Study Guide to accompany Management by Menu, 4e PDF Download
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Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
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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
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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: John R. Walker
Publisher: John Wiley & Sons
ISBN: 0470140593
Category : Business & Economics
Languages : en
Pages : 157
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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: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1119505658
Category : Cooking
Languages : en
Pages : 228
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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: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119061571
Category : Business & Economics
Languages : en
Pages : 253
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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: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
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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: Lendal Henry Kotschevar
Publisher: Educational Foundation of the National Restaurant Association
ISBN: 9780915452736
Category : Business & Economics
Languages : en
Pages : 404
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Book Description
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Author: Donald H. Sanders
Publisher:
ISBN: 9780070546745
Category : Computer science
Languages : en
Pages : 260
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Book Description
Author: Peter H. Raven
Publisher: Wiley
ISBN: 9780471444947
Category : Science
Languages : en
Pages : 468
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Book Description
Work more effectively and gauge your progress as you go along! This Study Guide that is designed to accompany Raven’s Environment, 4th Edition includes study outlines, key terms, and practice questions in a variety of formats (multiple choice, matching, short answer, and discussion/critical thinking). The key to a sustainable future lies with the students. It is their passion, their understanding of the issues, and most of all their choices that will shape the future of our planet. As it has through three previous editions, Peter Raven and Linda Berg’s Environment gives students all the skills and tools they need to make the right choices for a sustainable environment! Covering the enormous environmental challenges facing our world today, this Fourth Edition helps readers think critically about these challenges and understand the concepts that underlie environmental problems.
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
