Search Results for management - Narrowed by: Restaurant management.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dmanagement$0026qf$003dSUBJECT$002509Subject$002509Restaurant$002bmanagement.$002509Restaurant$002bmanagement.$0026ps$003d300$0026st$003dRE?dt=list2024-05-14T23:30:00ZRestaurant Financial Management : A Practical Approach.ent://SD_ILS/0/SD_ILS:2880532024-05-14T23:30:00Z2024-05-14T23:30:00Zby Hyung-il, Jung.<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=5501821">Click here to view book</a><br/>Strategic Questions in Food and Beverage Management.ent://SD_ILS/0/SD_ILS:2839422024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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/>Restaurant management [electronic resource] / V. K. Gupta.ent://SD_ILS/0/SD_ILS:1559672024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gupta, V.K.<br/>Call Number 647.95068 GUP<br/>Publication Date 2008<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3011000">Click here to view book</a><br/>Successful restaurant management : from vision to execution / Donald Wade.ent://SD_ILS/0/SD_ILS:251272024-05-14T23:30:00Z2024-05-14T23:30:00Zby Wade, Donald.<br/>Call Number 647.95068 WAD<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip063/2005031991.html">http://www.loc.gov/catdir/toc/ecip063/2005031991.html</a><br/>Management of food and beverage operations / Jack D. Ninemeier.ent://SD_ILS/0/SD_ILS:152492024-05-14T23:30:00Z2024-05-14T23:30:00Zby Ninemeier, Jack D.<br/>Call Number 647.95068 NIN<br/>Publication Date 1995<br/>Format: Books<br/>Restaurant management and catering practice / by Ernest M. Goldsteen.ent://SD_ILS/0/SD_ILS:146892024-05-14T23:30:00Z2024-05-14T23:30:00Zby Goldsteen, Ernest M. (Ernest Maurice)<br/>Call Number ARC 647.95068 GOL<br/>Publication Date 1950<br/>Format: Books<br/>The complete restaurant management guide / Robert T. Gordon and Mark H. Brezinski.ent://SD_ILS/0/SD_ILS:1290962024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gordon, Robert T.<br/>Call Number 647.95068 COM<br/>Publication Date 1999<br/>Format: Books<br/>Restaurant operations management : principles and practices / Jack D. Ninemeier, David K. Hayes.ent://SD_ILS/0/SD_ILS:1235582024-05-14T23:30:00Z2024-05-14T23:30:00Zby Ninemeier, Jack D.<br/>Call Number 647.95068 NIN<br/>Publication Date 2006 2005<br/>Summary "Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip057/2005002365.html">http://www.loc.gov/catdir/toc/ecip057/2005002365.html</a><br/>Hotel, lodging, restaurant and resort management : a service quality perspective / Percy K. Singh.ent://SD_ILS/0/SD_ILS:1527442024-05-14T23:30:00Z2024-05-14T23:30:00Zby Singh, Percy K., 1950-<br/>Call Number 647.94 SIN<br/>Publication Date 2006<br/>Format: Books<br/>The gourmet's host : the role of classic cuisine and service in restaurant management.ent://SD_ILS/0/SD_ILS:71832024-05-14T23:30:00Z2024-05-14T23:30:00Zby Huebener, Paul O. 1910-<br/>Call Number ARC 642.6 HUE<br/>Publication Date 1961<br/>Format: Books<br/>Restaurant manual : a complete account of the industry for all studying management as a career / by A.W. Donnell.ent://SD_ILS/0/SD_ILS:99782024-05-14T23:30:00Z2024-05-14T23:30:00Zby Donnell, A. W.<br/>Call Number ARC 647.95 DON<br/>Publication Date 1948<br/>Format: Books<br/>The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / by Christine J. Lueders.ent://SD_ILS/0/SD_ILS:2919122024-05-14T23:30:00Z2024-05-14T23:30:00Zby Lueders, Christine J., author.<br/>Call Number 647.95068 LUE<br/>Publication Date 2017<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5750318">Click here to view</a>
<a href="http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=2103179">Click here to view</a><br/>Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.ent://SD_ILS/0/SD_ILS:219752024-05-14T23:30:00Z2024-05-14T23:30:00Zby Morel, J. J. (Julian John)<br/>Call Number ARC 642 MOR VOL. 1<br/>Publication Date 1952<br/>Format: Books<br/>Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.ent://SD_ILS/0/SD_ILS:2125802024-05-14T23:30:00Z2024-05-14T23:30:00Zby Morel, J. J. (Julian John)<br/>Call Number ARC STA 642.219 MOR VOL 1<br/>Publication Date 1952<br/>Format: Books<br/>The Next Frontier of Restaurant Management : Harnessing Data to Improve Guest Service and Enhance the Employee Experience / edited by Alex M. Susskind and Mark Maynard.ent://SD_ILS/0/SD_ILS:2910252024-05-14T23:30:00Z2024-05-14T23:30:00Zby Susskind, Alex M., editor.<br/>Call Number 647.95068 NEX<br/>Publication Date 2019<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=2089077">Click here to view book</a><br/>How to operate a successful café or restaurant / Michael Miltiades.ent://SD_ILS/0/SD_ILS:208202024-05-14T23:30:00Z2024-05-14T23:30:00Zby Miltiades, Michael.<br/>Call Number 647.95068 MIL<br/>Publication Date 2004<br/>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.<br/>Format: Books<br/>The food and beverage manager / Paul Cullen.ent://SD_ILS/0/SD_ILS:107372024-05-14T23:30:00Z2024-05-14T23:30:00Zby Cullen, Paul, 1954-<br/>Call Number 647.95068 CUL<br/>Publication Date 1997<br/>Format: Books<br/>Improving food and beverage performance / Keith Waller.ent://SD_ILS/0/SD_ILS:110432024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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/>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.ent://SD_ILS/0/SD_ILS:198252024-05-14T23:30:00Z2024-05-14T23:30:00Zby Bartlett, Michael.<br/>Call Number 647.95068 WIN<br/>Publication Date 1994<br/>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.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix03/93011409.html">http://www.loc.gov/catdir/toc/onix03/93011409.html</a><br/>Hospitality and catering : a closer look / Ursula Jones and Shirley Newton, with Pauline Dixon ; foreword by Prue Leith.ent://SD_ILS/0/SD_ILS:121312024-05-14T23:30:00Z2024-05-14T23:30:00Zby Jones, Ursula.<br/>Call Number 647.95068 JON<br/>Publication Date 1997<br/>Format: Books<br/>Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.ent://SD_ILS/0/SD_ILS:1580222024-05-14T23:30:00Z2024-05-14T23:30:00Zby Lynn, Jacquelyn.<br/>Call Number 647.95068 ENT<br/>Publication Date 2006<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/toc/ecip0612/2006011749.html">Table of contents only</a>
<a href="http://www.loc.gov/catdir/enhancements/fy0634/2006011749-d.html">Publisher description</a><br/>Opening a restaurant or other food business starter kit : how to prepare a restaurant business plan & feasibility study : with companion CD-ROM / Sharon Fullen.ent://SD_ILS/0/SD_ILS:234492024-05-14T23:30:00Z2024-05-14T23:30:00Zby Fullen, Sharon L.<br/>Call Number 647.95068 FUL<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip051/2004022739.html">http://www.loc.gov/catdir/toc/ecip051/2004022739.html</a><br/>Increase F&B Sales [electronic resource] : Secrets to Boost Profitsent://SD_ILS/0/SD_ILS:1495782024-05-14T23:30:00Z2024-05-14T23:30:00Zby Alagan, Eric.<br/>Call Number 642.5<br/>Publication Date 2011<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=827785">Click here to view book</a><br/>How to start and run your own restaurant / Carol Godsmark.ent://SD_ILS/0/SD_ILS:210562024-05-14T23:30:00Z2024-05-14T23:30:00Zby Godsmark, Carol.<br/>Call Number 647.95068 GOD<br/>Publication Date 2005<br/>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.<br/>Format: Books<br/>Restaurant and More : Step-By-Step Startup Guide.ent://SD_ILS/0/SD_ILS:2839262024-05-14T23:30:00Z2024-05-14T23:30:00ZCall Number 647.95068<br/>Publication Date 2016<br/>Summary Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook &#x97; 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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5182811">Click here to view book</a><br/>How to Open and Operate a Restaurant.ent://SD_ILS/0/SD_ILS:2875002024-05-14T23:30:00Z2024-05-14T23:30:00Zby Meyer, Arthur L., author.<br/>Call Number 647.95 MEY<br/>Publication Date 2013<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1782819">Click here to view book</a><br/>The sustainable chef : the environment in culinary arts, restaurants, and hospitality / Stefan Gössling and C. Michael Hall.ent://SD_ILS/0/SD_ILS:3123542024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gossling, Stefan, author.<br/>Call Number 647.95068 GOS<br/>Publication Date 2022<br/>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"--<br/>Format: Books<br/>Restaurant Franchising [electronic resource] : Concepts, Regulations and Practices, Third Editionent://SD_ILS/0/SD_ILS:1501172024-05-14T23:30:00Z2024-05-14T23:30:00Zby Khan, Mahmood A.<br/>Call Number 647.95<br/>Publication Date 2014<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1407770">Click here to view book</a><br/>The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering and special events / Arthur M. Manask ; with Mitchell Schecter.ent://SD_ILS/0/SD_ILS:158952024-05-14T23:30:00Z2024-05-14T23:30:00Zby Manask, Arthur M.<br/>Call Number 647.95068 MAN<br/>Publication Date 2002<br/>Format: Books<br/>Restaurant profit makers / Bayard D. Evans.ent://SD_ILS/0/SD_ILS:143552024-05-14T23:30:00Z2024-05-14T23:30:00Zby Evans, Bayard D.<br/>Call Number ARC 647.94068 EVA<br/>Publication Date 1943<br/>Format: Books<br/>How to operate a successful café or restaurant / Michael Miltiades.ent://SD_ILS/0/SD_ILS:179672024-05-14T23:30:00Z2024-05-14T23:30:00Zby Miltiades, Michael.<br/>Call Number 647.95068 MIL<br/>Publication Date 2000<br/>Format: Books<br/>Success in the restaurant business / by Henry Smith.ent://SD_ILS/0/SD_ILS:2753332024-05-14T23:30:00Z2024-05-14T23:30:00Zby Smith, Henry, 1902-<br/>Call Number ARC STA 647.95 SMI<br/>Publication Date 1952<br/>Format: Books<br/>How to open and run a successful restaurant / Christopher Egerton-Thomas.ent://SD_ILS/0/SD_ILS:19932024-05-14T23:30:00Z2024-05-14T23:30:00Zby Egerton-Thomas, Christopher.<br/>Call Number ARC 647.95068 EGE<br/>Publication Date 1989<br/>Format: Books<br/>Lessons in service from Charlie Trotter / Edmund Lawler.ent://SD_ILS/0/SD_ILS:165512024-05-14T23:30:00Z2024-05-14T23:30:00Zby Lawler, Ed.<br/>Call Number 647.95068 LAW<br/>Publication Date 2001<br/>Format: Books<br/>The restaurant : from concept to operation.ent://SD_ILS/0/SD_ILS:152442024-05-14T23:30:00Z2024-05-14T23:30:00Zby Walker, John R., 1944-<br/>Call Number 647.95 WAL<br/>Publication Date 2001<br/>Format: Books<br/>101 Restaurant Secrets.ent://SD_ILS/0/SD_ILS:3058302024-05-14T23:30:00Z2024-05-14T23:30:00Zby Boardman, Ross Inc.<br/>Call Number 647.95068<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5901792">Click here to view book</a><br/>Food service in industry and institutions / John W. Stokes.ent://SD_ILS/0/SD_ILS:98302024-05-14T23:30:00Z2024-05-14T23:30:00Zby Stokes, John W.<br/>Call Number 642.5 STO<br/>Publication Date 1960<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:192722024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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:2127682024-05-14T23:30:00Z2024-05-14T23:30:00Zby Brodner, Joseph<br/>Call Number ARC STA 647.95 PRO<br/>Publication Date 1955<br/>Format: Books<br/>Restaurants Success.ent://SD_ILS/0/SD_ILS:3058392024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gabriel, Vincent.<br/>Call Number 647.95068<br/>Publication Date 2013<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5903290">Click here to view book</a><br/>Running a Restaurant for Dummies.ent://SD_ILS/0/SD_ILS:2910322024-05-14T23:30:00Z2024-05-14T23:30:00Zby Garvey, Michael, author.<br/>Call Number 647.95068 GAR<br/>Publication Date 2019<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5769506">Click here to view book</a><br/>Restaurant service : a manual on training and organisation / by Ronald Victor Crippa and Arthur Edwin Simms.ent://SD_ILS/0/SD_ILS:146872024-05-14T23:30:00Z2024-05-14T23:30:00Zby Crippa, Ronald Victor.<br/>Call Number ARC 642.5 CRI<br/>Publication Date 1951<br/>Format: Books<br/>SUCCESS IN HEALTHY EATERIES.ent://SD_ILS/0/SD_ILS:3058432024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gabriel, Vincent.<br/>Call Number 647.95068<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5903486">Click here to view book</a><br/>Success In the Asian Eatery.ent://SD_ILS/0/SD_ILS:3058332024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gabriel, Vincent.<br/>Call Number 647.95068<br/>Publication Date 2015<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5902226">Click here to view book</a><br/>Success In the Bakery Eatery.ent://SD_ILS/0/SD_ILS:3058422024-05-14T23:30:00Z2024-05-14T23:30:00Zby Gabriel, Vincent.<br/>Call Number 647.95068<br/>Publication Date 2015<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5903371">Click here to view book</a><br/>Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.ent://SD_ILS/0/SD_ILS:2896052024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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/>The professional cook's book : customers and colleagues / Amanda Davies, Deirdre Jane McLean, Jan Watson.ent://SD_ILS/0/SD_ILS:189992024-05-14T23:30:00Z2024-05-14T23:30:00Zby Davies, Amanda, 1957-<br/>Call Number 647.95068 CUS<br/>Publication Date 2004<br/>Format: Books<br/>Summary of Danny Meyer's Setting the Table.ent://SD_ILS/0/SD_ILS:3067892024-05-14T23:30:00Z2024-05-14T23:30:00Zby Media, IRB.<br/>Call Number 647.95068000000003<br/>Publication Date 2022<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6987741">Click here to view book</a><br/>Success In the Vegetarian Eatery.ent://SD_ILS/0/SD_ILS:3058342024-05-14T23:30:00Z2024-05-14T23:30:00Zby GABRIEL, VINCENT.<br/>Call Number 647.95068<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5902228">Click here to view book</a><br/>Restaurant Success by the Numbers, Second Edition : A Money-Guy's Guide to Opening the Next New Hot Spot.ent://SD_ILS/0/SD_ILS:2996102024-05-14T23:30:00Z2024-05-14T23:30:00Zby Fields, Roger.<br/>Call Number 647.95068<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6090244">Click here to view book</a><br/>How to open and run a successful restaurant / Christopher Egerton-Thomas.ent://SD_ILS/0/SD_ILS:120772024-05-14T23:30:00Z2024-05-14T23:30:00Zby Egerton-Thomas, Christopher.<br/>Call Number 647.95068 EGE<br/>Publication Date 1995<br/>Format: Books<br/>Winning the chain restaurant game : eight key strategies / Charles Bernstein, Ron Paul.ent://SD_ILS/0/SD_ILS:111872024-05-14T23:30:00Z2024-05-14T23:30:00Zby Bernstein, Charles, 1934-<br/>Call Number 647.95068 BER<br/>Publication Date 1994<br/>Format: Books<br/>Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.ent://SD_ILS/0/SD_ILS:171692024-05-14T23:30:00Z2024-05-14T23:30:00Zby Schmidgall, Raymond S., 1945-<br/>Call Number 647.940681 SCH<br/>Publication Date 2002<br/>Format: Books<br/>The art of the restaurateur / Nicholas Lander.ent://SD_ILS/0/SD_ILS:340462024-05-14T23:30:00Z2024-05-14T23:30:00Zby Lander, Nicholas.<br/>Call Number 647.95068 LAN<br/>Publication Date 2012<br/>Summary Covers subjects as diverse as finding the right location & the importance of getting the design right; choosing the best chef & deciding what food to serve; managing staff & dealing with difficult customers, in order to create a successful restaurant. Includes content on Australian Neil Perry, designer of some of the world's best-known restaurants.<br/>Format: Books<br/>The restaurant [electronic resource] : from concept to operation / John R. Walker.ent://SD_ILS/0/SD_ILS:341862024-05-14T23:30:00Z2024-05-14T23:30:00Zby Walker, John R.<br/>Call Number 647.95068 WAL<br/>Publication Date 2007<br/>Summary Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant from fast-food franchise to upscale dining room.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=331377">Click here to view book</a><br/>Running a restaurant for dummies / by Michael Garvey, Heather Dismore, and Andrew Dismore.ent://SD_ILS/0/SD_ILS:268042024-05-14T23:30:00Z2024-05-14T23:30:00Zby Garvey, Michael.<br/>Call Number 647.95068 GAR<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley041/2004103135.html">http://www.loc.gov/catdir/toc/wiley041/2004103135.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley047/2004103135.html">http://www.loc.gov/catdir/bios/wiley047/2004103135.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley041/2004103135.html">http://www.loc.gov/catdir/description/wiley041/2004103135.html</a><br/>Setting the table : the transforming power of hospitality in business / Danny Meyer.ent://SD_ILS/0/SD_ILS:242012024-05-14T23:30:00Z2024-05-14T23:30:00Zby Meyer, Danny.<br/>Call Number 647.95068 MEY<br/>Publication Date 2006<br/>Summary "In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants - Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?" "In this book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved."--BOOK JACKET.<br/>Format: Books<br/>The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg.ent://SD_ILS/0/SD_ILS:207772024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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/>Start Your Own Restaurant and More : Pizzeria, Coffeehouse, Deli, Bakery, Catering Business.ent://SD_ILS/0/SD_ILS:2710412024-05-14T23:30:00Z2024-05-14T23:30:00Zby Media, The Staff of Entrepreneur.<br/>Call Number 647.95068000000003<br/>Publication Date 2016<br/>Summary Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today's busy consumers don't have the time or the inclination to cook&#x97;they want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services 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. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4556051">Click here to view book</a><br/>Starting and running a restaurant for dummies [electronic resource] / by Michael Garvey ... [et al.].ent://SD_ILS/0/SD_ILS:342732024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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/>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:2969922024-05-14T23:30:00Z2024-05-14T23:30:00Zby 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/>Running your own wine bar / Judy Ridgway.ent://SD_ILS/0/SD_ILS:1581482024-05-14T23:30:00Z2024-05-14T23:30:00Zby Ridgway, Judy<br/>Call Number 647.95 RID<br/>Publication Date 1984<br/>Format: Books<br/>At your service [digital videorecording].ent://SD_ILS/0/SD_ILS:285752024-05-14T23:30:00Z2024-05-14T23:30:00ZCall Number DVD 642.6 ATY<br/>Publication Date 2004<br/>Summary What is great restaurant service? You know when you get it, and you know when you don't, but how do you define it? And, more importantly, how do restaurants train their staff to deliver it? Join renowned chef Michael Smith as he visits one of Canada's finest restaurants, Canoe, recognised for both its food and incredible service. We follow Laura as she trains for a coveted service position and gets to know the art and craft involved in working at the top end of town. An exciting insight into how restaurant's work and the importance of good service.<br/>Format: Books<br/>The Ivy Now.ent://SD_ILS/0/SD_ILS:3002992024-05-14T23:30:00Z2024-05-14T23:30:00Zby Peire, Fernando.<br/>Call Number 641.509421<br/>Publication Date 2017<br/>Summary Behind the scenes of London's most celebrated restaurant - in 100 years and 100 recipes.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5349360">Click here to view book</a><br/>Restaurant dream? [electronic resource] : an inside look at restaurant development, from concept to reality / Lee Simon.ent://SD_ILS/0/SD_ILS:1558892024-05-14T23:30:00Z2024-05-14T23:30:00Zby Simon, Lee.<br/>Call Number 647.95068 SIM<br/>Publication Date 2013<br/>Summary Some people act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual's success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format. The Restaurant Dream? is based on a true account of one team?s efforts to develop a restaurant concept from the ground up. All aspects of the development process, from the initial idea - through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon?they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president?s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 323 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2080303">Click here to view book</a><br/>Hell's kitchen USA. Season six [digital videorecording].ent://SD_ILS/0/SD_ILS:306332024-05-14T23:30:00Z2024-05-14T23:30:00Zby Ramsay, Gordon.<br/>Call Number DVD 641.5973 HEL 6<br/>Publication Date 2009<br/>Summary "Back in the kitchen and cooking with gas, Gordon is certain to make temperatures rise as 12 more restaurateur hopefuls pit their wits and cooking skills against each other, under his watchful eye. The prize for the lucky winner is the chance to run their own restaurant."--Container<br/>Format: Other<br/>Start Your Own Restaurant and More : Pizzeria, Cofeehouse, Deli, Bakery, Catering Business.ent://SD_ILS/0/SD_ILS:2847502024-05-14T23:30:00Z2024-05-14T23:30:00Zby Press, Entrepreneur.<br/>Call Number 647.95068<br/>Publication Date 2009<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=679817">Click here to view book</a><br/>