Timely, authoritative, and practical--an incomparable guide to the crucial "difference makers" that keep patrons coming back. When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:
Do you like to eat different foods? Maybe you like to help in the kitchen by cooking or bringing food to the table. Running restaurants large and small is no easy task as you will discover when you go On The Job in a Restaurant.
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.
Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.
A complete blueprint for all types of restaurant development--from concept through construction
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