Book Description
Covers the major principles of marketing with a practical, applications oriented approach. This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in the business programs that focus on a lot of theory.
- Includes coverage of tourism marketing
- Features new material on marketing technology and it's implications in the hospitality industry
- Offers international coverage
- Provides new, applications approach to the discipline of marketing
Book Description
Grab a slice of the $39 billion specialty food pie with this updated, ultimate resource for gourmet food entrepreneurs.
The specialty food industry is THE proven vehicle for entry-level food distribution in the United States. Retail sales of specialty foods averaging an annual growth rate of more than 7 percent presents, to some, a great opportunity—to others, a formidable challenge.
Your ability to make your mark in the industry, establish your independence, achieve success, and acquire wealth depends on how effectively you prepare, according to Stephen Hall, a long-recognized specialty food marketing professional.
In From Kitchen to Market: Selling Your Gourmet Food Specialty, Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own your own business or you are thinking about starting one, From Kitchen to Market will show you how to: Identify a winning product and its most appropriate markets. Get your product ready to market. Advertise, promote, and sell your product. Create your own success niche. Professionalize your business.
Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.
Customer Reviews:
Fantastic book for food start-ups.......2007-10-05
This book was recommended in a class at the local community college on starting a food business. There are
excellent examples of various business models and lots of referrals to other helpful web sites. If you have a
specialty food product you're making in your kitchen and you dream of selling it, this book is perfect.
Great book for people serious about starting a business.......2007-05-15
This book is a goldmine of information about the gourmet food business and how to get your product out there. Many charts, templates and other business resources that are not found in any other book I've read. Loved the "real world" examples.
Very Helpful.......2007-01-13
The book was very helpful to me.It contains a lot of useful information.
Good for a Start.......2007-01-04
The level of detail wasn't what I was hoping for, but it was a good book anyway. This book gives an overview of most aspects of marketing and selling food specialties.
After reading this book, you'll want to get some companion books, such as a book on trade shows, or getting publicity, or any of a dozen ideas the author touches on.
A 'must' for any newcomer cook who would market a product.......2005-11-05
The gourmet food industry is perfect for entry-level food distribution in this country: it lends to testing new products, it doesn't require large start-up investment, and it's a fast-growing industry. To enter, consult Food Marketing International president Stephen F. Hall's latest 4th edition of From Kitchen To Market: Selling Your Gourmet Food Specialty: it outlines and analyzes all kinds of food marketing opportunities for small cottage industries new to the business, discussing everything from building a product's concept using trade shows, brokers, and more. A 'must' for any newcomer cook who would market a product.
Average customer rating:
- Just a reference item
- enthusiast's dream
- Sales and Service of the wine Professional 2nd ed.
- Very good Book
- Sales and Service for the Wine Professional
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Sales and Service for the Wine Professional
Brian Julyan
Manufacturer: Int. Cengage Business Press
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Similar Items:
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The New Sotheby's Wine Encyclopedia, Fourth Edition
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The Oxford Companion to Wine, 3rd Edition
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The World Atlas of Wine
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The Sommelier's Guide to Wine: A Primer for Selecting, Serving, and Savoring Wine
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Grossman's Guide to Wines, Beers, and Spirits
ASIN: 1844800539 |
Book Description
Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses.
Customer Reviews:
Just a reference item.......2007-04-04
I enjoy having the book as a reference but I would never sit down and ready it from front to back. I did appreciate the clean black and white graphics espically when they were describing a product I have never used. I purchased this item as a supplement to a college class and it has worked out well when I need technical support for project reports.
enthusiast's dream.......2007-02-16
I was first introduced to Mr. Julyan's exciting syllabus through the Court of Master Sommelier's examination process. As both a student of wine and an educator in the hospitality sect, I have found his brief yet thorough writing to be an indispensable reference guide when educating my colleagues at both of my establishments.
For the home enthusiast or even someone just curious about broadening their horizons into a larger world of viticulture and enology, Mr. Julyan's writing broaches the sometimes forboding subject of the old world in an extremely approachable manner, the new world with a sense of excitement and the realms of bartending with both sensetivity toward tradition and the modern mixologist.
For the wine-savvy diner, this book provides valuable insight into the realm of "what should be going on" in the parts of the restaurant world you don't get to see. As a 20 year restaurant veteran, I also greatly appreciated Mr. Julyan's explainations of the difference between the should be's of service versus the nescessary practicality of providing service within the specific constraints of each establishment's environment and ability.
Both an exceptional value and a more approachable read than the sometimes overtly technical wine tomes available, I strongly recommend this to anyone looking to increase the caliber of thier sales and service training in their hospitality career or to soak in a little more than just grape-juice!
Sales and Service of the wine Professional 2nd ed........2007-02-13
Brian Julyan does presents a very comprensive study of wine's of the world, spirts, beers, and service of beverages.
Alot of material in 200 pages.
Self-assessment Questions are helpfull, multi demensional however sometimes he asks very trivial questions with the answer difficult to find in the text.
You will want to use the book over and over, like a good cook book, to increase your understanding and passion for wine.
Highly recomend to anyone wishing to futher their knowledage in the wine world
Very good Book .......2006-08-25
Very good book. I use it as a text book for my beverage class and it's fantastic, easy reading and informative.
Sales and Service for the Wine Professional.......2006-08-07
Great book that I will use often! A wealth of information contained in one book (I actually plan a purchasing more; one for each of my managers). It would be helpful to include a brief summary at the end of each chapter though.
Book Description
Your most powerful marketing and management tool is a well-designed menu. Here is how to create one. A menu can make or break a restaurant. To be effective, it must be tailored to your business, help you make profit, and meet the expectations of your customers. This book tells you everything you need to develop a menu program that will ensure the profitability of your restaurant or other foodservice operation. Now in its third edition, Marketing by Menu takes you well into the twenty-first century, covering emerging new markets and the latest trends in home-food replacement services. Fully revised and updated, this edition shows you how to create daily and seasonal menus, catering menus, "healthy eating" programs, and other specialty menus directed at today's widely diverse clientele. You will get precise, step-by-step guidelines to menu layout and design, content development, and profit considerations—including marketing surveys, food costing and pricing, and menu item selection. Complete with work pages to practice the concepts involved, as well as a wealth of real-world examples from restaurants, hotels, and other foodservice operations across the United States and abroad, Marketing by Menu is a one-of-a-kind resource for managers and professionals in the foodservice industry.
Average customer rating:
- A great guide
- Invaluable Tool
- Good for starting stores or providing to stores.
- Primer on Contemplating Gourmet Store Venture
- Don't even think of opening a gourmet food store without it.
|
Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store
Robert Wemischner , and
Karen Karp
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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How to Open a Financially Successful Specialty Retail & Gourmet Foods Shop
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From Kitchen to Market: Selling Your Gourmet Food Specialty
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How to Open a Financially Successful Bakery
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Specialty Shop Retailing: How to Run Your Own Store Revised
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Baking for Profit: Starting a Small Bakery
ASIN: 0471139394 |
Book Description
"In this book we will communicate just how competitive and serious the business of specialty food retailing is today. We will provide you with a comprehensive overview of the industry, the market today, tools to [enable you] to make a commitment to go ahead, a thorough outline for your business plan, checklists for the most important planning stages, anecdotes and recommendations from the top players in the industry, and tips and insights into the intangibles of what makes good businesses good. You will have a better chance of success by being well armed and taking all the right precautions through careful preopening research and development. And you will see that, for success, it is not just information and organization but ample funding that will give your new business a fighting chance to ripen, develop, and succeed. Guided by this text and the accumulated wisdom of sage retailers who've paved the way, and fueled by your own enterprising spirit and imagination, dream big, plan carefully, and proceed with confidence to success." — From the Preface of Gourmet to Go
It begins with a dream, a longing for the independence, self-reliance, and creative freedom of running your own specialty take-out food store. But if you want that dream to become a reality, you can't rely solely on your expertise as a chef, manager, or owner of a previous business — you'll need to develop all of those skills and more. You need a comprehensive, reliable information source that shows you what to expect and prepares you to deal with the unexpected. You need to learn from the successes and failures of others how to envision, plan, finance, establish, and run a successful gourmet retail operation. You need Gourmet to Go.
This full-spectrum guide offers solid direction on every aspect of the retail specialty food industry. Making liberal use of case studies, Robert Wemischner and Karen Karp lead you step by step through each phase of the development and operation of a take-out gourmet store. They help you find the concept that's right for you, write a business plan, and secure the financing you'll need. Next, you'll discover what to look for in choosing your location; how to communicate with designers, builders, and contractors; and the ins and outs of legal structure and complying with government regulations. You'll learn how to select graphic designs, purchase and price merchandise, hire and train employees, set store policies, and manage your cash. Each of these issues is presented in a clear, forthright style that enables you to understand your options and make informed choices. You'll also learn how to:
- Market and promote your store and build a steady clientele
- Exceed your customers' expectations for quality and service
- Use in-store signage and irresistible merchandise displays to increase sales
- Expand or convert an existing business
- Fine-tune your business to promote growth
Whether you're a foodservice professional yearning for independence or a retailer looking to expand or transform your current business; whether you're a caterer wanting to offer your creations to a broader public or a successful manager in search of a great business opportunity, Gourmet to Go helps you start strong and guides you every step of the way, until your dream comes true.
Customer Reviews:
A great guide.......2004-11-20
A friend recently opened a store and this book has acurately addressed some of the issues we are experiencing. The author has a knack for addressing both personal issues such as self doubt, fear, relations with partners as well as topics related to the business. He compels the entrepreneur to think hard about the objectives of his undertaking and then walks him through it step by step.
The sections on site location and templates for creating a business model, mission statement and feasability study are better than two other books that I had purchased.
Most of the book has little to do with specialty food and more about the decision and execution process of opening a new place. I would recomend it to both someone just toying with the idea and someone who is already established.
Invaluable Tool.......2003-06-14
I have been working on opening a specialty food shop/cafe and got stuck on the logistics of planning. After using several guides and books I randomly found (and getting NOWHERE) I decided to buy Gourmet to Go on a recommendation. It is THE best thing I could have ever bought, hands down. It seems that all the questions I had were answered in the book, and the structure of the book leads readers down a logical path through the maze of planning for this type of business. If you are to buy any book on this topic, this is the one. The money spent on this book will save you thousands later on. Two thumbs up!
Good for starting stores or providing to stores........2003-06-07
This is an excellent treatise of starting a specialty food store or, perhaps is even more beneficial to one who wishes to wholesale food products to place in food stores or delis..
People wanting to cash in on the current trend towards take-out convenience need this book, as well as From Kitchen To Market and How To Get Your Product Into Supermarkets.
The three books are invaluable for overlapping reasons. A prospective store operator needs to understand how to setup his or her store and, just as important, how their competition operates. Beginning store operators also need to understand their industry in detail not merely from the viewpoint of their competition and from their customers, but from their suppliers position.
Gourmet To Go does a great job from a narrow viewpoint. Probably the only topic not suffriciently explored is the hands'-on advice. Perhaps the next edition will detail the possibilities for including rollergrills, microwaves and how to earn what the industry refers to as "Plus-sales." I'm speaking of the technique in all fast food chains and convenience stores to get customers to spend more money.
Other hands-on topics that should be discussed are controlling theft and the experience of many store operators who have lost significant chunks of money in providing lottery tickets. I know of a feww whose losses exceeded $10,000. Adding insult to injury, lottery only reimburses stores from one to three percent of gross sales and pay-outs for winning tickets. Despite such a poor return on investment, many stores consider it mandatory to provide lottery.
Further, computerizing the store could be considered, as well as installing UPC readers. It is not uncommon to see even the smallest store using such equipment. Yet, those installing such systems all seem to have to reinvent the wheel.
Again, buy this book but augment it with From Kitchen To Market and with How To Get Your Product Into Supermarkets so you can keep up with and, perhaps, improve upon your competition and keep customers, suppliers and yourself happy!
Primer on Contemplating Gourmet Store Venture.......2003-04-04
Having some experience with new product projects for major corporations, this somewhat smaller scale, but nonetheless similar principled look at the operations and craft of specialty food store biz is well-done.
It is full of relevant and cogent thoughts for anyone interested in this market niche. What I found very well done is the sections of writing the biz plan and the steps therein critical to putting together and then implementing such.
Also included are fairly thorough lists of resources such as consultants, trade journals, suppliers, etc.
What could possibly have been additionaly useful was stress on two key areas: concentration on obstacles and their probability of happening (i.e. scenario plotting) and finding and use of two key players from the outset: attorney and accountant/tax specialist.
Don't even think of opening a gourmet food store without it........2002-01-28
Although, as the name suggests, this book is geared mainly towards gourmet to go operations (specialty food stores with emphasis on catering and gourmet take-out) it is an invuluable resource for anyone thinking about entering the gourmet food industry.
I wasted all kinds of time and money on general business start-up books and learned little more that nothing about starting a gourmet food store (or any business for that matter). The business plan section alone is better than a whole book I purchased on the subject. I found every bit of Gourmet to Go to be extemely useful and after reading it couldn't believe I had even considered going into business without it.
Average customer rating:
- Interesting and easy read on Harrah's and the industry!
- Motivate yourself
- best marketing book I ever read
- This book is a "winner!"
- "very FUNNY book"
|
Jackpot! Harrah's Winning Secrets for Customer Loyalty
Robert L. Shook
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Casino Operations Management
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Managing Casinos: A Guide for Entrepreneurs, Management Personnel and Aspiring Managers
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Casino Accounting and Financial Management
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Slot Operations the Myth and the Math
ASIN: 0471263230 |
Book Description
The inside story of the gaming company that hit the jackpot playing by its own rules
Robert L. Shook, a New York Times bestselling author, delves into the business behind one of the world's foremost gaming and entertainment companies, Harrah's. Since Bill Harrah took over a small card game business in 1937, Harrah's has become a top casino, dominating Nevada and beyond. The first gaming company listed on the New York Stock Exchange, Harrah's is a $4 billion-dollar business driven by smart marketing and smarter leadership. This book is the first to examine Harrah's and its leader, a man who dominated an industry and amassed a staggering fortune while refusing to deal with mobsters and corrupt politicians. Though Bill Harrah died in 1978 and the company has since been sold, Harrah's has retained its sense of history and remained an industry leader. Following the company's growth, Shook uncovers rich business lessons about marketing and customer loyalty, increasing market share in fiercely competitive industries, and maintaining a sense of integrity in a cutthroat business world. This is a compelling and intriguing story of a company that gambled and won, and it offers business readers an opportunity to benefit from the hard-won lessons of a paragon of the entertainment industry.
Robert L. Shook (Columbus, OH) is a seasoned business journalist and the ghostwriter behind several New York Times bestsellers. He is the founder and former CEO of Shook Associates and the American Executive Life Insurance Company. He is the author or coauthor of thirty-five books, including The IBM Way, Mary Kay on People Management, and Mary Kay's You Can Have It All.
Customer Reviews:
Interesting and easy read on Harrah's and the industry!.......2006-11-29
This book tells in an easy, readable fashion the story of Harrah's from the humble beginnings of a small parlor in Reno to the multibillion dollar behemoth it is today. Although the primary focus is on Harrah's, of course, the book covers the growth of the industry in the US overall from the early days, through the mob years in Vegas and the entertainment explosion that happened, to the proliferation of boats, reservation gambling and other gambling alternatives such as the lotteries through many US states.
This is a great book to read for reminders on the basics of "getting it right" when it comes to customer service, treating employees right, thinking strategically and executing on a vision. It is amazing what Harrah's has done in the area of parlaying customer information into long term, profitable relationships!
I have read many business books, this is my most favorite in recent months, for sure.
Read on, and watch out for that river card :)
Motivate yourself.......2003-02-08
Great book -- the lessons taught are for all service based organizations. Learn how to create customer loyalty and enjoy your business more. Must read!!
best marketing book I ever read.......2003-01-16
I have read other books by Robert L. Shook, and he is an accomplished writer of business books. He's at his best with Jackpot. This book is both informative and entertaining. Shook takes his reader behind the scenes at Harrah's, a gaming company with 26 casinos and reveals how the company is able to compete so successfully against billion-dollar properties in the Las Vegas market. Harrah's secret, as the subtitle states is how it wins customer loyalty and does it better than its competition. This is an excellent book for any business reader engaged in a highly competitive industry, and, in particular, goes head to head with the big boys. Shook's writing style is superb--he interwines anecdotal material that makes for a fascnating read. True, this is a business book, but at times, it's such a page-turner, you feel you're reading a novel.
This book is a "winner!".......2003-01-14
This book is about an outstanding culture that is culminated from the founder's passion, integrity and leadership.
Jackpot provides cutting-edge lessons and ideas that are being exposed for the first time in topics such as: marketing and customer loyalty, building market share, and preserving high integrity.
Harrah's placed its chips on integrity and serving the customer. It's no wonder they are so successful.
"very FUNNY book".......2003-01-08
This book is a riot! I could not put it down. One of the funniest books on gambling I have ever read.(and I've read 100 books on Vegas/Gambling.Go straight to page 43 first- "there is no underworld presence today in Las Vegas"- this author really knows how to write satire.The book is just filled with one funny story after another about how everything now in gambling is on the up & up.Robert Shook is more humerous than that Connecticut Senator whose trying to protect children from the entertainment industry.Another fun thing to do with his book- circle the word "lawyer" and then underline all the Federal & State laws that his book exposes.God Bless America! We should all feel blessed to have a comedy writer like Robert.
D.Matthew Hayden
author
Vegas Stories
Book Description
The complete guide to marketing for restaurant managers
- How do I market my restaurant to prospective customers?
- Do loyalty programs really work?
- How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck?
By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.
Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
Customer Reviews:
Way too basic if you have restaurant or marketing background.......2005-05-11
I have two issues with this book: First, the information is far too basic to be of use to anyone with even minimal restaurant and/or marketing experience. For instance, the authors use highlight boxes to define ultra-basic terms like "discount pricing" (even the definitions are obvious: "pricing ... to generate more customer traffic.")
The second problem I have is that the authors and publisher misrepresent what this book is about. If you look at the chapter titles, this book is nothing more than a simplistic how-to-open-a-restaurant book - yet they are selling it as a marketing guide for owners and managers.
Here's some examples of chapter titles - Does this sound like an oversimplified start-up guide?
Chapter 1: What am I getting in to?
Chapter 2: Location: Where am I going to put his place?
Chapter 4: Who are my customers?
Chapter 5: Menu Development
Chapter 6: How much do I charge for this stuff?
Unless you have zero business know-how and absolutely no restaurant experience this is DEFINITELY a book not to waste your money on.
Wow.......2004-03-18
This is a complete and comprehensive book, outlining and explaining every important detail or owning/managing a restaurant.
There is no other book available with the information this book contains. It is up to the minute with the newest technology available to the business.
If there is one book to get on this subject, this is it.
Restaurant Marketing.......2004-01-13
Restaurant marketing is ever-evolving and it takes staying on top of the latest restaurant marketing ideas and strategies to stay ahead of the competition. I recommend this book. Also visit www.quantifiedmarketing.com
Book Description
Interview chapters with successful restaurateurs about what marketing tactics have worked well for them.
Customer Reviews:
Restaurant Biz is Showbiz!.......1999-12-25
A must book for your business. Filled with ideas and examples. Absolutely inspiring. I not only believe in this book but I have bought it for friends in the business -- but only the ones with restaurants in other cities! A no brainer, buy it now.
Must reading for restaurant managers or wannabes.......1998-12-04
This is the marketing info that I didn't get at school. Easy to read and to the point. Every chapter has one or more ideas that work.
Customer Reviews:
Add this book to your library now!.......2006-01-15
Amy Jorgensen, has taken what is sometimes a boring, seemingly pie in the sky topic and explained it in a short, easy to digest format. Bravo! I, like most people, am too busy to spend time reading long manuals, nor do I have the resources to pay professionals to do my marketing and advertising for me. This book is the answer for me.
The author reminds us of some very basic things in the food service business - obvious things like `take care of your customer' which we know, but sometimes forget. Thanks Amy for reminding me of my most precious asset - my customers.
Among the many things learned from this book I am most impressed with the great number of quick and easy methods we can use for marketing and advertising to increase profits. Let's face it, as much as we love the business, the bottom line is still the bottom line. This book helps us do some inexpensive things to increase profits.
Until I read this book I did not realize, for instance, that the menu itself could have such a great impact in terms of marketing. There is good information included for showing your staff how to increase sales and many other no additional cost and low cost methods to marketing the business.
I find this exciting in itself!
This book has value way beyond what its length and cost might suggest. I wish I had read this years ago.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Average customer rating:
- Not worth the money
- Great Book
- Excellent book for ice cream professionals
- Excellent description of all phases
- Very helpful in setting up a frozen desert establishment
|
Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing
Malcolm Stogo
Manufacturer: Wiley
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Binding: Hardcover
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Similar Items:
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How to Succeed in the Incredible Ice Cream Business
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Ice Cream
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
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The Science of Ice Cream (Rsc Paperbacks)
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Ben & Jerry's Homemade Ice Cream & Dessert Book
ASIN: 0471153923 |
Book Description
A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries.
Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product—it even includes 500 delectable recipes using either the continuous or batch method of production.
Ice Cream and Frozen Desserts tells you what you need to know to:
- Select the kind of frozen dessert business that's right for you.
- Plan, finance, start, and operate a manufacturing or retail frozendessert business.
- Purchase, install, and use ice cream making and serving equipment.
- Determine which production method is right for you—continuous or batch.
- Market and merchandise your frozen confections.
- Manage employees, keep accurate financial records, and maintain sanitary conditions.
- Create dozens of delectable types and flavors of frozen desserts.
Customer Reviews:
Not worth the money.......2006-06-11
This book is a nostagic look at ice cream manufacturing and store operation. We have opened 30 plus ice cream stores over the last 25 years and would not recommend anyone using this book as a reference. This guy enjoys making ice cream and spinning a good yarn but in the real world of ice cream store operation his ideas are outdated and seriously flawed. Ice cream shops work in only a few areas of this country and require hard work and long hours. They fail at an alarming rate and rarely gross enough to make a decent living. If you are planning on an ice cream store operation make sure you do a decent demographical study before attempting it.
Great Book.......2006-03-09
This book was an interesting guide to ice cream. It has helped me gain an insight in how to make and distribute ice cream. It answered most of my questions and helped me decide my next course of action.
Excellent book for ice cream professionals.......2002-11-21
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.
Excellent description of all phases.......2002-10-10
This book was *exactly* what I was looking for to help me get started in this business. A very broad overview of many different topics related to the ice cream business.
As my plans are to possibly open a parlor, some of the aspects of the commercial operations were not useful to me, but it *was* at least interesting to see how the big boys do it.
The one area that I was a little disappointed in was the business aspects of it. There were some general discussions of things to accomplish, without any real instruction in how to go about actually *accomplishing* them.
Overall, well worth the (rather steep, I admit...) price.
Very helpful in setting up a frozen desert establishment.......1999-10-07
This book contains invaluable information about making ice cream and gelato and about setting up and marketing the product. I was not disappointed and learned a lot.
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