Professional artisans of cooking are called chefs, while prep staff and line cooks prepare food items in a more systematic and less artistic fashion. A restaurant prepares and serves food and drink to customers. A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore". Alfred Edersheim in his Life and Times of Jesus the Messiah (1883) mentions, without giving specific references, the existence of restaurants in Alexandria and Jerusalem. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. High Quality Content by WIKIPEDIA articles! Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models.
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Lambert M. S.
Книга по Требованию
|Eshte russische Kuche Restaurant Podvorye: Кентавр Gutzeit S.,Telysheva A.,Gurkina E. |
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|Fashion Restaurant Of China Vol. 1 / Модные рестораны Китая. Часть 1 Page One |
|Well-seasoned: Best of Restaurant Graphics Index Book |
All these questions and many more are answered in Well-seasoned which features dozens of restaurants from around the world with a graphic identity that transmits an overwhelming array of sensations to their customers.
|PREDICTING THE OVERALL PERCEIVED VALUE OF A LEISURE SERVICE. A Survey of Restaurant Patrons in Pretoria Книга по Требованию Husam A. |
This study investigates the application and relevance of SERV-PERVAL scale as a measure of consumers’ perceptions of service value in mid-scale restaurants.
|Alice's Restaurant (Film) Книга по Требованию Frederic P. M. |
|Multi-Skilling in the Five-Star Hotel Industry in Taiwan. The Exploratory Research of Multi-Skilling on the departments of Front Office, Restaurant, and Housekeeping Книга по Требованию Li-Cheng C. |
Both factors have negatively impacted on the productivity and performance of five-star hotels in Taiwan, as a high level of service delivery cannot be sustained by inexperienced staff in accordance with a service profit chain model.
|Restaurant Книга по Требованию Frederic P. M. |
Un restaurant est un etablissement ou l' on sert des plats prepares et des boissons a consommer sur place, en echange d' un paiement. Generalement, la nourriture y est preparee par un chef cuisinier.
|Hotel and Restaurant Design 3 HarperCollins Publishers Yee R. |
Additionally, travel and leisure activity consume more and more of an increasingly sophisticated public' s time. Hotel and Restaurant Design No. 3 illustrates how architects and designers have met these needs and time constraints. The design solution featured in this volume are organized alphabetically by design firm with all projects indexed for easy reference. This volume is an inspiration and a necessity to any professional engaged in the many forms of hospitality and restaurant design. It has become increasingly obvious that people have come to expect a certain level of excellence when they dine out, go on vacation, or travel for business. Hotel and Restaurant Design No. 3 showcases the most current, inspirational design solutions gathered from 36 leading architecture/design firms and features over 160 international projects in the hotel, resort, spa, theater and restaurant fields.
|Table at Le Cirque: Stories and Recipes from New York's Most Legendary Restaurant Rizzoli (RCS MediaGroup) Maccioni |
Started in 1974, Le Cirque has redefined fine dining for the entire country.
|Restaurant and Bar Design II ACC Distribution Wang J. |
Hospitality is about personal care and providing for the guests' needs. It demands an intuitional sense or profound knowledge about what the guests of today and tomorrow want, what they long for and what they have missed so far. Restaurants and bars are places of hospitality which can be both: your home away from home or your ultimate escape from home. A place in which one acts and feels at home without actually being at home. A place that is a copy of home and sometimes even better than its origin. A place for a relaxed evening and a formal meeting alike. A place always filled with old and new friends and your favourite drinks and bites. A place easy to reach - preferably in walking distance. A place one identifies with. Architectural firms include: Bluarch, P. Claude Drach, Concrete Architectural Associates, Blacksheep, CCS Architecture, Cheremserrano, Ismini Karali Design; Ippolito Fleitz Group among many others. Designing in the field of hospitality asks for an understanding of what hospitality means today.
|Herzlich willkommen - Aktuelle Ausgabe - Lehr: Deutsch in Restaurant und Tourismus (+ Audio CD; количество томов: 4) Klett Firnhaber-Sensen |
|Restaurant & Bar design Taschen Wiedemann J. |
The Restaurant & Bar Design Awards - the world' s only awards dedicated to hospitality design - recognizes the importance of this particular field, and is dedicated to singling out the world' s most exceptional settings for eating and drinking. Each year, entries are submitted from all types of sectors, including hotels, offices, transport, industry, fine dining, education, sports and leisure, healthcare, government, aviation, cruise, and retail. A panel of top design, lifestyle, and hospitality professionals judges the entries. Divided into five chapters by continent - Americas, Asia, Europe, Middle East & Africa, and Oceania - the book features the 150 establishments worldwide that were selected by the panel.
|Cool Restaurants Shanghai Cool Restaurants teNeues Ciliang C. |
Книга на английском, немецком, французском, испанском и итальянском языках. Подарочное издание. В книгу включены 30 самых известных ресторанов Шанхая и рецепты шанхайских шеф-поваров.
|Boutique Restaurants HarperCollins US Riordan J. |
|London: Restaurants & More Taschen Taschen A. |
La Fromagerie, a cheese Mecca and delicatessen with fresh groceries.
|Hong Kong, Macau 2009. Restaurants & Hotels ABBYY Press (АБИ Пресс) |
|Paris 2009. Restaurants & Hotels Красный гид ABBYY Press (АБИ Пресс) |
|Hotels, Restaurants & Shops Taschen's Paris: Taschen Taschen A. |
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