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Restaurant food service equipment

Tác giả: John A. Drysdale

Book includes eight chapters: Cleaning, sanitizing, and maintaining equipment, health departments role in equipment sanitation, safe equipment operation, mechanical equipment, cooking equipment, refrigeration, sanitation equipment.

Events management : 2nd ed.

Tác giả: Glenn Bowdin, Johnny Allen, William O'Toole, Rob Harris

This book provides an introduction to the principles and practices associated with planning, managing and staging events.

The hotel and restaurant business: 6th ed.

Tác giả: Donald E. Lundberg

The hotel and restaurant business offers comprehensive information on the background and current status of the industry, all presented in an interesting, easy to read style. It is a descriptive analysis of the hotel and restaurant business, from early inns to megahotels, from family taverns to ...

Hospitality financial management

Tác giả: Agness L.DeFranco, Thomas W. Lattin

This books provides a straightforward, practical approach to help the hospitality manager effectively analyze hospitality industry management reports and financial statements; prepare accurate business forecasts, strategic pricing models, and effective cost-control systems; manage working capital; ...

Understanding foodservice cost control : an operational text for food, beverage, and labor costs: 3rd ed.

Tác giả: Edward E. Sanders, Timothy H. Hill, Donna J. Faria

Book contents include: About operating controls in the foodservice industry, about recipes, about the portion cost, about purchasing; purchasing the "right quantity", about the "right supplier", about receiving storing products processsing invoices, about inventory inventory control, about food ...