Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and ...
"In-N-Out Burger" is the story of where the fast food industry began but not where it ended up. This is the story of a unique and profitable business that not only defies all expectations but also exceeds them. It is a lesson in the sly counterintuitive approach to doing business that places quality, the customer and employees first. The chain has ...
For undergraduate introductory courses in Hospitality, such as Introduction to Hospitality, Introduction to Hospitality and Tourism, and Introduction to Hotel and Restaurant Management. Tomorrow's managers are off to a strong start with this best-selling comprehensive tour through the fascinating and challenging related fields in the hospitality ...
This title contains a book & CD-ROM. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food-service operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in ...
This is a new edition of the bestselling introduction to tourism textbook. From the local to the global level, the forces that shape today's economic and social conditions also affect the tourism industry. Anyone involved in the work or study of today's tourism industry must consider all these factors together and their effect on it. This updated ...
From a legendary restaurateur comes an intimate and inspirational portrait of business, with hands-on experience, behind-the-scenes restaurant anecdotes, and the fascinating story of an unparalleled success in one of the world's most unforgiving business arenas.
"On The Line" is an exciting tale of how a restaurant stays on top for over 25 years - the hard work and fierce discipline, the checklists and systems, the precarious balance between order and chaos, the joy of making irresistible food. We meet everyone at le Bernardin from the chef de cuisine and "sauce whisperer" to a sous chef working the saute ...
For courses in Quantity Food Production and Foodservice Management. THE resource--for nearly 70 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, ...
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This new edition ...
This book 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 ...
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems ...
An A-to-Z guide to making it in your own specialty coffee business! Expert tips, tricks, and a gold mine of crucial how-to information you just can't find anywhere else-learn how to: * Get started in business for as little as USD15,000 * Secure the optimum location * Get the financing that best suits your goals * Buy, use, and maintain equipment * ...
Sharp, insightful, and revealing, this is the gripping story of the billions of dollars and unparalleled drive for power of three moguls--Kirk Kerkorian, Steve Wynn, and Dr. Gary Loveman--and their strategic and creative genius in the race to own Las Vegas.
This revised fourth edition of "The Bar and Beverage Book" has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing ...
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafer Food Protection Manager Certification Examination.
With its in-depth coverage of the wine industry, complete with self-study material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, trainers, hospitality managers, food and beverage managers and students. With detailed treatment of recently emerging regions and a continued emphasis on the ...
'The nation's most influential training school for professional cooks' - "Time" magazine. The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations. In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that ...
"The Restaurant Start-Up Guide" offers a practical what-to-do and when-to-do-it plan for getting started successfully in the restaurant business. Beginning at 12 months out, the authors take a step-by-step approach to all the many details of starting and running a restaurant. Anecdotes and tricks of the trade give readers a clear idea of what it ...
For undergraduate/graduate-level courses in Hospitality and Tourism Marketing. THE most widely used Hospitality marketing text-comprehensive and innovative, managerial and practical, state-of-the-art and real-world. Easy-to-read and user-friendly, it provides examples and applications that illustrate the major decisions hospitality marketing ...
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and ...
As food safety content becomes increasingly complex, it presents more challenges. ServSafe(R) Essentials, 5th edition was designed with managers' needs in mind. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. The streamlined delivery of food safety ...
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