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A Visitors Guide to Yosemite National Park by Kerry Butters. Yosemite National Park is in California's Sierra Nevada mountains. It's famed for its giant, ancient sequoia trees, and for Tunnel View, the iconic vista of towering Bridalveil Fall and the granite cliffs of El Capitan and Half Dome. In Yosemite Village are shops, restaurants, lodging, the Yosemite Museum and the Ansel Adams Gallery. Look out for other travel guides, from the same Author.
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.""
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
This book outlines the principles and practices of arts-related inquiry and provides both suggestions about conducting research in the field as well as case study examples. The ideas presented here have emerged from the authors' own experiences of undertaking arts-related research and the challenges of implementing these approaches. The book therefore draws on personal research, practice and experience to address the concerns academics increasingly appear to be voicing about developing the scholarship and practice of arts-related research. There is a need for greater attention to, and clarity on, issues of theoretical positioning, methodology and methods when conducting robust and reputable arts-related research, which this book provides.
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