by
Culinary Institute of America.
Call Number
647.95 REM
Publication Date
2001
Format:
Books
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0.1250
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
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0.1231
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by
Bartlett, Michael.
Call Number
647.95068 WIN
Publication Date
1994
Summary
Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html
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0.1161
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