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Hotelbranchen, catering og restaurationsbranchen
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Remarkable Service (Bog, Paperback / softback, Engelsk)Transforming service into extraordinary guest experiences with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles.
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Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e (Bog, Paperback / softback, Engelsk)Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been updated in this new Ninth Edition.
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So You Want to Be a Chef?: Your Guide to Culinary Careers (Bog, Paperback / softback, Engelsk)Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd... Læs mere
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Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been updated in this new Ninth Edition.
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Restaurant Service Basics (Bog, Paperback / softback, Engelsk)An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in... Læs mere
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This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger... Læs mere
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Restaurant Financial Basics (Bog, Paperback / softback, Engelsk)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.
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Quantity: Food Production, Planning, and Management (Bog, Hardback, Engelsk)An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial... Læs mere
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Professional Table Service (Bog, Hardback, Engelsk)Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
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Off-Premise Catering Management (Bog, Hardback, Engelsk)The most complete, up-to-date guide available to starting and running an off-premise catering business For nearly two decades, Off-Premise Catering Management has been... Læs mere
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On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More (Bog, Hardback, Engelsk)The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential... Læs mere
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Modern Buffets: Blueprint for Success (Bog, Hardback, Engelsk)The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better.
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