by
Morel, J. J. (Julian John)
Call Number
ARC 642 MOR VOL. 1
Publication Date
1952
Format:
Books
Relevance:
40545.7773
by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
40545.5820
by
Susskind, Alex M., editor.
Call Number
647.95068 NEX
Publication Date
2019
Format:
Electronic Resources
Relevance:
38036.8516
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:
3.0520
by
Cullen, Paul, 1954-
Call Number
647.95068 CUL
Publication Date
1997
Format:
Books
Relevance:
2.8333
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:
2.7543
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:
2.7021
by
Jones, Ursula.
Call Number
647.95068 JON
Publication Date
1997
Format:
Books
Relevance:
2.6293
by
Lynn, Jacquelyn.
Call Number
647.95068 ENT
Publication Date
2006
Format:
Books
Relevance:
2.3573
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:
2.3413
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
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:
2.2588
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