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A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management.
Soup of the Day: 150 Delicious and Comforting Recipes from Our Favorite Restaurants
#1 bestselling Top Secret Recipes series!
All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Mastering Restaurant Service
This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises.
This compact yet lavishly illustrated book, aimed at professionals and anyone who enjoys the latest and best in restaurant design...
An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view.
The Upstart Guide to Owning and Managing a Restaurant is filled with step-by-step strategies and action plans explained and outlined by veteran restaurateur and educator Roy S. Alonzo.
This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities.
Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space.
So whether you decide to keep it simple with a sandwich-and-salad operation or make a splash with a four-star bistro, we've got the information you need to be a success.
Have you ever dreamed of opening your own restaurant?
Make Your Mark on-the-job English learning illustrates situations and enhances workplace literacy that span four major industries: food service, the hotel industry, retail, and health services.
This guide is designed to help owners and managers of small and large hotels to conserve nature and to guide the sustainable use of biological resources in their day-to-day operations.
The book is designed to help learners to improve their command of English for use within hotels where the guests are tourists from various countries who use English as a means of communication.
The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability.
This is a practical course for younger trainees in the hospitality and catering industry.
Recommended 2 provides straightforward, professional language for dealing with customers and colleagues in a variety of work-related situations, such as:taking reservations and checking in.
The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.
Catering and special events are a fast-growing area in today's food and beverage industry.
How to Buy and Run a Small Hotel
Opportunities in Hotel and Motel Management Careers.
This concise text gives travel and tourism students a look at the organizational and operational aspects of lodgings.
Test Your Hotel and Catering English: Intermediate
This book deals with the energy footprints of biorefineries and the hotel and buildings sector.
Be My Guest is a language course for pre and in-service students of English in the hotel industry at the elementary to lower intermediate level.
Speak with your Spanish-speaking employees--no prior knowledge of Spanish needed!
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