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.
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.
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:
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important interaction between ?uid mechanics, heat transfer, and microbial inactivation. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality. The book is written by engineers for both food engineers and scientists. However, it may also be of interest to those working in computational ?uid dynamics (CFD). It presents an elementary treatment of the principles of heat transfer during thermal sterilization, and it contains suf?cient material presented at a high level of mathematics. A background in the solution of ordinary and partial differential equations is helpful for proper understanding of the main chapters of this book. However, we have avoided going into a detailed numerical analysis of the ?nite volume method (FVM) of solutions used to solve the sets of equations. Some familiarity with ?uid dynamics and heat transfer will also be helpful but not essential. Inthisbook, conductionandconvectiveheattransferistreatedsuchthatthereaderisofferedthe insight that is gained from analytical solutions as well as the important tools of numerical analysis, which must be used in practice. Analysis of free convection is used to present a physical picture of the convection process
In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to launch and run a successful business venture.
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