How to open and operate a restaurant
by Meyer, Arthur L., Vann, Jon M.
fromHome-based business series
0
Type: Book
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How to open and operate a restaurant
by Meyer, Arthur L., Vann, Jon M.
fromHome-based business series
0
Type: Book
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 network…
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 network…
How to open and operate a restaurant
by Meyer, Arthur L., Vann, Jon M.
fromHome-based business series
0
Type: Book
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 network…
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability w…
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 whils…
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
The structure of the book follows a logical progression, from underpinning knowledge of the operational service areas and equipment, menus and beverages, through to interpersonal and technical service skills and key supervisory aspects.
Aimed at catering students this book covers all key aspects of modern catering syllabuses, presenting the theory necessary for professional catering practice. Specific areas have been updated in this edition, and a larger colour section is included.
"In this book, Nancy R. Hudson shows readers how managers in the dietetics field - just like managers in other professions - utilize universal management concepts and techniques, deal with similar human resource issues, and face the same advances in technology. An exceptional te…