Search Results for management - Narrowed by: Food service management.

Food and Beverage Management.

2024-05-14T02:32:42Z

by Davis, Bernard.
Call Number 647.95068
Publication Date 2017
Format: Electronic Resources
Click here to view book

Banquet Management [electronic resource].

2024-05-14T02:32:42Z

by Aggarwal, D.K.
Call Number XX(155976.1)
Publication Date 2008
Format: Electronic Resources
Click here to view book

Inflight catering management / Audrey C. McCool.

2024-05-14T02:32:42Z

by McCool, Audrey Carol.
Call Number 647.95068 MCC
Publication Date 1995
Format: Books

International Encyclopedia of Hospitality Management [electronic resource].

2024-05-14T02:32:42Z

by Pizam, Abraham.
Call Number 647.94
Publication Date 2012
Summary The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level:* Lodging* Restaurants* Clubs* Time-share* ConventionsAs well as a functional one: * Accounting & finance* Marketing* Human resources* Information technology* Facilities management Its u
Format: Electronic Resources
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Strategic Questions in Food and Beverage Management.

2024-05-14T02:32:42Z

by Wood, Roy C.
Call Number 647.95068
Publication Date 2018
Format: Electronic Resources
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Food and beverage management / Bernard Davis ... [et al]

2024-05-14T02:32:42Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 2008
Format: Books

Dining room and banquet management / Anthony J. Strianese.

2024-05-14T02:32:42Z

by Strianese, Anthony J.
Call Number 647.95068 STR
Publication Date 1990
Format: Books

Management of food and beverage operations / Jack D. Ninemeier.

2024-05-14T02:32:42Z

by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier.

2024-05-14T02:32:42Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.5 KOT
Publication Date 1994
Format: Books

Management by menu / by Lendel H. Kotschevar ; Diane Withrow.

2024-05-14T02:32:42Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.5 KOT
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip073/2006034746.html

Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

2024-05-14T02:32:42Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 1998
Format: Books

Food and beverage management [electronic resource] / Bernard Davis ... [et. al.].

2024-05-14T02:32:42Z

by Davis, Bernard.
Call Number 647.95068 FOO
Publication Date 2013
Summary This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Format: Electronic Resources
Click here to view book

Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

2024-05-14T02:32:42Z

by Strianese, Anthony J.
Call Number 647.95068 STR
Publication Date 2003
Format: Books

Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

2024-05-14T02:32:42Z

by Strianese, Anthony J.
Call Number 647.95 STR
Publication Date 2007
Summary "Dining Room and Banquet Management, fourth edition is designed for the introductory course in a Hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. This book includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/fy0803/2007026790.html

Practical professional catering management / H.L. Cracknell, R.J. Kaufmann and G. Nobis.

2024-05-14T02:32:42Z

by Cracknell, H. L. (Harry Louis), 1916-
Call Number 647.95068 CRA
Publication Date 2000
Format: Books

Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

2024-05-14T02:32:42Z

by Katsigris, Costas.
Call Number 647.940682 KAT
Publication Date 2006
Format: Books

Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

2024-05-14T02:32:42Z

by Katsigris, Costas.
Call Number 647.950682 KAT
Publication Date 1999
Format: Books

Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis.

2024-05-14T02:32:42Z

by Davis, Bernard, author.
Call Number 647.95068 DAV
Publication Date 2018
Summary This textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ? fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
Format: Books

The world of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen.

2024-05-14T02:32:42Z

by Chesser, Jerald W.
Call Number 647.95068 CHE
Publication Date 2009
Format: Books

Design and equipment for restaurants and foodservice [electronic resource] : a management view / Costas Katsigris, Chris Thomas.

2024-05-14T02:32:42Z

by Katsigris, Costas.
Call Number 647.940682 KAT
Publication Date 2009
Format: Electronic Resources
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Food and beverage management [electronic resource] : for the hospitality, tourism and event industries / John Cousins, David Foskett, Andrew Pennington.

2024-05-14T02:32:42Z

by Cousins, John.
Call Number 647.95068 COU
Publication Date 2011
Summary This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Format: Books
Click here to view book

The food and beverage manager / Paul Cullen.

2024-05-14T02:32:42Z

by Cullen, Paul, 1954-
Call Number 647.95068 CUL
Publication Date 1997
Format: Books

Improving food and beverage performance / Keith Waller.

2024-05-14T02:32:42Z

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

Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.

2024-05-14T02:32:42Z

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

Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

2024-05-14T02:32:42Z

by Lynn, Jacquelyn.
Call Number 647.95068 ENT
Publication Date 2006
Format: Books
Table of contents only Publisher description

Increase F&B Sales [electronic resource] : Secrets to Boost Profits

2024-05-14T02:32:42Z

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
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Restaurant and More : Step-By-Step Startup Guide.

2024-05-14T02:32:42Z

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
Click here to view book

The Heart of Hospitality : Great Hotel and Restaurant Leaders Share Their Secrets.

2024-05-14T02:32:42Z

by Solomon, Micah.
Call Number 647.95068000000003
Publication Date 2016
Format: Electronic Resources
Click here to view book

How to Open and Operate a Restaurant.

2024-05-14T02:32:42Z

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
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Catering for an event [digital videorecording] / writer, Simon Garner ; producer/director, Nick Hayward.

2024-05-14T02:32:42Z

by Hayward, Nick.
Call Number TR DVD 642.4068 CAT
Publication Date 2004
Summary This program examines a range of areas relevant to event or function catering, including general planning, the budget, the food - including menu planning, presentation, the kitchen, quantities, transporting food, and food storage and handling when outside.
Format: Other

Restaurant Franchising [electronic resource] : Concepts, Regulations and Practices, Third Edition

2024-05-14T02:32:42Z

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
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Managing People in Commercial Kitchens : A Contemporary Approach.

2024-05-14T02:32:42Z

by Giousmpasoglou, Charalampos.
Call Number 647.95068
Publication Date 2022
Format: Electronic Resources
Click here to view book

How many? How much? : the complete guide to hospitality and function logistics / Stephen Ashley with Geoff Connor.

2024-05-14T02:32:42Z

by Ashley, Stephen.
Call Number 642.40687 ASH
Publication Date 1998
Format: Books

The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering and special events / Arthur M. Manask ; with Mitchell Schecter.

2024-05-14T02:32:42Z

by Manask, Arthur M.
Call Number 647.95068 MAN
Publication Date 2002
Format: Books

Breakfast profits / [by the Dahls]

2024-05-14T02:32:42Z

Call Number ARC 647.95068 BRE
Publication Date 1950
Format: Books

Foodservice facilities planning / Edward A. Kazarian.

2024-05-14T02:32:42Z

by Kazarian, Edward A.
Call Number 642.5 KAZ
Publication Date 1989
Format: Books

Advanced modern food and beverage service / William L. Kahrl.

2024-05-14T02:32:42Z

by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

Office and works catering / James G. New.

2024-05-14T02:32:42Z

by New, James G.
Call Number 642.47 NEW
Publication Date 1957
Format: Books

The chef manager / Michael Baskette.

2024-05-14T02:32:42Z

by Baskette, Michael.
Call Number 647.95068 BAS
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip069/2006006649.html

Introduction to modern food and beverage service / William L. Kahrl.

2024-05-14T02:32:42Z

by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

The Anatomy of foodservice design 2 / Charles E. Wood ... [et al.] ; Jule Wilkinson, editor.

2024-05-14T02:32:42Z

by Wood, Charles E.
Call Number 642.5 ANA
Publication Date 1978
Format: Books

The Anatomy of foodservice design 1 / Robert D. Buchanan ... [et al.] ; Jule Wilkinson, editor.

2024-05-14T02:32:42Z

by Buchanan, Robert D.
Call Number 642.5 ANA
Publication Date 1978 1977 1976 1975
Format: Books

Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / Culinary Institute of America.

2024-05-14T02:32:42Z

by Culinary Institute of America.
Call Number 647.95 REM
Publication Date 2001
Format: Books

Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

2024-05-14T02:32:42Z

by Gregoire, Mary B., author.
Call Number 647.95068 GRE
Publication Date 2013
Format: Books

Manual of equipment and design for the foodservice industry / Carl R. Scriven, James W. Stevens.

2024-05-14T02:32:42Z

by Stevens, James, 1932-
Call Number 641.57028 STE
Publication Date 1989
Format: Books

Specs : the foodservice and purchasing specification manual / Lewis Reed.

2024-05-14T02:32:42Z

by Reed, Lewis.
Call Number 647.950687 SPE
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005781.html

Controlling liquor, wine & beverage costs / by Elizabeth Godsmark.

2024-05-14T02:32:42Z

by Godsmark, Elizabeth, author.
Call Number 641.874 23
Publication Date 2014
Format: Electronic Resources
Click here to view

Profitable menu planning / John A. Drysdale.

2024-05-14T02:32:42Z

by Drysdale, John A.
Call Number 642.5 DRY
Publication Date 1998
Format: Books

Kitchen and food production [videorecording].

2024-05-14T02:32:42Z

by Video Education Australasia.
Call Number DVD 647.95 KIT
Publication Date 1996
Summary In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format: Other

Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

2024-05-14T02:32:42Z

by Gregoire, Mary B.
Call Number 647.95068 GRE
Publication Date 2010
Format: Books

Cook Wrap Sell [electronic resource] : A Guide to Starting and Running a Successful Food Business from Your Kitchen

2024-05-14T02:32:42Z

by McMichael, Bruce.
Call Number 641.5023
Publication Date 2012
Format: Electronic Resources
Click here to view book

Jeff Broadhurst : Eat'n Park / [produced by Prendismo].

2024-05-14T02:32:42Z

by Broadhurst, Jeff, interviewee.
Call Number XX(272709.1)
Publication Date 2015
Summary Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
Format: Electronic Resources
Click here to view video

The City and Guilds Textbook / John Cousins and Suzanne Weekes.

2024-05-14T02:32:42Z

by Cousins, John, author.
Call Number 647.95068 COU
Publication Date 2018
Summary Build essential skills in Food and Beverage Service with this brand new textbook, written specially for the new Level 2 Technical Certificate and endorsed by City & Guilds. Get to grips with the new Level 2 Technical Certificate, with learning objectives linked to the new qualification. Enhance your understanding with definitions of key terms. Check your knowledge with 'Test Your Learning' short-answer questions. Put your learning into context with practical, service-based 'In Practice' activities.
Format: Electronic Resources
Click here to view book

Foodservice organizations : a managerial and systems approach / Marian C. Spears and Mary B. Gregoire.

2024-05-14T02:32:42Z

by Spears, Marian C.
Call Number 647.95068 SPE
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0611/2006010691.html

Design and layout of foodservice facilities / John C. Birchfield.

2024-05-14T02:32:42Z

by Birchfield, John C.
Call Number 647.95068 BIR
Publication Date 2008
Summary "In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021011.html

Leadership lessons from a chef : finding time to be great / Charles Carroll.

2024-05-14T02:32:42Z

by Carroll, Charles M., 1964-
Call Number 647.95068 CAR
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102170.html Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html

The professional personal chef : the business of doing business as a personal chef / Candy Wallace, Greg Forte.

2024-05-14T02:32:42Z

by Wallace, Candy, 1947-
Call Number 647.95068 WAL
Publication Date 2008
Summary "The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0612/2006013370.html

Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin.

2024-05-14T02:32:42Z

by Marvin, Bill.
Call Number 647.950688 MAR
Publication Date 1997
Summary Increase sales by not competing? No, this isn't some sort of New Age marketing mysticism. It's part of an amazingly successful, commonsense approach to restaurant marketing that author Bill Marvin call guest-based marketing. What exactly does "guest-based" mean? It's really pretty simple. The dynamic marketing approach described in this book is based on the notion that in the restaurant business, customer satisfaction is the real bottom line, and that any successful sales-building effort begins on the floor with the guests you've already won. In Guest-Based Marketing you won't find clever new ways to squander your precious resources trying to beat the competition and steal their customers away. You will find sales-boosting techniques that will help you to motivate your customers to keep coming back for more, even if it means driving an extra mile or two. Using numerous case studies and real-life anecdotes, Marvin describes proven techniques to help you identify and build on your strengths, build customer loyalty, increase the number of visits customers make, and get your customers to spread the word and attract new customers. Marvin teaches you how to launch an effective customer loyalty program and use an array of incentives to build sales. He helps you hone your all-important people skills. You'll learn techniques for remembering guests' names, as well as their individual likes and dislikes. He shows you how to conduct customer surveys and make the best use of the information you gather.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/96051707.html

Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe.

2024-05-14T02:32:42Z

by Birchfield, John C.
Call Number 647.95068 BIR
Publication Date 2003
Summary "Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000628.html Publisher description http://www.loc.gov/catdir/description/wiley036/2002000628.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002000628.html

The kitchen in catering / by the late Joan Walley.

2024-05-14T02:32:42Z

by Walley, Joan E.
Call Number 642.5 WAL
Publication Date 1979
Format: Books

Letters to a young chef / Daniel Boulud.

2024-05-14T02:32:42Z

by Boulud, Daniel.
Call Number 641.572 BOU
Publication Date 2003
Format: Books

Hospitality operations : a systems approach / Peter Jones ... [et al.].

2024-05-14T02:32:42Z

by Jones, Peter, 1951-
Call Number 647.94068 HOS
Publication Date 2003
Format: Books

Introduction to hospitality operations : an indispensable guide to the industry / edited by Peter Jones.

2024-05-14T02:32:42Z

by Jones, Peter, 1951-
Call Number 647.94068 INT
Publication Date 2002
Format: Books

The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.

2024-05-14T02:32:42Z

by Kinton, Ronald.
Call Number 647.95 KIN
Publication Date 1999
Format: Books

The theory of hospitality & catering [electronic resource] : for levels 3 and 4 / David Foskett, Patricia Paskins.

2024-05-14T02:32:42Z

by Foskett, David, 1951-
Call Number 647.94 23
Publication Date 2011
Format: Electronic Resources
Click here to view

Food service facilities [electronic resource].

2024-05-14T02:32:42Z

by Kumar, S.
Call Number 647.95 KUM
Publication Date 2008
Format: Electronic Resources
Click here to view book

The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.

2024-05-14T02:32:42Z

by Laloganes, John P., author.
Call Number 641.874 LAL
Publication Date 2018
Format: Books

ServSafe coursebook.

2024-05-14T02:32:42Z

by Educational Foundation (National Restaurant Association)
Call Number 363.7296 SER
Publication Date 2006
Format: Books

What are the ingredients for success in bar food operations? [electronic resource].

2024-05-14T02:32:42Z

by Pratten, John D.
Call Number 647.95
Publication Date 2012
Summary This ebook poses the question: ?What are the ingredients for success in bar food operations??. The ebook draws on several international contributions and on a study of UK public houses in the North of England. The theme focuses on pub food and aims to identify what customers want, what licensees provide, and offer suggestions to improve this provision. Such knowledge should have an application to all bars that also serve food.
Format: Electronic Resources
Click here to view book

Start Your Own Restaurant and More : Pizzeria, Cofeehouse, Deli, Bakery, Catering Business.

2024-05-14T02:32:42Z

by Press, Entrepreneur.
Call Number 647.95068
Publication Date 2009
Summary Americans spend nearly 600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. 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. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
Format: Electronic Resources
Click here to view book

Megafood.

2024-05-14T02:32:42Z

Call Number DVD 642.5 MEG
Publication Date 2014
Summary "Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format: Video disc

Cooking for elderly people : conversations on food and wellness in aged care facilities / Alan Stewart, Lois Newton ; with illustrations by Vicki Grundy.

2024-05-14T02:32:42Z

by Stewart, Alan, 1940-
Call Number ARC 641.5627 STE
Publication Date 1998
Format: Books

Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

2024-05-14T02:32:42Z

by Foskett, David, 1951-
Call Number 647.95 FOS
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

2024-05-14T02:32:42Z

by Brown, Douglas.
Call Number 647.95068
Publication Date 2007
Summary Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format: Electronic Resources
Click here to view book