Restaurant Food Management
The Finest Steak specialty restaurant in Tarzana
The best Encino steak restaurant, I can say is that of Kravings. Its serving concept greatly inspired by the Brazilian Rodizio, Kravings Fusion brings to your platter some of the best sizzling fire-roasted meats. This steak restaurant also offers a variety of meats that includes chicken, beef, pork, turkey and seafood. Their grill masters bring these sizzling fire-roasted meats on skewers or cedar planks to carve tableside without limit for a fixed price.
This steak specialty restaurant in Tarzana is the best place for all your dining needs – Whether it’s for family gathering or a business meeting or a social gathering. Your Guest will surely love those Middle Eastern Kebobs or the Indian Tandoori or the USDA Steaks offered in this Steak house. Adding more to the buffet we have some of the finest salads, smoked salmon, shrimp and sushi for your taste buds.
Kravings Fusion also handles events related to corporate meets, birthday celebrations or wine tasting rituals at affordable prices but offering exceptional quality that also maintains its highest standards. The Guests are served with over 12 varieties of meat during lunch time while at dinner time its 8 varieties. These meats are roasted over some of the world’s best open fire grills that also give a nostalgic feeling of being at home.
Let me also speak about the Kravings Wine list that proudly presents a mammoth list of more than 160 varieties hand-picked from all corners of the world. The lounge at Kravings is open until midnight busy with offering guests some of best signature cocktails made with finest spirits, fresh juices and liqueurs.
If you looking for a Brazilian style dining experience to enjoy eating steak food then Kravings Fusion is the answer. Make Reservations by calling (818) 881-7111 now to book your table and experience dining in one of the best steak specialty restaurant located in the town.
The fundamentals of the Food & Beverage Management
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LaSalle RESTAURANT/CLUB & FOOD MANAGEMENT 1970 sc CHICAGO ILLINOIS School $0.00 |
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DIET CALORIE COUNTER WEIGHT LOSS & MANAGEMENT BOOK 8000 FOODS DRINKS RESTAURANTS $0.00 |
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Meal Measure 1 Portion Control Tool $12.99 Meal Measure helps you manage your weight, one portion at a time. It is easy to use and measures your food right on your plate. meal Measure fits most dinner plates. The cavities of the Meal Measure are labeled vegetable or fruit, startch, and protein. Each Meal measure cavity is one cup at the top with a one-half cup line inside. The protein portion is equal to the size of a deck of cards. Meal M… |
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Phyllis Diller: Laughs [Vinyl LP] [Cutout] VINYL LP! Phyllis Diller: Laughs! 1961 Verve Celebrity Series Release! Recorded Live At The Bon Soir, New York, March, 1961! Cutout With Cover Punch! Not Issued On Compact Disc! TRACKS: A1. Ad Libs — The New Look; A2. The Management; A3. Old Age; A4. The Beauty Parlor; A5. Plastic Surgery; A6. Lipstick; A7. The New Cosmetic; B1. My Moment of Truth; B2. Driving Downtown; B3. Home Maker; B4. … |
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Food Safety Is No Mystery: A Training Program For Food Service Workers … |
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World Class Restaurant Service $24.15 World Class Restaurant Service DVD teaches excellent customer service and successful up-selling techniques, fast and easy! Whether you are a Restaurant Owner, a Restaurant Manager, or an aspiring Restaurant Waiter; invest in the techniques and knowledge that will make you money. With the World Class Restaurant Service training film, anyone can learn the principles for generating higher income and … |
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Dude, Where’s Val’s Car $1.99 … |
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Royal TS4240 Touch Screen Restaurant Cash Register With Thermal Printer + Remote Kitchen Printer $659.99 Royal offers the TS4240 Touch Screen LCD Cash Register. - Multiple price levels for each PLU. Allows for discounted prices or different pricing during Happy Hour or for lunch menu vs. dinner menu. - Age Verification – On screen prompts warn the clerk to check customer’s ID & verify their age for certain products. Up to 2 different ages can be set such as 18 yr old for tobacco products & 21 yr old… |
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SAM4S SPT-3000 NCC Reflection Embedded POS Touch Screen Terminal for Restaurants $1,799.99 NCC Reflection is powered by the most feature-rich software of any product in its class. This system is designed for a wide variety of restaurant concepts including Casual Dining, Fine Dining, Pizza Delivery, Bars and Nightclubs. Reflection has the functionality to meet the demands of any restaurant operation and features an embedded operating system that eliminates the risk of software viruses an… |
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pcAmerica Restaurant Pro Express Single License POS System Software $599.99 Restaurant Pro ExpressTM (RPE) is a touch screen restaurant point of sale (POS) system that provides fast operation, accurate order taking and detailed reports with an easy-to-use interface. Table service and fine dining restaurants, fast food establishments, coffee shops, pizza parlors, cafeterias and all other types of restaurants will find the features they need within Restaurant Pro ExpressTM…. |
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Kitchen Confidential $15.95 Kitchen Confidential reveals what Bourdain calls “twenty-five years of sex, drugs, bad behavior and haute cuisine.” Last summer, The New Yorker published Chef Bourdain’s shocking, “Don’t Eat Before Reading This.” Bourdain spared no one’s appetite when he told all about what happens behind the kitchen door. Bourdain uses the same “take-no-prisoners” attitude in his deliciously funny and shockingly … |
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Start & Run a Home-Based Food Business (Start and Run a…) $14.08 Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 25 years’ experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a part time or full time food business. Whether you’ve always envisioned your… |
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ULTRA WEIGHT MANAGEMENT FOOD 15 POUND $38.78 ULTRA WEIGHT MANAGEMENT FOOD 15 POUND |
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The Fat-Gram Guide to Restaurant Food $7.95 “You can’t cut fat if you don’t know where it is, and now Joseph C. Piscatella, author of “Don’t Eat Your Heart Out Cookbook “and other diet and health books, with over 2 million copies in print continues his quest to make fat-reduction easier to implement. “The Fat-Gram Guide to Restaurant Food” gives the fat-grams, calories, and percentage of calories from fat for over 3,500 of the most commonly ordered restaurant dishes. It includes fast-food offerings by franchise, and it is the only guide to sit-down restaurant meals. Here are breakfasts, from McDonaldis Pancakes to Sausage McMuffin. (Choose the pancakes.) Lunches and brunches. And of course all manner of dinner foods, from beef to fish, Mexican to Japanese. >In addition to its convenient alphabetical listings, the guide provides Joe Piscatella’s own strategy for making smarter choices in restaurants. And he should know. A tireless speaker and promoter for his books, he is on the road 100 days out of the year, eating out during every one of them.” |
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Food $5.82 Your food is your medicine and your medicine your food. So said Hippocrates, the father of medicine – but nothing could sum up Jan de Vries’ approach to dietary management better. Over the past 35 years the number of people seeking his advice on food-related problems has increased dramatically, for although there are numerous books available on the subject, the information they contain is often contradictory and confusing – not surprisingly, maybe, when there are over 4,000 addictives finding their way into our food everyday. But wholesome eating is, in fact, very simple and you only need the sensible guidance contained in this book. The results speak for themselves. A balanced diet produces a noticeable increase in energy levels fairl quickly. Nutrition is a subject close to Jan de Vries’ heart and his enthusiasm is evident in this latest book. Easy to read and easy to follow, it is a dietary plan for every household. |
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Allergen Management in the Food Industry $84.99 This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification. |
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The 100 Calorie Restaurant And Fast Food Counter $3.97 Wow! Imagine having 100 calorie counts for ALL your favorite restaurants and fast food places? The 100 Calorie Restaurant and Fast Food Counter has complete 100 calorie counts for thirty-eight of the most popular restaurants. The 100 Calorie Restaurant and Fast Foods Counter includes ALL menu items! Take this 100 calorie counter everywhere you go so you can eat out and still lose weight! |
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Restaurant Empire $9.99 From the creator of award–winning Capitalism series and Seven Kingdoms series, Trevor Chan, here comes a break through in business simulation genre. The game that takes the art of cooking and running a restaurant to new heights, Restaurant Tycoon is a gastronome's dreams come true. Starting with nothing except some cash, a passion for food and a great idea, you start by building a restaurant from the bottom up – hiring waiters, decorating, even cooking the meals. Buy, build… |
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QuickBooks For The Restaurant $22.49 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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QuickBooks for the Restaurant $31.99 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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Restaurant Confidential $4.99 Who knew that a Belgian waffle is the dietary equivalent of two sirloin steaks? Or that a serving of fettuccine Alfredo contains as much artery-clogging saturated fat as two and a half pints of butter pecan ice cream? This book contains crystal-clear nutrition facts concerning restaurant food – the calorie, fat, saturated fat, cholesterol, and sodium content of hundreds of the most commonly ordered dishes from our favorite restaurants and chains. And, on the bright side, strategies for ordering wisely by cuisine and tips to make ‘dining well’ synonymous with ‘eating healthfully’. |
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I Have a Restaurant: $5.89 Children love to eat out at their favorite restaurant and are often curious about what happens once the waiter or waitress takes their order and disappears into the back room. What goes on behind the scenes after an order is placed? Where does the food come from? What does it look like âback thereâÂ?? How does it all work? In this popular childrenâs book, Ryan, the restaurant owner, is your childâs guide to learning everything that goes on in a restaurant, from the time the restaurant opens and gets ready to serve its customers, to taking a personâs order and preparing it, to when the food arrives. From opening to closing time, children will have fun and their curiosity will be sparked as they explore and learn about what happens behind the scenes of eating in a restaurant. Informative and amusing, with a diverse, colorful cast of characters, I Have a Restaurant is a great way to educate and inspire kids, ages 3â7, about the lively teamwork and steps it takes to prepare and serve customers delicious meals. âThis book is informative and fun. Reading this with my five-year-old stimulated the best discussionâeverything from planning to eat out, to manners, to thanking those who served us. It was great fun!âÂ?~ Ruth Harmon, Kaitlynâs mom |
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The Food of Campanile: Recipes from the Famed Los Angeles Restaurant $11.09 The Food of Campanile skillfully blends sophistication and simplicity making the recipes not only mouth-watering but entirely approachable for the home cook. |
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Running a Restaurant For Dummies $9.99 Millions 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 wannabe 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 do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed: Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more: Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking. |
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Evening Standard London Restaurant Guide 1995 $3.41 Used – This is a guide to the best restaurants of London. Each year the selection may change allowing restaurants to fall in or out of the guide, and indeed in or out of the top 100. There is an index at the end of the book which lists the establishments alphabetically, by area and by type of food. The book takes into account the opening of new restaurants, changes of management, and the highs and lows in the quality of food. Each review provides information on price, opening hours, non-smoking |
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A Reference Guide to Culinary Art: Related Careers Including Chef, Cook, Restaurant Management, and Many Others, and Descriptions of Culinary Schools in North America, Canada, Europe, and the Caribbean $20.12 New – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book is an overview of culinary art. It explores various techniques and methods used in cooking. The book also discusses careers that may be pursued with a culinary degree including restaurant management, food and beverage management, food criticism, and many others. In addition, readers will also be acquainted with notable culinary art schools in North Ameri |
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Buying, Selling & Leasing a Restaurant for Maximum Profit: 365 Secrets Revealed $14.68 New – The books in this series from the editors of the “Food Service Professional” are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is “boiled down” to the es |
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Catering Menu Management $180.35 New – Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more. |
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Catering Menu Management $3.28 Used – Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more. |
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Controlling Liquor, Wine & Beverage Costs $6.78 Used – The books in this series from the editors of the “Food Service Professional” are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is “boiled down” to the |
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Controlling Restaurant & Food Service Operating Costs $9.76 Used – This book deals specifically with ways to reduce operating costs that are primarily management-controllable expenses. Controlling the operating costs of a restaurant is a constant management task. One needs to balance labor, food and liquor costs against sales and quality in order to make any sort of realistic profit. Improvements in technology and management techniques allow smart restaurant operators to keep operating costs within the boundaries needed to generate a profit while still p |
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Controlling Restaurant & Food Service Operating Costs $14.68 New – This book deals specifically with ways to reduce operating costs that are primarily management-controllable expenses. Controlling the operating costs of a restaurant is a constant management task. One needs to balance labor, food and liquor costs against sales and quality in order to make any sort of realistic profit. Improvements in technology and management techniques allow smart restaurant operators to keep operating costs within the boundaries needed to generate a profit while still pr |
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Defense Management: Better Guidance Needed in Selecting Operating Methods for Name-Brand, Fast-Food Restaurants $12.24 New – Original publisher: [Washington, D.C.]: U.S. General Accounting Office, [2001] OCLC Number: (OCoLC)54973259 Subject: Military exchanges — United States. Excerpt: …countries around the world, lost money in 1999. On the other hand, NEXCOM’s 12 overseas restaurants had average profits of about 14 percent of sales, or about $ 224,000 per restaurant. Table 4: Profitability of Name-Brand, Hamburger Restaurants by Location Fiscal year 1998 Fiscal year 1999 AAFES ‘ direct NEXCOM’s indirect AAFE |
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Defense Management: Better Guidance Needed in Selecting Operating Methods for Name-Brand, Fast-Food Restaurants $11.16 Used – Original publisher: [Washington, D.C.]: U.S. General Accounting Office, [2001] OCLC Number: (OCoLC)54973259 Subject: Military exchanges — United States. Excerpt: …countries around the world, lost money in 1999. On the other hand, NEXCOM’s 12 overseas restaurants had average profits of about 14 percent of sales, or about $ 224,000 per restaurant. Table 4: Profitability of Name-Brand, Hamburger Restaurants by Location Fiscal year 1998 Fiscal year 1999 AAFES ‘ direct NEXCOM’s indirect AAF |
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Design and Equipment for Restaurants and Foodservice: A Management View $0.99 Used – The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry |
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Design and Equipment for Restaurants and Foodservice: A Management View $109.44 New – The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry r |
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Design and Equipment for Restaurants and Foodservice: A Management View $4.44 Used – The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry |
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Design and Equipment for Restaurants and Foodservice: A Management View $138.66 New – The definitive guide to foodservice equipment and design-from inception to completionGood food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry reg |
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Design and Equipment for Restaurants and Foodservice: A Management View $37.09 Used – The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry |
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Design and Equipment for Restaurants and Foodservice: A Management View $65.35 New – The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry r |
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Design and Equipment for Restaurants and Foodservice: A Management View $137.75 New – The definitive guide to foodservice equipment and design-from inception to completionGood food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry reg |
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Design and Equipment for Restaurants and Foodservice: A Management View $68.94 New – The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits – the telltale signs of a thriving restaurant or foodservice facility. But if you’re not paying attention to the hundreds of details involved in running a successful facility, you’ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry r |
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Dining Room Management 2e $4.07 Used – The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses |
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Eat or Be Eaten $85.97 New – Successful restaurateur Yaginuma decides it will be best to get outside help from management consultant Maski Ashizawa in order to find a new chef for his French-concept restaurant. After a few recommendations, Ashizawa pays a visit to Shuichiro Tsubaki, who is currently executive chef at a French restaurant. Ashizawa loves the flavor of the chef’s food, but the chef shoots down the offer made to him. In order to pry away the chef from his current work, Ashizawa decides to begin working fo |
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Eat or Be Eaten $114.56 New – Successful restaurateur Yaginuma decides it will be best to get outside help from management consultant Maski Ashizawa in order to find a new chef for his French-concept restaurant. After a few recommendations, Ashizawa pays a visit to Shuichiro Tsubaki, who is currently executive chef at a French restaurant. Ashizawa loves the flavor of the chef’s food, but the chef shoots down the offer made to him. In order to pry away the chef from his current work, Ashizawa decides to begin working fo |
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Eat or Be Eaten $46.12 New – Successful restaurateur Yaginuma decides it will be best to get outside help from management consultant Maski Ashizawa in order to find a new chef for his French-concept restaurant. After a few recommendations, Ashizawa pays a visit to Shuichiro Tsubaki, who is currently executive chef at a French restaurant. Ashizawa loves the flavor of the chef’s food, but the chef shoots down the offer made to him. In order to pry away the chef from his current work, Ashizawa decides to begin working fo |
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Eat or Be Eaten $85.97 Used – Successful restaurateur Yaginuma decides it will be best to get outside help from management consultant Maski Ashizawa in order to find a new chef for his French-concept restaurant. After a few recommendations, Ashizawa pays a visit to Shuichiro Tsubaki, who is currently executive chef at a French restaurant. Ashizawa loves the flavor of the chef’s food, but the chef shoots down the offer made to him. In order to pry away the chef from his current work, Ashizawa decides to begin working f |
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Food Service Menus: Pricing and Managing the Food Service Menu for Maximum Profit $9.97 Used – This new series of fifteen books – The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of |
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Food Service Menus: Pricing and Managing the Food Service Menu for Maximum Profit $13.14 New – Menu management is an important component of profit realization in the restaurant industry. Just as you manage your employees, you should manage your menu in order to control costs and increase sales and profit. Too many restaurant managers leave menu design decisions to printers, or they simply do not devote enough time and expense to their menu development. When pricing menu items you do need to take food cost, labor and operating expenses into account, but you also have to be aware of w |
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Food Service Professionals Guide to Restaurant Marketing and Advertising: For Just a Few Dollars a Day $2.1 Used – The books in this series from the editors of the “Food Service Professional” are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is “boiled down” to the e |
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Food Services Occupations: Pizza Delivery, McJob, Cheesemaker, Sommelier, Waiting Staff, Butcher, Busboy, Brigade de Cuisine, Cup-Bearer $16.97 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Pizza delivery, McJob, Cheesemaker, Sommelier, Waiting staff, Butcher, Busboy, Brigade de cuisine, Cup-bearer, Bartender, Costermonger, Mashgiach, Fishmonger, Fishwife, Garde manger, Baker, Morrison Management Specialists, Hawker, Barista, Arabber, Nippy, Personal chef, Tea lady, Soda jerk, Cook, Lunch lady, Restaurant management, Health insp |
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Food Services Occupations: Pizza Delivery, McJob, Cheesemaker, Sommelier, Waiting Staff, Butcher, Busboy, Brigade de Cuisine, Cup-Bearer $16.97 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Pizza delivery, McJob, Cheesemaker, Sommelier, Waiting staff, Butcher, Busboy, Brigade de cuisine, Cup-bearer, Bartender, Costermonger, Mashgiach, Fishmonger, Fishwife, Garde manger, Baker, Morrison Management Specialists, Hawker, Barista, Arabber, Nippy, Personal chef, Tea lady, Soda jerk, Cook, Lunch lady, Restaurant management, Health insp |
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Food and Beverage Management Mediabase $1816.95 New – The “Food and Beverage Management Interactive CD-ROM” is a 3 CD-ROM interactive mediabase with 265 interactive infoscreens including: navigable wine maps; video clips of production methods; audio pronunciations and text descriptions in English, French, German and Italian; photographs of serving suggestions, packaging and labels; an interactive exercise; role-play videos of good and bad restaurant practice; interviews with suppliers; links to Internet sites; and, a virtual restaurant and ba |
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Food service management; for the National Restaurant Association $12.86 Used |
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From the Flight Deck: Thoughts on Sales, Life, and Personal Development $12.32 New – Alex Pettes is the President of TFI Food Equipment Solutions, a Toronto based specialty restaurant equipment distributor. Alex has spent his career in sales and sales management, and this book is a collection of thoughts gathered along his own personal and professional development journey. Included in the book are thoughts on sales, sales management, self-development and serving others. You’ll learn: the importance of developing a personal mission statement, the method of “idea canvas” a |
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From the Flight Deck: Thoughts on Sales, Life, and Personal Development $13.95 Used – Alex Pettes is the President of TFI Food Equipment Solutions, a Toronto based specialty restaurant equipment distributor. Alex has spent his career in sales and sales management, and this book is a collection of thoughts gathered along his own personal and professional development journey. Included in the book are thoughts on sales, sales management, self-development and serving others. You’ll learn: the importance of developing a personal mission statement, the method of “idea canvas” |
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From the Flight Deck: Thoughts on Sales, Life, and Personal Development $12.32 Used – Alex Pettes is the President of TFI Food Equipment Solutions, a Toronto based specialty restaurant equipment distributor. Alex has spent his career in sales and sales management, and this book is a collection of thoughts gathered along his own personal and professional development journey. Included in the book are thoughts on sales, sales management, self-development and serving others. You’ll learn: the importance of developing a personal mission statement, the method of “idea canvas” |
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Fundamental Principles of Restaurant Cost Control $23.99 New – Appropriate for undergraduate courses in Restaurant Cost Controls offered by Community Colleges or Hotel and Restaurant Management programs at four-year colleges. It will also be appropriate for High School Vocation/Technical Food Service Programs. *Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize. |
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Hotel Restaurant and Food Service Management $30 Used |
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Hotel Restaurant and Food Service Management $31.99 New |
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I Love Thai Food $7 Used – Victor Sodsook was raised in New Buri, a Thailand suburb. At an early age he knew he wanted to be a chef, so he went to college to study hotel & restaurant management. And at that time he had the opportunity to meet some American officials who suggested that he should bring his culinary skills to America. In 1976 he opened his restaurant, the Siamese Princess, in Los Angeles. The Siamese Princess is the only Thai restaurant to even receive the three star award for cuisine for five con |
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I Love Thai Food $136.52 New – Victor Sodsook was raised in New Buri, a Thailand suburb. At an early age he knew he wanted to be a chef, so he went to college to study hotel & restaurant management. And at that time he had the opportunity to meet some American officials who suggested that he should bring his culinary skills to America. In 1976 he opened his restaurant, the Siamese Princess, in Los Angeles. The Siamese Princess is the only Thai restaurant to even receive the three star award for cuisine for five cons |
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Introduction to Management in the Hospitality Industry $1.08 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $1.29 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $1.29 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $126.14 New – Updated and revised to reflect a much-changed industry, it contains new chapters on service and international hospitality management, plus current statistics and data to provide a complete overview of the hospitality industry covering all aspects of management. Topics include institutional food service, the restaurant business, automating operations and service in hotels, tourism generators, marketing in the hospitality industry, careers and career planning and much more. Hotel and motel c |
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Introduction to Management in the Hospitality Industry $1 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $227.42 New – Updated and revised to reflect a much-changed industry, it contains new chapters on service and international hospitality management, plus current statistics and data to provide a complete overview of the hospitality industry covering all aspects of management. Topics include institutional food service, the restaurant business, automating operations and service in hotels, tourism generators, marketing in the hospitality industry, careers and career planning and much more. Hotel and motel c |
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Introduction to Management in the Hospitality Industry $0.99 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $7.16 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $1.29 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $1.29 Used – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Introduction to Management in the Hospitality Industry $170.27 New – This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future. |
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Practical Food and Beverage Cost Control $90.62 New – Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. “Practical Food and Beverage Cost Control, 2e” is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and i |
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Practical Food and Beverage Cost Control $82.45 Used – Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. “Practical Food and Beverage Cost Control, 2e” is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and |
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Professional Dining Room Management $0.99 Used – The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses |
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Professional Dining Room Management $31.14 New – The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, |
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Restaurant Careers $0.99 Used – For those considering a restaurant career, OPPORTUNITIES IN RESTAURANT CAREERS covers salary and employment figures; trends in the industry; minority management opportunities; diversity of career opportunities within the field; and complete lists of food and service-related schools and training programs in the U.S. and Canada. This book is one of VGM’s Opportunities in . . . series. |
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Restaurant Careers $26.89 Used – For those considering a restaurant career, OPPORTUNITIES IN RESTAURANT CAREERS covers salary and employment figures; trends in the industry; minority management opportunities; diversity of career opportunities within the field; and complete lists of food and service-related schools and training programs in the U.S. and Canada. This book is one of VGM’s Opportunities in . . . series. |
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Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment: 365 Secrets Revealed $0.99 Used – The books in this series from the editors of the “Food Service Professional” are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is “boiled down” to the |
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Restaurant Management $40 Used – Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit. |
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Restaurant Management $48.96 New – Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit. |
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Restaurant Management: Customers, Operations and Employees $32.65 Used – Exeptionally comprehensive — yet accessible — this book identifies and ties together all aspects of managing a successful restaurant. The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing plan and how and when to use various types of advertising. Identifies the work groups that managers will increasingly have to turn to for emplo |
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Restaurant Management: Customers, Operations and Employees $41.5 New – Exeptionally comprehensive — yet accessible — this book identifies and ties together all aspects of managing a successful restaurant. The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing plan and how and when to use various types of advertising. Identifies the work groups that managers will increasingly have to turn to for employ |
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Restaurant Management: Customers, Operations and Employees $37.88 Used – For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. Restaurant Management: Customers, Operations, and Employees, Third Edition, identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employ |
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Restaurant Management: Customers, Operations and Employees $7.48 Used – Exeptionally comprehensive — yet accessible — this book identifies and ties together all aspects of managing a successful restaurant. The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing plan and how and when to use various types of advertising. Identifies the work groups that managers will increasingly have to turn to for emplo |
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Restaurant Management: Customers, Operations, and Employees $24.37 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Restaurant Management: Customers, Operations, and Employees $135.29 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Restaurant Management: Customers, Operations, and Employees $30.21 Used – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the |
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Restaurant Management: Customers, Operations, and Employees $140.29 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Restaurant Management: Customers, Operations, and Employees $24.3 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Restaurant Management: Customers, Operations, and Employees $28.95 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Restaurant Management: Customers, Operations, and Employees $20.5 Used – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the |
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Restaurant Management: Customers, Operations, and Employees $133.41 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Restaurant Management: Customers, Operations, and Employees $142.65 New – Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the e |
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Secondary Vocational Education Curriculum Materials Project Results-Based Planning Task to Lead the Materials Series of Chinese Food Restaurant Service and Management Services [Paperback] $59.13 New |
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Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business $8 Used – Make Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There’s plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here’s everything you need to consider when |
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Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business $12.54 New – Make Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There’s plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here’s everything you need to consider when |
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Strategic Questions in Food and Beverage Management $42.8 New – ‘Strategic Questions in Food and Beverage Management’ examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles ‘hot’ topics such as: * Is McDonaldization inevitable?* Do restaurant reviews have any impact?* Can hotel rest |
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Strategic Questions in Food and Beverage Management $22.12 New – ‘Strategic Questions in Food and Beverage Management’ examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles ‘hot’ topics such as: * Is McDonaldization inevitable?* Do restaurant reviews have any impact?* Can hotel rest |
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Strategic Questions in Food and Beverage Management $29.86 Used – ‘Strategic Questions in Food and Beverage Management’ examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles ‘hot’ topics such as: * Is McDonaldization inevitable?* Do restaurant reviews have any impact?* Can hotel res |
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Sustainability in the Hospitality Industry: Principles of Sustainable Operations $42.3 Used – While the moral, ethical, social and political arguments for taking action are becoming ever more persuasive and more widely accepted, both the management and stakeholders of food and beverage service operations need to have clear commercial reasons for investing time and money in environmental and social initiatives. We present the two sides to commercial motivation: incentives that reward action and penalties for failure to act. A variety of new opportunities are presented to restaurant |
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Sustainability in the Hospitality Industry: Principles of Sustainable Operations $59.4 New – While the moral, ethical, social and political arguments for taking action are becoming ever more persuasive and more widely accepted, both the management and stakeholders of food and beverage service operations need to have clear commercial reasons for investing time and money in environmental and social initiatives. We present the two sides to commercial motivation: incentives that reward action and penalties for failure to act. A variety of new opportunities are presented to restaurant |
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The Best of Restaurants & Institutions: Winning Foodservice Ideas: R&i’s Keys to Success with the Menu, the Staff, the Customer, and the Kitchen $6.9 New – Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You’ll get profitable ideas for R & I’s “core four” foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: “What are we goin |
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The Complete Restaurant Management Guide $148.9 New – Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook —- menus: samples, special promotions, and charts and instructions to determine price for profit; — food production: techniques for controlling food production, charts, sample records, and avoiding production problems; — controlling costs: sound purchasing polic |
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The Complete Restaurant Management Guide $36.73 Used – Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook —- menus: samples, special promotions, and charts and instructions to determine price for profit; — food production: techniques for controlling food production, charts, sample records, and avoiding production problems; — controlling costs: sound purchasing poli |
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The Complete Restaurant Management Guide $100.85 New – Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook —- menus: samples, special promotions, and charts and instructions to determine price for profit; — food production: techniques for controlling food production, charts, sample records, and avoiding production problems; — controlling costs: sound purchasing polic |
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The Encyclopedia of Restaurant Training: A Complete Ready-To-Use Training Program for All Positions in the Food Service Industry $52.65 Used – Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competi |
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The Encyclopedia of Restaurant Training: A Complete Ready-To-Use Training Program for All Positions in the Food Service Industry $52.65 New – Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competit |
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The Food Service Manager’s Guide to Creative Cost Cutting: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses $49.53 Used – Operating expenses are up and income is down throughout the entire food service industry. After taxes and expenses, restaurants that make money, according to the National Restaurant Association, have bottom lines at 0.5-3.0 percent of sales. This tiny percentage is the difference between being profitable and going under, and it drives home the importance of controlling costs. This book will show you how. Many books on food service management are written for new managers or owners. This is |
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The Food Service Manager’s Guide to Creative Cost Cutting: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses $49.53 New – Operating expenses are up and income is down throughout the entire food service industry. After taxes and expenses, restaurants that make money, according to the National Restaurant Association, have bottom lines at 0.5-3.0 percent of sales. This tiny percentage is the difference between being profitable and going under, and it drives home the importance of controlling costs. This book will show you how. Many books on food service management are written for new managers or owners. This is |
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The Food Service Professionals Guide to Restaurant Promotion and Publicity for Just a Few Dollars a Day $4.24 Used – The books in this series from the editors of the “Food Service Professional” are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is “boiled down” to the e |
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The Food Service Professionals Guide to Successful Catering: Managing the Catering Operation for Maximum Profit $3.97 Used – The books in this series from the editors of the “Food Service Professional” are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is “boiled down” to the |
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The Professional Bar & Beverage Manager’s Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Night Club $52.88 New – A successful beverage operation is much more than top-shelf cocktails. In today’s market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step h |
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The Professional Bar & Beverage Manager’s Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Night Club $39.97 Used – A successful beverage operation is much more than top-shelf cocktails. In today’s market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step |
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The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation $62.09 New – The multiple award-winning Restaurant Managers Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by |
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The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation $40.76 Used – The multiple award-winning Restaurant Managers Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by |
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Vocational Restaurant Service and Management Textbook Series Based on Knowledge of Food Nutrition and Health [Paperback] $69.64 New |
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Webster’s New World Dictionary of Culinary Arts $180.35 New – This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms” (including ” foreign terms” from “all” the world’s cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history |
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Webster’s New World Dictionary of Culinary Arts $137.99 New – This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms” (including ” foreign terms” from “all” the world’s cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history |
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Webster’s New World Dictionary of Culinary Arts $8.45 Used – This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms” (including ” foreign terms” from “all” the world’s cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food histor |
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Webster’s New World Dictionary of Culinary Arts $185.42 New – This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms” (including ” foreign terms” from “all” the world’s cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history |
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Websters New World Dictionary of Culinary Arts $0.99 Used – This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms” (including ” foreign terms” from “all” the world’s cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food histor |
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Websters New World Dictionary of Culinary Arts $134.58 New – This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms” (including ” foreign terms” from “all” the world’s cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history |
