Study Guide to accompany Management by Menu, 4e PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Study Guide to accompany Management by Menu, 4e PDF full book. Access full book title Study Guide to accompany Management by Menu, 4e by Lendal H. Kotschevar. Download full books in PDF and EPUB format.
Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
Get Book
Book Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
Get Book
Book Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780470167700
Category : Technology & Engineering
Languages : en
Pages : 576
Get Book
Book Description
Author: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1119505658
Category : Cooking
Languages : en
Pages : 240
Get Book
Book Description
This is the study guide to accompany Professional Cooking, 9e The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge. strong style="font-family: Arial; font-size: 13.3333px;"
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
Get Book
Book Description
The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.
Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 0470140593
Category : Business & Economics
Languages : en
Pages : 157
Get Book
Book Description
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119061571
Category : Business & Economics
Languages : en
Pages : 253
Get Book
Book Description
This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The 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.
Author: Sally Coltrin
Publisher:
ISBN:
Category : Management
Languages : en
Pages : 0
Get Book
Book Description
Author: Jerry Kinard
Publisher:
ISBN: 9780669196450
Category : Management
Languages : en
Pages : 170
Get Book
Book Description
Author: Donald H. Sanders
Publisher:
ISBN: 9780070546745
Category : Computer science
Languages : en
Pages : 260
Get Book
Book Description
Author: William F. Glueck
Publisher:
ISBN: 9780030190018
Category : Industrial management
Languages : en
Pages : 203
Get Book
Book Description