George Douglas Brown's The House with the Green Shutters is a fierce study of provincial Scotland, centred on John Gourlay, the tyrannical carrier of the village of Barbie, and the family ruined by his pride. Written in a taut, unsentimental prose, the novel rejects the consoling pieties of the late-Victorian Kailyard school, replacing rustic charm with psychological pressure, social cruelty, and tragic inevitability. Its stark realism and mordant irony place it among the most important Sc...

The multiple award-winning Restaurant Manager’s Handbook is the best-selling book on running a successful food service operation. Now in the 4th 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 ...

This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in fo...

This totally revised book will separate the romantic notions of owning a B&B from the business end by covering basic cost control systems, successful kitchen management, housekeeping, beverage management, room rate formulas, arrival, billing, departure, managing and training employees and more. The CD contains all the forms in the book as well as a sample business plan you can adapt for your own use.

In this completely revised new second edition, the author leads you through every fact of the coffee business while providing detailed instructions and examples. This manual includes sample business forms, worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; coffee drink recipes; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools.

Packed with new information, the revised edition of this best selling manual was designed for use by all food service serving staff members. The guide covers all aspect of customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. Step-by-step instructions cover hosting, seating guests, taking/filling orders, loading/unloading trays, table side service, setting an elegant table, folding napkins, promoting specials, upselling, handling problems, di...

How will we regather the church after pandemic?The Covid-19 pandemic is an inflection point for the church everywhere—and certainly for the Episcopal Church. The sudden flowering of creativity, connection, and collaboration is an expression of the Holy Spirit’s relentless presence within the church; yet ongoing distancing creates difficulties to be overcome on the other side of the present crisis.How will we change habits of isolation and regather the churc...

In "The House with the Green Shutters," the story is set in a small Scottish town called Barbie. It follows the life of a man named Gourlay, who is the owner of the local general store and a prominent figure in the community. Gourlay is known for his tyrannical and miserly behavior, which affects both his family and the townspeople.The novel explores themes of ambition, greed, and the consequences of one's actions. Gourlay's obsession with wealth and status leads to conflict and tragedy wi...

Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering.Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or...

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing ho...

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the myst...

The $20 billion gourmet market is nearly recession-proof. In fact, experts indicate that gourmet products actually do better in uncertain times like these as consumers seek out affordable luxuries. If you plan to open a specialty retail store, or perhaps a small store inside an existing retail space then this book is a must. Although gourmet foods command a price double and up to ten times higher than that of grocery store brands, there are those consumers that are content and look to pay ...