Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs (eBook)

Cheryl Lewis (Autor)

eBook Download: EPUB

2003
144 Seiten
Atlantic Publishing Group (Verlag)
978-1-60138-101-9 (ISBN)

Infos

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!

Produkt-Details

• Erscheint lt. Verlag: 12.1.2003
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Technik
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 1-60138-101-8 / 1601381018
• ISBN-13: 978-1-60138-101-9 / 9781601381019