Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.

Cover image for Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.

ISBN:

9780471308201

Title:

Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.

Author:

Bartlett, Michael.

Publication Information:

New York : Wiley, c1994.

Physical Description:

xi, 274 p. ; 25 cm.

General Note:

Includes index.

Subject Term:

Food service management.

Restaurant management.

Added Author:

Bartlett, Michael.

Added Uniform Title:

Restaurants & institutions (Chicago, Ill.)

Format:

Books

Electronic Access:

Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html

Publication Date:

1994

Publication Information:

New York : Wiley, c1994.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 WIN	Book	1	Standard shelving location	Searching... Unknown

The book is divided into four parts - The Menu, The Staff, The Customer, and The Kitchen - which cover all of the basic aspects of running a profitable and superior restaurant. In these four parts Bartlett offers informative and practical insights on everything from trends and over-views of cooking in the 1990s, how to achieve exemplary service, marketing and merchandising techniques, and equipment design.

Author Notes

About the editor MICHAEL BARTLETT has been Editor-in-Chief of Restaurants & Institutions since 1985. Prior to that he was an editor with Signature and Golf magazines. He is the winner of many writing honors, including the Jesse Neal Award for Editorial Achievement given by the American Business Press. In a 20-year publishing career, he has written for major newspapers including the Chicago Tribune, contributed articles to national magazines, and written a nationally syndicated column.

Partial table of contents

The Menu: Food Trends And Techniques

American Cuisine: Then and Now

American Food Portfolio

America's Cheeses Come of Age

Build a Better Breakfast

Italian Renaissance

Mexican Expansion

Asian Enlightenment

Mainstream Mediterranean

Caribbean Currents

South American Cuisines

Menu Dynamics

The Staff: Management And Training

The Changing Faces of Foodservice

An Open Letter: Workers Tell it Like it Is

In Praise of Waiting: Exceptional Essays Celebrating the Art and Craft of the Waiter

Five Steps to Exemplary Service

Personnel Success

The Customer: Marketing And Merchandising

The New Demographics

Winning Promotions!

First Impressions

Menu Merchandising

Restaurants that Market to Kids

Restaurant Critics2 Rules

The Kitchen: Operations

How to Finance a Restaurant

The Clean Restaurant

The Accessible Restaurant

The Secure Restaurant

Meeting the Environmental Challenge

Index

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents