Food Service


Legends & Lattes (Legends & Lattes, #1)
Setting the Table: The Transforming Power of Hospitality in Business
Kitchen Confidential: Adventures in the Culinary Underbelly
Hope Was Here
Getting Nawty with the Coyote (Coyote Bound Book 3)
Care and Feeding
It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results
Cooked: A Natural History of Transformation
The Creative Act: A Way of Being
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect
Your Restaurant Sucks!: Embrace The Suck. Unleash Your Restaurant. Become Outstanding. (Your Restaurant Sucks Trilogy Book 1)
Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
The Omnivore's Dilemma: A Natural History of Four Meals
No Reservations: Around the World on an Empty Stomach
Sous Chef by Michael GibneyFine Dining by Jack  RasmussenThe Way We Eat Now by Bee WilsonDesign and Layout of Foodservice Facilities by John C. BirchfieldPrinciples of Food, Beverage, and Labor Cost Controls by Paul R. Dittmer
Restaurant Management
25 books — 2 voters

Bringing this all together, the 1980s become and intensely significant point for the purposes of our understanding of what one could consider the degradation of our prison system and our food system in America: We see at that time period a sharp increase in the rates of diet-related disease, the number of incarcerated people, and the gap between the wealthy and the poor.
Erika Camplin, Prison Food in America

Criss Jami
A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experience to being served like a king.
Criss Jami, Killosophy

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