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The Restaurant Managers Handbook : How to Set Up Operate and Manage a Financially Successful Food Service Operation 
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Douglas Robert Brown / Hardcover / Published 1989
Our Price: $59.95
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Foodservice Management by Checklist : A Handbook of Control Techniques |
Herman E. Zaccarelli, Herman E. Zaccerelli / Paperback / Published 1991
Our Price: $55.20
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| Many busy professionals know, but may not have the time to apply, much of the information that can be most helpful in the successful operation of food service programs. Fast-paced yet succinct it briefs them through a checklist format in the basic principles of food service management and helps them find ways to incorporate these principles into the proper ways to get things done. Numerous examples are used to aid understanding and implementation. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; management of equipment, money and personal work methods and much more.
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Innovation : Creativity Techniques for Hospitality Managers
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Florence Berger, Dennis H. Ferguson (Contributor) / Paperback / Published 1990 Usually ships in 24 hours |
| The authors, who teach creativity workshops to hospitality industry executives all over the world, interviewed 70 of the most successful hotel executives and restaurateurs in the business. Based on this study and using the subjects' own words, it provides techniques for generating creative hospitality product and marketing ideas. Explores how, in the hospitality industry, creativity on the part of managers and entrepreneurs leads to financial success as well as a greater sense of personal fulfillment and can "make the world a better place to stay."
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IRS Audit Protection and Survival Guide : Bars and Restaurants
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Gerald F. Bernard(Contributor), Daniel J. Baran / Paperback / Published 1996
Our Price: $55.00Ships in 2-3 days
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| The bar and restaurant industry is one of the prime targets of the IRS's Market Segment Specialization Program (MSSP). Using a newly developed industry specific Audit Technique Guide and the latest in computer and communications technology, agents specially trained in the finer points of bar and restaurant operation and accounting are putting the tax returns of thousands of businesses under a very powerful microscope. Now more than ever, it is vital for CPAs and bar and restaurant owners and managers to anticipate IRS actions in order to avoid an audit or to survive one should it occur. IRS Audit Protection and Survival Guide: Bars and Restaurants helps businesses prepare for this intensified scrutiny.
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The Complete Restaurateur : A Practical Guide to the Craft and Business of Restaurant Ownership |
Elizabeth Lawrence / Paperback / Published 1992 Usually ships in 24 hours
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The Restaurant Training Program : An Employee Training Guide for Managers
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by Karen Eich Drummond, Karen A. Drummond Availability: This title usually ships within 2-3 days. |
| This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations.
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Winning the Chain Restaurant Game : Eight Key Strategies (Restraurants & Institutions Book)
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by Charles Bernstein, Ron Paul, Ronald N. Paul (Contributor)
Our Price: $44.95
Paperback - 285 pages (October 1994)
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| Learn how the most successful restaurant companies succeed. Based on interviews with more than 100 industry executives. Enlightening examples as well as a few historic failures.
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Restaurant Franchising.
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by Mahmood A. Khan, Mahm Kahn
Our Price: $49.95
Hardcover 2nd edition (March 1999)
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| Provides a clear and comprehensive understanding of how to build and manage a successful foodservice franchise organization. 320 Pgs. Photos
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Restaurant Biz Is Showbiz! Why Marketing Is the Key to Your Success
Mmarketing secrets of successful restaurateurs across the USA.
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Our Price: $15.00
by Dave Steadman
Hardcover (July 1991)
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Human Resource Management in the Hospitality Industry
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Frank M. Go, et al / Hardcover / Published 1996
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| Provides students with the essential tools to successfully manage and implement effective human resource strategies. Emphasizing people management and service delivery, the text includes strong pedagogical features--objectives, case studies, simulations and exercises.
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Cases in Hospitality Marketing and Management |
Usually ships in 24 hours Robert C. Lewis / Paperback / Published 1997 |
| The cases in this book focus on strategic hospitality marketing and management. Each case deals with management situations from more than one perspective, and puts forth the premise that every act of hospitality management is also an act of marketing. The new edition includes ten international cases, and a broader scope, extending the book's application to strategic management. Updated and expanded in response to instructor feedback.
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Cases in Hospitality Management : A Critical Incident Approach
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Timothy R. Hinkin / Paperback / Published 1995 |
| Based on over 100 interviews conducted with guests and employees of hospitality industry organizations, this book contains 55 actual brief cases and situations which illustrate concepts and issues of hotel, restaurant and travel/tourism management. The cases deal with a variety of managerial topics including decision making, communication, compensation, planning, discrimination, performance appraisal, organization design, sexual harassment, ethics and group dynamics. Section introductions, case headnotes and questions are designed to aid students in analyzing diverse situations.
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Forecasting in Foodservice
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by Ann M. Messersmith, Judy L. Miller |
| Written by two teachers and practitioners in the foodservice industry to assist foodservice operators in such varied areas as drive-through restaurants, schools and health-care as well as how to improve service and enhance bottom line results. Forecasting of menu items aids in satisfying customers by meeting quantity and quality demands and reducing costs. The forecasting methods presented here can be used with manual or computer techniques.
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Winning Foodservice Ideas : R&I's Keys to Success With the Menu, the Staff, the Customer, and the Kitchen (The Best of Restaurants & Institutions) |
Ships in 2-3 days Michael Bartlett(Editor) / Paperback / Published 1993 |
| The Editor-in-Chief of Restaurants and Institutions, the leading magazine in foodservice, presents a compact, all-in-one resource to help you run a high-quality profitable restaurant operation. Features four basic aspects of the business: The Menu contains ideas about trends with overviews on where American cooking is in the 90s; The Staff provides an insightful, five-part program on how to achieve exemplary service; The Customer includes marketing and merchandising techniques that let you reach out to clients; The Kitchen contains award-winning articles on clean, secure and accessible restaurants.
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Entrepreneur's Guide to Restaurant Expansion |
by David D. Seltz
Hardcover (August 1982)
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The Hotel and Restaurant Business
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Ships in 2-3 days Donald E. Lundberg / Paperback / Published 1997 |
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Restaurant Basics : Why Guests Don't Come Back...and What You Can Do About It |
Bill Marvin, William Marvin; Hardcover Availability: Usually ships within 24 hours. |
| Restaurant Basics is the only book on customer service written entirely from the guest's point of view (the only perspective that really counts!) It is a summary of about 1000 pet peeves - little lapses in service that, while minor in themselves, add up to cause your guests to become disenchanted and take their business elsewhere. In today's competitive marketplace, you cannot afford to let anyone get away! This is a working book for working people. The points are presented in short paragraphs and grouped by general topic area. This book will give you years of material for pre-shift meetings...and may give you a few things to think about, too!
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Restaurant Newsletters That Pay Off |
by Walter Mathews
Hardcover - 208 pages (May 1997)
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| A restaurateur's guide to writing, designing, and publishing a newsletter. This book uses 50 actual newsletters to demonstrate how to create a great newsletter or how to turn an existing one into a more effective marketing tool that will: keep the restaurant's name in front of its customers; introduce new menus, hours, or services; announce coming events; establish its uniqueness; generate more media coverage; and keep customers coming back. Includes real-life examples and case studies. Shows how to create, write, and design a newsletter that will increase restaurant business.
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A Guide to Successful Meeting Planning |
Ships in 2-3 days Suzanne Stewart Weissinger / Hardcover / Published 1991 |
| Provides detailed coverage of the meeting and convention industry and careers available in it, types of meetings, how to plan programs, selecting sites, preparation of meeting materials, the management of reservations and registration, food and beverage, transportation and more. Every chapter includes learning objectives, questions and student activities. Along with charts and graphs, it offers numerous checklists to help organize and plan successful meetings.
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Conversational Spanish for Hospitality Managers and Supervisors : Basic Language Skills for Daily Operators |
by Matt A. Casado
Our Price: $39.95
Paperback - 290 pages (July 1995)
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| Provides hospitality managers and supervisors with basic Spanish skills that can be applied to their daily operation. Also prepares future hospitality managers taking management courses with a basic framework of the Spanish language prior to graduation. Offers specialized vocabulary, job descriptions, standard operating procedures and a sample employee handbook covering topics common to hospitality operations.
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Kitchen Spanish - a Quick Phrase Guide of Kitchen and Culinary Terms
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Usually ships in 24 hours Paperback / Published 1996 |
| Kitchen Spanish ends Language Gridlock in the restaurant. One of the biggest unspoken problems in the professional kitchen setting is the language barrier that exists between Spanish-only kitchen staffers and English-only owners, chefs and managers. We put "Kitchen Spanish" together in an effort to combat this problem. This book is a pocket-sized emergency kitchen translator that will enable the English speaking user to communicate with a Spanish speaking individual in a kitchen setting, without requiring them to learn the language. If you can read English, you can speak Kitchen Spanish. This is not school-book Spanish or perfect Spanish, this is Kitchen Spanish!
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Eat Food, Not Profits! How Computers Can Save Your Restaurant |
by Mike J. Pappas
Paperback (December 1997)
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| This user-friendly resource text provides a primer to the Internet and specific guidance on how to find whatever you want to know about food and cooking. Includes services offered by American On Line, CompuServe, Prodigy, and MSN, as well as food related topics on the Internet. Explains how chefs use the Internet, also includes sidebars with useful tips and techniques.
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The Online Epicure : Finding Out Everything You Want to Know About Good Cooking and Eating on the Internet |
by Neil J. Salkind
Hardcover - 208 pages (April 1997)
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| This user-friendly resource text provides a primer to the Internet and specific guidance on how to find whatever you want to know about food and cooking. Includes services offered by American On Line, CompuServe, Prodigy, and MSN, as well as food related topics on the Internet. Explains how chefs use the Internet, also includes sidebars with useful tips and techniques.
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Food and Wine Online: A Guide to Culinary Online Services
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by Gary Holleman
Paperback - 294 pages (May 1995)
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| This book cuts through the clutter of irrelevant online services to zero in on exactly those services you need, putting the internet world of food & beverage technology at your finger tips. Includes evaluations of many online services and bulletin boards.
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