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A Concise Guide To Culinary Management
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Book Synopsis A Concise Guide to Culinary Management by : Michael J. Morelli
Download or read book A Concise Guide to Culinary Management written by Michael J. Morelli and published by Createspace Independent Publishing Platform. This book was released on 2010-07-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Newly revised for 2018, this book provides a quick reference on nearly 50 topics. The procedures for menu writing, creating a wine list, interviewing employees, and achieving consistency are but a few of the chapters housed in this affordable paperback. Written by Michael Morelli CEC.
Book Synopsis Food, Labor, and Beverage Cost Control by : Edward E. Sanders
Download or read book Food, Labor, and Beverage Cost Control written by Edward E. Sanders and published by Waveland Press. This book was released on 2020-06-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Book Synopsis Food, Labor, and Beverage Cost Control by : Edward E. Sanders
Download or read book Food, Labor, and Beverage Cost Control written by Edward E. Sanders and published by Waveland Press. This book was released on 2015-07-24 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.
Book Synopsis Purchasing for Chefs by : Andrew Hale Feinstein
Download or read book Purchasing for Chefs written by Andrew Hale Feinstein and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Purchasing for Chefs by : Andrew H. Feinstein
Download or read book Purchasing for Chefs written by Andrew H. Feinstein and published by John Wiley & Sons. This book was released on 2010-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Purchasing for Chefs by : Andrew H. Feinstein
Download or read book Purchasing for Chefs written by Andrew H. Feinstein and published by Wiley. This book was released on 2006-04-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house. Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present a step-by-step approach to purchasing in a conversational style that not only makes the subject accessible but also makes complex topics easy to understand. Purchasing For Chefs also features: "Apply What You've Learned" questions that present realistic situations Web site addresses in each chapter for additional research A section on "Purchasing Terminology" that explains purchasing lingo beyond the scope of the book A companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions
Book Synopsis The Complete Restaurant Management Guide by : Robert T. Gordon
Download or read book The Complete Restaurant Management Guide written by Robert T. Gordon and published by Routledge. This book was released on 2016-04-08 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.
Book Synopsis The Book of Yields by : Francis T. Lynch
Download or read book The Book of Yields written by Francis T. Lynch and published by Wiley Global Education. This book was released on 2011-08-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Book Synopsis Food Safety for Managers by : Lisa M. Berger
Download or read book Food Safety for Managers written by Lisa M. Berger and published by Berger Food Safety. This book was released on 2010 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam.
Author :Educational Foundation (National Restaurant Association) Publisher :Prentice Hall ISBN 13 :9780131589056 Total Pages :0 pages Book Rating :4.5/5 (89 download)
Book Synopsis Menu Marketing and Management by : Educational Foundation (National Restaurant Association)
Download or read book Menu Marketing and Management written by Educational Foundation (National Restaurant Association) and published by Prentice Hall. This book was released on 2006-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments. NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles. Contents Include: Test taking strategies Practice exam questions written to the NRAEF test item writing guidelines Explanations for answers with remediation to the competency guides Glossary of key terms A brief competency guide which is focused on Menu Marketing and Management. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. This competency guide includes an access code for ON-LINE testing. The competency guide is also available packaged with a pencil/paper version of the test. Click here for details: NRAEF ManageFirst: Menu Marketing and Management For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email [email protected] so we can have someone from our business and industry group contact you directly.
Download or read book Catering written by Bruce Mattel and published by Wiley. This book was released on 2008-02-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
Book Synopsis A Concise Guide for Operating a Restaurant by : Lynton Vinas
Download or read book A Concise Guide for Operating a Restaurant written by Lynton Vinas and published by Peninsula Publishing. This book was released on 2018-03-28 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: The prospect of setting up one's own food business is exciting. But the reality is that the restaurant business is one of the toughest businesses there is. And like all businesses, the key goal is to make money, as unless you are independently wealthy, few people can sustain a losing enterprise just for the fun of being in business. Starting a restaurant is an ambitious undertaking. Many restaurants, particularly independent restaurants, fail within a few years of opening because of poor planning. Therefore, this guide is intended to help you avoid pitfalls that can lead to failure. This is not some textbook written by a professor who teachers you how to be successful, but has never actually been in the trenches and faced the realities of the workplace. Rather, this is a book written by someone who has been there and done that! Lynton Viñas has been a general manager and marketing guru for spas and beauty facilities, having worked her way up through the ranks. She has worked in restaurants and hotels and has studied at Cambridge School of Law and at the renowned International Hotel School in Cape Town, South Africa. She has worked in the restaurants and kitchens at the Marriot Corporation's African Pride and the Fire and Ice Protea Hotels in Cape Town, South Africa. She has also worked in front office management at the Mandela-Rhodes Hotel Suites in Cape Town. Herein, she, in easy to understand language, shows how you can make a restaurant successful in the marketplace.
Book Synopsis The World of Culinary Management by : Jerald W. Chesser
Download or read book The World of Culinary Management written by Jerald W. Chesser and published by Prentice Hall. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing staff and training in the food and restaurant industry.
Book Synopsis Food and Beverage Management by : Bernard Davis
Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Book Synopsis Catalog by : Food and Nutrition Information Center (U.S.)
Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1974 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Activity Guide for Foundations of Restaurant Management and Culinary Arts by : National Restaurant Association
Download or read book Activity Guide for Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association and published by Prentice Hall. This book was released on 2010-03-01 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Culinary Management by : Chris Jones
Download or read book Culinary Management written by Chris Jones and published by . This book was released on 2019-12-08 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces students to the critical factors that influence successful culinary management and how these principles can be implemented within the workplace. It uniquely combines service delivery, culinary operations management and business development in one volume to provide student with a complete and integrated approach. It further looks at both traditional and contemporary approaches including wellbeing, nutrition, technology and sustainability. International case studies of a vast range of food service operations from restaurants to gastropubs are integrated throughout to showcase how to apply ideas, models and principles in order to address management issues and solve managerial problems at three stages. This book provides students with an essential understanding of how each tier of operation will impact on overall customer satisfaction and holistic approach to culinary management. This book is essential reading for culinary students and students of related disciplines such as culinary arts, hospitality and events management.
