Find out how to get in on the booming pop-up scene PopUp Republic: How to Start Your Own Successful Pop-Up Space, Shop, or Restaurant is your comprehensive guide to the new world of pop-ups. This fresh text dives into the details of the pop-up industry, offering you a first-hand glimpse at pop-up success through stories, examples, anecdotes, and case studies. Additionally, if you have the entrepreneurial spirit and want to embark on your own pop-up journey, this forward-thinking resource features a guide to launching your own pop-up.
Taylor, S., DiPietro, R. B., & So, K. K. F. (2018). Increasing experiential value and relationship quality: An investigation of pop-up dining experiences. International Journal of Hospitality Management, 74, 45-56. doi:10.1016/j.ijhm.2018.02.013
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Aaltojärvi, I., Kontukoski, M., & Hopia, A. (2018). Framing the local food experience: a case study of a Finnish pop-up restaurant. British Food Journal, 120(1), 133-145.
Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately.
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.