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Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13)
ISBN: 0910627231
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 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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Start Your Own Food Truck Business: Cart, Trailer, Kiosk, Standard and Gourmet Trucks, Mobile Catering and Bustaurant
ISBN: 1599184141
Binding: Paperback
Edition: 1
Author(s): Entrepreneur Press, Rich Mintzer
Publisher: Entrepreneur Press
Number of Pages: 225
Satisfy Your Hunger for Success At over a billion dollars the food industry is evolving creating new trends and new opportunities for eager entrepreneurs like you Learn how you can become a part of one of the hottest and most affordable food businessesmobile food From gourmet food to all-American basics and hot dog wagons to bustaurants get the delicious details behind starting a food truck business Led by our experts learn how to find your food niche follow important rules of conducting business on the road outfit your moving kitchen meet safety and sanitation requirements and much more Plus access recipes shopping lists favorite equipment buys and more from practicing food truck entrepreneurs Covers: Six trendy mobile food opportunities: cart and concession trailers kiosks standard and gourmet trucks mobile catering and bustaurants How to identify your customers and service niche Creating your mobile menu Choosing and outfitting your vehicle or kiosk Licenses zoning parking and other considerations Scouting and staging for conducting business Hiring help Setting prices Spreading the word And more From choosing a business vehicle to franchising and everything in between learn everything you need to know to get your business moving toward success
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Modern Food Service Purchasing: Business Essentials to Procurement
ISBN: 1418039640
Binding: Hardcover
Edition: 1
Author(s): Robert B Garlough
Publisher: Delmar Cengage Learning
Number of Pages: 620
Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations along with financial stewardship This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems storeroom operations cost controls and comprehensive product information In addition this book covers present-day issues like theft and security legal and regulatory compliance and scientific applications like aquaculture and genetically modified organisms (GMOs) This text is packed with useful charts and color photos of the most frequently used products in foodservice Perfect for use by chefs and culinary educators alike it's a must have for any serious culinary professional's personal library
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Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professionals
ISBN: 0763740640
Binding: Hardcover
Edition: 1
Author(s): Sari Edelstein
Publisher: Jones and Bartlett Publishers
Number of Pages: 533
Managing Food and Nutrition Services for the Culinary Hospitality and Nutrition Professions merges culinary hospitality and dietetics management into one concise text This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills Case studies about real-life work situations such as chain restaurants and elementary school cafeterias ask students to consider how they would respond to typical issues in the workplace Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends fiscal management and long-term planning Easy-to-understand restaurant math problems with answers as well as a study guide for the RD examination are included in this new authoritative resource
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Food Service Manual for Health Care Institutions (J-B AHA Press)
ISBN: 0787964689
Binding: Paperback
Edition: 3
Author(s): Ruby Parker Puckett, American Society for Healthcare Food Service Administrators
Publisher: Jossey-Bass
Number of Pages: 784
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments This third edition of the bookwhich has become the standard in the field of institutional and health care food serviceincludes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership quality control human resource management communications and financial control and management This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies standards
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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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Exploring Food Service Systems Management Through Problems (3rd Edition)
ISBN: 013232542X
Binding: Paperback
Edition: 3
Author(s): Elizabeth McKinney Lieux, Patricia Luoto
Publisher: Prentice Hall
Number of Pages: 300
Offering over 30 problems readers can complete worksheets consult reference materials and participate in group discussions to reinforce fundamental principles presented in the course This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing QualityFood Product Flow and Kitchen Design Procurement Distribution and Service Leadership and Organizational Change Decision Making Communication and Balance Management of Human Resources and much moreIt alsoaddresses the foodservice principles which guide dietitians' and foodservice managers' practice The book also references extensive web page resources and links for each problem
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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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Management of Food And Beverage Operations
ISBN: 086612344X
Binding: Paperback
Edition: 5
Author(s): Jack D. Ninemeier
Publisher: Educational Institute of the American Hotel Motel Assoc
Number of Pages: 398
Management of Food and Beverage Operations has new discussion of food service technology
Goals of Management of Food and Beverage Operations are:
To provide an up-to-date introduction for those who are considering a management career in commercial and noncommercial food service
To reinforce basic knowledge and provide fresh perspectives for those who currently manage food service operations
To provide a source of information useful in food and beverage training programs
Contents
The Food Service Industry
Organization of Food and Beverage Operations
Fundamentals of Management
Food and Beverage Marketing
Nutrition for Food Service Operations
The Menu
Standard Product Costs and Pricing Strategies
Preparing for Production
Production
Food and Beverage Service
Sanitation and Safety
Facility Design Layout and Equipment
Financial Management
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Fast Food Nation: The Dark Side of the All-American Meal
ISBN: 0060838582
Binding: Paperback
Edition: First Harper Perennial Edition
Author(s): Eric Schlosser
Publisher: Harper Perennial
Number of Pages: 383
Fast food has hastened the malling of our landscape widened the chasm between rich and poor fueled an epidemic of obesity and propelled American cultural imperialism abroad That's a lengthy list of charges but Eric Schlosser makes them stick with an artful mix of first-rate reportage wry wit and careful reasoning Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted Along the way he unearths a trove of fascinating unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production popular culture and even real estate
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