This comprehensive manual will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation.

For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job.

This book will show you step by step how to set up, operate and manage a financially successful beverage operation.

The book is full of training tips, tactics and how-tos that will show you proper presentation, and how to keep learners motivated both during and after the training.

Successful Event Planning is the most thorough, concise, and easy to follow event planning book available. From the initial concept to ongoing management, this book has techniques to increase your chances of success.

This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant.

This 600-page book will show you step by step how to set up, operate, and manage a financially successful food service operation.

For anyone who hires employees this is a must have book. Once you learn the right questions to ask, you’ll get the best employees.

The Responsible Serving of Alcoholic Beverages training course provides management and liquor service staff with the knowledge and awareness necessary to responsibly serve alcohol in licensed premises.

You will learn franchising advantages and disadvantages, how to develop or purchase a winning concept, how to choose a business franchise that fits your personal style and financial goals.

It takes more than dreams and rooms to achieve success, this book clearly demonstrate how to set up, operate and manage a financially successful bed and breakfast or small hotel.

This superb manual should be studied by anyone investigating the opportunities of opening a coffee cafe, tea shop or espresso kiosk. If you enjoy meeting people and love coffee, this may be the perfect business for you.

Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas...

You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP.

Innovative step-by-step descriptions of how to recruit, interview, hire, train and KEEP the best people for every position in your organization.

Finally, a cost effective solution for developing your own employee handbook.

In this training video your staff will learn how to consistently deliver the quality service that makes customers not only come back, but tell others about their memorable experience.

The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person.

This new book will provide you with a road map to securing the financing. The book goes into traditional financing methods and assists the reader in setting up proper financial statements and a proper business plan....

Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.

At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation

Informative and practical in approach, this book helps readers understand and appreciate the intricacies of how to manage a beverage operation profitably.

Written for professionals, as well as experienced and beginning wine enthusiasts, this lively guide covers everything you ever wanted to know about the history, culture, romance, science, and business of wine.

An invaluable resource for managers & owners as a training guide, and for anyone else who is seriously involved in beverage operations.

Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life.

Art of the Event serves as the ultimate guide to designing and decorating events and celebrations, from eight to 8,000 guests.

This one-stop reference is the ultimate equivalency dictionary for the bar,

This hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing.

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients.

Culinary Math, 2nd Edition presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-t

This is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.

Design and Equipment for Restaurants and Foodservice, Second Edition, is an indispensable resource for hospitality management students and professionals alike.

For well over sixty years, the North American Meat Processors Association (NAMP)

New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks.

This book includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

An inspiring book for professionals and sophisticated home cooks who want to take their skills to the next level, Working the Plate goes beyond adding a drizzle of something here or a sprig of something there.

Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs.

A step-by-step guide to the most popular small business accounting software program. Written exclusively for restaurant operators, in a jargon free and easy to understand style.

Concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.

Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.