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Author : United States. Wage and Hour and Public Contracts Divisions
Publisher : Unknown
Page : 214 pages
File Size : 42,6 Mb
Release : 1964
Category : Hotels
ISBN : CORNELL:31924001728512
Author : Wage and Hour and Public Contracts Divisions
Publisher : Unknown
Page : 140 pages
File Size : 45,8 Mb
Release : 2024-06-20
Category : Electronic
ISBN : STANFORD:36105130060572
Author : United States. Wage and Hour and Public Contracts Divisions
Publisher : Unknown
Page : 138 pages
File Size : 44,5 Mb
Release : 1962
Category : Food service employees
ISBN : UOM:39015030620440
Author : United States. Wage and Hour and Public Contracts Divisions
Publisher : Unknown
Page : 142 pages
File Size : 50,9 Mb
Release : 1962
Category : Restaurants
ISBN : IND:30000090481056
Author : Bill Wentz
Publisher : Atlantic Publishing Company
Page : 290 pages
File Size : 43,8 Mb
Release : 2008
Category : Business & Economics
ISBN : 9781601380241
Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Author : United States. Wage and Hour and Public Contracts Divisions
Publisher : Unknown
Page : 210 pages
File Size : 54,9 Mb
Release : 1964
Category : Hotels
ISBN : UOM:39015030620432
Author : Anonim
Publisher : Unknown
Page : 868 pages
File Size : 48,5 Mb
Release : 1962
Category : Hours of labor
ISBN : CORNELL:31924054053172
Author : Sharon L. Fullen
Publisher : Atlantic Publishing Company
Page : 235 pages
File Size : 47,9 Mb
Release : 2005
Category : Business & Economics
ISBN : 9780910627368
Book & CD-ROM. Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. A business plan precisely defines your business, identifies your goals, and serves as your firm's resume. The basic components include a current and proforma balance sheet, an income statement, and a cash flow analysis. It helps you allocate resources properly, handle unforeseen complications, and make good business decisions. Because it provides specific and organised information about your company and how you will repay borrowed money, a good business plan is a crucial part of any loan application. Additionally, it informs personnel, suppliers, and others about your operations and goals. Despite the critical importance of a business plan, many entrepreneurs drag their feet when it comes to preparing a written document. They argue that their marketplace changes too fast for a business plan to be useful or that they just don't have enough time. But just as a builder won't begin construction without a blueprint, eager business owners shouldn't rush into new ventures without a business plan. The CD-ROM will cover the following subjects: Elements of a Business Plan, Cover sheet ,Statement of purpose, The Business, Description of The Restaurant, Marketing, Competition, Operating procedures, Personnel, Business insurance, Financial Data, Loan applications, Capital equipment and supply list, Balance sheet, Breakeven analysis, Pro-forma income projections (profit & loss statements), Three-year summary, Detail by month, first year, Detail by quarters, second and third years, Assumptions upon which projections were based, Pro-forma cash flow, Supporting Documents, For franchised businesses, a copy of franchise contract and all, supporting documents provided by the franchisor, Copy of proposed lease or purchase agreement for building space, Copy of licenses and other legal documents, Copy of resumes of all principals, Copies of letters of intent from suppliers, etc. A new study from The Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. Don't be a statistic on the wrong side, plan now for success with this new book and CD-Rom package.
Author : Lora Arduser
Publisher : Atlantic Publishing Company
Page : 146 pages
File Size : 40,7 Mb
Release : 2003
Category : Business & Economics
ISBN : 9780910627115
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. -- (1/22/2016 12:00:00 AM)
Author : United States. Congress. Senate. Committee on Labor and Public Welfare
Publisher : Unknown
Page : 1502 pages
File Size : 50,7 Mb
Release : 1972
Category : Electronic
ISBN : UOM:39015038720465
Author : Anonim
Publisher : Unknown
Page : 1358 pages
File Size : 47,5 Mb
Release : 1976
Category : Minimum wage
ISBN : PURD:32754077690190
Author : United States. Congress. Senate. Committee on Labor and Public Welfare. Subcommittee on Labor
Publisher : Unknown
Page : 312 pages
File Size : 45,9 Mb
Release : 1973
Category : Minimum wage
ISBN : UOM:39015077957101
Author : Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 44,8 Mb
Release : 2008-03-03
Category : Cooking
ISBN : 9780470072677
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Author : Camillo, Angelo A.
Publisher : IGI Global
Page : 497 pages
File Size : 47,7 Mb
Release : 2021-04-09
Category : Business & Economics
ISBN : 9781799843436
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Author : United States. Congress. House. Committee on Education and Labor
Publisher : Unknown
Page : 1782 pages
File Size : 51,7 Mb
Release : 1979
Category : Educational law and legislation
ISBN : UCAL:B3608668
