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Personnel training manual for the hospitality industry

Tác giả: Jack E. Miller, Mary Walk

Its purpose is to discuss labour management and training systems to enable supervisors to select the team that best fits their operation. This book introduces the operator to the best training methods available. It works with what is best for the operator, then implements a long term solution to...

Foodservice cost control using Microsoft Excel for Windows

Tác giả: Warren Sackler , Samuel R. Trapani

This text-workbook template package provides students with a working knowledge of foodservice cost control concepts. By integrating these concepts with spreadsheet applications, students are better able to understand cost control methods for foodservice operations.

Training in food service

At the end of this five day course the course members will be able to: Explain the nature of the hotel and catering industry and its relation to their own  particular job within the industry; Exercise social skills when dealing with collegues, management and customer.

Professional cooking : 7th ed.

Tác giả: Wayne Gisslen

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written...

The golden book of desserts

Tác giả: Rachel Lance, Carla Bardi

Sinfully delicious custards, mousses, trifles, meringues, cakes, pies, tarts, fritters, and many other desserts are the subjects of this recipe-filled volume. More than 250 recipes--each with a taste-tempting color photo--will inspire home chefs to treat family and guests with truly extraordinary...