Frete Grátis
  • Google Plus

The Art Of The Restaurateur (Cód: 4236612)

Lander,Nicholas

Phaidon

Ooopss! Este produto está temporariamente indisponível.
Mas não se preocupe, nós avisamos quando ele chegar.

Ooops! Este produto não está mais a venda.
Mas não se preocupe, temos uma versão atualizada para você.

Ooopss! Este produto está fora de linha, mas temos outras opções para você.
Veja nossas sugestões abaixo!

R$ 154,80 em até 5x de R$ 30,96 sem juros
Cartão Saraiva R$ 147,06 (-5%) em até 1x no cartão ou em até 7x de R$ 22,11 sem juros
Grátis

Cartão Saraiva

Descrição

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century.

The role has changed a lot since then, and continues to evolve in fascinating ways. Despite the interest and increased professionalism of many restaurateurs, however, the restaurant business is still one of the most financially risky. In the UK only the construction industry sees more liquidations. Brands and chains have also made life difficult for the independent restaurateur. But these individuals all have an extraordinary story to tell, stories that will appeal to those disenchanted with a corporate world, give inspiration for the next generation of would-be restaurateurs, and provide a compelling read for anyone interested in the modern restaurant.

Learn how Alan Yau lost control of Wagamama in a family feud and how Danny Meyer, with two hugely successful restaurants behind him (Union Square Cafe and Gramercy Tavern) opened Blue Smoke, a barbecue restaurant, without appreciating that all New Yorkers consider themselves barbecue experts, so they all thought he was doing everything wrong. Behind each of these successes is an equally dramatic story of something that went very badly wrong. When they got the tricky recipe right, they succeeded in creating some of the world's landmark restaurants.

Covering subjects as diverse as finding the right location and the importance of getting the design right; to choosing the best chef and deciding what food to serve; to managing staff and dealing with difficult customers, every story is fascinating, different, and has something to tell about the creation of a successful restaurant.

Características

Produto sob encomenda Sim
Marca Phaidon
Cód. Barras 9780714864693
Altura 21.00 cm
I.S.B.N. 9780714864693
Profundidade 1.00 cm
Referência .
Acabamento Capa dura
Ano da edição 2012
Idioma Inglês
Número de Páginas 352
Peso 0.44 Kg
Largura 14.00 cm
AutorLander,Nicholas

Avaliações

Avaliação geral: 0

Você está revisando: The Art Of The Restaurateur