Duyệt theo Chủ đề "Food service"
Đang hiển thị mục 1-19 trong tổng 19
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50 proven ways to build restaurant sales & profit
(Hospitality Masters Press, 1997) -
At your service : a hands-on guide to the professional dining room
(Wiley, 2005)The book includes: Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants; Sidebars and real-life anecdotes from industry professionals to reinforce the ... -
Culinary calculations : simplified math for culinary professionals
(John Wiley & Sons, Inc., 2008)This book provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more ... -
Design and equipment for restaurants and foodservice : a management view
(John Wiley & Sons, Inc., 2009)Revised and updated with the latest foodservice industry trends, this new Third edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, ... -
Essentials of professional cooking
(John Wiley & Sons, Inc., 2016)This book focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection ... -
Food & beverage cost control
(Wiley, 2016)"In order for food service managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service ... -
Food and beverage service
(Hodder Education, 2020)This is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. Covers contemporary trends and issues in food and beverage service ... -
Foodservice management : principles and practices
(Pearson, 2016) -
Foodservice management : principles and practices
(Pearson, 2012) -
Foundations of menu planning
(Pearson, 2018)This book guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices ... -
Hospitality management accounting
(John Wiley & Sons, Inc., 2004) -
Hospitality management accounting
(Wiley, 2007)The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. This Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques ... -
Hospitality marketing management
(Wiley, 2006)This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in ... -
In the restaurant : society in four courses
(Pushkin Press, 2017)This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast ... -
Introduction to food and beverage service
(Pearson, 1994) -
Principles of food, beverage, and labor cost controls
(John Wiley & Sons, Inc., 2009) -
Principles of food, beverage, and labor cost controls
(John Wiley & Sons, Inc., 2009)This book offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, ... -
Professional cooking
(John Wiley & Sons, Inc., 2011)This book includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. -
The HACCP food safety training manual
(John Wiley & Sons, Inc., 2007)The complete guide to help successfully implement a HACCP systemThe HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, ...
