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Cities And The Cultural Economy

RRP $376.99

The cultural economy forms a leading trajectory of urban development, and has emerged as a key facet of globalizing cities. Cultural industries include new media, digital arts, music and film, and the design industries and professions, as well as allied consumption and spectacle in the city. The cultural economy now represents the third-largest sector in metropolitan cities of the West (for example London, Berlin, New York, San Francisco, and Melbourne), but is also influential in the development of East Asian cities (Tokyo, Shanghai, Hong Kong and Singapore), as well as the mega-cities of the Global South (e.g. Mumbai, Capetown, and São Paulo).

Cities and the New Cultural Economy addresses the conflicting claims of scholars concerning the growth performance and socioeconomic consequences of the creative economy and class, exemplified by the work of Richard Florida, Edward Glaeser, Charles Landry, Allen Scott, Jamie Peck and Stefan Kratke, among others. This debate clearly matters, as policies for the cultural economy are increasingly prominent within planning, development and place-marketing programs, requiring large resource commitments, but producing - on the evidence - highly uneven results. Accordingly the volume includes a critical review of how the new cultural economy is reshaping urban labour, housing and property markets, contributing to gentrification and to 'precarious employment' formation, as well as to broadly favorable outcomes, such as community regeneration and urban vitality.

Cities and the New Cultural Economy acknowledges the important growth dynamics and sustainability of key creative industries, including the resiliency of the cultural market during the recent deep recession, while underscoring more problematic features. The volume is designed as a compelling and insightful text for upper-year undergraduates and Masters-level courses in social sciences, humanities, and professional planning and policy programs, and features a lively writing style, numerous text/graphic boxes demonstrating crucial issues drawn from instructive cities and sites, and a generous number of photo plates.


Professional Dining Room Management 2e

RRP $140.00

The service supervisor&#146;s job is a key one in the restaurant business because a large part of the guest&#146;s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person&#151;to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator&#151;to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service&#151;poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant&#146;s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.



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Gourmet Asian Food Dining Experience Smart Dining
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Gourmet Asian Food Dining Experience Smart Dining
Ship Dining Budget Dining Cultural Dining Australian Dining

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