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Author:
Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 202
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Book Description
Author:
Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 202
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Book Description
Author: Matt Plapp
Publisher:
ISBN: 9781970063813
Category :
Languages : en
Pages : 86
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Book Description
Author: United States. Internal Revenue Service
Publisher:
ISBN:
Category : Income tax
Languages : en
Pages :
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Book Description
Author: Matt Plapp
Publisher:
ISBN: 9781970063196
Category : Business & Economics
Languages : en
Pages : 90
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Book Description
"Sell More Slices" is a book tied to an online training course that will walk you step-by-step through building the most powerful marketing system you've ever had for your pizza restaurant. With expert advice and real world examples on today's most cutting edge digital marketing tools to help drive sales to your restaurant.
Author: Lora Arduser
Publisher: Atlantic Publishing Company
ISBN: 0910627347
Category : Business & Economics
Languages : en
Pages : 544
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Book Description
Book & CD-ROM. Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What's the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that's precisely what this encyclopaedic book will do for you -- be your new training manager. The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-to's that will show you proper presentation, and how to keep learners motivated both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.
Author: United States. Internal Revenue Service
Publisher:
ISBN:
Category : Tax returns
Languages : en
Pages : 460
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Book Description
Author: United States. Internal Revenue Service
Publisher:
ISBN:
Category : Income tax
Languages : en
Pages : 560
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Book Description
Author: United States. Internal Revenue Service
Publisher:
ISBN:
Category : Income tax
Languages : en
Pages : 538
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Book Description
Author: United States. Internal Revenue Service
Publisher:
ISBN:
Category : Income tax
Languages : en
Pages : 472
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Book Description
Author: Liz Crain
Publisher: McSweeney's
ISBN: 194045039X
Category : Cooking
Languages : en
Pages : 327
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Book Description
At the heart of Portland’s red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn’t begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham’s birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather’s crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant’s recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef.
