Food and beverage service. Tenth Edition

This revised and updated edition of our bestselling and internationally respected title 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 and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed …

ServSafe coursebook. Seventh Edition

"A message from The National Restaurant Association. Congratulations! By opening this book, you are joining millions of foodservice professionals in taking the first step in a commitment to food safety. ServSafe training helps you understand all of the food safety risks faced by your operation. Once you're aware of these risks, you can find ways to reduce them. This will help you keep your oper…

Food and beverage management. Sixth Edition

This introductory textbook provides a thorough guide to the management of food and beverage outlets. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress.

Food and beverage cost control. Sixth Edition

This 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. In order for foodservice 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 bevera…

Food and beverage cost control. Seventh Edition

Edition

Seventh Edition

ISBN/ISSN

9781119668077

Collation

-

Series Title

-

Call Number

647.95068 Dop f

Foundations of menu planning. Second Edition

For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning 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 for successful food service operations. Beginning with identifying and defining a target market, the book prog…

Foodservice management : principles and practices. Thirteenth Edition

This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

The Basic Waiter & Waitress Training Manual

Edition

-

ISBN/ISSN

9798640953008

Collation

51 p. ; 23 cm.

Series Title

-

Call Number

647.95 Mik b

Workbook for culinary arts management : workbook, videos and practice exam

This is for the workbook only. Workbook for Culinary Arts Management: Workbook, Videos and Practice Exam, promotes the retention of information essential to a career in the foodservice industry. Use the foundational knowledge from the coursebook combined with the food safety and culinary skills practiced in this workbook to pass the certification exam. This workbook can be used without the cour…

Introduction to culinary arts management : Safety, Recipes, and Certification

"With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification and the Workbook, you will make delicious food and practice safe food handling measures until they become second nature. Unique among culinary arts and food safety in one text, emphasizing the science behind foodborne illness. Engaging hands-on activities and instructional v…

Food, labor, and beverage cost control : a concise guide

Edition

-

ISBN/ISSN

9781478627999

Collation

281 p. ; 28 cm.

Series Title

-

Call Number

647.950 San f

Start your own restaurant business and more : pizzeria, coffeehouse, deli, ba…

Earlier editions by Entrepreneur Press and Jacquelyn Lynn.

Food & beverage service : training manual with 225 SOP : practical food & bev…

ATTENTION: You can Download Ebook (PDF) and PowerPoint Version of this book from the author website. Please Google Hotelier Tanji Hospitality-School to visit the web site and get Hotel & Restaurant Management Training Videos, Guides, PowerPoints and Hundreds of Free Training Tutorials. This "Food & Beverage Service Training Manual with 101 SOP" will be a great learning tool for both novice and …

The Heart of hospitality : great hotel and restaurant leaders share their sec…

"Author explores the hospitality industry to learn how managers create successful customer experiences by exceeding the expectations of current generations. Includes anecdotes from interviews with owners, general managers, and chefs of leading lodging and food service organizations"--

Food hygiene and sanitation : with case studies

Edition

-

ISBN/ISSN

9780070700208

Collation

-

Series Title

-

Call Number

664.024 Rod f