Training Restaurant
FAAN’s Restaurant Training Video, Part II
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CUSTOM MEXICAN FOOD PACK! taco for LEGO town/city/train restaurant set food lot $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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LMS Restaurant Car Services Boat Train Special Menu $0.00 |
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TRAIN BOITURE RESTAURANT HORNBY 3668 INTERNAZIONALE VAGONS EXPRESS MADE FRANCE $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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1900 Train Crash Madrid Express Dax Engine Restaurant $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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CUSTOM PIZZA BOXES! for town/city/train/6350 LEGO food to go pizzeria restaurant $0.00 |
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Hard Rock Cafe SHANGHAI – 2003 SHOT GLASS SERIES WITH MAGLEV SPPED TRAIN! $0.00 |
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Custom DONUT SHOP! for town/city/train/police food LEGO doughnut restaurant set $0.00 |
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5 1980s+ Opryland USA, Nashville, Tennessee Delta Demon Ride, Restaurant, Train $0.00 |
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FUN CUSTOM PIE PACK! food for LEGO town/city/train/bakery restaurant dessert lot $0.00 |
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The Restaurant Training Program: An Employee Training Guide for Managers PB $0.00 |
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CUSTOM PIZZA RESTAURANT! for town/city/train LEGO food spaghetti chef minifig $0.00 |
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Hard Rock New York Staff Blue Training Star Pin $0.00 |
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Hard Rock Saipan Staff Blue Training Star Pin $0.00 |
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Hard Rock Caracas Staff Blue Training Star Pin $0.00 |
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Hard Rock Hurgada Staff Blue Training Star Pin $0.00 |
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Hard Rock Cayman Islands Staff Blue Training Star Pin $0.00 |
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Hard Rock San Diego Staff Blue Training Star Pin $0.00 |
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SIDETRACKS RESTAURANT MENU FAIRFIELD CT. RAILROAD TRAIN DEPOT STATION $0.00 |
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CUSTOM PIZZA DELIVERY SET! for town/city/train/restaurant LEGO food minifig van $0.00 |
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Hard Rock Baltimore Staff Blue Training Star Pin $0.00 |
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Hard Rock St. Louis Staff Blue Training Star Pin $0.00 |
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Hard Rock Cleveland Staff Blue Training Star Pin $0.00 |
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Hard Rock Philadelphia Staff Blue Training Star Pin $0.00 |
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Hard Rock Detroit Staff Blue Training Star Pin $0.00 |
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Vollmer Model Train Kit HO Scale 3838 Restaurant RARE $0.00 |
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Beverly Train Depot Restaurant Massachusetts MA Postcard $0.00 |
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CUSTOM MEXICAN RESTAURANT! for town/city/train LEGO food MARIACHI BAND minifigs $0.00 |
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HO Scale Train LENNY’S CLAM BOX RESTAURANT Kit gbb ihc Model Power New in Box $0.00 |
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TRAIN Coach RESTAURANT Tannersville PA Poconos POSTCARD $0.00 |
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LEGO QTY6 CITY TRAIN STATION AIRPORT SPACE HOUSE STORE RESTAURANT CAFE RED DOORS $0.00 |
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LEGO CITY TRAIN STATION AIRPORT RED WHITE BLUE DOORS HOUSE STORE RESTAURANT CAFE $0.00 |
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CUSTOM SUPREME PIZZAS for town/city/train/food/restaurant 6350 LEGO pizzeria lot $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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LEGO CITY TRAIN AIPORT AIRPLANE HOUSE RESTAURANT CAFE SNACK FOOD BEVERAGE CART $0.00 |
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Free Restaurant POS System – Free Installation & Training – Complete System $0.00 |
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Graduate Nashville Restaurant Training School Pin Round $0.00 |
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RESTAURANT WAITER, SALOON REFRESHMENTS, TRAIN STATION $0.00 |
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FUN CUSTOM ITALIAN FOOD PACK! pizza 6350 LEGO lot for town/city/train/restaurant $0.00 |
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1980 Press Photo Akron, Ohio, Train restaurant $0.00 |
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* Aldelo Restaurant Cafe / Pizza POS system SOFTWARE TRAINING & SUPPORT services $0.00 |
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VINTAGE STERLING SILVER NUT TREE RESTAURANT RAILROAD TRAIN CHARM $0.00 |
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CUSTOM BREAKFAST PACK food set for LEGO town/city/train restaurant accessory lot $0.00 |
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Zima model train Restaurant Car $0.00 |
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SWITZERLAND MOUNTAIN TRAIL TRAIN STTAION RESTAURANT STEEP TERRAIN ROCKY SLOPES $0.00 |
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AUSTRIA XF pc KAHLENBERG RESTAURANT + TRAIN 1903 $0.00 |
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Freighthouse Restaurant Plate Train Syracuse China $0.00 |
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The ‘A’ Train Restaurant 3108 West Vine Kissimmee FLORIDA $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE FOOD BLACK DISHES CUPS GLASSES $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE FOOD BLACK DISHES CUPS GLASSES $0.00 |
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LEGO QTY 3 CITY TRAIN STORE RESTAURANT HOUSE CAFE FOOD PINK DISHES CUPS GLASSES $0.00 |
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LEGO QTY 3 CITY TRAIN STORE RESTAURANT HOUSE CAFE FOOD PINK DISHES CUPS GLASSES $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE FOOD RED DISHES CUPS GLASSES $0.00 |
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LEGO QTY 6 CITY TRAIN STORE RESTAURANT HOUSE CAFE PLATES DISHES CUPS GLASSES LOT $0.00 |
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LEGO QTY 6 CITY TRAIN STORE RESTAURANT HOUSE CAFE CLEAR DISHES CUPS GLASSES LOT $0.00 |
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LEGO QTY 6 CITY TRAIN STORE RESTAURANT HOUSE CAFE BLACK DISHES CUPS CAULDRON LOT $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE GOLD DISH CUPS PLATES TEA CUP $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE LIGHT GRAY DISHES CUPS GLASSES $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE YELLOW DISHES CUPS GLASSES $0.00 |
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LEGO QTY 5 CITY TRAIN STORE RESTAURANT HOUSE CAFE YELLOW GOLD DISHES CUP GLASSES $0.00 |
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Railhead Restaurant Train Dallas Texas Vintage Postcard $0.00 |
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Hill Motor Lodge&Train Coach Restaurant Tannersville PA $0.00 |
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Hard Rock Cafe Berlin 2010 Blue Training Star Pin Staff Opening OS 1 of 16 $0.00 |
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Hard Rock Cafe Dubai 1997 ’97 Blue Training Star Pin Staff Opening OS $0.00 |
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Vintage SAMBO’S TRAINING TABLE BLUE DUFFLE BAG RETRO USA RESTAURANT $0.00 |
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Sushi Train Restaurant and Game 26 $0.00 |
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Vintage Buffalo China Bicentennial Plate 1976 1776 Salad 7 inch Restaurant Train $0.00 |
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LEGO CITY TRAIN STATION RESTAURANT CAFE FOOD DISHES RED CUPS GLASSES ACCESSORIES $0.00 |
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LGB Train # 3013 G Scale Steyrtalbahn Voiture-Restaurant Dining W/Lighting $0.00 |
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LEGO CITY TRAIN STATION RESTAURANT CAFE HOUSE FOOD DISHES YELLOW CUPS GLASSES $0.00 |
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1870 Dining Car Union Pacific Railway Train Restaurant $0.00 |
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LEGO QTY 100 CITY HOUSE RESTAURANT TRAIN STATION CAFE AIRPORT STAR WARS LIGHTS $0.00 |
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LEGO City Custom Fast Food Restaurant 10185 10182 train $0.00 |
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The Encyclopedia of Restaurant Training: A Complete Kit of Ready-to-Use… $0.00 |
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N700 Series Model Shinkansen Sushi Train Restaurant and Game NIB Japan $0.00 |
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HOOTERS GIRL LAUREL MD TRAIN CART 05 PIN GRAND OPENING $0.00 |
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“Pufferbelly Restaurant” Lindenwold, NJ Glass Train Mug $0.00 |
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Making The Most Of Your Menu Restaurant Training VHS $0.00 |
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BEACH BUM IN TRAINING Cantina Tiki Bar Tropical Island Restaurant Decor Sign $0.00 |
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Knott’s Berry Farm Train Restaurant Vintage Postcard $0.00 |
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Yankee Silversmith Inn Restaurant Train Car Wallingford CT Conn VINTAGE POSTCARD $0.00 |
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STAFF *TRAIN THE PLANET EARTH AWARD Hard Rock Cafe PINS $0.00 |
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STAFF *TRAIN THE PLANET EARTH AWARD Hard Rock Cafe PINS $0.00 |
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Restaurant Inventory & Chef Training Tracking software $0.00 |
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BOUND BROOK NJ GEORGE’S TRAIN STATION RESTAURANT $0.00 |
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Vintage Matchbook – Penguin Flyer Restaurant – Philadelphia, PA Train Tunnel $0.00 |
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The Restaurant Training Program: An Employee Training Guide for Managers $0.00 |
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Cassandre French Train Restaurant Postcard Railroad Bar $0.00 |
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Fred Chopstick Kids Chopsticks Holders (colors may vary) $3.90 Chinese with Ease ! Having trouble taming your chopsticks? You’re not alone. You could practice for a few more years or you could just call the Chopstick Kids for help. This soft, food-safe hinge really keeps your chopsticks in line, and adds an element of fun to the dining experience. Great for teaching kids the art of eating with chopsticks ! One pair of chopsticks -Assorted Colors |
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Food Safety: It’s Up To You [VHS Video] SPANISH EDITION (VHS Video) EDICIÓN ESPAÑOLA. La seguridad alimentaria de formación del programa. Utilizando ejemplos de varios establecimientos de restauración, muestra cómo los alimentos se mantiene seguro en cada ambiente por el saneamiento y manejo adecuado. SPANISH EDITION. Food safety training program. Using examples from various food service establishments, shows how food is kept safe in each env… |
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Food Safety Is No Mystery: A Training Program For Food Service Workers … |
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Rocky Balboa $2.52 UPC: 43396161900Rocky Balboa’ examines one of America’s greatest icons at a vulnerable period in his life–middle age. A former heavyweight boxing champion; known and renown throughout the world for going the distance; Rocky finds a new venture: giving back to his community. This is where he; once more; finds himself at the opposing side of opportunity; not unlike the one he has seen decades ago. … |
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Krusty Krab Training Video $0.99 … |
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The Bob Newhart Show – The Complete Fourth Season $7.59 “If it ain’t broke, don’t fix it” was clearly comedian Bob Newhart and company’s motto during the fourth season (1975-76) of The Bob Newhart Show, all 24 episodes of which are preserved in this three-disc set. Even with the show’s ratings dipping somewhat, there’s no shark-jumping going on here; Newhart and producers Jay Tarses and Tom Patchett clearly understood what made this show tick, and not… |
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Fort Zombie [Download] $9.99 … |
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Complete Restaurant Business Plan – MS Word/Excel $18.95 The Restaurant Business Plan is a comprehensive document that you can use for raising capital from a bank or an investor. This document has fully automated 3 year financials, complete industry research, and a fully automated table of contents. The template also features full documentation that will help you through the business planning process. This is a full and complete business plan with ori… |
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Go Go Gourmet $9.99 An eccentric business owner has left his rundown bistro to his niece, Ginger, who has nothing but high aspirations and an empty recipe book. ginger is up for the challenge, but to make it happen, she will have to train with some of the wackiest restaurateurs around, acquiring wisdom and great recipes along the way…. |
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Single Quick Serve Point of Sale POS System This system includes the following hardware, 1 – 15 inch Touch screen, 1 – Thermal receipt printer, 1 – Computer, 1 – Cash drawer, 1 Customer display pole, 1 – Keyboard and Mouse… |
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Restaurant: The Owners Manual $7.69 This book is a must for all owners and managers who plan to open a restaurant in the future. It is a guide to staff training regarding proper service, attitude, language and knowledge. |
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The Encyclopedia of Restaurant Training: A Complete Ready-To-Use Training Program for All Positions in the Food Service Industry w $69.41 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 competition for qualified workers is tough. What’s the answer? Training Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and money on them. And that’s precisely what this new encyclopedic book will do for you–be your new training manager. This is an encyclopedic out-of-the box employee training program for all positions in the food service industry. From orientating the new employee to maintaining performance standards, to detailed training outlines and checklists for all positions; this book will show you how to train your employees in all positions in the shortest amount of time, and lets you get back to your own job of running a profitable enterprise. One of the best features of this book is that the companion CD-Rom contains the training outline for all positions in MS Word, so you can easily customize the text for you own use. In addition, there are numerous training forms, checklists and tests. The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how tos that will show you properpresentation, and how to keep learners motivated, both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Kitchen Steward, Hotel Positions, etc. Specific instructions are provided for using equipment as well. |
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Restaurant Operations Management: Principles and Practices $33.97 Designed to be the ‘best’ book for restaurant management, "Restaurant Operations Management " addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, "Restaurant Operations Management" is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management. |
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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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Restaurant Service Basics $19.39 An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants. |
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The Restaurant: From Concept to Operation $107.41 Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: * Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans * A new chapter on food production and sanitation * Greater emphasis on restaurant business plans, including new exercises * New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 * New coverage of restaurant concepts and use of technology in restaurants * Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry. |
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Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant $3.95 Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on — the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise. Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the practical issues you’ll face on a daily basis and offers tips from an experienced restaurateur about the risks and rewards of restaurant management. Is owning or managing a restaurant right for you? It can be if you have Streetwise. Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies. Learn how to: 7Select the right location for your restaurant 7Develop the menu 7Attain appropriate permits and licenses 7Manage staff 7Market and promote ideas to generate a positive buzz 7Operate more profitably Evaluate Your Market 7Do you have a concept or menu that stands out? 7Can you live the life of a restaurateur? 7Can you critically evaluate your marketplace? 7Do you know your budget? Recruit and Retain Staff 7Interviewing and selecting 7Communicating expectations 7Utilizing motivational tools 7Awarding promotions 7Adapting appropriate training materials 7Practicing customer service philosophy 7Coping with employee turnover Know the Cost of Doing Business 7Inventory and food costs 7Fixed/variable payroll 7Benefits 7Employee welfare/education costs 7Seasonal changes 7Tax considerations 7Pricing Plan Ahead and Get Organized 7Develop your business plan 7Find the right people: lawyers, bookkeepers, insurancebrokers 7Create a timeline 7Know your mission The restaurant business demands creativity and flair, as well as practical know-how. Streetwise. Restaurant Management explains all you need to know to run a successful restaurant — from what to do to how to fix it. Streetwise. Restaurant Management is your one-stop reference to running a restaurant resourcefully. |
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The Art of Hosting: The Complete Training Guide for Waiters and Restaurant Hosts $25.69 Whether you’re new to the business or you’ve been a server for years, The Art of Hosting will give you the tools you need to walk, talk and act like a seasoned pro. Filled with insider tips and info, this book will show you in clear, concise and easy-to-understand terms how to be an outstanding server in even the finest restaurants-and get the biggest tips Includes sections on Table Set-up, Taking Guest Orders, Serving Drinks and Wine, Increasing Your Tips and more. |
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Opportunities in Restaurant Careers $3.95 The most comprehensive career book series available, Opportunities In…explores a vast range of professions to help job seekers find the job that’s best for them. Each book offers: The latest information on a field of interest Training and education requirements for each career Up-to-date professional and internet resources Salary statistics for different positions within each field And much more |
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How to Open and Run a Successful Restaurant $16.97 If you’re thinking of opening a restaurant, you have a lot on your plate Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, "How to Open and Run a Successful Restaurant, Third Edition" gives you the essential information to do it right. The "Third Edition" of the celebrated soup-to-nuts classic is updated for today’s competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers: Guidance on financing, taxes, insurance, health and safety, legal issues, and more Marketing research, including evaluating local competition to refine your concept Evaluating franchise opportunities-the pros and cons of going with an established concept Effective staff training-both initial and ongoing The "feel-good factor"-that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton-Thomas’s flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations. |
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Successful Restaurant Management: From Vision to Execution $89.94 This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts. |
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Ultimate Book of Restaurant and Food Service Franchises 2005 $3.95 Your One-Stop Guide to Buying a Restaurant or Food-Service Franchise The most up-to-date, comprehensive and powerful tool for uncovering opportunities in the restaurant franchise world, "Ultimate Book of Restaurant and Food-Service Franchises" is a direct connection to the hottest segment in today’s rapidly growing franchise market. Packed with solid advice and timely information, this full-course directory draws upon "Entrepreneur" magazine’s more then 25 years of research and reporting to serve up everything you need to know about restaurant franchises in one dynamic package. Time-critical information for doing business today Top 10 lists for both quick- and full-service restaurants Comprehensive listings for more than 320 restaurant and food-service franchises Details on contacts, costs, size, training, support and franchisee qualifications Complete overview of the franchise industry From researching the perfect franchise and negotiating a final agreement to developing the skills needed for sustaining continued success on daily operations, "Ultimate Book of Restaurant and Food-Service Franchises" is the most insightful and fact-filled guide available today. |
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Hospitality and Restaurant Management: Competency Guide $44.74 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools. |
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The Restaurant & Bar English/Spanish Spanish/English Dictionary $6.99 This one-stop reference is the ultimate equivalency dictionary for the bar, restaurant, and hospitality industries. This indispensable reference book contains more than 8,000 frequently used, industry-specific words, phrases, and idiomatic expressions, 24 regional variations of Spanish including Spanglish, and is organized into eight convenient sections. It also includes an easy-to-follow “Guide to Spanish Pronunciation” that enables readers to use this dictionary without preparation or linguistic training. |
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Controlling Restaurant & Food Service Operating Costs $13.21 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 providing their customers with the level of service that they need to generate repeat business. The food service industry is in a state of constant change, particularly due to the nature of pricing fluctuations and rising labor costs. A restaurant manager must be prepared to develop and monitor costs in all controllable areas to maintain profitability. Some costs you just cannot change. These are the fixed or semi-fixed operating costs, which include such items as minimum wage rates, tax rates, rent, permits and fees, insurance and real estate taxes. Fortunately, many costs can be reduced considerably, without reducing quality or efficiency. Some of the controllable and flexible operating costs include purchasing, receiving, storing, food preparation, repair and maintenance, advertising, serving methods, staff training, food and beverage cost controls and accounting. As a restaurant operator, you will often find that your bottom line is manipulated by outside circumstances. Armed with the information in this book, you will final actual tips that produce profitable results, without consuming all of your time in unnecessary research or, worse, experiences of painful trial, risk and error. This book is partof the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed. |
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An Invitation: Alayna’s Training $14.98 A business card left behind by a regular in her restaurant intrigues Alayna Valerian. While visiting the Web site scrawled on the back, she finds herself submerged into the fetish world of BDSM. She learns the man who has been eating in her caf for six months–and sets her libido on fire–is a Dominant, as well as co-owner of an establishment that teaches the art of mastery and submission. As her research deepens, she recognizes her submissive nature and decides the ruggedly, distinguished Logan Abram is the Dominant to show her the pleasures to be attained at the hands of the right man. Logan Abram is a Dominant without a submissive. Five years ago, he walked away from the lifestyle to deal with a tragedy he had yet to come to terms with. Long-denied Dominant needs surge to the surface, demanding to claim the curvaceous co-owner of the eatery he frequents. Alayna Valerian’s natural submissiveness calls to his Dom on a primal level. All of his control is threatened when Alayna arrives on his doorstep seeking to explore her submissiveness. "Publisher’s Note: This book contains explicit sexual content, graphic language, and situations that some readers may find objectionable: BDSM theme and content." |
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Controlling Restaurant & Food Service Labor Costs $21.85 From the parking attendant to the chef, the people who serve your customers are your restaurant. You can have a prime location, a beautiful dining room and impeccably prepared food and have it all spoiled by a rude server, sloppy busperson or an inattentive janitor. Your restaurant’s success is based upon your ability to locate, hire and solidify a group of people into your Customer Service Team. The food service industry has long been plagued with an inadequate workforce and exceptionally high turnover rates. The increased demand for service workers and culture changes within the workforce means less-educated recruits, more non-English-speaking employees and fewer younger people interested in restaurant work. Labor costs typically run 25-35 percent of your budget and, depending upon your menu offerings, can equal or exceed your food costs. Keeping your prime costs (food and payroll) in the 60-69-percent range is your profit-making goal. Simply cutting staff won’t do it though. Your aim should be to get the highest productivity possible for your money. But to save money without losing quality of service, you have to start at square one. This guide has been written to help you tackle the never-ending process of reducing your labor costs. You’ll find practical ideas and suggestions with immediate and long-term results. We’ll help you to examine your attitudes and relationships with the people who represent your business; to develop hiring and training programs to "build" great employees and minimize turnover, to create physical and emotional environments that encourage outstanding performances and produce happy employees and customers, to maximize resources and enhance your profitability.This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed. |
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Princess In Training $10 Princess In Training |
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Service at Its Best: Waiter-Waitress Training $14.39 Designed for results and accountability, this #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today’s dynamic and competitive restaurant industry — all organized within self-contained chapters that flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills. Discusses the occupational advantages and disadvantages of the job, along with job qualifications and descriptions or advancement opportunities for servers. Explains basic table settings for breakfast, lunch and dinner, and includes 25 tips for proper table service, such as the correct procedures for loading and carrying trays and techniques of carrying multiple plates. Explains wine varietals, as well as other spirits, cocktails, and coffees, and presents step-by-step illustrations of correct serving procedures. Covers current technology applications and their benefits, including table service management, guest paging system, product management software, hand-held touch-system terminal, server paging system, two-way radio, restaurant web sites, and other software technology used in the business. Shares the successful experiences of ten servers from across the United States. Appendices offer a handy reference source for common menu terms, wine terminology, spirit brands and related cocktails, ales, lagers, and non-alcoholic beers. |
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The Training of the Will $22.29 Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone |
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How to Improve Dining Room Service: Includes a Restaurant Performance Evaluation Guide $41.34 UPGRADE YOUR RESTAURANT HOW TO IMPROVE DINING ROOM SERVICE is an easy learning manual that explains the basic steps toward customer service quality and efficiency needed in every restaurant dining room. In detail, important topics are discussed such as the Front Door and Reservation Desk Duties, Seating, Dining Room Organization, Understanding, and Awareness, Traffic Flow Guidelines, Menu Knowledge, Staff Scheduling, Sanitary Rules, Safety Information and much more. IMPLEMENT THIS BOOK AND OBTAIN IMMEDIATE POSITIVE RESULTS Included is the RESTAURANT PERFORMANCE EVALUATION GUIDE: a lengthy series of over 60 review questions considering all significant points a customer experiences when "dining out" such as: Restaurant Outside Appearance, Front Door and Dining Room Appearance, Menu Analysis Ambiance, Dining/Wait Staff Service, Skills, and Technique throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms and much more. If you diligently answer these pertinent questions, in detail, then the evaluation guide becomes into a handy report that can be referenced at any time. "Richard’s book was extremely useful in the staff training sessions at our restaurants "–Leonard Nakonechny, C and Nu Restaurants, Vancouver, Canada "This book has a lot of great organizational tips helping to elevate our dining room customer service." — Orlando Campos, Brasilia Grill, Montville, New Jersey |
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Training Camp $10 Training Camp – Charlie Chaplin |
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Spring Training $10 Spring Training – Joe Budden |
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Managefirst: Restaurant Marketing with On-Line Testing Access Code Card $44.87 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools. |
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NRAEF ManageFirst: Hospitality and Restaurant Management (NRAEF ManageFirst Program) $3.95 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools. |
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Training Song $10 Training Song – Meeting of Important People |
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Restaurant Marketing and Advertising for Just a Few Dollars a Day: 365 Secrets Revealed $8.5 Profitability is what’s going to keep you in business. How and where you focus to become, and stay, profitable is the key. Are you crunching numbers and pushing your servers to raise their check averages, or are you creating an environment that leaves patrons feeling served and eager to come back? Are you holding staff meetings that leave your crew energized or deflated? Are management, kitchen and waitstaff working independently or as a complete whole towards a common goal? This manual will give you invaluable insights into how and where you can implement internal and external marketing changes in your business. It will also tell you how you can boost your sales volume 15-50 percent in the process, with very little cost. Marketing and advertising, as you will find out, involves every aspect of your business. All components feed into each other in an ongoing circle that includes the menu, staff training, food presentation, knowledge of patrons, advertising, promotions, customer service, distribution, research, pricing, sales, public relations, product development and packaging. No one thing is more important than another; all are essential. "Restaurant Marketing and Advertising: For Just a Few Dollars a Day: 365 Secrets Revealed" will give you some exciting ideas for each of the above-mentioned categories, plus it will examine a few other strategies. This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy tounderstand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed. |
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Obey Training Treat (7.5-oz small training treat) $4.81 Obey Training Treat (7.5-oz small training treat) |
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Obey Training Treat (7.5-oz training treat) $4.81 Obey Training Treat (7.5-oz training treat) |
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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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How to Open a Financially Successful Pizza & Sub Restaurant [With Companion CDROM] $33.89 This is an ideal guide for newcomers to the business, as well as experienced operators. In addition to basic operational practices, this book will demonstrate how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross-merchandising, point-of-purchase materials and develop a product sampling program. Never before has so much practical information about the specialty store business been offered in one book. While providing detailed instruction and examples, the book covers: – Finding a location that will bring success- Writing a winning business plan (the companion CD-Rom has the actual business plan you can use in MS Word)- How to buy and sell a store- Basic cost-control systems and profitable menu planning- Sample floor plans, diagrams, equipment layout and planning- Successful kitchen management- Food safety and HACCP- Successful food and beverage management- Legal concerns- Sales and marketing techniques- Setting up computer systems to save time and money- Hiring and keeping a qualified, professional staff as well as managing and training employees- Managing and training employees- Generating high-profile public relations and publicity, plus low-cost internal marketing ideas- Low- and no-cost ways to satisfy customers, build sales and bring customers back- Accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development- Thousands of great tips and useful guidelines |
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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners $3.95 As competition for the customers? spending dollar increases, restaurants try to distinguish themselves by training staff to manage the needs of the customer and offering consistent service night after night. In this way, the manager can ensure that the staff that has direct contact with the customer can do its job to ?sell? the restaurants? services. Service is treated differently in different types of foodservice operations, and this book addresses the mid and up-scale dining establishment. Remarkable Service can be used by a range of foodservice facilities to train staff, and can be used as a course textbook in culinary programs. |
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Restaurant of the Damned $33.53 Charlie Cole was a young man with a big dream. He wanted to open his own restaurant, but for as long as he could remember that dream of owning his own restaurant was always just thatauntil the day he made the discovery of his life. After what seemed like an endless search, he had found the perfect spot to open his restaurant. It seemed like nothing could go wrong for him, but deep in the heart of his restaurant something dark was lurking. Strange occurrences seemed to be happening all around him, and there didnat seem to be any rational explanation for them. It was only a matter of time before Charlie found himself wondering if he was in the kitchen of the damned. |
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The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation [With CDROM] $69.4 The multiple award-winning Restaurant Manager’s 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 expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditin |
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Action Toxic Training Ball $17.95 Action Toxic Training Ball |
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BreakRak Training Aid $209 BreakRak Training Aid |
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A Man and His Meatballs $12.63 New – The compelling tale of how a Brooklyn boy ditched a lucrative career at age thirty-seven to follow his dream of opening a restaurant in Manhattan . . . and taught himself to be a chef along the way. A successful New York City jeweler with a love of good food, John LaFemina decided to take a major risk in pursuit of a dream held by millions: to have his own restaurant. But instead of going to culinary school or getting on-the-job training, he did it the hard way: he bought a restaurant and |
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A Man and His Meatballs $5.95 Used – The compelling tale of how a Brooklyn boy ditched a lucrative career at age thirty-seven to follow his dream of opening a restaurant in Manhattan . . . and taught himself to be a chef along the way. A successful New York City jeweler with a love of good food, John LaFemina decided to take a major risk in pursuit of a dream held by millions: to have his own restaurant. But instead of going to culinary school or getting on-the-job training, he did it the hard way: he bought a restaurant an |
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A New Turn in the South: Southern Flavors Reinvented for Your Kitchen $20.86 Used – When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination–”Food & Wine” named Hugh a “Best New |
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A New Turn in the South: Southern Flavors Reinvented for Your Kitchen $20.86 New – When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination–”Food & Wine” named Hugh a “Best New C |
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A Satellite-Based Internet Instructional System $115.71 Used – The purpose of this book is to describe and evaluate the Northern Arizona University (NAU) pilot program for delivering training and continuing-education programs to students at homes and hospitality establishments using a combination of Internet and satellite technologies. The NAU School of Hotel and Restaurant Management (SHRM) launched the pilot program in the spring of 2000 to one hotel and three homes. The evaluation findings indicate that the SHRM pilot program is capable of providi |
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An Invitation: Alayna’s Training $5.31 Used – A business card left behind by a regular in her restaurant intrigues Alayna Valerian. While visiting the Web site scrawled on the back, she finds herself submerged into the fetish world of BDSM. She learns the man who has been eating in her caf for six months–and sets her libido on fire–is a Dominant, as well as co-owner of an establishment that teaches the art of mastery and submission. As her research deepens, she recognizes her submissive nature and decides the ruggedly, distinguishe |
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An Invitation: Alayna’s Training $10.24 New – A business card left behind by a regular in her restaurant intrigues Alayna Valerian. While visiting the Web site scrawled on the back, she finds herself submerged into the fetish world of BDSM. She learns the man who has been eating in her caf for six months–and sets her libido on fire–is a Dominant, as well as co-owner of an establishment that teaches the art of mastery and submission. As her research deepens, she recognizes her submissive nature and decides the ruggedly, distinguished |
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At Your Service: A Hands-On Guide to the Professional Dining Room $16.1 New – “The nation’s most influential training school for professional cooks.” – “Time” magazine The essential guide to the exemplary service and hospitality that build customer loyalty…and restaurant reputations In today’s competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, “At Your Service” is the comprehensive, contemporary guide to help professiona |
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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes By Shirley O. Corriher $29.99 Great day in the morning, <I>BakeWise</i> is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back — it’s all here. Lively and fascinating, <I>BakeWise</i> reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.<P>With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.<P>There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and <I>ABC’s Jimmy Kimmel Live!</i>, with Snoop Dogg as her fry chef.<P>Restaurant chefs and culinary students know her from their grease-splattered copies of <I>CookWise</i>, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, <I>BakeWise</i> gives busy people information for quick problem solving. <I>BakeWise</i> also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.<P>For years, |
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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes By Shirley O. Corriher $40 Great day in the morning, <I>BakeWise</i> is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back — it’s all here. Lively and fascinating, <I>BakeWise</i> reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.<P>With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.<P>There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and <I>ABC’s Jimmy Kimmel Live!</i>, with Snoop Dogg as her fry chef.<P>Restaurant chefs and culinary students know her from their grease-splattered copies of <I>CookWise</i>, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, <I>BakeWise</i> gives busy people information for quick problem solving. <I>BakeWise</i> also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.<P>For years, |
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Controlling Foodservice Costs: Competency Guide $2.95 Used – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Controlling Foodservice Costs: Competency Guide $41.42 New – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Cults in Our Midst: The Hidden Menance in Our Everyday Lives $58.42 New – Since the 1970s, in the US alone, an estimated 20 million people have joined cults. Currently, 3000-5000 cults are working to recruit new members. At any point in time, 2.5-3 million Americans are active cult members. Often a cult is disguised as a legitimate business or organization: a restaurant, self-help group, psychotherapy clinic, or leadership training program could be a front for a cult. Anyone – no matter what age or income level – could be susceptible to the covert and seductive |
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Customer Service: Competency Guide $45.6 New – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Customer Service: Competency Guide $3.34 Used – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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EATiQuette’s the Main Course on Table Service: Skills & Tips for Becoming a Confident Efficient Professional Server $16.61 Used – Learn waiter/waitress skills, become more polished and professional, and get a taste of the “restaurant lifestyle” with this comprehensive, easy-to-read waitstaff training manual written by a veteran waiter/trainer. |
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EATiQuette’s the Main Course on Table Service: Skills & Tips for Becoming a Confident Efficient Professional Server $25.62 New – Learn waiter/waitress skills, become more polished and professional, and get a taste of the “restaurant lifestyle” with this comprehensive, easy-to-read waitstaff training manual written by a veteran waiter/trainer. |
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Exotic and Delicious Fate $17.44 Used – When Miyashiro, the head of a well-established Japanese restaurant, is seduced by Haruhi, a chef-in-training visiting from a sister restaurant, the next day and every day after invites continuous sexual advances! Even as he struggles to resist Haruhi’s proposals, what will happen as Miyashiro becomes moved by Haruhi’s unwavering attempts? |
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Exotic and Delicious Fate (Yaoi) $33.88 New – When Miyashiro, the head of a well-established Japanese restaurant, is seduced by Haruhi, a chef-in-training visiting from a sister restaurant, the next day and every day after invites continuous sexual advances! Even as he struggles to resist Haruhi’s proposals, what will happen as Miyashiro becomes moved by Haruhi’s unwavering attempts? |
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Floral Table Decoration $39.07 Used – Carl Vandermoere has received his training in floral art in Melle, Belgium, and has gained more in-depth knowledge about the subject through several additional master years. Carl likes to work in both modern and classical interiors. Furthermore, his inspired table decoration is appreaciated by several top restaurants in Belgium. He is the in-house florist at De Karmeliet, the three Michelin star restaurant in Bruges. This is why Vandermoere is more than qualified to produce a book about t |
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Floral Table Decoration $36.31 New – Carl Vandermoere has received his training in floral art in Melle, Belgium, and has gained more in-depth knowledge about the subject through several additional master years. Carl likes to work in both modern and classical interiors. Furthermore, his inspired table decoration is appreaciated by several top restaurants in Belgium. He is the in-house florist at De Karmeliet, the three Michelin star restaurant in Bruges. This is why Vandermoere is more than qualified to produce a book about th |
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Food and Beverage Service $27.43 New – This training manual covers every aspect of restaurant customer service for the positions of captain, waiter or waitress, and busser, written by two people who helped to make the Tavern on the Green one of the most successful restaurants in New York. The performance of each position is described, step-by-step, for different types of restaurants. |
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Food and Beverage Service $0.99 Used – This training manual covers every aspect of restaurant customer service for the positions of captain, waiter or waitress, and busser, written by two people who helped to make the Tavern on the Green one of the most successful restaurants in New York. The performance of each position is described, step-by-step, for different types of restaurants. |
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French Food My Way $21.81 New – Celebrity Chef Marc Thuet is a fourth-generation chef who began his apprenticeship in his uncle’s restaurant at age twelve in Alsace, France. He received his formal training at the Lycee Hotelier. During his early professional years, Marc worked in two and three star Michelin restaurants and hotels across Europe, including London’s Dorchester under the tutelage of chef Anton Mosimann. Nothing quite compares to a dinner at Thuet’s restaurant or perhaps biting into a bagette from his fine ba |
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French Food My Way $15.62 Used – Celebrity Chef Marc Thuet is a fourth-generation chef who began his apprenticeship in his uncle’s restaurant at age twelve in Alsace, France. He received his formal training at the Lycee Hotelier. During his early professional years, Marc worked in two and three star Michelin restaurants and hotels across Europe, including London’s Dorchester under the tutelage of chef Anton Mosimann. Nothing quite compares to a dinner at Thuet’s restaurant or perhaps biting into a bagette from his fine b |
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Hotel Restaurant Management Career Starter $0.99 Used – Hotel/Restaurant Management will give you a great start toward a rewarding and challenging career as a hotel or restaurant manager. You’ll learn what hotel and restaurant managers do, where they work, and what makes them successful. Also included are hiring trends and current salary information, sample job descriptions, and advice from current hotel and restaurant managers. This book explains the importance of training, shows exactly what kind of postsecondary education is right for hotel |
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Hotel Restaurant Management Career Starter $150.92 New – Hotel/Restaurant Management will give you a great start toward a rewarding and challenging career as a hotel or restaurant manager. You’ll learn what hotel and restaurant managers do, where they work, and what makes them successful. Also included are hiring trends and current salary information, sample job descriptions, and advice from current hotel and restaurant managers. This book explains the importance of training, shows exactly what kind of postsecondary education is right for hotel |
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Human Resources Management and Supervision: Competency Guide $1.24 Used – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Hung Huynh $67.2 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hung Huynh is a Vietnamese-American chef, and in 2007 was the winner of the third season of Top Chef, the reality cooking competition show on Bravo.Born in Vietnam, Huynh was raised in Pittsfield, Massachusetts, and began his culinary training as a young boy in his immigrant parents’ Vietnamese restaurant. He has a degree from the Culinary Institute of America, a |
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Jamie Oliver: Turning Up the Heat: A Biography $170.87 New – By the age of eight Jamie Oliver was already cooking in his parents pub and restaurant. Helping no-hope kids get off the streets and training them to cook was only the beginning for this dynamic chef and author of “The Naked Chef.” |
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Jamie’s Kitchen $1.94 Used – An entirely different kind of cookbook from the country’s hottest chef, to accompany an 8-part television series on Channel 4. Jamie Oliver is setting up a new restaurant, which is also a training school for young chefs, and you’re invited to find out how he gets along. The book will feature all the recipes from Jamie’s cookery course as well as from the restaurant menu, including the ultimate in Mediterranean-style fast food – pasta and fresh sauces, thick wedges of bruschetta with basil |
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Jamie’s Kitchen $23.75 Used – An entirely different kind of cookbook from the country’s hottest chef, to accompany an 8-part television series on Channel 4. Jamie Oliver is setting up a new restaurant, which is also a training school for young chefs, and you’re invited to find out how he gets along. The book will feature all the recipes from Jamie’s cookery course as well as from the restaurant menu, including the ultimate in Mediterranean-style fast food – pasta and fresh sauces, thick wedges of bruschetta with basil |
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Jamie’s Kitchen $35.6 New – An entirely different kind of cookbook from the country’s hottest chef, to accompany an 8-part television series on Channel 4. Jamie Oliver is setting up a new restaurant, which is also a training school for young chefs, and you’re invited to find out how he gets along. The book will feature all the recipes from Jamie’s cookery course as well as from the restaurant menu, including the ultimate in Mediterranean-style fast food – pasta and fresh sauces, thick wedges of bruschetta with basil |
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Kerry Simon $56.4 New – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kerry Simon (born June 17, 1955) is an American celebrity chef and restaurateur based in Las Vegas, Nevada. Dubbed the “Rock n’ Roll Chef” by Rolling Stone Magazine, Simon is known for “L’American” cuisine, expanding the limits and notions of simple comfort food via his classic training. He is the executive chef and proprietor at his namesake restaurant “Simon” at |
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Kerry Simon $56.4 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kerry Simon (born June 17, 1955) is an American celebrity chef and restaurateur based in Las Vegas, Nevada. Dubbed the “Rock n’ Roll Chef” by Rolling Stone Magazine, Simon is known for “L’American” cuisine, expanding the limits and notions of simple comfort food via his classic training. He is the executive chef and proprietor at his namesake restaurant “Simon” a |
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Life a la Henri: Being the Memories of Henri Charpentier $29.5 New – Originally published in 1934, Charpentier’s memoir includes memories of his training as a chef by Escoffier himself, his apprenticeship in the restaurants of Europe, and his tr?s chic Long Island restaurant. |
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Managefirst Inventory and Purchasing with Pencil/Paper Exam and Test Prep $44.42 New – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Managefirst Inventory and Purchasing with Pencil/Paper Exam and Test Prep $44.42 Used – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Managefirst: Restaurant Marketing with On-Line Testing Access Code Card $43.72 Used – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Managerial Accounting: Competency Guide $23.35 Used – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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Masaharu Morimoto $50.57 New – High Quality Content by WIKIPEDIA articles! Masaharu Morimoto is a well-known Japanese chef, best-known as the third Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. He is also known for his unique style of presenting food. Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restauran |
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Mission Revival Architecture in California: Union Station, Rancho Camulos, Panama-California Exposition, Scripps College, Mission Inn $16.97 New – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 46. Chapters: Union Station, Rancho Camulos, Panama-California Exposition, Scripps College, Mission Inn, Francis Lederer, Los Angeles Herald-Examiner, The Hacienda, Wattles Mansion, Naval Training Center San Diego, Bolton Hall, Corona High School, Santa Fe Depot, Terminal Annex, Orcutt Ranch Horticulture Center, Ralphs Grocery Store, Kelso Depot, Restaurant |
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Move Up from Restaurant Manager to Multi-Site Careers $45.95 New – Want to get promoted from Restaurant Manager to Area Management, Training or HR? Author went from Restaurant Manager to Area Manager to HR VP. Move Up shows you the way. |
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New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health $6.49 New – Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at “Weight Watchers “magazine and the associate food editor at “Good Housekeeping” let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians. |
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New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health $1.94 New – Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at “Weight Watchers “magazine and the associate food editor at “Good Housekeeping” let her fine-tune her training. Her innovative recipes will satisfy longtime, new and part-time vegetarians. |
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Nraef Managefirst: Managerial Accounting $1.07 Used – Appropriate for Managerial Accounting courses within Culinary Arts and Hospitality Management departments. A brief competency guide which is focused on Managerial Accounting and Budgeting. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certifica |
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Nraef Managefirst: Restaurant Marketing W/ On-Line Testing Access Code Card $41.06 New – The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, |
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On Track Trainer a Training Handbook for Hotel and Restaurant Managers $12.99 New |
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Opportunities in Restaurant Careers $0.99 Used – The most comprehensive career book series available, Opportunities In…explores a vast range of professions to help job seekers find the job that’s best for them. Each book offers: The latest information on a field of interest Training and education requirements for each career Up-to-date professional and internet resources Salary statistics for different positions within each field And much more |
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Quality Restaurant Service Guaranteed: A Training Outline $26 New – How to match quality service with increased profitability?a systematic and detailed guide for hotel and restaurant owners, operators, managers, and trainers. Are you looking for a way to make your food and beverage operation really stand out? One sure way is to improve your service program so that it not only satisfies your customers but increases your operation’s profits. This book provides a detailed guide that foodservice professionals can easily follow to discover the hidden potential |
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Quality Restaurant Service Guaranteed: A Training Outline $4.11 Used – How to match quality service with increased profitability?a systematic and detailed guide for hotel and restaurant owners, operators, managers, and trainers. Are you looking for a way to make your food and beverage operation really stand out? One sure way is to improve your service program so that it not only satisfies your customers but increases your operation’s profits. This book provides a detailed guide that foodservice professionals can easily follow to discover the hidden potentia |
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Rasmus Kofoed $67.05 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rasmus Kofoed $71.98 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rasmus Kofoed $66.7 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rasmus Kofoed $67.05 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rasmus Kofoed $67.14 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rasmus Kofoed $74.4 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rasmus Kofoed $65.83 New – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in C |
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Rasmus Kofoed $65.83 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d’Or, after previously taking the bronze medal of the 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner of restaurant Geranium in Copenhagen. Rasmus Kofoed received his training at Hotel D’Angleterre on Kongens Nytorv in |
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Rebel Cook: Breaking the Rules for Brilliant Food $14.98 New – Simon Rimmer first ‘broke the rules’ when he bought a small vegetarian restaurant as a dedicated meat-eater and without knowing how to cook. Forced to learn back-to-front, he was soon producing some of the most innovative and critically acclaimed food in Manchester. Unconstrained by preconceived ideas and formal training, he has developed a fresh and eclectic cooking style that takes its inspiration from global food, from his mum’s table and from the best chefs in the world. In “The Rebel |
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Recruit the Right People: A Guide for Small Hospitality Businesses $32.95 New – Written in association with the Hospitality Training Foundation (HtF) Recruit the Right People is aimed at anyone owning or managing a small hospitality business whether it’s a pub, restaurant, B&B, guesthouse, inn, cafe, hotel or takeaway. This practical, easy to follow guide will help you select and recruit the right staff for your business needs. Recruit the Right People recognises the day-to-day pressures of running any small business and the limits this places on your time. This guide |
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Recruit the Right People: A Guide for Small Hospitality Businesses $25.68 Used – Written in association with the Hospitality Training Foundation (HtF) Recruit the Right People is aimed at anyone owning or managing a small hospitality business whether it’s a pub, restaurant, B&B, guesthouse, inn, cafe, hotel or takeaway. This practical, easy to follow guide will help you select and recruit the right staff for your business needs. Recruit the Right People recognises the day-to-day pressures of running any small business and the limits this places on your time. This guid |
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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners $14.97 New – As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. This title includes chapters that cover everything from training and hiring staff, prepara |
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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 Reality a Manager’s Guide $42.55 New – This guide examines the industry from multiple perspectives, including those of owner, regional vice-president, franchiser, franchisee, district manager, manager trainer, and corporate manager. It provides specific techniques for obtaining and maintaining quality service and covers such critical topics as employee scheduling, dining room operations, cost controls, greeting the public, and training employees. |
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Restaurant Service Basics $52.24 New – The essential guide to service skills and techniques that guarantee success Preferences in cuisine may vary, but the demand for great service-the keystone of any restaurant’s success-never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience. Restaurant Service Basics takes a practical approach to service training. It dis |
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Restaurant Service Basics $52.89 New – The essential guide to service skills and techniques that guarantee success Preferences in cuisine may vary, but the demand for great service-the keystone of any restaurant’s success-never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience. Restaurant Service Basics takes a practical approach to service training. It dis |
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Restaurant Service Basics $52.44 New – The essential guide to service skills and techniques that guarantee success Preferences in cuisine may vary, but the demand for great service-the keystone of any restaurant’s success-never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience. Restaurant Service Basics takes a practical approach to service training. It dis |
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Restaurant Service Basics $52.89 New – The essential guide to service skills and techniques that guarantee success Preferences in cuisine may vary, but the demand for great service-the keystone of any restaurant’s success-never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience. Restaurant Service Basics takes a practical approach to service training. It dis |
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Restaurant: The Owner’s Manual: A Guide to Staff Training for Owners and Management $13.64 New |
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Restaurant: The Owner’s Manual: A Guide to Staff Training for Owners and Management $14.24 Used |
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Rock and Rhino Learn Responsibility $12.4 Used – Have YOU ever met a “Rhino?” Have you ever witnessed a child who is being unmanageable and out of control? Perhaps you’ve seen this “Rhino” in an airport, restaurant, public event or even in their own home. If your answer is a resounding “YES,” then this book series is made just for you!The tired and frustrated parent/guardian is ready for a better way of “training up” their children, overcoming behavioral and organizational issues. A voice to help guide them along the way. The first book |
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Rock and Rhino Learn Responsibility $12.4 New – Have YOU ever met a “Rhino?” Have you ever witnessed a child who is being unmanageable and out of control? Perhaps you’ve seen this “Rhino” in an airport, restaurant, public event or even in their own home. If your answer is a resounding “YES,” then this book series is made just for you!The tired and frustrated parent/guardian is ready for a better way of “training up” their children, overcoming behavioral and organizational issues. A voice to help guide them along the way. The first book |
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Rockenwagner $8.98 New – Take a walk down Main Street in Santa Monica, California, where Hans R ckenwagner, one of the country’s most talented chefs, is combining the Old World charm and traditions of his German heritage and European training with the multicultural culinary influences of Los Angeles. With 150 recipes, including most of the bestsellers on the menu at his namesake restaurant, and more than 35 color photos that evoke the beachside city’s energy and romance, ROCKENWAGER offers exciting, accessible rec |
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Service at Its Best: Waiter-Waitress Training $11.33 Used – Designed for results and accountability, this #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today’s dynamic and competitive restaurant industry — all organized within self-contained chapters that flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills. Discusses the occupational advantages and disadvantages of the job, along with job qualifications and desc |
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Service at Its Best: Waiter-Waitress Training $72.51 New – Designed for results and accountability, this #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today’s dynamic and competitive restaurant industry — all organized within self-contained chapters that flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills. Discusses the occupational advantages and disadvantages of the job, along with job qualifications and descr |
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Supervision in the Hospitality Industry $63.99 New – This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing dive |
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Supervision in the Hospitality Industry (NRA) $2.49 Used – This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing div |
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Supervision in the Hospitality Industry (NRA) $14.69 Used – This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing div |
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Sweetness: Delicious Baked Treats for Every Occasion $6.99 Used – When 27-year-old Sarah Levy opened her own pastry shop in 2004, she was barely out of college. She hails from a noted Chicago-based restaurant dynasty, but the success she’s achieved has been all hers, and she’s since gone on to open a second location inside Macy’s. “Sweetness” shows how anyone can make delicious desserts and sweet snacks regardless of cooking experience (or lack thereof) — especially younger women who may not have a lot of kitchen training, but want to have a few go-to |
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The Art of Hosting: The Complete Training Guide for Waiters and Restaurant Hosts $21.96 New – Whether you’re new to the business or you’ve been a server for years, The Art of Hosting will give you the tools you need to walk, talk and act like a seasoned pro.Filled with insider tips and info, this book will show you in clear, concise and easy-to-understand terms how to be an outstanding server in even the finest restaurants-and get the biggest tips!Includes sections on Table Set-up, Taking Guest Orders, Serving Drinks and Wine, Increasing Your Tips and more. |
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The Art of Hosting: The Complete Training Guide for Waiters and Restaurant Hosts $17.94 Used – Whether you’re new to the business or you’ve been a server for years, The Art of Hosting will give you the tools you need to walk, talk and act like a seasoned pro. Filled with insider tips and info, this book will show you in clear, concise and easy-to-understand terms how to be an outstanding server in even the finest restaurants-and get the biggest tips! Includes sections on Table Set-up, Taking Guest Orders, Serving Drinks and Wine, Increasing Your Tips and more. |
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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 $6.85 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 Cardio-Free Diet By Jim Karas $7.99 <b>You may think exercise makes you thin. The truth is, exercise makes you hungry!</b><P>Pounding away on the treadmill may seem like the way to optimum health. But while cardiovascular workouts may burn a few calories, all they really burn is your time, your energy, your joints, and even your enthusiasm for working out! There is a better way.<P><b><big>THE CARDIO-FREE DIET</big></b><P>is a revolutionary four-phase approach to sculpting a lean and muscular, strong and healthy body. With proponents like Diane Sawyer, Hugh Jackman, and Oprah’s best pal, Gayle King, this groundbreaking program adapts to even the most hectic lifestyle — with just twenty minutes a day, three days per week, you can achieve incredible, celebrity-level results. You’ll enjoy<P>- Strength training to sculpt a whole new physique<P>- Delicious daily menus that satisfy<P>- Shopping lists and restaurant tips for healthy eating<P>- Maximum results in minimal time<P><b>Get off the treadmill’s road to nowhere and the Stairmaster’s endless climb…reverse your thinking about cardio and watch the pounds disappear with <I>The Cardio-Free Diet!</i></b> |
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The Cardio-Free Diet By Jim Karas $7.99 <b>You may think exercise makes you thin. The truth is, exercise makes you hungry!</b><P>Pounding away on the treadmill may seem like the way to optimum health. But while cardiovascular workouts may burn a few calories, all they really burn is your time, your energy, your joints, and even your enthusiasm for working out! There is a better way.<P><b><big>THE CARDIO-FREE DIET</big></b><P>is a revolutionary four-phase approach to sculpting a lean and muscular, strong and healthy body. With proponents like Diane Sawyer, Hugh Jackman, and Oprah’s best pal, Gayle King, this groundbreaking program adapts to even the most hectic lifestyle — with just twenty minutes a day, three days per week, you can achieve incredible, celebrity-level results. You’ll enjoy<P>- Strength training to sculpt a whole new physique<P>- Delicious daily menus that satisfy<P>- Shopping lists and restaurant tips for healthy eating<P>- Maximum results in minimal time<P><b>Get off the treadmill’s road to nowhere and the Stairmaster’s endless climb…reverse your thinking about cardio and watch the pounds disappear with <I>The Cardio-Free Diet!</i></b> |
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The Cardio-Free Diet By Jim Karas $14.95 <b>You may think exercise makes you thin. The truth is, exercise makes you hungry!</b><P>Pounding away on the treadmill may seem like the way to optimum health. But while cardiovascular workouts may burn a few calories, all they really burn is your time, your energy, your joints, and even your enthusiasm for working out! There is a better way.<P><b><big>THE CARDIO-FREE DIET</big></b><P>is a revolutionary four-phase approach to sculpting a lean and muscular, strong and healthy body. With proponents like Diane Sawyer, Hugh Jackman, and Oprah’s best pal, Gayle King, this groundbreaking program adapts to even the most hectic lifestyle — with just twenty minutes a day, three days per week, you can achieve incredible, celebrity-level results. You’ll enjoy<P>- Strength training to sculpt a whole new physique<P>- Delicious daily menus that satisfy<P>- Shopping lists and restaurant tips for healthy eating<P>- Maximum results in minimal time<P><b>Get off the treadmill’s road to nowhere and the Stairmaster’s endless climb…reverse your thinking about cardio and watch the pounds disappear with <I>The Cardio-Free Diet!</i></b> |
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The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-To-Use Checklists, Worksheets and Training AIDS for a Successful Food Service Operation $41.98 Used – This title includes a book & CD-ROM. If you are in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you will not know how you got along before without it. For the new and veteran food service operators alike, this book is essentially a unique “surviv |
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The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-To-Use Checklists, Worksheets and Training AIDS for a Successful Food Service Operation $58.62 New – If you’re in the process of starting a new restaurant or are managing an existing food service operation, you need this book to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won’t know how you got along without it. For the new and veteran food service operators alike, this book is essentially a unique “survival kit” packed with tested advice, practical guidelines and |
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The Encyclopedia of Restaurant Training: A Complete Ready-To-Use Training Program for All Positions in the Food Service Industry $41.97 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 Management of Part-Time Employees in the Restaurant Industry $111.12 New – The UK restaurant sector employs a significant number of part-time employees, some of whom are experienced, but many of whom are not. Notwithstanding this they tend to perform the same work tasks and hold the same responsibilities as full-time employees. However, restaurant managers often treat part-time employees inappropriately with regard to recruitment and selection, induction and training, development, retention and turnover. As a result, part-time employees may develop negative job a |
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The Management of Part-Time Employees in the Restaurant Industry $113.9 Used – The UK restaurant sector employs a significant number of part-time employees, some of whom are experienced, but many of whom are not. Notwithstanding this they tend to perform the same work tasks and hold the same responsibilities as full-time employees. However, restaurant managers often treat part-time employees inappropriately with regard to recruitment and selection, induction and training, development, retention and turnover. As a result, part-time employees may develop negative job |
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The Professional Server: A Training Manual $35.55 Used – Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good waiter or waitress needs to know to be successful in this competitive profession–from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies.Restaurant |
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The Professional Server: A Training Manual $44.94 New – Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good waiter or waitress needs to know to be successful in this competitive profession–from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies.Restaurant R |
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The Restaurant Training Program: An Employee Training Guide for Managers $75.81 New – This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques. |
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The Restaurant Training Program: An Employee Training Guide for Managers $24.75 Used – This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques. |
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The Restaurant: From Concept to Operation $0.99 New – A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a “market gap” to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more. |
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The Restaurant: From Concept to Operation $26 New – A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a “market gap” to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more. |
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The Restaurant: From Concept to Operation $31.74 New – The comprehensive guide to restaurant success It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to |
