "It's always been about sharing the interesting and unique things that make Stumptown great, and also helping people get by that aren't swimming in scads of money." For those of us that can't so much as dogpaddle most days, this is community at its mightiest.
Now, like magic, you instantly know what to order and what to avoid for 23 countries or cuisines. Whether you are actually in China or just want to go to a Chinese restaurant - you are all set. This easy to read book lists the Do's and Don'ts of the best and worst foods with complete descriptions and calorie information. Carry it anywhere you go!
Any business can take steps to be friendlier to the environment, but how do you do it while maintaining and actually boosting profits? Find out how moving from a light green to a dark green approach pays off for hospitality, retail, and home-based businesses. Your business can conserve energy and natural resources, boost goodwill, and actually take steps to restore the environment. Bruno G. Krioussis shares tested strategies from his twenty-nine years of experience in the restaurant and hospitality fields so you can maximize profit through environmental activism. Along with many strategies for success in green business, he explores methods for developing a green action plan; ways to harness alternate forms of energy; strategies for keeping track of all the money you will save; the long-term benefits of sustainability; the importance of finding a mentor. Make a decision to overcome the challenges that are preventing you from being truly green. It's time to embark on a mission to help the environment and your business with "The Green Guide.""
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.
Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition toRestaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.
This book is suitable for classroom use, and an accompanying online instructor's manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter's contents are highlighted starting with the chapter's objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor's manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.
Tracing the history of Covington, Kentucky from its beginning in 1815 to the 21st century, the text and photographs depict a medium size city developing a solid manufacturing base and ample retail only to slide into economic decline with a falling population following World War II. Attention has been given to the city's annexations (and lack of), all of which bore significantly on Covington's fortunes. A second theme discusses an activist city government adopting policies leading to major new construction projects, both commercial and residential, as well as to the restoration of many historic homes and buildings, all of which have given the city a new vitality. The stages of growth, decline, and turnaround are discussed within the city's historic areas of the riverfront, public square, and Madison and Pike Streets.
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