Food Service Professionals Guide to Food Service Menus by Lora Arduser
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Food Service Professionals Guide to Food Service Menus
By Lora Arduser

The Food Service Professionals Guide to Food Service Menus

Pricing and Managing the Food Service Menu for Maximum Profit

By (author) See other recent books by Lora Arduser
Format: Paperback

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Food Service Professionals Guide to Food Service Menus by Lora Arduser

Book Description

The 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 Details

ISBN: 9780910627238
ISBN-10: 0910627231
Format: Paperback
(140mm x 215mm x 11mm)
Pages: 144
Imprint: Atlantic Publishing Co
Publisher: Atlantic Publishing Co
Publish Date: 1-Sep-2002
Country of Publication: United States

Books By Author Lora Arduser

HACCP and Sanitation in Restaurants and Food Service Operations by Lora Arduser HACCP and Sanitation in Restaurants and Food Service Operations, Hardback (July 2005)

Based on the USDA Food Code, this book teaches the food service manager and employees various aspects of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. It helps learn about topics such as time and temperature abuses, cross-contamination, personal hygiene practices, and others.

Encyclopedia of Restaurant Training by Lora Arduser Encyclopedia of Restaurant Training, Hardback (January 2005)

Teaches how to develop training programs for food service employees, and how to train the trainer. This book offers training tips, tactics and how-to's that show proper presentation, and how to keep learners motivated both during and after the training.

Waiter, Waitress and Waitstaff Training Handbook by Lora Arduser Waiter, Waitress and Waitstaff Training Handbook, Paperback (September 2004)

Suitable for various food service serving staff members, this work covers various aspects of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. It provides step-by-step instructions on topics such as hosting, seating guests, taking/filling orders, loading/unloading trays, and others.

Food Service Professionals Guide to Waiter and Waitress Training by Lora Arduser Food Service Professionals Guide to Waiter and Waitress Training, Paperback (September 2002)

Useful for food service operators, this title deals with topics ranging from finding a site for a new restaurant to how to train wait staff. It provides explanations and information along with the phone numbers and web sites of the companies discussed.

» View all books by Lora Arduser

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Recent books by Lora Arduser close
HACCP and Sanitation in Restaurants and Food Service Operations by Lora Arduser
Encyclopedia of Restaurant Training by Lora Arduser
Waiter, Waitress and Waitstaff Training Handbook by Lora Arduser
Food Service Professionals Guide to Waiter and Waitress Training by Lora Arduser
»
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