Search Results for beverages - Narrowed by: Restaurant management.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dbeverages$0026qf$003dSUBJECT$002509Subject$002509Restaurant$002bmanagement.$002509Restaurant$002bmanagement.$0026ps$003d300?dt=list2024-05-19T00:39:30ZImproving food and beverage performance / Keith Waller.ent://SD_ILS/0/SD_ILS:110432024-05-19T00:39:30Z2024-05-19T00:39:30Zby Waller, Keith.<br/>Call Number 647.95068 WAL<br/>Publication Date 1996<br/>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.<br/>Format: Books<br/>The food and beverage manager / Paul Cullen.ent://SD_ILS/0/SD_ILS:107372024-05-19T00:39:30Z2024-05-19T00:39:30Zby Cullen, Paul, 1954-<br/>Call Number 647.95068 CUL<br/>Publication Date 1997<br/>Format: Books<br/>Management of food and beverage operations / Jack D. Ninemeier.ent://SD_ILS/0/SD_ILS:152492024-05-19T00:39:30Z2024-05-19T00:39:30Zby Ninemeier, Jack D.<br/>Call Number 647.95068 NIN<br/>Publication Date 1995<br/>Format: Books<br/>Strategic Questions in Food and Beverage Management.ent://SD_ILS/0/SD_ILS:2839422024-05-19T00:39:30Z2024-05-19T00:39:30Zby Wood, Roy C.<br/>Call Number 647.95068<br/>Publication Date 2018<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5211852">Click here to view book</a><br/>Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.ent://SD_ILS/0/SD_ILS:2896052024-05-19T00:39:30Z2024-05-19T00:39:30Zby Cousins, John, author.<br/>Call Number 642.5 COU<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1767146">Click to View</a><br/>Profitable food and beverage operation / ed. by J. Brodner ... H.M. Carlson ... [and] H.T. Maschal.ent://SD_ILS/0/SD_ILS:192722024-05-19T00:39:30Z2024-05-19T00:39:30Zby Brodner, Joseph<br/>Call Number ARC 647.95 PRO<br/>Publication Date 1959<br/>Format: Books<br/>Profitable food and beverage operation / ed. by J. Brodner ... H.M. Carlson ... [and] H.T. Maschal.ent://SD_ILS/0/SD_ILS:2127682024-05-19T00:39:30Z2024-05-19T00:39:30Zby Brodner, Joseph<br/>Call Number ARC STA 647.95 PRO<br/>Publication Date 1955<br/>Format: Books<br/>The Food and Beverage Magazine Guide to Restaurant Success : The Proven Process for Starting Any Restaurant Business from Scratch to Success / Michael Politz.ent://SD_ILS/0/SD_ILS:2969922024-05-19T00:39:30Z2024-05-19T00:39:30Zby Politz, Michael.<br/>Call Number 647.95068<br/>Publication Date 2020<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6210895">Click here to view book</a><br/>The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg.ent://SD_ILS/0/SD_ILS:207772024-05-19T00:39:30Z2024-05-19T00:39:30Zby Walker, John R., 1944-<br/>Call Number 647.95 WAL<br/>Publication Date 2005<br/>Summary "This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/wiley042/2004041193.html">http://www.loc.gov/catdir/description/wiley042/2004041193.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/wiley041/2004041193.html">http://www.loc.gov/catdir/toc/wiley041/2004041193.html</a><br/>Starting and running a restaurant for dummies [electronic resource] / by Michael Garvey ... [et al.].ent://SD_ILS/0/SD_ILS:342732024-05-19T00:39:30Z2024-05-19T00:39:30Zby Garvey, Michael.<br/>Call Number 647.95068 STA<br/>Publication Date 2011<br/>Summary Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry - from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues - to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you'll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality! Starting & Running a Restaurant For Dummies covers: Basics of the restaurant business Researching the marketplace and deciding what kind of restaurant to run Writing a business plan and finding financing Choosing a location Legalities Composing a menu Setting up and hiring staff Buying and managing supplies Marketing your restaurant Health and safety<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=661808">Click here to view book</a><br/>