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Made In Japan Teriyaki Experience
Japanese cuisine.
| Title | Author | Description | |
|---|---|---|---|
The Knowledge-Creating Company: How Japanese Companies Create the Dynamics of Innovation | Ikujiro Nonaka and Hirotaka Takeuchi | How have Japanese companies become world leaders in the automotive and electronics industries, among others? What is the secret of their success? Two leading Japanese business experts, Ikujiro Nonaka and Hirotaka Takeuchi, are the first to tie the success of Japanese companies to their ability to create new knowledge and use it to produce successful products and technologies. In The Knowledge-Creating Company, Nonaka and Takeuchi provide an inside look at how Japanese companies go about creating this new knowledge organizationally.The authors point out that there are two types of knowledge: explicit knowledge, contained in manuals and procedures, and tacit knowledge, learned only by experience, and communicated only indirectly, through metaphor and analogy. U.S. managers focus on explicit knowledge. The Japanese, on the other hand, focus on tacit knowledge. And this, the authors argue, is the key to their success--the Japanese have learned how to transform tacit into explicit knowledge.To explain how this is done--and illuminate Japanese business practices as they do so--the authors range from Greek philosophy to Zen Buddhism, from classical economists to modern management gurus, illustrating the theory of organizational knowledge creation with case studies drawn from such firms as Honda, Canon, Matsushita, NEC, Nissan, 3M, GE, and even the U.S. Marines. For instance, using Matsushita's development of the Home Bakery (the world's first fully automated bread-baking machine for home use), they show how tacit knowledge can be converted to explicit knowledge: when the designers couldn't perfect the dough kneading mechanism, a software programmer apprenticed herself with the master baker at Osaka International Hotel, gained a tacit understanding of kneading, and then conveyed this information to the engineers. In addition, the authors show that, to create knowledge, the best management style is neither top-down nor bottom-up, but rather what they call "middle-up-down," in which the middle managers form a bridge between the ideals of top management and the chaotic realities of the frontline.As we make the turn into the 21st century, a new society is emerging. Peter Drucker calls it the "knowledge society," one that is drastically different from the "industrial society," and one in which acquiring and applying knowledge will become key competitive factors. Nonaka and Takeuchi go a step further, arguing that creating knowledge will become the key to sustaining a competitive advantage in the future.Because the competitive environment and customer preferences changes constantly, knowledge perishes quickly. With The Knowledge-Creating Company, managers have at their fingertips years of insight from Japanese firms that reveal how to create knowledge continuously, and how to exploit it to make successful new products, services, and systems. | |
Running a Restaurant For Dummies (For Dummies (Business & Personal Finance)) | Michael Garvey, Andrew G. Dismore and Heather H. Dismore | The easy way to successfully run a profitable restaurantMillions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the houseDetermining whether to rent or buy restaurant propertyUpdated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom lineThe latest and greatest marketing and publicity options in a social-media worldManaging and retaining key staffNew and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planningRunning a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants. | |
The Art of War | Sun Tzu | Written in China more than 2,000 years ago, Sun Tzu's classic The Art of War is the first known study of the planning and conduct of military operations. These terse, aphoristic essays are unsurpassed in comprehensiveness and depth of understanding, examining not only battlefield maneuvers, but also relevant economic, political, and psychological factors. Indeed, the precepts outlined by Sun Tzu can be applied outside the realm of military theory. It is read avidly by Japanese businessmen and in fact was touted in the movie Wall Street as the corporate raider's bible. In addition to an excellent translation of Sun Tzu's text, Samuel Griffith also provides commentaries written by Chinese strategists, plus several thought-provoking essays on topics such as the influence of Sun Tzu on Mao Tse-tung and on Japanese military thought, the nature of warfare in Sun Tzu's time, and the life of Sun Tzu and other important commentators. Remarkable for its clear organization, lucid prose, and the acuity of its intellectual and moral insights, The Art of War is the definitive study of combat. | |
The Restaurant Start-Up Guide | Peter Rainsford and David H. Bangs | A 12 month plan for successfully starting a restaurant.The all new edition of The Restaurant Start Up Guide focuses on what to do and when to do it advice for preparing to open a restaurant. This preliminary planner is an indispensable resource for anyone who is thinking of opening a restaurant. Complete with resources, timelines, sample financials, facilities checklists, and more, the would be restaurateur can be up and running in 12 months. | |
Restaurant Financial Basics | Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier | A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices. | |
THRIVE DVD (NTSC) | ENGLISH: Dolby ProLogic II (stereo/surround), or Dolby Digital 5.1 Theatrical Surround Sound This DVD also includes dubbed versions in: CHINESE, FRENCH, JAPANESE and SPANISH: Dolby ProLogic II (stereo/surround) NTSC REGION 0 | ||
How to Open Your Own Restaurant: A Guide for Entrepreneurs | Richard Ware and James Rudnick | Do restaurants make you think of tempting dishes served in a cozy, intimate setting? Or fine dining in elegant surroundings? It takes a lot more than culinary skill and appealing ambience to open a restaurant. In this invaluable guide, coomplete with charts, facts, and figures, Richrd Ware and James Rudnick draw upon years of successful experience to tell you everything you need to know about: Money: How much you need to start up; how to find sources for funding; step-by-step plans for forecasting expenses; what you should know about the hidden costs Location: How to research the competition; whether to seek a residential or commercial setting; how to build a customer profile; revealing case studies and critiques Design and Operation: Floor plans and seating; constructing; inventory; twenty steps to opening Hiring: How to find the experts; free advice as well as professional assistance; how to establish rules for your day-to-day staff; when to use advertising. Don't even think about starting a restaurant without first reading How to Open Your Own Restaurant | |
Thermal Delight in Architecture | Lisa Heschong | Our thermal environment is as rich in cultural associations as our visual, acoustic, olfactory, and tactile environments. This book explores the potential for using thermal qualities as an expressive element in building design.Until quite recently, building technology and design has favored high-energy-consuming mechanical methods of neutralizing the thermal environment. It has not responded to the various ways that people use, remember, and care about the thermal environment and how they associate their thermal sense with their other senses. The hearth fire, the sauna, the Roman and Japanese baths, and the Islamic garden are discussed as archetypes of thermal delight about which rituals have developed -- reinforcing bonds of affection and ceremony forged in the thermal experience. Not only is thermal symbolism now obsolete but the modern emphasis on central heating systems and air conditioning and hermetically sealed buildings has actually damaged our thermal coping and sensing mechanisms. This book for the solar age could help change all that and open up for us a new dimension of architectural experience. As the cost of energy continues to skyrocket, alternatives to the use of mechanical force must be developed to meet our thermal needs. A major alternative is the use of passive solar energy, and the book will provide those interested in solar design with a reservoir of ideas.Lisa Heschong earned a degree in Environmental Planning from the University of California at Berkeley and once in Architecture from MIT. | |
Shadowfolds: Surprisingly Easy-to-Make Geometric Designs in Fabric | Jeffrey Rutzky and Chris K. Palmer | Shadowfolds are a rich blend of traditional motifs expressed in a contemporary style. The technique, pioneered by artist Chris K. Palmer, creates patterns from a single, uncut panel of cloth, using a simple, three-step process.In Shadowfolds, Jeff Rutzky, himself an accomplished and passionate origamist, and Palmer offer detailed and fascinating information about the technique and its origins in both Moorish tile and classic Japanese origami. Palmer first encountered the elaborate mosaics of the Alhambra and became intrigued with learning to translate these patterns into folded paper. He turned for inspiration to the work of Japanese origami masters Tomoko Fuse, Jun Maekawa, Toshikazu Kawasaki and Shuzu Fujimoto, as well as to the great American origami artists Robert Lang and Peter Engel. The transition to working in cloth followed. The flexible property of cloth allows pleats to be folded to augment and give a dimensionality not present in a flat surface; and the translucent quality adds a unique intricacy to the geometric patterns. When lines in a pattern are folded as pleats, the resulting shapes formed by the pleats become part of the artistic expression of the material.The possibilities for using Shadowfolds in design are limitless. Some applications take advantage of light shining through the fabric, others show the richness of the folds that have a depth all their own. In addition to explaining the three very simple steps of the technique, the authors show how even novice folders can create breathtaking works of textile art, as well as fashion-forward clothes, accessories and home furnishings incorporating these three-dimensional embellishments. They also include a section of patterns, and fabric and craft resources. | |
Menus for Chez Panisse | Patricia Curtan | Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food. |
| Tags | japanese restaurant teriyaki |
| Address |
700 Kerr Street lower level lower level Oakville , , ON L6K 3W5 CA |
| Telephone | 905-337-7777 |
| Web | teriyakiexperience.us |
| ddeleeuw@teriyakiexperience.com | |
| Type | Franchise |