par
Stokes, John W.
Numéro de rayon préféré
642.5 STO
Date de publication
1960
Format :
Livres
Pertinence:
126779.6641
par
Cousins, John, author.
Numéro de rayon préféré
642.5 COU
Date de publication
2014
Format :
Ressources électroniques
Pertinence:
120274.1250
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par
Wood, Roy C.
Numéro de rayon préféré
647.95068
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
4.2063
par
Manask, Arthur M.
Numéro de rayon préféré
647.95068 MAN
Date de publication
2002
Format :
Livres
Pertinence:
3.5395
par
Morel, J. J. (Julian John)
Numéro de rayon préféré
ARC STA 642.219 MOR VOL 1
Date de publication
1952
Format :
Livres
Pertinence:
3.2252
par
Cullen, Paul, 1954-
Numéro de rayon préféré
647.95068 CUL
Date de publication
1997
Format :
Livres
Pertinence:
2.8382
par
Ninemeier, Jack D.
Numéro de rayon préféré
647.95068 NIN
Date de publication
1995
Format :
Livres
Pertinence:
2.8006
Numéro de rayon préféré
647.95068
Date de publication
2016
Résumé
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 :
Ressources électroniques
Pertinence:
2.7216
par
Waller, Keith.
Numéro de rayon préféré
647.95068 WAL
Date de publication
1996
Résumé
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 :
Livres
Pertinence:
2.6801
par
Meyer, Arthur L., author.
Numéro de rayon préféré
647.95 MEY
Date de publication
2013
Résumé
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 :
Ressources électroniques
Pertinence:
2.6079
11.
par
Khan, Mahmood A.
Numéro de rayon préféré
647.95
Date de publication
2014
Résumé
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 :
Ressources électroniques
Pertinence:
2.5956
par
Bartlett, Michael.
Numéro de rayon préféré
647.95068 WIN
Date de publication
1994
Résumé
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 :
Livres
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html
Pertinence:
2.5758
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