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  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    John Wiley & Sons, Inc. 2006; US$ 47.50

    A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable... more...

  • Restaurant Success by the Numbersby Roger Fields

    Ten Speed Press 2011; US$ 12.99

    Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats-money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author'¬?s own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn'¬?t easy, but this realistic dreamer'¬?s guide helps set the... more...

  • Running a Restaurant For Dummiesby Michael Garvey; Heather Dismore; Andrew G. Dismore

    John Wiley & Sons, Ltd. 2011; US$ 21.99

    Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant. Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant... more...

  • Start Your Own Restaurant and Moreby Entrepreneur Press

    Entrepreneur Press 2009; US$ 19.95

    Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There’s plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here’s everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true.Among the many topics covered are:Set-up and equipmentInventoryStaffingLegal structureLocationPermitsSanitationMarketingFinancial... more...

  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli

    John Wiley & Sons, Inc. 2001; US$ 80.00

    Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering. more...

  • Anyone Can Do Itby Sahar Hashemi; Bobby Hashemi

    John Wiley & Sons, Ltd. 2004; US$ 14.99

    Anyone Can Do It chronicles the start and evolution of a successful business dream. Beginning with the Hashemi siblings' first conversations (when the seed of the idea was planted) it follows the progress of Coffee Republic from business plan to the present day. Coffee Republic is now worth around £50m with 90 outlets around the UK. This is a start-up business book for real people. Sahar and Bobby take the reader step by step through every aspect of starting and growing a business from asking 'why?' and writing the plan to hiring staff and letting go. The book is illustrated throughout with inspirational anecdotes from their own experience. It is a very personal story of dreaming, acting and succeeding offering a myriad of lessons for... more...

  • Restaurant Financial Basicsby Raymond S. Schmidgall; David K. Hayes; Jack D. Ninemeier

    John Wiley & Sons, Inc. 2003; US$ 30.00

    A complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices. more...

  • Employment Relations in the Hospitality and Tourismby Rosemary Lucas

    Routledge 2004; US$ 64.95

    This is one of the first books of its kind to consider contemporary issues, such as skills shortages, labour turnover and training, as well as changes in employment protection law in different areas of the hospitality industry. more...

  • Working for McDonald's in Europeby Tony Royle

    Routledge 2000; US$ 71.95

    This volume represents a real-life case study, revealing the interaction between the McDonald's Corporation - the most famous brand in the world - and the regulatory systems of a number of different European countries. more...

  • How to Feed Friends and Influence Peopleby Milton Parker; Allyn Freeman

    John Wiley & Sons, Inc. 2005; US$ 24.95

    Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of choice for presidents, celebrities, at least one sultan, and millions of other (extremely) hungry diners from around the world. More than just a delightful and delicious tale of business success, this fascinating and funny book covers the deli?s history, shows you how to make a real Brooklyn egg cream, and piles up loads of New York history. So get cooking! more...