top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
Appetite for innovation : creativity and change at elBulli / / M. Pilar Opazo
Appetite for innovation : creativity and change at elBulli / / M. Pilar Opazo
Autore Opazo M. Pilar (Maria Pilar)
Pubbl/distr/stampa New York : , : Columbia University Press, , 2016
Descrizione fisica 1 online resource (336 p.)
Disciplina 647.95068
Soggetto topico Organizational change
Business incubators
Creative destruction
Soggetto genere / forma Electronic books.
ISBN 0-231-54163-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Frontmatter -- Contents -- Acknowledgments -- Introduction -- 1. Context and Vision -- 2. From Chaos to Order -- 3. Diffusion and Institutionalization of Innovation -- 4. The Bittersweet Taste of Relentless Innovation -- 5. Cooking Up a New Organization -- Conclusion -- Notes -- References -- Appendix. Research Methods and Data Collection -- Index
Record Nr. UNINA-9910465301903321
Opazo M. Pilar (Maria Pilar)  
New York : , : Columbia University Press, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Appetite for innovation : creativity and change at elBulli / / M. Pilar Opazo
Appetite for innovation : creativity and change at elBulli / / M. Pilar Opazo
Autore Opazo M. Pilar (Maria Pilar)
Pubbl/distr/stampa New York : , : Columbia University Press, , 2016
Descrizione fisica 1 online resource (336 p.)
Disciplina 647.95068
Soggetto topico Organizational change
Business incubators
Creative destruction
ISBN 0-231-54163-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Frontmatter -- Contents -- Acknowledgments -- Introduction -- 1. Context and Vision -- 2. From Chaos to Order -- 3. Diffusion and Institutionalization of Innovation -- 4. The Bittersweet Taste of Relentless Innovation -- 5. Cooking Up a New Organization -- Conclusion -- Notes -- References -- Appendix. Research Methods and Data Collection -- Index
Record Nr. UNINA-9910798588003321
Opazo M. Pilar (Maria Pilar)  
New York : , : Columbia University Press, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Appetite for innovation : creativity and change at elBulli / / M. Pilar Opazo
Appetite for innovation : creativity and change at elBulli / / M. Pilar Opazo
Autore Opazo M. Pilar (Maria Pilar)
Pubbl/distr/stampa New York : , : Columbia University Press, , 2016
Descrizione fisica 1 online resource (336 p.)
Disciplina 647.95068
Soggetto topico Organizational change
Business incubators
Creative destruction
ISBN 0-231-54163-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Frontmatter -- Contents -- Acknowledgments -- Introduction -- 1. Context and Vision -- 2. From Chaos to Order -- 3. Diffusion and Institutionalization of Innovation -- 4. The Bittersweet Taste of Relentless Innovation -- 5. Cooking Up a New Organization -- Conclusion -- Notes -- References -- Appendix. Research Methods and Data Collection -- Index
Record Nr. UNINA-9910822832003321
Opazo M. Pilar (Maria Pilar)  
New York : , : Columbia University Press, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Bar e gelateria : business plan per tutti : pensa controlla e sviluppa la tua attività dalla A alla Z / Tommaso Licchetta, Roberta Di Chiara
Bar e gelateria : business plan per tutti : pensa controlla e sviluppa la tua attività dalla A alla Z / Tommaso Licchetta, Roberta Di Chiara
Autore LICCHETTA, Tommaso
Pubbl/distr/stampa Santarcangelo di Romagna : Maggioli, 2011
Descrizione fisica 233 p. ; 21 cm
Disciplina 647.95068
Altri autori (Persone) DI CHIARA, Roberta
Collana Start up
Soggetto topico BAR - Gestione - Avviamento
ISBN 978-88-387-6711-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNISA-990003650290203316
LICCHETTA, Tommaso  
Santarcangelo di Romagna : Maggioli, 2011
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
Autore Birchfield John C
Edizione [3rd ed., [rev. and updated].]
Pubbl/distr/stampa Hoboken, N.J., : J. Wiley, c2008
Descrizione fisica 1 online resource (363 p.)
Disciplina 647.95068
Soggetto topico Food service management
Food service - Equipment and supplies
Restaurants - Design and construction
Soggetto genere / forma Electronic books.
ISBN 1-281-45063-4
9786611450632
0-470-40373-X
Classificazione 673.9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Design and Layout of Foodservice Facilities, Third Edition; Dedication; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Preliminary Planning; Chapter 2: Foodservice Design; Chapter 3: Principles of Design; Chapter 4: Space Analysis; Chapter 5: Equipment Layout; Chapter 6: Foodservice Equipment, Part I; Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment; Chapter 8: Foodservice Facilities Engineering and Architecture; Appendix 1: List of Associations and Industry Links; Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX
Record Nr. UNINA-9910454488303321
Birchfield John C  
Hoboken, N.J., : J. Wiley, c2008
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
Autore Birchfield John C
Edizione [3rd ed., [rev. and updated].]
Pubbl/distr/stampa Hoboken, N.J., : J. Wiley, c2008
Descrizione fisica xv, 343 p. : ill
Disciplina 647.95068
Soggetto topico Food service management
Food service - Equipment and supplies
Restaurants - Design and construction
ISBN 9786611450632
1-281-45063-4
0-470-40373-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Dedication -- Contents -- Preface -- NEW TO THIS EDITION -- INSTRUCTOR'S MATERIALS -- Acknowledgments -- About the Author -- Chapter 1: Preliminary Planning -- THIS CHAPTER -- SCOPE OF A PROJECT -- CONCEPT DEVELOPMENT -- FIVE M's OF CONCEPT DEVELOPMENT -- FEASIBILITY -- SITE SELECTION AND PLANNING -- OBTAINING NECESSARY APPROVALS FROM AGENCIES -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 2: Foodservice Design -- THIS CHAPTER -- PROJECT TEAM -- DESIGN SEQUENCE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 3: Principles of Design -- THIS CHAPTER -- IMPACT OF DESIGN ON EFFICIENCY AND SAFETY -- BASIC DESIGN PRINCIPLES -- HUMAN ENGINEERING -- FOODSERVICE DESIGN AND TITLES II AND III OF THE AMERICANS WITH DISABILITIES ACT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 4: Space Analysis -- THIS CHAPTER -- CONDUCTING A SPACE ANALYSIS -- BACK DOCK/RECEIVING -- STORAGE -- OFFICE -- PREPARATION AREAS -- BAKERY -- EMPLOYEE LOCKER ROOM AND TOILET -- SERVICE AREAS -- DINING ROOMS -- BAR -- WAREWASHING -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 5: Equipment Layout -- THIS CHAPTER -- EFFECTIVE LAYOUT -- PHYSICAL CHARACTERISTICS OF EQUIPMENT LAYOUT -- LAYOUT OF FUNCTIONAL AREAS -- FINAL (HOT-FOOD) PREPARATION -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 6: Foodservice Equipment, Part I -- THIS CHAPTER -- EQUIPMENT SELECTION -- FOODSERVICE EQUIPMENT STANDARDS AND SPECIFICATIONS -- EQUIPMENT CONSTRUCTION MATERIALS -- FOODSERVICE EQUIPMENT SPECIFICATIONS: AN OUTLINE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment -- THIS CHAPTER -- RECEIVING AND STORAGE EQUIPMENT -- PREPARATION EQUIPMENT -- PRODUCTION/COOKING -- BAKERY EQUIPMENT.
SERVICE AND CAFETERIA EQUIPMENT -- BEVERAGE EQUIPMENT -- WAREWASHING EQUIPMENT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 8: Foodservice Facilities Engineering and Architecture -- THIS CHAPTER -- FOODSERVICE FACILITIES ENGINEERING -- FOODSERVICE FACILITIES ARCHITECTURE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Appendix 1: List of Associations and Industry Links -- Appendix 2: Typical Foodservice Facility Designs -- Appendix 3: Common Foodservice Design Symbols -- PLUMBING -- PIPING -- ABBREVIATIONS -- ELECTRICAL SYMBOLS -- LIGHTING -- REFRIGERATION -- Appendix 4: Sample Documents -- Foodservice Equipment Glossary -- Bibliography -- INDEX.
Record Nr. UNINA-9910795976903321
Birchfield John C  
Hoboken, N.J., : J. Wiley, c2008
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Diego Masciaga Way [[electronic resource] ] : Lessons from the Master of Customer Service
Diego Masciaga Way [[electronic resource] ] : Lessons from the Master of Customer Service
Autore Parker Chris
Pubbl/distr/stampa Urbane Publications Limited, 2014
Descrizione fisica 1 online resource (190 p.)
Disciplina 647.95068
Altri autori (Persone) MasciagaDiego
Soggetto topico Customer relations
Customer services
Service industries -- Management
Soggetto genere / forma Electronic books.
ISBN 1-909273-49-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Cover""; ""Half-title Page""; ""Title Page""; ""Copyright""; ""Dedication""; ""Forewords""; ""Testimonials""; ""Contents""; ""Acknowledgements""; ""Introduction""; ""1. Service � the Essence""; ""2. Recruitment & Training � the 3H�s""; ""3. Leadership � In-Between the First and last Responsibility""; ""4. Delivering Outstanding Service � What You Make Others See""; ""5. Longevity, Consistency & Improvement � the Habit of Excellence""; ""Conclusion""; ""Author Biographies""
Record Nr. UNINA-9910467024903321
Parker Chris  
Urbane Publications Limited, 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The food & beverage magazine guide to restaurant success : the proven process for starting any restaurant business from scratch to success / / Michael Politz
The food & beverage magazine guide to restaurant success : the proven process for starting any restaurant business from scratch to success / / Michael Politz
Autore Politz Michael
Pubbl/distr/stampa Hoboken, New Jersey : , : Wiley, , [2020]
Descrizione fisica 1 online resource (xx, 187 pages)
Disciplina 647.95068
Soggetto topico Restaurant management
ISBN 1-119-66895-6
1-119-66898-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Introduction: why you need this book -- Recipe for success -- Taking those first steps -- Red tape -- The dream becomes reality -- Your restaurant is a stage -- The main course -- Learn from reviews and opinions -- Getting the world out that you're open for business -- So you have $25,000 to spend -- Persevering through the tough times -- Final thoughts.
Record Nr. UNINA-9910798930203321
Politz Michael  
Hoboken, New Jersey : , : Wiley, , [2020]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The food & beverage magazine guide to restaurant success : the proven process for starting any restaurant business from scratch to success / / Michael Politz
The food & beverage magazine guide to restaurant success : the proven process for starting any restaurant business from scratch to success / / Michael Politz
Autore Politz Michael
Pubbl/distr/stampa Hoboken, New Jersey : , : Wiley, , [2020]
Descrizione fisica 1 online resource (xx, 187 pages)
Disciplina 647.95068
Soggetto topico Restaurant management
ISBN 1-119-66895-6
1-119-66898-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Introduction: why you need this book -- Recipe for success -- Taking those first steps -- Red tape -- The dream becomes reality -- Your restaurant is a stage -- The main course -- Learn from reviews and opinions -- Getting the world out that you're open for business -- So you have $25,000 to spend -- Persevering through the tough times -- Final thoughts.
Record Nr. UNINA-9910808247203321
Politz Michael  
Hoboken, New Jersey : , : Wiley, , [2020]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food & beverage management / Giancarlo Pastore
Food & beverage management / Giancarlo Pastore
Autore Pastore, Giancarlo
Pubbl/distr/stampa [S.l.], : CIPAS, 2019
Descrizione fisica 502 p. ; 30 cm
Disciplina 647.95068
ISBN 978-88-9046-416-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-9910422257203321
Pastore, Giancarlo  
[S.l.], : CIPAS, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui