The Food Service Professionals Guide to Bar and Beverage Operation
Ensuring Maximum Success and Maximum Profit
By (author) Chris Parry
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Food Service Professionals Guide to Bar and Beverage Operation by Chris Parry
Book DescriptionThe books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.
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Book DetailsISBN: 9780910627214
(140mm x 215mm x 10mm)
Imprint: Atlantic Publishing Co
Publisher: Atlantic Publishing Co
Publish Date: 1-Sep-2002
Country of Publication: United States
Books By Author Chris Parry
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As the world begins to realise the significance of the seas, could Britain once again rule the waves?
Down South, Paperback (June 2013)View all books by Chris Parry
In 1982 Lieutenant Chris Parry sailed aboard destroyer HMS Antrim to liberate the Argentine-occupied Falkland Islands. Parry and his crew, in their Wessex helicopter, were soon launched into action rescuing an SAS party stuck on a glacier in gales that had already downed two others. This title tells his story.
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