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Author: National Restaurant Association Publisher: Prentice Hall ISBN: 9780131392755 Category : Business & Economics Languages : en Pages :
Book Description
This is the Louisiana edition with the exam answer sheet of ServSafe Alcohol. ServSafe Alcohol is vital, practical and current responsible alcohol service training. It implements the same approach ServSafe� pioneered for the industry's most recognized food safety training and certification. ServSafe Alcohol includes the latest studies and science-based information, explores real-world situations and makes it all engaging and accessible with the latest instructional design techniques. That makes ServSafe Alcohol a smart training solution for every operation and every classroom. The ServSafe Alcohol program was developed with input from experts in the restaurant, legal, regulatory, academic, insurance, medical and law enforcement fields. Together, they determined the tasks that the front-of-the-house needs to know. It's a holistic approach that helps assure everyone has the training they need to serve alcohol responsibly. Why choose ServSafe Alcohol? It's based on a model of success It's Real-world expertise makes a real difference. It's the most current and comprehensive training solution. Today's biggest issues are brought to the forefront. Bartenders, servers, anyone who handles alcohol in the service industry and needs certification
Author: National Restaurant Association Publisher: Prentice Hall ISBN: 9780131392755 Category : Business & Economics Languages : en Pages :
Book Description
This is the Louisiana edition with the exam answer sheet of ServSafe Alcohol. ServSafe Alcohol is vital, practical and current responsible alcohol service training. It implements the same approach ServSafe� pioneered for the industry's most recognized food safety training and certification. ServSafe Alcohol includes the latest studies and science-based information, explores real-world situations and makes it all engaging and accessible with the latest instructional design techniques. That makes ServSafe Alcohol a smart training solution for every operation and every classroom. The ServSafe Alcohol program was developed with input from experts in the restaurant, legal, regulatory, academic, insurance, medical and law enforcement fields. Together, they determined the tasks that the front-of-the-house needs to know. It's a holistic approach that helps assure everyone has the training they need to serve alcohol responsibly. Why choose ServSafe Alcohol? It's based on a model of success It's Real-world expertise makes a real difference. It's the most current and comprehensive training solution. Today's biggest issues are brought to the forefront. Bartenders, servers, anyone who handles alcohol in the service industry and needs certification
Author: June Payne-Palacio Publisher: ISBN: 9780135122167 Category : Food service Languages : en Pages : 0
Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Author: Nancy Loman Scanlon Publisher: LibreDigital ISBN: 9780470073612 Category : Business & Economics Languages : en Pages : 304
Book Description
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
Author: John Besh Publisher: Andrews McMeel Publishing ISBN: 1449418775 Category : Cooking Languages : en Pages : 278
Book Description
Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book 2012 IACP Award Winner in the Children, Youth and Family category 2012 James Beard Award Nominee "Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day. In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal." From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.
Author: Amy C. Brown Publisher: ISBN: 9780538736237 Category : Cooking Languages : en Pages : 625
Book Description
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
Author: William C. Roody Publisher: University Press of Kentucky ISBN: 0813156572 Category : Nature Languages : en Pages : 538
Book Description
With its dense forests and plentiful rainfall, West Virginia and the rest of the Central Appalachian region is an almost perfect habitat for hundreds of varieties of wild mushrooms. For the mushroom hunter, this vast bounty provides sheer delight and considerable challenge, for every outdoor excursion offers the chance of finding a mushroom not previously encountered. For both the seasoned mycologist and the novice mushroom hunter, Mushrooms of West Virginia and the Central Appalachians serves as a solid introduction s of the region. Some 400 species are described and illustrated with the author's own stunning color photographs, and many more are discussed in the text. Detailed mushroom descriptions assure confident identifications. Each species account includes remarks about edibility and extensive commentary to help distinguish similar species. A comprehensive glossary of specialized mycological terms is provided.
Author: Dickie Brennan Publisher: Dickie Brennan & Company ISBN: 9781931757003 Category : Cooking Languages : en Pages : 0
Book Description
Palace Caf: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate.
Author: Lendal Henry Kotschevar Publisher: Educational Foundation of the National Restaurant Association ISBN: 9780915452736 Category : Business & Economics Languages : en Pages : 404
Book Description
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Author: Daniel Traster Publisher: Pearson ISBN: 0134490088 Category : Cooking Languages : en Pages : 268
Book Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.
Author: National Restaurant Association
Author: National Restaurant Association
Author: June Payne-Palacio
Author: Nancy Loman Scanlon
Author: John Besh
Author: Frank Dewhurst Morris
Author: Amy C. Brown
Author: William C. Roody
Author: Dickie Brennan
Author: Lendal Henry Kotschevar
Author: Daniel Traster