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The Food Service Professional Guide to Restaurant Marketing and Advertising: For Just a Few Dollars a Day (The Food Service Professional Guide To Series 3)
ISBN: 0910627134
Binding: Paperback
Edition: illustrated edition
Author(s): Amy S Jorgensen
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 144
The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between They are easy and fast-to-read easy to understand and will take the mystery out of the subject The information is boiled down to the essence They are filled to the brim with up-to-date and pertinent information The books cover all the bases providing clear explanations and helpful specific information All titles in the series include the phone numbers and web sites of all companies discussed What you won't find are wordy explanations tales of how someone did it better or a scholarly lecture on the theory Every paragraph in each of the books is comprehensive well researched engrossing and just plain fun-to-read yet are packed with interesting ideas
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The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs (The Food Service Professional Guide to, 6) (The Food Service Professionals Guide To)
ISBN: 0910627169
Binding: Paperback
Edition:
Author(s): Douglas R Brown
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 144
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between They are easy and fast -to-read easy to understand and will take the mystery out of the subject The information is boiled down to the essence They are filled to the brim with up to date and pertinent information The books cover all the bases providing clear explanations and helpful specific information All titles in the series include the phone numbers and web sites of all companies discussed What you will not find are wordy explanations tales of how someone did it better or a scholarly lecture on the theory Think of them as Cliff Notes TM on the subject matter Every paragraph in each of the books are comprehensive well researched engrossing and just plain fun-to-read yet are packed with interesting ideas You will be using your highlighter a lot The best part aside from the content is they are very moderately priced You can also purchase the whole 15 book series the isbn number is 0-910627-26-6 You are bound to get a great new idea to try on every page if not out of every paragraph Do not be put off by the low price these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject Highly recommended
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The Food Service Professional Guide to Waiter & Waitress Training: How to Develop Your Staff for Maximum Service & Profit (The Food Service ... 10) (The Food Service Professionals Guide To)
ISBN: 0910627207
Binding: Paperback
Edition: First
Author(s): Lora Arduser
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 144
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between They are easy and fast -to-read easy to understand and will take the mystery out of the subject The information is boiled down to the essence They are filled to the brim with up to date and pertinent information The books cover all the bases providing clear explanations and helpful specific information All titles in the series include the phone numbers and web sites of all companies discussed What you will not find are wordy explanations tales of how someone did it better or a scholarly lecture on the theory Think of them as Cliff Notes TM on the subject matter Every paragraph in each of the books are comprehensive well researched engrossing and just plain fun-to-read yet are packed with interesting ideas You will be using your highlighter a lot The best part aside from the content is they are very moderately priced You can also purchase the whole 15 book series the isbn number is 0-910627-26-6 You are bound to get a great new idea to try on every page if not out of every paragraph Do not be put off by the low price these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject Highly recommended
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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
ISBN: 0131714872
Binding: Paperback
Edition: 3
Author(s): Edward E. Sanders, Timothy Hill, Donna J. Faria
Publisher: Prentice Hall
Number of Pages: 640
This book is the guide to how to maximize revenues control expenses and optimize financial objectives Its practical hands-on approach facilitates immediate application to all types of foodservice operations Used for illustrative purposes the included forms can be reproduced and implemented Chapter topics cover the control process; food costfood cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards specifications yield analysis and plate cost; food production control; menu sales analysis; beverage costbeverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues gratuities wage laws and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections customer feedback and nonfood inventories For management personnel in the foodservice industry
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The Best Book On Food Writing (Tips For Writing Great Food Reviews & Finding Great Restaurants)
ISBN:
Binding: Kindle Edition
Edition: 1
Author(s): Debra from eatquestnyc, Restaurant Reviews, Expert On Food Writing, Food Reviews, Finding Great Restaurants, Food Blogging
Publisher: Hyperink Becoming a Food Critic
Number of Pages: 32
Hi Reader
Greetings my fellow foodophile-wordsmith
Let me tell you why I wrote this book and how you can start a writing career through your excitement for food and desire to help others enjoy life
I love food To me it defines important events the course of travels and cultural experiences I wanted to tell the story of food and share it with others so they could grow their own memories and passions I began devouring books on food (get it) to see how others told the story The great Julia Child was not just a food expert; she was a word expert who taught and entertained generations with her marvelous writings
I knew I wanted to be a food writer but I didn't know how to get started Fortunately chat rooms on the Internet were a growing phenomenon at the time so I was able talk share and listen in food communities It was a slow learning process Fortunately as well I met the food editor of a major magazine who gave me invaluable advice about the business of food writing Note the word "fortunately" in my account as in "I was lucky" or "I stumbled across" Forget luck and stumbling I want you to have a faster and smarter start to your food writing career
My book will show you how to become a food writer As I mentioned you'll read about my dumb luck and stumbles You'll also see the things I got right and the techniques I use today as a professional food writer and publisher of eatquestnyccom You'll understand how to translate a great meal into great writing by crafting your authentic voice and avoiding clichd and vague language Step-by-step checklists will make sure you don't miss a single crucial detail about meals and restaurants You'll learn how to use social media and blogging to spot trends and increase your influence And you'll find out where the job opportunities are how much they pay and what you have to do to win over editors and get assignments
Combining food and writing is a recipe (couldn't help it) for a unique career and one heck of a good time
Good luck
What's In The Book
A detailed breakdown of each part of a review - food wine service and ambiance
What a day in the life of a food writer is like
Step-by-step guide for starting a food blog
Sites books Twitter users and more resources for aspiring food writers
2 sample restaurant reviews
Here Are The Things You'll Learn
The food writing industry: the many types of publications blogs and online communities where food writers can ply their trade
Becoming a successful food writer: the personal qualities and daily routines required to write about food and the places where it is served Do you have what it takes
Good writing: discover your voice and the discipline required for vivid informative writing
Lifestyle: the daily activities and 247 attitude you'll need to succeed
Reviewing restaurants: the checklist that will ensure your reviews are comprehensive and captivating Your readers need to know EVERYTHING
Your portfolio: creating a body of work that shows off your talent and versatility
Getting assignments: the techniques and tools you need to impress editors and get work
Social media: using a wide range of social media to track trends and build your own following
Starting a food blog: establishing your online presence as a food writer Want to know the best time of the week to post for maximum readership Read the book to find out
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Presenting Service: The Ultimate Guide for the Foodservice Professional
ISBN: 0471475785
Binding: Paperback
Edition: 2
Author(s): Lendal H. Kotschevar, Valentino Luciani
Publisher: Wiley
Number of Pages: 272
A detailed approach to providing service in restaurants and foodservice operations
Service starts when a customer walks into a restaurant and doesn't end until he or she walks out Presenting Service Second Edition is an up-to-date hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful completely enjoyable dining experience
Packed with checklists objectives key terms and chapter summaries and reviews this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests Other valuable features of this revised edition include:
A new chapter on classic service styles including the techniques of French Russian American English and Chinese dining
A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures such as European Chinese Indian and Middle Eastern dining
Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues
A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff including the host server bus person and bar server
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The Emerald Isle (Food Fare Culinary Collection)
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Shenanchie O'Toole
Publisher: Food Fare
Number of Pages: 22
The Emerald Isle contains a brief history of Ireland as well as the history of Irish food common Irish dishes Irish tea cheese stout and whiskey potatoes Irish traditions legends folklore and myths; Irish words and phrases common slang Irish recipes and resources for further study
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Basque Flavors (Food Fare Culinary Collection)
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Shenanchie O'Toole
Publisher:
Number of Pages: 12
"Basque Flavors" features the food and culture of the Basque people including a brief history common Basque food mealtime and dining Basque wine and cheese Basque recipes food terms words and phrases and resources for further study
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Swedish Köket (Food Fare Culinary Collection)
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Shenanchie O'Toole
Publisher: Food Fare
Number of Pages: 14
"Swedish Kket" contains a brief history of Sweden information about the history of Swedish food Swedish cheese celebrations Swedish family life words and phrases authentic Swedish recipes and links for further study
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Mexican Cantina (Food Fare Culinary Collection)
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Shenanchie O'Toole
Publisher: Food Fare
Number of Pages: 19
"Mexican Cantina" contains a brief history of Mexico common Mexican dishes food history information about tortillas tequila tamales herbs and spices variations of the taco celebrations and holidays authentic Mexican recipes Spanish food terms and resources for further study
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