McVety/Fundamentals of Menu Planning and Birchfield/Design and Layout of Foodservice Facilities 2nd Edition Set PDF Download

Author: Paul J. McVety
Publisher:
ISBN: 9780471705239
Category :
Languages : en
Pages : 576

View

Book Description

Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368

View

Book Description
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530

View

Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Author: Paul J. McVety
Publisher: John Wiley & Sons
ISBN: 0470072679
Category : Cooking
Languages : en
Pages : 277

View

Book Description
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

Author: Costas Katsigris
Publisher: John Wiley & Sons
ISBN: 0470248459
Category : Cooking
Languages : en
Pages : 739

View

Book Description
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

Author: McVety
Publisher:
ISBN: 9780471407317
Category : Food service
Languages : en
Pages : 0

View

Book Description

Author: John C. Birchfield
Publisher: Wiley
ISBN: 9780471442431
Category : Business & Economics
Languages : en
Pages : 0

View

Book Description
"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.

Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 0470889713
Category : Business & Economics
Languages : en
Pages : 564

View

Book Description
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.

Author: Maryann Karinch
Publisher: Human Kinetics
ISBN: 9780736038348
Category : Health & Fitness
Languages : en
Pages : 236

View

Book Description
This book tells you what to eat, when to eat it, and why. It gives you sound nutritional advice and the information you need to perform optimally by understanding which supplements will work best for you and your sport.--[book cover].

Author: John C. Birchfield
Publisher: Wiley
ISBN: 9780471413004
Category : Business & Economics
Languages : en
Pages : 0

View

Book Description