Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
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.
Study Guide to accompany Management by Menu, 4e
Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
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.
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
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.
Study Guide to Accompany The Restaurant: From Concept to Operation, 5e
Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 0470140593
Category : Business & Economics
Languages : en
Pages : 157
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.
Publisher: John Wiley & Sons
ISBN: 0470140593
Category : Business & Economics
Languages : en
Pages : 157
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.
Management by Menu, 4th Edition + Management by Menu SG SET
Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780470167700
Category : Technology & Engineering
Languages : en
Pages : 576
Book Description
Publisher: Wiley
ISBN: 9780470167700
Category : Technology & Engineering
Languages : en
Pages : 576
Book Description
Study Guide with Readings to Accompany Management ... 4th Edition [Hodgetts]
Author: Regina A. Greenwood
Publisher:
ISBN:
Category : Management
Languages : en
Pages : 287
Book Description
Publisher:
ISBN:
Category : Management
Languages : en
Pages : 287
Book Description
Study Guide to accompany Food and Beverage Cost Control, 6e
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119061571
Category : Business & Economics
Languages : en
Pages : 253
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.
Publisher: John Wiley & Sons
ISBN: 1119061571
Category : Business & Economics
Languages : en
Pages : 253
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.
Study Guide to Accompany Professional Cooking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
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.
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
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.
Study Guide and cases to accompany management
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Study Guide to Accompany Management by Jerry Kinard
Author: Jerry Kinard
Publisher:
ISBN: 9780669196450
Category : Management
Languages : en
Pages : 170
Book Description
Publisher:
ISBN: 9780669196450
Category : Management
Languages : en
Pages : 170
Book Description
Study Guide to Accompany Management
Author: Sally Coltrin
Publisher:
ISBN:
Category : Management
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category : Management
Languages : en
Pages : 0
Book Description
Study Guide to Accompany Management
Author: Julius Grossmann
Publisher:
ISBN: 9780205068616
Category : Management
Languages : en
Pages : 148
Book Description
Publisher:
ISBN: 9780205068616
Category : Management
Languages : en
Pages : 148
Book Description