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Author: Wallace L. Rande Publisher: Wiley ISBN: 9780471577461 Category : Technology & Engineering Languages : en Pages : 0
Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Author: Wallace L. Rande Publisher: Wiley ISBN: 9780471577461 Category : Technology & Engineering Languages : en Pages : 0
Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Author: David A. Mizer Publisher: Wiley-Interscience ISBN: 9780471376767 Category : Languages : en Pages : 276
Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Bill Wentz Publisher: Atlantic Publishing Company ISBN: 1601380240 Category : Business & Economics Languages : en Pages : 290
Book Description
Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Author: Karen E. Drummond Publisher: Wiley ISBN: 9780471442400 Category : Technology & Engineering Languages : en Pages : 0
Book Description
Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Author: Sylvia Meyer Publisher: Wiley ISBN: 9780471289265 Category : Cooking Languages : en Pages : 0
Book Description
Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
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: Chris Thomas Publisher: John Wiley & Sons ISBN: 1118297741 Category : Technology & Engineering Languages : en Pages : 530
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: Wallace L. Rande
Author: Wallace L. Rande
Author: Soniya Perl
Author: David A. Mizer
Author: Bill Wentz
Author: Karen E. Drummond
Author: ProStart
Author: Sylvia Meyer
Author: June Payne-Palacio
Author: Drummond
Author: Chris Thomas