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Author: B. Z. Purola
Publisher:
ISBN: 9788190719858
Category : Caterers and catering
Languages : en
Pages : 286
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Book Description
Author: B. Z. Purola
Publisher:
ISBN: 9788190719858
Category : Caterers and catering
Languages : en
Pages : 286
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Book Description
Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN:
Category : Business & Economics
Languages : en
Pages : 376
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Book Description
Designed to be a manager's guide for successful service, this text covers such areas as the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Multiple examples are given demonstra
Author: Anthony J. Strianese
Publisher:
ISBN:
Category :
Languages : en
Pages : 354
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Book Description
Author: Michele Thomas
Publisher: John Wiley & Sons
ISBN: 1118168364
Category : Business & Economics
Languages : en
Pages : 397
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Book Description
The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry. Packed with advice on selecting a culinary school and tips for using your degree to land your dream job, Culinary Careers For Dummies offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist/general manager, Sommelier, menu creator, food writer, consultant/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job. Expert guidance on cooking up your career plan to enter the food service industry Tips and advice on what to study to get you where you're headed Packed with information on the many career options in the culinary field Culinary Careers For Dummies is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.
Author: Angela C. Adams
Publisher: Atlantic Publishing Company
ISBN: 0910627967
Category : Business & Economics
Languages : en
Pages : 290
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Book Description
Restaurants are one of the most frequently started businesses, yet they have a high failure rate. A study has shows that it is 57% and 61% after three years. Don't be a statistic on the wrong side, plan for success. This is the only book of its kind with insider secrets. Here are given real life examples of how successful restaurant operators avoid the pitfalls and thrive. Hundreds of tricks, tips and secrets are given on how to make money with your restaurant.
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 349
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Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: Lucius Messenger Boomer
Publisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 528
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Book Description
Author:
Publisher: Rex Bookstore, Inc.
ISBN: 9789712339059
Category :
Languages : en
Pages : 188
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Book Description
Author: Nancy Loman Scanlon
Publisher: LibreDigital
ISBN: 9780470073612
Category : Business & Economics
Languages : en
Pages : 304
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Book Description
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
Author:
Publisher:
ISBN:
Category : Employment forecasting
Languages : en
Pages : 908
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Book Description
