by
Manask, Arthur M.
Call Number
647.95068 MAN
Publication Date
2002
Format:
Books
Relevance:
1.9889
by
Stokes, John W.
Call Number
642.5 STO
Publication Date
1960
Format:
Books
Relevance:
1.7678
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by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
1.7678
by
Cullen, Paul, 1954-
Call Number
647.95068 CUL
Publication Date
1997
Format:
Books
Relevance:
1.4434
by
Waller, Keith.
Call Number
647.95068 WAL
Publication Date
1996
Summary
The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format:
Books
Relevance:
1.4434
by
Ninemeier, Jack D.
Call Number
647.95068 NIN
Publication Date
1995
Format:
Books
Relevance:
1.4434
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
Relevance:
1.4434
Call Number
DVD 642.6 ATY
Publication Date
2004
Summary
What is great restaurant service? You know when you get it, and you know when you don't, but how do you define it? And, more importantly, how do restaurants train their staff to deliver it? Join renowned chef Michael Smith as he visits one of Canada's finest restaurants, Canoe, recognised for both its food and incredible service. We follow Laura as she trains for a coveted service position and gets to know the art and craft involved in working at the top end of town. An exciting insight into how restaurant's work and the importance of good service.
Format:
Books
Relevance:
1.2500
by
Lynn, Jacquelyn.
Call Number
647.95068 ENT
Publication Date
2006
Format:
Books
Relevance:
1.0206
by
Gossling, Stefan, author.
Call Number
647.95068 GOS
Publication Date
2022
Summary
"This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts"--
Format:
Books
Relevance:
0.7538
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