7 Must-Read Books According to Hospitality

7 Must-Read Books According to Hospitality Leaders

A guide to staying balanced with life and work in the hospitality industry

Culinary Agents

Dec 7, 2020

As the colder months set in and we near the end of the shows and movies to stream, here are seven must-read books selected by hospitality leaders.

Crucial Conversations Tools for Talking When Stakes Are High
by Kerry Patternson and Joseph Grenny

(Emery Whalen, CEO/Co-Owner of QED Hospitality in New Orleans, LA and Nashville, TN)

The Dirty Guide to Wine: Following Flavor from Ground to Glass
by Alice Feiring

(Aria Dorsey, Director of Operations & Wine for Rolf & Daughters and Folk, in Nashville, TN)

Good to Great: : Why Some Companies Make the Leap and Others Don't
by Jim Collins

(Robert LeBlanc, Founder and Creative Director of LeBLANC+SMITH in New Orleans, LA)

The Great Good Place: Cafes, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community
by Ray Oldenburg

(Jack McGarry, Managing Partner for Best Bar in The World Group in New York, NY)

Great Wine Made Simple: Straight Talk from a Master Sommelier
by Clarkson Potter

(Alexander Harris, Culinary Director of Emma’s Torch in Brooklyn, NY)

Grit: The Power of Passion and Perseverance
by Angela Duckworth

(Kristine Basas, Human Resources Manager for Boka Restaurant Group in Chicago, IL)

On Food and Cooking: The Science and Lore of the Kitchen
by Harold Mcgee

(Angie Rito, Chef/Partner of Don Angie and Quality Italian in New York, NY)

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