by
Lundberg, Donald E.
Call Number
647.94068 LUN
Publication Date
1989
Format:
Books
Relevance:
170076.1875
by
Lundberg, Donald E.
Call Number
647.94068 LUN
Publication Date
1994 1989
Format:
Books
Relevance:
134465.5000
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by
Wise, Brian, 1934-
Call Number
647.94 WIS
Publication Date
1991
Format:
Books
Relevance:
114676.3672
by
Wentz, Bill, 1933-
Call Number
647.95068 WEN
Publication Date
2008
Summary
Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food
Format:
Electronic Resources
Relevance:
85050.1484
by
Politz, Michael.
Call Number
647.95068
Publication Date
2020
Format:
Electronic Resources
Relevance:
79311.6953
by
Fullen, Sharon L.
Call Number
647.95068 FUL
Publication Date
2005
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004022739.html
Relevance:
77640.6563
by
Restaurant Business Inc.
Call Number
642.5 MEN
Publication Date
1971
Format:
Books
Relevance:
17686.3926
by
Restaurant Business Inc.
Call Number
642.56 RES
Publication Date
1971
Format:
Books
Relevance:
17666.5664
by
Godsmark, Carol.
Call Number
647.95068 GOD
Publication Date
2005
Summary
"This book covers all aspects of the restaurant business -- from initial startup, to building up a loyal trade and -- crucially -- putting yourself in your customers' shoes."--Cover.
Format:
Books
Relevance:
0.4193
by
Meyer, Arthur L., author.
Call Number
647.95 MEY
Publication Date
2013
Summary
The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of "reality shows" revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants-those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.
Format:
Electronic Resources
Relevance:
0.2985
by
Miltiades, Michael.
Call Number
647.95068 MIL
Publication Date
2004
Summary
Designed primarily to assist the restaurant professional and would-be restauranteur. Sections include: kitchen management, dealing with international guests, liquor cost control, eliminating business risks and much more.
Format:
Books
Relevance:
0.2582
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:
0.2500
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