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Author : John R. Walker
Publisher :
ISBN 13 :
Total Pages : 217 pages
Book Rating : 4.:/5 (131 download)
Download or read book Study Guide to Accompany the Restaurant written by John R. Walker and published by . This book was released on 2011 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John R. Walker
Publisher : John Wiley & Sons
ISBN 13 : 0470140593
Total Pages : 157 pages
Book Rating : 4.4/5 (71 download)
Download or read book Study Guide to Accompany The Restaurant: From Concept to Operation, 5e written by John R. Walker and published by John Wiley & Sons. This book was released on 2007-09-21 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Author : John R. Walker
Publisher : John Wiley & Sons
ISBN 13 : 1119762162
Total Pages : 434 pages
Book Rating : 4.1/5 (197 download)
Download or read book The Restaurant written by John R. Walker and published by John Wiley & Sons. This book was released on 2021-12-02 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author : Lea R. Dopson
Publisher : John Wiley & Sons
ISBN 13 : 1119061571
Total Pages : 253 pages
Book Rating : 4.1/5 (19 download)
Download or read book Study Guide to accompany Food and Beverage Cost Control, 6e written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2015-08-03 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
Author : Clayton W. Barrows
Publisher : Wiley
ISBN 13 : 9780470285459
Total Pages : 0 pages
Book Rating : 4.2/5 (854 download)
Download or read book Study Guide to accompany Introduction to the Hospitality Industry, 7e written by Clayton W. Barrows and published by Wiley. This book was released on 2008-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering all aspects of operations in the hotel, foodservice, restaurant, travel and tourism businesses, this revised edition of a popular textbook provides comprehensive treatment of the hospitality industry.
Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 047019751X
Total Pages : 265 pages
Book Rating : 4.4/5 (71 download)
Download or read book Study Guide to Accompany Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2010-04-05 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.1/5 (181 download)
Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author : Wendy J. Steinberg
Publisher : SAGE Publications
ISBN 13 : 154432829X
Total Pages : 250 pages
Book Rating : 4.5/5 (443 download)
Download or read book Student Study Guide to Accompany Statistics Alive! written by Wendy J. Steinberg and published by SAGE Publications. This book was released on 2020-07-23 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: This affordable student study guide and workbook to accompany Wendy J. Steinberg and Matthew Price’s Statistics Alive!, Third Edition, helps students get the added review and practice they need to improve their skills and master their Introduction to Statistics course. Bundle and SAVE! Student Study Guide to Accompany Statistics Alive!, Third Edition + Main Text ISBN: 978-1-0718-3088-8
Author : Lendal H. Kotschevar
Publisher : John Wiley & Sons
ISBN 13 : 0470140534
Total Pages : 146 pages
Book Rating : 4.4/5 (71 download)
Download or read book Study Guide to accompany Management by Menu, 4e written by Lendal H. Kotschevar and published by John Wiley & Sons. This book was released on 2007-08-17 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author : Arthur Agatston
Publisher : Rodale
ISBN 13 : 9781594863608
Total Pages : 228 pages
Book Rating : 4.8/5 (636 download)
Download or read book The South Beach Diet Dining Guide written by Arthur Agatston and published by Rodale. This book was released on 2005-12-27 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a guide for those following the South Beach diet plan to food selections in all types of restaurants, ranging from chain and family to ethnic and fast-food, along with a cities guide for those having to dine during business travel.
Author : Cram101 Textbook Reviews
Publisher : Cram101
ISBN 13 : 9781490254456
Total Pages : 155 pages
Book Rating : 4.2/5 (544 download)
Download or read book Studyguide for Hotel and Restaurant Accounting by Raymond Cote, ISBN 9780866123815 written by Cram101 Textbook Reviews and published by Cram101. This book was released on 2013-01-01 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780866123815 .
Author : Clayton W. Barrows
Publisher : John Wiley & Sons
ISBN 13 : 047028546X
Total Pages : 214 pages
Book Rating : 4.4/5 (72 download)
Download or read book Introduction to Management in the Hospitality Industry, Study Guide written by Clayton W. Barrows and published by John Wiley & Sons. This book was released on 2008-03-03 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field possible.
Author : Fred Phillips
Publisher : McGraw-Hill/Irwin
ISBN 13 : 9780072948967
Total Pages : 452 pages
Book Rating : 4.9/5 (489 download)
Download or read book Study Guide to Accompany Fundamentals of Financial Accounting written by Fred Phillips and published by McGraw-Hill/Irwin. This book was released on 2005 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: This helpful supplement augments each chapter and appendix with reviews of the learning objectives, outlines of the chapters, summaries of chapter materials, and additional problems with solutions.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470258683
Total Pages : 109 pages
Book Rating : 4.4/5 (72 download)
Download or read book Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2009-04-27 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Author : Stephen K. Keiser
Publisher :
ISBN 13 : 9780030626418
Total Pages : 388 pages
Book Rating : 4.6/5 (264 download)
Download or read book Study Guide to Accompany Contemporary Marketing written by Stephen K. Keiser and published by . This book was released on 1983 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1010 pages
Book Rating : 4.:/5 (31 download)
Download or read book Naval Training Bulletin written by and published by . This book was released on 1948 with total page 1010 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Danny Meyer
Publisher : Harper Collins
ISBN 13 : 0061868248
Total Pages : 244 pages
Book Rating : 4.0/5 (618 download)
Download or read book Setting the Table written by Danny Meyer and published by Harper Collins. This book was released on 2009-10-13 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
