With The Hip Girl's Guide to Homemaking, it's possible and even convenient to create an inviting space for living and entertaining on a budget. From unique decor ideas to growing strawberries on your fire escape, Kate Payne shares fun, low-cost (and often free!) creative solutions that will make anyone feel more accomplished in minutes. Inside this savvy motivational guide filled to the brim with small-scale creative home projects, Kate's tongue-in-cheek tone will keep you tuned in to her much-needed advice. In three easy sections, you'll learn how to create a comfortable space while being time- and budget-conscious. Section One, Home-ify Your Pad, features quick, convenient ways to make your place cozier with low-cost, special touches to help you tap into and show off your inner artist. Section Two, Impressive Acts of Domesticity, teaches how to impress others (and yourself) with the gratifying pleasures of self-sufficiency—a first-time guide to cleaning, sewing, repairing, and other previously out-of-the-question tasks. Section Three, Life After Restaurants, frees you to release the take-out menu, avoid pricey bar tabs, and entertain others in the space you've so thoughtfully and gorgeously created. User-friendly "how-to" sidebars, illustrations, and tips and tricks throughout the book offer easy-to-follow recipes and do-it-yourself craft suggestions for making your home hip, comfortable, and inviting. Keep in mind that this is not your grandmother's handbook and it's not the kind of wisdom your mom knows how to impart. Modern women need a modern approach to domestic pleasures—a guide to doing household things on our own terms, because most of this stuff isn't as hard as we've been led to believe. Don't worry, she's not asking you to host Tupperware parties or iron your underwear. But as all beginning home keepers know, a sure fire way to feel bad about ourselves is to consult Martha Stewart. So ditch that 2-inch thick handbook, dust off your pots and pans, and join Kate on this journey to incorporating creativity and self-sufficiency on the home front.

How do you get customers into a restaurant? Location Based Marketing delivers paying customers into the door right away and allows you to bring more value to your existing customer base. With strategies designed and tested specifically for restaurants, Location Based Marketing For Restaurants will teach you how to get more paying customers in the door, turn your existing customers into die-hard fans, and boost the return on your marketing investment for pennies on the dollar. What will this book teach you? How to choose the right location based service How to set up your marketing campaign from A-Z Learn about 9 unique "Specials" and how to select the right one Learn 15 different promotional strategies for getting more customers into your store Use 15 different analytics to track your campaign and optimize your marketing

"Small-scale Water Supply" provides non-specialists with an overview of the technologies available for water supply in low-income communities in rural areas of developing countries. Focusing chiefly on "point supplies" such as wells, boreholes, springs and rainwater catchment systems, the book also introduces the reader to powered pumps, water treatment and piped distribution systems. Chapters cover design capacity, sources of water, raising water, storage and water treatment. The book contains useful illustrations of each of the technologies and outline guidance on making appropriate choices between technologies. The subject of water supply is vast and this handy book shows the reader where to begin in designing water supply systems. Extensive appendices point the reader to sources of further information for each technology, both in printed form and from Internet web pages.Published in collaboration with WELL (Water and Environmental Health at London and Loughborough).

With the world economy hitting a record low, more and more consumers are tightening their belts and cooking at home, or when they do go out, they look for bargain prices. Many people realize that a night at a restaurant is a pure luxury. Knowing this, the savvy restaurateur is going to have to employ every trick up his sleeve to entice people to keep coming through his doors.

Very Small Cafs and Restaurants features 40 projects from around the world by such designersas Wonderwall, Marti Guix, and Thomas Heatherwick. Almost all of the establishments featured measure less than 150 square metres so the designers must make a big impact with very little space. The book will be inspirationalfor designers faced with the challenge of a tiny caf or restaurant, as well as for independent food retailers looking for fresh new ways to present their product.

Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques; different types of food cost measurement; converting financial statements into cost control tools; operation and financial analysis of costs and revenues; and labor productivity measures. Appropriate for a wide range of professionals in the foodservice industry such as independent restaurant operators, chefs, and corporate or franchise foodservice managers.

"Small-scale Water Supply" provides non-specialists with an overview of the technologies available for water supply in low-income communities in rural areas of developing countries. Focusing chiefly on "point supplies" such as wells, boreholes, springs and rainwater catchment systems, the book also introduces the reader to powered pumps, water treatment and piped distribution systems. Chapters cover design capacity, sources of water, raising water, storage and water treatment. The book contains useful illustrations of each of the technologies and outline guidance on making appropriate choices between technologies. The subject of water supply is vast and this handy book shows the reader where to begin in designing water supply systems. Extensive appendices point the reader to sources of further information for each technology, both in printed form and from Internet web pages.Published in collaboration with WELL (Water and Environmental Health at London and Loughborough).

Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques; different types of food cost measurement; converting financial statements into cost control tools; operation and financial analysis of costs and revenues; and labor productivity measures. Appropriate for a wide range of professionals in the foodservice industry such as independent restaurant operators, chefs, and corporate or franchise foodservice managers.