Working Bibliography

To be perfectly honest I'm basing the majority of my research on the interviews I conduct. That being said there are some additional sources that have influenced either my understanding or approach to this project. There are some academic sources, but a lot that are not. The bottom line is that in specific regards to running a restaurant all of the most valuable lessons I've learned have come from individuals and not academic journals. The following are a list of sources that I'm hoping contribute to this project:

-Don Cox

-Mike Nelson

-Carson Coatney

-Angela (Proper)

-Pony & Eya Morell

-Sam (Our Daily Bread)

-Owner of Red Onion?

-Bill Norman

-Carl (Wolfie's)

-Brandon Chavannes

-Steven Goff

-Jessica Norman

-Tom Will

-Jacob Goff

-Kristina Karavitis

-Darren Ma

-Blaise Morell

-Rick Ward

-Dan Hunt

-Carlo Petrini

-Alice Waters

-Eric Schlosser

-Michael Pollan

-Jose Andres

-Boone Chamber of Commerce

-Understanding Entrepreneurship (textbook for Entrepreneurship class)

-Roxaneh Charkchi, et al. "A Classification of Qualitative Research Methods." Research Journal of International Studies 20. (2011): 106-123.

-Busby, Ruth Stewart. "Learning Through Doing: Preservice Teacher Training in Historical Inquiry Through Oral History Projects." Oral History Review 38.1 (2011): 175-184

-Siddique, Salma. "Being In-Between: The Relevance of Ethnography and Auto-Ethnography For Psychotherapy Research." Counseling & Psychotherapy Research 11.4 (2011): 310-316

-Baraban, R. S., & Durocher, J. F. (2010). Successful restaurant design. Hoboken, N.J: John

    Wiley & Sons.

- Baskette, M. (2007). The chef manager. Upper Saddle River, NJ: Pearson/Prentice Hall.

-Csikszentmihalyi, M. (1996). Creativity: Flow and the psychology of discovery and invention.  New York: HarperCollinsPublishers.

- Hallam, E., & Ingold, T. (2007). Creativity and cultural improvisation. A.S.A. monographs, 44. Oxford: Berg.

 -Joachim, D., Schloss, A., & Handel, A. P. (2008). The science of good food: The ultimate             reference on how cooking works. Toronto: Robert Rose.

- Kotschevar, L. H., & Luciani, V. (2007). Presenting service: The ultimate guide for the             foodservice professional. Hoboken, NJ: John Wiley & Sons.

 -Mill, R. C. (1998). Restaurant management: Customers, operations, and employees. Upper Saddle River, N.J: Prentice Hall.

 -Motokawa, Tatsuo. “Sushi Science and Hamburger Science.” Perspectives in Biology and Medicine, 32, 4.  489-504

 -Musashi, Miyamoto. 1974. A book of five rings. Translated by Victor Harris. Woodstock,             N.Y., Overlook Press

- Peat, F. D. (2000). The blackwinged night: Creativity in nature and mind. Cambridge, Mass: Perseus Pub.

- Walker, J. R. (2008). The restaurant: From concept to operation. Hoboken, N.J: John Wiley.