by
Giousmpasoglou, Charalampos.
Call Number
647.95068
Publication Date
2022
Format:
Electronic Resources
Relevance:
1.8654
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
71875.3984
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by
Laloganes, John P., author.
Call Number
641.874 LAL
Publication Date
2018
Format:
Books
Relevance:
0.9085
by
Davis, Bernard, author.
Call Number
647.95068 DAV
Publication Date
2018
Summary
This 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 main sectors ? fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
Format:
Books
Relevance:
50828.1680
by
Cousins, John, author.
Call Number
647.95068 COU
Publication Date
2018
Summary
Build essential skills in Food and Beverage Service with this brand new textbook, written specially for the new Level 2 Technical Certificate and endorsed by City & Guilds. Get to grips with the new Level 2 Technical Certificate, with learning objectives linked to the new qualification. Enhance your understanding with definitions of key terms. Check your knowledge with 'Test Your Learning' short-answer questions. Put your learning into context with practical, service-based 'In Practice' activities.
Format:
Electronic Resources
Relevance:
1.3264
by
Davis, Bernard.
Call Number
647.95068
Publication Date
2017
Format:
Electronic Resources
Relevance:
95078.9531
by
Solomon, Micah.
Call Number
647.95068000000003
Publication Date
2016
Format:
Electronic Resources
Relevance:
2.2481
Call Number
647.95068
Publication Date
2016
Summary
Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.
Format:
Electronic Resources
Relevance:
2.2552
by
Broadhurst, Jeff, interviewee.
Call Number
XX(272709.1)
Publication Date
2015
Summary
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
Format:
Electronic Resources
Relevance:
1.3275
10.
Call Number
DVD 642.5 MEG
Publication Date
2014
Summary
"Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format:
Video disc
Relevance:
0.7471
11.
by
Khan, Mahmood A.
Call Number
647.95
Publication Date
2014
Summary
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay
Format:
Electronic Resources
Relevance:
2.0537
by
Godsmark, Elizabeth, author.
Call Number
641.874 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
1.3594
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