RESTAURANT
The Restaurant Training Program : An Employee Training Guide for Managers
Karen Eich Drummond
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Format: Paperback, 432pp.
ISBN: 0471552070
Publisher: John Wiley & Sons, Incorporated
Pub. Date: August 1992
Synopsis
This ready-to-use staff training manual covers three basic areas: safety and
sanitation, food production skills and service ability. Discusses standard
industry procedures and practices with instructions for customizing to
individual restaurant operations. Presents 30 training outlines featuring
ready-to-photocopy transparency masters and employee materials such as
summaries, exercises and quizzes. Also includes a variety of suggested training
techniques.
Martin E. Dorf
Retail Price: $55.00
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Format: Hardcover, 216pp.
ISBN: 0823045404
Publisher: Watson-Guptill Publications, Incorporated
Pub. Date: October 1992
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From The Publisher:
Restaurants That Work presents a complete run-down on how successful restaurateurs, teaming up with architects and designers, ply their craft. It answers the questions:
How does a freshman restaurateur without any prior experience decide what type of restaurant to open? Where should it be located? Who is the potential customer and competition? What type of food should
be offered, and at what price? What should the restaurant look like? Martin E. Dorf has created an essential sourcebook for restaurateurs, consultants, and design professionals. Restaurants That Work
presents 18 in-depth case studies of such successful restaurants as Scoozi, Union Square Cafe, and Chinois, along with personal interviews with their owners, chefs, architects, designers, kitchen planners,
and consultants. The book explores all the ingredients that contribute to the success of a restaurant, including concept and menu development, site selection, space planning and design, construction costs,
kitchen planning, staff selection, and management techniques. In addition, the book features invaluable information on building codes, utility requirements, and construction costs analysis, as well as
a special appendix on handicapped access laws.
The Restaurant Companion: A Guide to Healthier Eating Out
Hope S. Warshaw Foreword by George Blackburn
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Format: Paperback, 2nd ed., 360pp.
ISBN: 0940625938
Publisher: Surrey Books
Pub. Date: May 1995
Edition Desc: 2nd ed
Synopsis
Approaching her subject by cuisines--17 in all--Warshaw examines typical menu items from a cook's perspective, noting the virtues and vices in common ingredients and methods of preparation. She then creates
five "Model Meals" for each style of fare, suggesting ways readers can tailor their order to achieve their dietary goals.
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HOSPITALITY MANAGEMENT - RESTAURANT - FOODSERVICE - COOKBOOKS
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PRICING, AND MENU DESIGN - CATEERING - MARKETING - HUMAN RESOURCES - FRANCHISING