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| Author | : E. Thomas Hughes |
| Publisher | : Bunker Hill Publishing, Inc. |
| Total Pages | : 142 |
| Release | : 2005 |
| Genre | : Cooking |
| ISBN | : 9781593730291 |
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
| Author | : Donald E. Lundberg |
| Publisher | : |
| Total Pages | : 301 |
| Release | : 1970 |
| Genre | : Hotels |
| ISBN | : 9780843605174 |
| Author | : Susanne Doppler |
| Publisher | : Woodhead Publishing |
| Total Pages | : 238 |
| Release | : 2020-08-21 |
| Genre | : Business & Economics |
| ISBN | : 0128177934 |
Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment. This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior. Presents the challenges customers face in their away-from-home food shopping Explains how customer food experiences can be created Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences
| Author | : Martin Nicholas Kunz |
| Publisher | : teNeues |
| Total Pages | : 408 |
| Release | : 2005 |
| Genre | : Architecture |
| ISBN | : 9783832790172 |
For years, the growing trend for a new gastronomic culture has been noticeable: cafes, bars and restaurants become design challenges for architects, interior architects and designers. With 400 pages and over 500 photos, this book gives the latest, up-to-the minute overview of cafes and restaurants from all over the world, with top-class interior design, supplemented by short descriptions, biographies of the architects and designers as well as all the important addresses. Book jacket.
| Author | : Eric Briffard |
| Publisher | : Acc Art Books |
| Total Pages | : 0 |
| Release | : 2014 |
| Genre | : Cooking |
| ISBN | : 9781851497638 |
.Le Cinq is the world famous 2 star Michelin restaurant housed in Paris' most luxurious restaurant, Four Seasons George V. .Le Cinq s menu classic French cuisine with focus on fresh local produce .Le Cinq boasts breathtaking decor of gold and grey with the famous Marble Courtyard reflecting from gold leaf mirrors of the restaurant .Le Cinq is also consistently rewarded high praise and is no: 1 on TripAdvisor as the best Hotel Restaurant in Europe .Eric Briffard, studied under Joel Robuchon and was awarded the Meilleur Ouvrier de France (Best Craftsman in France) .Chef Eric Briffard was awarded Chef of the Year by the Pudlowski guide; the French edition was awarded the Prox Gourmand Located just a few steps away from the Champs-Elysees, the Four Seasons Hotel George V, Paris, redefines luxury in the City of Light. The most prestigious palace hotel in Paris, the George V has also earned the illustrious title of The World's Best Hotel. The restaurant Le Cinq, awarded two Michelin stars, is the jewel in the crown of the George V. Picked by an international panel as the World's Best Hotel Restaurant, the cuisine and service at Le Cinq is unrivalled. Le Cinq pays tribute to the very best recipes and affords you the opportunity to experience the immense talent, creativity and incomparable technical mastery of Chef Eric Briffard."
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : 2001 |
| Genre | : Food service |
| ISBN | : |
Founded in 1946, the International Council on Hotel, Restaurant, and Institutional Education is the global advocate of hospitality and tourism education for schools, colleges, and universities offering programs in hotel and restaurant management, foodservice management and culinary arts. In recent years, International CHRIE has expanded and evolved into a marketplace for facilitating exchanges of information, ideas, research, and products and services related to education, training and resource development for the hospitality and tourism industry (food, lodging, recreation and travel services). Serving as the hospitality and tourism education network, International CHRIE strives to unite educators, industry executives, and associations.
