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Restaurant Management

RRP $329.99

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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.


How To Eat At A Restaurant

RRP $29.99

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"This is the best book I've ever read."

- Me

"I feel like I just had a butt whoopin'."

- Satisfi ed Customer

M. K. Leary was at one time a server. During this miserable period of her life she wrote a how-to guide on something that seemed to go beyond the common sense of people. "How to Eat at a Restaurant" was her attempt to make the world a better place. She believes whole-heartedly that going out to eat should be licensed only to those people who have read this book.


A Chinese Bestiary

RRP $255.99

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"A Chinese Bestiary "presents a fascinating pageant of mythical creatures from a unique and enduring cosmography written in ancient China. The "Guideways through Mountains and Seas, "compiled between the fourth and first centuries b.c.e., contains descriptions of hundreds of fantastic denizens of mountains, rivers, islands, and seas, along with minerals, flora, and medicine. The text also represents a wide range of beliefs held by the ancient Chinese. Richard Strassberg brings the "Guideways "to life for modern readers by weaving together translations from the work itself with information from other texts and recent archaeological finds to create a lavishly illustrated guide to the imaginative world of early China.
Unlike the bestiaries of the late medieval period in Europe, the "Guideways "was not interpreted allegorically; the strange creatures described in it were regarded as actual entities found throughout the landscape. The work was originally used as a sacred geography, as a guidebook for travelers, and as a book of omens. Today, it is regarded as the richest repository of ancient Chinese mythology and shamanistic wisdom. The "Guideways "may have been illustrated from the start, but the earliest surviving illustrations are woodblock engravings from a rare 1597 edition. Seventy-six of those plates are reproduced here for the first time, and they provide a fine example of the Chinese engraver's art during the late Ming dynasty.
This beautiful volume, compiled by a well-known specialist in the field, provides a fascinating window on the thoughts and beliefs of an ancient people, and will delight specialists and general readers alike.


Restaurant Planning, Design, And Construction

RRP $140.00

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A complete blueprint for all types of restaurant development--from concept through construction
Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to:
* Assemble and manage your restaurant development team
* Prepare a marketable business plan to use when seeking financial backing
* Approach site evaluation, budgets, scheduling, and more
* Write a detailed operational plan of how the restaurant will function
* Prepare an effective design program to fulfill your operational requirements
* Coordinate key elements of planning and design
* Manage the construction phase, pre-opening activities, and follow-up
No matter what your business background--catering, marketing, management, or finance--this self-contained guide is one resource you will not want to be without.



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