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Food and Beverage Service
ISBN: 0471621765
Binding: Hardcover
Edition: 1
Author(s): Bruce H. Axler, Carol A. Litrides
Publisher: Wiley
Number of Pages: 240
"Required reading for every waiter waitress or maitre d'hotel clearly written and easy to follow " --Manfred F Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation The first in a series of service guides Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers owners and personnel Written by two of today's top experts the guide explains:
The responsibilities and procedures of typical positions--captains servers and bussers
The basics of food and beverage service--how to set the table explain the menu sell specials take an order and pass it to the kitchenbar and more
A wide range of professional serving techniques and service styles--including American French Russian butler and cafeteria
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Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation
ISBN:
Binding: Paperback
Edition: Original
Author(s): Stephen Hall
Publisher: Kaplan Publishing
Number of Pages: 320
Artisanal Organic Fair Trade Natural Handmade Consumers are clamoring for quality and taste and there is a growing trend toward organic foods and international food With an annual growth rate of 11 percent the opportunities to sell and market specialty gourmet foods are greater than ever Almost 75 percent of the nations consumers now buy these upscale foods compared to 64 percent just one year agoIn Sell Your Specialty Food Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance Whether you own a business or you are thinking about starting one Hall will show you how to:
Identify a winning product and its most appropriate markets;
Get your product ready to market;
Advertise promote and sell your product;
Create your own success niche Professionalize your businessAlso included is updated information about the role of the Internet health and organic food markets the latest government regulations and technological advances and contact information for dozens of valuable resourcesFully updated and revised readers will learn about the latest trends in the field including organics and the green market industry and so much more to make their business a success
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Food and Beverage Cost Control, Study Guide
ISBN: 0470251395
Binding: Paperback
Edition: 5
Author(s): Lea R. Dopson
Publisher: Wiley
Number of Pages: 216
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation With Food and Beverage Cost Control Fifth Edition Dopson and Hayes have created a comprehensive resource for both students and managers Written in a user-friendly style this text provides the necessary foundation in accounting marketing and legal issues as well as foodservice production and sanitation It also offers practical pedagogical tools including chapter overviews outlines highlights feature boxes problems Web links technology tools and key terms and concepts
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The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM
ISBN: 0910627819
Binding: Hardcover
Edition:
Author(s): Douglas Robert Brown, Shri Henkel
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 624
Finally the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations This massive 600-page new book will show you step by step how to set up operate and manage a financially successful food service operation The author has left no stone unturned The book s 19 chapters cover the entire process from startup to ongoing management in an easy-to-understand way pointing out methods to increase your chances of success and showing how to avoid many common mistakes The new companion CD-ROM contains all the forms in the book in PDF format While providing detailed instruction and examples the author leads you through basic cost-control systems menu planning sample floor plans and diagrams successful kitchen management equipment layout and planning food safety and HACCP dietary considerations special patientclient needs learn how to set up computer systems to save time and money learn how to hire and keep a qualified professional staff manage and train employees accounting and bookkeeping procedures auditing successful budgeting and profit planning development as well as thousands of great tips and useful guidelines The extensive resource guide details over 7000 suppliers to the industry; this directory could be a separate book on its own This covers everything for which many companies pay consultants thousands of dollars
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The Food Service Professional Guide to Bar & Beverage Operation: Ensuring Success & Maximum Profit (The Food Service Professional Guide to, 11) (The Food Service Professionals Guide To)
ISBN: 0910627215
Binding: Paperback
Edition:
Author(s): Chris Parry
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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Principles of Food, Beverage, and Labor Cost Controls, Study Guide
ISBN: 0470140569
Binding: Paperback
Edition: 9
Author(s): Paul R. Dittmer, J. Desmond Keefe
Publisher: Wiley
Number of Pages: 172
Separated into four parts including an introduction to food beverage and labor cost controls followed by separate sections each devoted to food beverage and labor this classic text has been updated in this new Ninth Edition In this new edition key terms key concepts review questions and spreadsheet exercises reinforce and support readers understanding It also features increased discussion and examples of technology use in food and beverage operations a running case study and a separate chapter on menu analysis and engineering This text is well suited for classroom professional training and on-the-job useNote: CD-ROMDVD and other supplementary materials are not included as part of eBook file
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Bulk Foods: Shopping Guide for Groceries
ISBN:
Binding: Kindle Edition
Edition:
Author(s): Glenda Thomas
Publisher:
Number of Pages:
This a guide to bulk purchasing and how it can save you money every month
How to stretch your grocery dollars
As you plan your grocery shopping you need this to give you confidence that you have considered as many angles to save Stretching your hard-earned dollars is of the highest priority now This book is for you the shopper who
wants to do the best they can This Shopping Guide will be an invaluable
partner in your food purchasing
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The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
ISBN: 0910627479
Binding: Paperback
Edition:
Author(s): Lora Arduser, Douglas R Brown
Publisher: Atlantic Publishing Group Inc.
Number of Pages: 284
This training handbook was designed for use by all food service serving staff members The guide covers every aspect of restaurant customer service for the positions of host waiter or waitress head waiter captain and bus person The detailed performance of each position is described for different types of establishments and all types of service including French American English Russian Family-Style and Banquet It provides step-by-step instructions on: hosting seating guests takingfilling orders loadingunloading trays table side service setting an elegant table folding napkins centerpieces promoting specials promoting side orders handling problems difficult customers managing tips and taxes getting customers to order quickly handling questions handling the check and money Plus learn advanced serving techniques such as flamb and carving meats fish and fruits It also features a chapter devoted exclusively to food safety and sanitation Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot Food service managers will find this book to be an excellent foundation for your organizations training program
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Restaurant Promotion and Publicity: For Just a Few Dollars a Day (Food Service Professionals Guide, Vol. 4)
ISBN: 0910627142
Binding: Paperback
Edition:
Author(s): Tiffany Lambert
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 price 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 Restaurant Site Location: Finding, Negotiating & Securing the Best Food Service Site for Maximum Profit (Food ... 1.) (The Food Service Professionals Guide To)
ISBN: 0910627118
Binding: Paperback
Edition:
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 magazine 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 The whole series may also be purchases the ISBN number for the series is 0910627266 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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