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
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:
2.1521
28.
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
Manask, Arthur M.
Call Number
647.95068 MAN
Publication Date
2002
Format:
Books
Relevance:
1.7698
by
Evans, Bayard D.
Call Number
ARC 647.94068 EVA
Publication Date
1943
Format:
Books
Relevance:
1.7056
by
Miltiades, Michael.
Call Number
647.95068 MIL
Publication Date
2000
Format:
Books
Relevance:
1.6863
by
Smith, Henry, 1902-
Call Number
ARC STA 647.95 SMI
Publication Date
1952
Format:
Books
Relevance:
1.6764
by
Egerton-Thomas, Christopher.
Call Number
ARC 647.95068 EGE
Publication Date
1989
Format:
Books
Relevance:
1.6722
by
Lawler, Ed.
Call Number
647.95068 LAW
Publication Date
2001
Format:
Books
Relevance:
1.6709
by
Walker, John R., 1944-
Call Number
647.95 WAL
Publication Date
2001
Format:
Books
Relevance:
1.6693
by
Boardman, Ross Inc.
Call Number
647.95068
Publication Date
2013
Format:
Electronic Resources
Relevance:
1.6483
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