Download or read book Keeping Your Gas Restaurant Equipment Cooking written by Don Walker and published by . This book was released on 1989 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Keeping Your Gas Restaurant Equipment Cooking written by Don Walker and published by . This book was released on 1998-11-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Keeping Your Electric Restaurant Equipment Cooking written by Don Walker and published by . This book was released on 1991 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Keeping Your Gas Restaurant Equipment Cooking written by Don Walker and published by . This book was released on 1993-06-01 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How to Open Operate a Financially Successful Personal Chef Business written by Carla Rowley and published by Atlantic Publishing Company. This book was released on 2008 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD-ROM. According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between $100 and $400 a day every day. Until recently having a chef prepare food for you and your family was considered a luxury for only the wealthy. Today, many individuals and families have discovered that a personal chef service is an affordable, timesaving, and healthy alternative to the stress and time constraints of working to put a wholesome, economical, and tasty meal on the table every night. A personal chef offers a professional service of meal preparation. A client's individual tastes drive the creation of their customised menu. These personalised meals are prepared either in the client s home or your catering kitchen and then packaged, labelled, possibly delivered, and stored in the refrigerator or freezer. Most services include complete grocery shopping, customised menu planning, and storage in oven/microwavable containers. Families in which both spouses work, singles and couples who work long, hard hours, seniors who would rather not or cannot cook anymore, gourmets who love to cook but who do not always have the time, and individuals that have medical conditions, such as wheat/gluten intolerance, milk or other sensitivities, diabetes, or high blood pressure, who require specialised meals will seek your services. This book will not teach you how to cook, although there are some sample menus. What you will learn is all the aspects of starting your business, pricing your products, marketing your business, and conducting your day-to-day business operations. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful personal chef business. The author has left no stone unturned in explaining the risky business of food service. The book covers the entire process of a personal chef business from start-up to ongoing management in an easy to understand way, pointing out methods to increase your chances of success and showing you how to avoid the common mistakes that can doom a start-up. The companion CD-ROM contains all the forms used in the book in PDF format for easy use, as well as a detailed business plan, which will help you precisely define your business, identify your goals, and serve as your firm's résumé. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. While providing detailed instructions and examples, the author leads you through finding a location that will bring success (in your home or a rented kitchen), managing and training employees, accounting and bookkeeping procedures, auditing, successful budgeting, and profit planning development, as well as thousands of great tips and useful guidelines. You also will learn how to draw up a winning business plan, how to set up computer systems to save time and money, how to hire and keep a qualified staff, how to generate high profile public relations, and how to keep bringing customers back. In addition, you will become familiar with basic cost control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and Hazard Analysis Critical Control Point (HACCP), low cost marketing ideas, and low and no cost ways to satisfy customers and build sales. This book covers everything that many companies pay consultants thousands of dollars for. PCRs, as those in the business are nicknamed, will appreciate this valuable resource and reference it in their daily activities as a source for ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations.
Download or read book The Restaurant Manager s Handbook written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2003 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Accompanying CD-ROM contains copies of all forms contained within the text.
Download or read book Waiter Waitress Training written by Lora Arduser and published by Atlantic Publishing Company. This book was released on 2003 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."
Download or read book Restaurant Design written by Sharon L. Fullen and published by Parkway Publishers, Inc.. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional 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 won't 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'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. 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 you 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.
Download or read book The Food Service Manager s Guide to Creative Cost Cutting written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2006 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
Download or read book The Waiter Waitress and Waitstaff Training Handbook written by Lora Arduser and published by Atlantic Publishing Company. This book was released on 2017-01-19 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Controlling Restaurant Food Service Operating Costs written by Cheryl Lewis and published by Atlantic Publishing Company. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Southern Cooking written by S. R. Dull and published by University of Georgia Press. This book was released on 2006 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.
Download or read book Design and Equipment for Restaurants and Foodservice written by Chris Thomas and published by John Wiley & Sons. This book was released on 2013-09-23 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Download or read book 101 Recipes for Preparing Food in Bulk written by Richard Helweg and published by Atlantic Publishing Company. This book was released on 2011 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD-ROM. The price of food is rising in a drastic way. In the 1970s, shoppers paid around 98 cents for a pound of ground beef and 59 cents for a dozen eggs. Today, consumers pay around $3.69 a pound for ground beef and around $1.40 for a dozen eggs. The simple truth is a dollar doesn't go as far as it used to because of inflation and the rising cost of transporting food. One of the best ways to combat the increasing price of groceries is to start buying in bulk and cooking food in large batches you can store in the freezer for later meals. Besides saving money, cooking in bulk also saves time; you won't need to figure out what to cook every night with delicious, pre-made meals waiting in your freezer. To make bulk cooking truly cost effective and time saving, you need to know the right recipes and tips. Learn everything you need to know with help from 101 Recipes for Preparing Food in Bulk: Everything You Need to Know About Preparing, Storing, and Consuming. This book will guide you through every aspect of cooking in bulk to make it as manageable as cooking regular-sized meals. The book details all the essential appliances and utensils you need in your kitchen, as well as how to take inventory of the supplies and foods you already have. This book provides tips so you know where and how to do your grocery shopping. In addition to these basic details, you will learn everything you need to know on cooking day from deciding whether you should cook solo or with a partner, to how to prepare, cook, cool, and properly store your meals. Once you are ready to eat your frozen meal, this book tells you how to thaw and reheat each recipe and how to detect foods gone bad which probably won't happen if you follow the simple instructions in this book. More than 100 recipes are provided to help you cook delicious meals you can make any time during the day, including breakfast, lunch, dinner, soups, salads, appetisers, sides, and sauces. Every recipe includes an ingredient list and specific instructions that take you through the entire bulk cooking process. Tips are even included with several recipes to make healthier or vegetarian versions of the dishes. The companion CD-ROM contains a database of over 1600 recipes. Each recipe has been formulated to yield 100 servings. There are recipes for appetisers, beverages, meals for anytime of the day, desserts, side dishes, soups, vegetables and much more. We interviewed dozens of experts from the food service industry, as well as experienced individuals who bulk cook at home. Their insight into the nature of bulk food preparation, storage methods, and professional tips and tricks will help you keep your food fresh as long as possible. For anyone who has ever considered creating and storing their own bulk foods, 101 Recipes for Preparing Food in Bulk will give you everything you need to know to get started.
Download or read book My Paris Kitchen written by David Lebovitz and published by Ten Speed Press. This book was released on 2014-04-08 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Download or read book How to Open and Operate a Restaurant written by Arthur Meyer and published by Rowman & Littlefield. This book was released on 2013-07-02 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of “reality shows” revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants—those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.
Download or read book Pizza Today written by and published by . This book was released on 1993 with total page 1130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
