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Job Journal
November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste.   |
Job Journal
December 14, 2003
Julia Hollister |
Things Are Cooking Again for Culinary Workers Get 'em while they're hot. The restaurant business is making a comeback. |
Job Journal
September 19, 2004
Julia Hollister |
Vacancies Positive People The hospitality industry is once again welcoming applicants. But finding employment requires more than a clean and polished resume. People skills are paramount. |
Job Journal
February 24, 2008
Julia Hollister |
Hotel Industry Has Room to Grow A number of paths lead into the hotel and lodging industry. |
Job Journal
September 4, 2005
Julia Hollister |
Quality Restaurant Service If you're looking for success in the restaurant business, as an owner or an employee, remember that quality service has to be on the menu. |
Job Journal
April 25, 2004
Rich Heintz |
Tourists and Tourism Make a Comeback Hotels, eateries and tour operators all have reason to smile. Also, links to hospitality and tourism employment websites. |
Job Journal
August 27, 2006
Julia Hollister |
Exceptional Restaurant Careers Take Years of Preparation How do career-minded people get started and progress in the restaurant field? By plan on years of working their way up before they bring home the gravy. |
Job Journal
August 29, 2004
Julia Hollister |
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
AskMen.com
February 27, 2002
Justin Becker |
How To: Tip Properly Tipping is one of those things you'll need to master in order to ensure you always look respectable, and more importantly, that you're remembered by those who matter most: the service providers and the company you keep... |
Entrepreneur
March 2010
Jason Daley |
Waiter, Bring Me a Fresh Idea 10 strategies that are working in the tough restaurant economy |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
Science News
December 7, 2002
Janet Raloff |
Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home. |
AskMen.com
Steven A. Shaw |
Get What You Want In Fine Restaurants This excerpt from Turning the Tables: Restaurants from the Inside Out explains how to look like a connoisseur when ordering food and wine in a fine restaurant. |
Search Engine Watch
May 10, 2010
Bas van den Beld |
8 Things Website Owners Can Learn From Gordon Ramsay Optimizing a website is just like running a restaurant. Here's what chef Gordon Ramsay can teach us about avoiding "SEO Nightmares." |
Fast Company
Alice Truong |
OpenTable To Introduce Mobile Payments OpenTable, which allows diners to reserve tables via a computer or mobile app, now seats 14 million diners a month across more than 31,000 restaurants. |
Job Journal
December 18, 2005
Rich Heintz |
Choices Abound for the Entry-Level Worker Recent grads and other rookie applicants are welcomed with a wide range of job opportunities -- and Web links to career information. |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
Job Journal
April 17, 2005
Julia Hollister |
Recipe for Success Food service offers a tempting variety of careers in unlimited settings. Entry-level jobs often lead to management positions or entrepreneurship. |
AskMen.com
Naomi Torre Poulson |
Hosting A Formal Dinner If you wish to climb the social or corporate ladder, you must be at ease with fine dining at a five-star restaurant or taking charge of hosting a business or social dinner. |
BusinessWeek
October 27, 2003
Amy Cortese |
Fine Dining? Just Across The Lobby Some of the best new restaurants are popping up in hotels. |
The Motley Fool
April 13, 2009
Kristin Graham |
Is the Restaurant Industry Doomed? Who will survive in an overbuilt restaurant sector saddled with mundane options? |
The Motley Fool
January 5, 2007
Rich Duprey |
Foolish Forecast: Peeking Into California Pizza's Kitchen The casual dining restaurant chain is about to release preliminary fourth-quarter 2006 results. Investors, do you want to know what Wall Street expects? Do you want to know what matters? |
AskMen.com
Christopher Arnolds |
Top 10: Cool Concept Restaurants - Part II From dining in the dark to eating straight out of a toilet, here are 10 unique restaurant "experiences" from all around the world that you'll never, ever forget. |
BusinessWeek
November 24, 2003
John Rossant |
Hungry In Paris? Head For A Hotel Restaurants in the city's gilded hostelries are attracting the best chefs. |
AskMen.com
December 5, 2002
Harry Marks |
Top 10: Landmark Restaurants Of The World The list presented here represents the cream of the crop of high-class restaurants that have left an indelible mark on the industry and city they are in. |
The Motley Fool
December 17, 2003
Dayana Yochim |
Real Meal Steals A recent survey by the foodies at Zagat's revealed that diners eat out an average of 3.4 times a week, spending $25 each time. Sure, we pay more for the convenience and service, but exactly how much more? When you find out, you might just lose your appetite. |
The Motley Fool
September 29, 2004
Brian Gorman |
California Pizza Party The restaurant continues to signal that it's on the right track. Despite a rise in the shares in the past month, the company is worth a look. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
The Motley Fool
January 25, 2008
Jason Ramage |
Calling All McBaristas With McDonald's new coffee bars is management chasing the dollar signs of a burgeoning coffee industry or trying to kick Starbucks when it's down, more than focusing on what customers want. |
Entrepreneur
May 2007
Nichole L. Torres |
Secret Service A stint in the underground can provide valuable training for restaurateurs. |
BusinessWeek
April 3, 2006
Amy Cortese |
Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines. |
The Motley Fool
October 23, 2009
Rob Plaza |
Maybe Customers Don't Want Their Baby Back Ribs Brinker serves up not-so appetizing results. |
Entrepreneur
April 2008 |
Set the Scene--and the Table The dining is in the details. |
Entrepreneur
November 2009
Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations. |
AskMen.com
Justin Becker |
How To: Leave The Perfect Tip Some tips on tipping your waitress, cab driver, bartender and hairdresser properly. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Real Travel Adventures
April 2007
Debra Amundson |
Dining In The Dark Zuriis, in Zurich, Switzerland is the first of a new and extremely successful dining trend. The majority of the restaurant and bar staff are blind. |
Prepared Foods
August 2007 |
On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'... |
AskMen.com
Dimitri A.C. Ly |
Jobs You Can't Apply For Here are four jobs you can't apply for unless you've already been with the company for some time. |
AskMen.com
October 31, 2001
Justin Becker |
How To Get The Best Table At A Restaurant So, you think you're hot stuff, don't you? Well, let's put your confidence to the ultimate test and see how well you fare when trying to secure a reservation at the hottest restaurant in town... |
The Motley Fool
July 13, 2010
Selena Maranjian |
Will This New Law Hurt Restaurant Stocks? High calories could lead to lower profits. Restaurant chains, in compliance with a new law, will soon post nutritional information on their menus. |
AskMen.com
James Raiswell |
Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
Entrepreneur
March 2007
Eileen Figure Sandlin |
The Main Ingredients You love food, but it takes more than that to start a restaurant. Here's what you need to write your own recipe for success. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Just Desserts The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child. |
BusinessWeek
August 15, 2005
Ellen Hoffman |
The Fine Art Of Dining Museum eateries are emerging as destinations in their own right, with museums both domestic and abroad climbing on the chuckwagon -- in Indianapolis, Minneapolis, Dallas, Denver, Chicago, St. Louis, London, Paris, Tokyo, and elsewhere. |
The Motley Fool
March 20, 2006
Jeremy MacNealy |
Not-So-Friendly Performance Friendly Ice Cream dishes out lackluster results for the fourth quarter. Investors, take note. |
The Motley Fool
July 6, 2004
Phil Wohl |
Not Totally Entertained Total Entertainment Restaurant's earnings for the second quarter fall short. |
Fast Company
July 2009 |
The Darden Menu Facts and figures on popular chain restaurant dining. |
