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Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 1119762162
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 1119762162
Category : Technology & Engineering
Languages : en
Pages : 434
Get Book Here
Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: Glenn Bachman
Publisher: Red Wheel/Weiser
ISBN: 1601638574
Category : Business & Economics
Languages : en
Pages : 392
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Book Description
The Green Business Guide is a comprehensive resource designed to help organizations incorporate green practices into their operations. Its content blends strategic conversation at the board level with green planning and program management at the middle-level, and with how-to direction that spells out actions at the shop level.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 428
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Book Description
Author: United States. Congress. House. Committee on Ways and Means
Publisher:
ISBN:
Category :
Languages : en
Pages : 1288
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Book Description
Author:
Publisher:
ISBN:
Category : Chain stores
Languages : en
Pages : 512
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Book Description
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1118988493
Category : Business & Economics
Languages : en
Pages : 430
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Book Description
This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
Author: United States. Congress
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 2538
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Book Description
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Author: César Quintero
Publisher:
ISBN: 9781502469700
Category :
Languages : en
Pages : 68
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Book Description
The food industry sucks time, energy and money with often very little rewards. Yet everyone thinks they can start and manage a restaurant. But in this day and age, margins are so thin that it is difficult for most to keep their doors open. In this book, a passionate and successful entrepreneur shares his experiences to help you make your restaurant leaner and more profitable. Get into the food industry trends that most restaurants aren't following and set yourself up for the freedom and cash that you thought you would have by owning your food business.
Author: Joseph J. Romm
Publisher: Island Press
ISBN: 1597261165
Category : Business & Economics
Languages : en
Pages : 289
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Book Description
Despite ongoing negotiations, consensus has not yet been reached on what action will be taken to combat global warming. A number of companies have looked beyond the current stalemate to see the prospect of reducing greenhouse-gas emissions not as a roadblock to growth and innovation but as a unique opportunity to increase profits and productivity. These "cool" companies understand the strategic importance of reducing heat-trapping emissions and have worked to cut their emissions by fifty percent or more. In the process, they have not only reduced their energy bill, but have increased their productivity, sometimes dramatically. In Cool Companies, energy expert Joseph Romm describes the experiences of these remarkable firms, as he presents more than fifty case studies in which bottom line improvements have been achieved by improving processes, increasing energy efficiency, and adopting new technologies. Romm places efforts to reduce emissions in the context of proven corporate strategies, showing managers how they can build or retrofit their operations with the latest technologies to reduce emissions and achieve quick returns on the investment. Case studies explain: the concept of "lean production" and why systematic efforts to reduce emissions so often lead to productivity gains how changes in office and building design can significantly increase productivity, greatly compounding gains achieved from increased energy efficiency options for "cool" power -- from cogeneration to solar, wind, and geothermal energy energy efficiency in manufacturing, including motors and motor systems, steam, and process energy In profiling successful companies such as DuPont, 3M, Compaq, Xerox, Toyota, Verifone, Perkin-Elmer, and Centerplex, among many others, Cool Companies turns on its head the notion that the effort to combat global warming will come with massive costs to the industrial sector. It is a unique and essential business book for anyone concerned with increasing profits and productivity while reducing greenhouse gas emissions.
Author: OECD
Publisher: OECD Publishing
ISBN: 9264287396
Category :
Languages : en
Pages : 380
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Book Description
The 2018 edition analyses tourism performance and policy trends across 49 OECD countries and partner economies. It highlights the need for coherent and comprehensive approaches to tourism policy making, and the significance of the tourism economy, with data covering domestic,...
