''Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen.''. --Chef John Folse, CEC, AAC. ''From time to time, I buy motivational books for my managing partners and chefs, and this book is my …
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a lifes journal shared by a real chef in todays modern kitchen." Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my alltime f…
How to open and operate a restaurant
by Meyer, Arthur L., Vann, Jon M.
fromHome-based business series
How to open and operate a restaurant
by Meyer, Arthur L., Vann, Jon M.
fromHome-based business series
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
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…
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.
