The Food Service Professionals Guide to Food Service Menus
Pricing and Managing the Food Service Menu for Maximum Profit
By (author) Lora Arduser
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Food Service Professionals Guide to Food Service Menus by Lora Arduser
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.
Buy Food Service Professionals Guide to Food Service Menus book by Lora Arduser from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780910627238
(140mm x 215mm x 11mm)
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, 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, 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, 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.
How to Open a Financially Successful Bed and Breakfast or Small Hotel, Paperback (May 2004)» View all books by Lora Arduser
With companion CD-ROM, this book demonstrates how to set up, operate and manage a financially successful bed-and-breakfast or small hotel. Providing instruction and examples, it leads you through finding a location that bring success, learn how to draw up a winning business plan, housekeeping, successful beverage management, and more.
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