by
Hyung-il, Jung.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
77631.7344
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
71875.3984
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by
Gupta, V.K.
Call Number
647.95068 GUP
Publication Date
2008
Format:
Electronic Resources
Relevance:
71874.9766
by
Lueders, Christine J., author.
Call Number
647.95068 LUE
Publication Date
2017
Format:
Electronic Resources
Relevance:
41502.1328
by
Susskind, Alex M., editor.
Call Number
647.95068 NEX
Publication Date
2019
Format:
Electronic Resources
Relevance:
38036.8516
by
Alagan, Eric.
Call Number
642.5
Publication Date
2011
Summary
Increase F&B Sales is not a cookbook - it's a book for managers and owners of F&B outlets. Escalating costs cut into profits. This leads some F&B operators to raise prices, reduce portions, drop quality or resort to a combination of all three. A more effective and sustainable strategy to drive bottom line is to exploit the sometimes overlooked potential within their organisations - the waitstaff. The waitstaff spends the most time with diners and is in a position to build rapport with customers and many do. This bond is a powerful tool enticing and encouraging customers to return and motivates
Format:
Electronic Resources
Relevance:
2.2980
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
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:
2.1984
9.
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
Boardman, Ross Inc.
Call Number
647.95068
Publication Date
2013
Format:
Electronic Resources
Relevance:
1.6483
by
Gabriel, Vincent.
Call Number
647.95068
Publication Date
2013
Format:
Electronic Resources
Relevance:
1.6397
by
Garvey, Michael, author.
Call Number
647.95068 GAR
Publication Date
2019
Format:
Electronic Resources
Relevance:
1.6355
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