Book Description
Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant.
Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed:
- Put your ideas on paper with a realistic business plan
- Attract investors to help get the business off the ground
- Be totally prepared for your grand opening
- Make sure your business is legal and above board
- Hire and train a great staff
- Develop a delicious menu
If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:
- Designing and theme and a concept
- Taking over an existing restaurant or buying into a franchise
- Stocking and operating a bar
- Working with partners and other investors
- Choose a perfect location
- Hiring and training an excellent staff
- Pricing menu items
- Designing the interior of the restaurant
- Purchasing and managing supplies
- Marketing your restaurant to customers
If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.
Customer Reviews:
What Are You Thinking!!!.......2007-10-24
I realize this is a great book. But it is all lies!!! If you truly believe that owning or working in a restaurant is fun..... Wow please think of another profession. And if you ever worked for Mike Garvey.... God Help You!!!! The man is the anti-christ
Incredibly Detailed.......2007-09-12
Pleasant surprise! I was expecting a simplistic high level view of the restaurant business. Instead, this book proved to be incredibly thorough and detailed. It provides a step by step guideline necessary for planning before establishing your own restaurant. It covers everything from calculating costs, profit margins to necessary licenses. It forces you to think of so many details that you never realized you had to account for.
muy util e ilustrativo.......2007-07-19
si te quieres dar una buena idea de como funciona un restaurant antes de comenzar, y cometer muchos errores, lee este libro.
Provided Just The Answers I Wanted.......2007-01-22
It looks like it would really be fun to own a restaurant. You get to meet a lot of interesting people, the work can't be that hard, it looks pretty profitable.
Then I got this book. Reading the For Dummies Cheat Sheet at the beginning I see a few points required for the successful restaurateur:
Ability to hold (or hold off) liquor - Yup! One of my favorite restaurants was owned by a fellow that spent his time on the wrong side of the bar with a never empty drink in front of him. The restaurant failed.
Presence - Yup! Most of the restaurants I go to have the owner there whenever I come by (or else he's running an errand and will be right back); and this is in the morning or late at night.
Then there's location, competition, employees, taxes, health, fire and gosh knows what other inspections.
I read the book. Honestly, I read the whole thing. I made a clear decision, I'm NOT opening a restaurant. The real deciding factor was the last chapter - 'Ten (Or So) True Restaurante Stories That You Just Couldn't Make Up.' I'm going to stay on the customer side of the bar and just watch the antics of the owner.
The best book out there........2006-10-06
I have over 28 years in the restaurant business and I am finally preparing to open my own restaurant and this book has become my personal bible. The authors really know what they are talking about and they give you all the tools to help you open a successful business. I would highly recommend this book to anyone.
Book Description
While focused on the practical approach of starting a business, The Professional Personal Chef includes case studies in each chapter focusing on how successful professionals deal with the related scenarios and issues presented.
Customer Reviews:
Excellent book! Must have text for future Personal Chefs!.......2007-04-10
Anyone who is considering the profession of a Personal Chef should buy this book! An excellent source for the information you need to start a sucessful business!
Real world information at my fingertips.......2007-04-05
What a well written book! I wish this textbook had been available when I took the personal chef course at my local community college. It would have made a tremendous difference.
The book is perfectly organized, easy to read and understand. Kudos to Ms. Wallace and Mr. Forte. They did an excellent job!
Answered All My Questions.......2007-03-25
I wanted to start my own personal chef business, and I had a TON of questions about both the process of cooking in clients homes and also of the business and legal stuff. I was probably going to pay a professional to help me start my business, but now I am a lot more confident with start-up and I know this business confidence translates to self-confidence when I'm selling my service to potential clients. Worth every penny
Finally!!!!!!.......2007-03-12
This is an incredible alternative to those expensive trainings offered by the three top very reputable Personal Chef Associations. It in no way should replace that valuable training but it is truly a great start for the person who is just starting out in the industry and doesn't have the means to pay for the training right away!
Great Information!
The REAL DEAL on how to become a Professional Personal Chef! .......2007-03-08
This book speaks from experience! It resonates the actual voices of Personal Chefs and extols their expertise. Anyone remotely interested in becoming a Professional Personal Chef must adopt this book as their Personal Chef Bible. Yes, it is a text book; yes, it is packed with detailed information; yes it has review questions & exercises; and YES it is the REAL DEAL! Candy Wallace, as the Executive Director of the APPCA, has tirelessly promoted the Personal Chef Industry to bring it to the forefront of the Culinary World. And further, she has proven it is a viable field of choice for a very diverse group of cooks. From Executive Chefs to Homemakers to Mid-Life Career Changers, we all continue to benefit from her driving force of energy for true validation. Her collaboration with Greg Forte, an excellent hunter-gatherer of specifics, has produced the ultimate resource for our industry. I applaud them both for a stellar performance. Now, this resource can prepare the aspiring student for a satisfying career in the food industry that is as much about the service as the food. Read, digest and practice!
Chef Jim
Book Description
About Wine is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other texts on this subject, this text seeks first to give the reader background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features of the text include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest.
Customer Reviews:
A Simple read with a pleasant bouquet.......2007-02-12
Needed for school, but enjoyed in spite of that fact.
Great for all beginners!.......2006-11-07
This is a great resource for the beginning wine lover. Not just culinary students, but average consumers can learn a lot. It's written intelligently at a basic level and is very complete.
Book Description
Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.
Customer Reviews:
Modern Garde Manger.......2007-08-25
Book was delivered in exact condition as described. Would not hesitate to buy from this seller again. Deliverly time was quicker than originally told. A definite plus.
An instructor's perspective..........2006-03-14
Let me qualify this by saying for a number of years I taught Garde Manger at a Le Cordon Bleu school. I probably own every text book on the subject as it has remained near and dear to my heart as I moved back to the restaurant world.
This is probably the BEST text on this subject I have seen; so much so that I plan to look into their other books. Running the gamut from cold appetizers to a primer on ice sculpting to a discussion of centerpiece carving, this book provides clear concise examples of each process. The full color pictures are fantastic and a welcome addition to the instructions provided. If I was teaching again, this would be my textbook of choice.
Home Chefs take note.......2006-02-21
Finally someone has written a cooking instruction book that is suitable for the professional and home chef. This book is a must have for anyone serious about learning to cook. It fills in all the holes that will allow you to interpret and adjust recipes from other sources by providing you written and visual instruction along with interesting recipes from around the world. While it was written for the culinary education market this is really the first book any new cook should own. Great wedding or housewarming gift, a valuable reference for years.
Culinary Good Food Guide.......2006-02-21
I am a current culinary student & at last I have found a book that is a perfect learning tool for my studies. This book is perfect, it has it all, great illustrations, good lay out & very clear instruction. Modern Garde Manger was obviously written by guys that know how to teach their subject. The chapters on meats, game, poultry & fish are the best I have ever seen. This book is truly five star material & I know I will learn so much from it.
Modern Garde Manger Rocks!!!.......2006-02-15
I've wanted to be a professional chef long before Iron Chef and Emeril live hit the airwaves. This book will help me to learn what I need to know if I want to make it on to the big time. It's full of expert level information I've never seen before. The authors that wrote the book really know their stuff. The chapters on meat, fish and poultry fabrication have the best step by step photos i've seen in a text book..and I should know. My family has been giving me cookbooks since I could remember, finally I've got a book with new ideas and information I've not seen before. Buy this book for your personal library. It's in a class by itself.
Average customer rating:
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Hotel, Restaurant & Travel Law (Hotel, Restaurant and Travel Law)
Karen Morris ,
Norman Cournoyer , and
Anthony Marshall
Manufacturer: Thomson Delmar Learning
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Binding: Hardcover
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ASIN: 0766835995 |
Book Description
If you are involved or planning to be involved in the Travel and Hospitality industry as a manager or legal professional, you will find this book to be a valuable tool. Inside are discussions of the legal issues confronted by managers in the hotel, restaurant, travel and casino industries. The emphasis is on prevention of legal violations. By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize the number of lawsuits. The book uses the case method, long recognized as a helpful approach to learning and debunking the often-complicated discipline of law. Readers will study decisions from actual cases in which hospitality establishments were sued and what decisions were made, as well as what legal precedents were cited. The 6th edition has been completely updated with the latest decisions as well as classic cases that remain persuasive today. The ?Preventive Tips for Managers? feature at the end of each chapter reviews the key points and concepts addressed. A chapter on Casino Law, a developing branch of the Hospitality field is also featured in the new edition. This specialty area has numerous unique legal applications, particularly in light of the discussions in many communities toward expanding the availability of this type of entertainment.
Customer Reviews:
Great Seller.......2005-10-05
The seller was very understanding when I purchsed the incorrect book and gave me a full refund. The book was sent in a timely matter despite my mispurchase.
Average customer rating:
- Just a reference item
- enthusiast's dream
- Sales and Service of the wine Professional 2nd ed.
- Very good Book
- Sales and Service for the Wine Professional
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Sales and Service for the Wine Professional
Brian Julyan
Manufacturer: Int. Cengage Business Press
ProductGroup: Book
Binding: Paperback
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Similar Items:
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The New Sotheby's Wine Encyclopedia, Fourth Edition
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The Oxford Companion to Wine, 3rd Edition
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The World Atlas of Wine
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The Sommelier's Guide to Wine: A Primer for Selecting, Serving, and Savoring Wine
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Grossman's Guide to Wines, Beers, and Spirits
ASIN: 1844800539 |
Book Description
Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses.
Customer Reviews:
Just a reference item.......2007-04-04
I enjoy having the book as a reference but I would never sit down and ready it from front to back. I did appreciate the clean black and white graphics espically when they were describing a product I have never used. I purchased this item as a supplement to a college class and it has worked out well when I need technical support for project reports.
enthusiast's dream.......2007-02-16
I was first introduced to Mr. Julyan's exciting syllabus through the Court of Master Sommelier's examination process. As both a student of wine and an educator in the hospitality sect, I have found his brief yet thorough writing to be an indispensable reference guide when educating my colleagues at both of my establishments.
For the home enthusiast or even someone just curious about broadening their horizons into a larger world of viticulture and enology, Mr. Julyan's writing broaches the sometimes forboding subject of the old world in an extremely approachable manner, the new world with a sense of excitement and the realms of bartending with both sensetivity toward tradition and the modern mixologist.
For the wine-savvy diner, this book provides valuable insight into the realm of "what should be going on" in the parts of the restaurant world you don't get to see. As a 20 year restaurant veteran, I also greatly appreciated Mr. Julyan's explainations of the difference between the should be's of service versus the nescessary practicality of providing service within the specific constraints of each establishment's environment and ability.
Both an exceptional value and a more approachable read than the sometimes overtly technical wine tomes available, I strongly recommend this to anyone looking to increase the caliber of thier sales and service training in their hospitality career or to soak in a little more than just grape-juice!
Sales and Service of the wine Professional 2nd ed........2007-02-13
Brian Julyan does presents a very comprensive study of wine's of the world, spirts, beers, and service of beverages.
Alot of material in 200 pages.
Self-assessment Questions are helpfull, multi demensional however sometimes he asks very trivial questions with the answer difficult to find in the text.
You will want to use the book over and over, like a good cook book, to increase your understanding and passion for wine.
Highly recomend to anyone wishing to futher their knowledage in the wine world
Very good Book .......2006-08-25
Very good book. I use it as a text book for my beverage class and it's fantastic, easy reading and informative.
Sales and Service for the Wine Professional.......2006-08-07
Great book that I will use often! A wealth of information contained in one book (I actually plan a purchasing more; one for each of my managers). It would be helpful to include a brief summary at the end of each chapter though.
Book Description
This book is organized around the 14 "Service Principles" with a chapter dedicated to each. The most recent research is integrated throughout to support each principle and each chapter provides "Exemplars of Excellent Service". A "Moment of Truth" feature interspersed throughout the book provides an open-ended guest service vinette and allows the reader to provide an appropriate response or analysis of the situation that reflects an understanding of the principle being covered. A "Lessons Learned" section at the end of each chapter provides practitioners with a review of the material quickly, in a useful, applied way.
Book Description
Whether you're contemplating a tour escorting career, or are already managing tour groups, "Conducting Tours" is an essential, practical resource for the fascinating world of tourism. The book represents many segments of the travel industry and draws from Dr. Mancini's experiences in conducting over 150 domestic and international tours, teaching courses in tour management for many years, and holding consulting positions with many of the industry's leading tour companies. The magazine-style prose of the book makes the reading enjoyable, with professional profiles of working guides and tour managers to enliven the subject matter. To illustrate key points, this edition includes numerous photos, charts, maps, and up-to-date reference material. For career success as a tour guide, director or planner, hotel personnel, city guide, travel agent, or tourist bureau representative, let "Conducting Tours" be your guide!
Customer Reviews:
Dr. Mancini's books are great!.......2006-06-02
Marc Mancini, Phd, is the travel industry's most well-known industry educator and speaker.
As a travel school student (and later as an Instructor at the same school) I watched his many travel education videos and read many of his textbooks. He clearly presents topics vital to the travel industry and explains in depth subjects which should be required reading for all professionals in the industry.
Now, even with over 13 years working in various segments of the highly diverse travel and tourism field, I find reading Dr. Mancini's books and viewing his entertaining and informative videos enhances my everyday performance.
I highly recommend Dr. Mancini's materials to all currently employed in the travel industry and those considering a career change!!!
The best book on the market for this subject!.......2006-04-24
Mancini covers this popular career position thoroughly. Since it has always been a dream of mine to become a tour conductor, I found this book to explain exactly how to become one and how to do the job well.
Useful for novice Tour Managers.......2004-11-04
In this handbook you will find nothing about presentation and interpretation skills of contemporary tourist guides. The book is focused on some strictly practical (technical) aspects of the tour guide's job. It can be useful, however, for all novice tour managers - especially for those who enter the profession without previous training and who won't be working as local or on-site guides. This will be a good start for them to learn generally about the tour industry, tourism market, tourism suppliers, types of tours, etc. The book promotes a self-teaching way of acquiring the professional knowledge; each chapter is followed by an 'Activity' page with relevant questions and tasks, so you can check out what you have learned. The only part of the book which might be interesting for more experienced guides is about client and escort psychology, but there are only 12 pages dedicated to that topic. In sum, I have expected much more from this book.
Excellent for budding Tour leaders.......2000-06-22
This book was truly practical for both the established tourleader or anyone wanting to begin in the industry. There areinvaluable points that help you to establish relationships with your clients and tips to improve your confidence skills. There also also excercise that help you work your way through each chapter. Great, easy reading.
everything you ever wanted to know about being a tour guide.......2000-04-20
I recently took a college level course in a hospitality and tourism curriculum and this was the text used for the class. I was skeptical as to what a book could teach you about being an effective tour guide. During the class I had the opportunity to lead a group to London for a 9 day tour. I was amazed at the many tips the book gave that were helpful. He discusses the psychological aspects of "herding instincts" and how people can revert to childish behavior when they submit all decision making for a week or two to a tour guide. It includes tips on how to set up a tour package and how to get the best deals from hotels and airlines. He also discusses the different types of guide jobs including positive and negatives aspects of each. Very Helpful book!
Average customer rating:
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Practical Food and Beverage Cost Control
Clement Ojugo
Manufacturer: Cengage Delmar Learning
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Management by Menu
-
Garde Manger, The Art and Craft of the Cold Kitchen
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Supervision in the Hospitality Industry: Applied Human Resources
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Nutrition for Foodservice and Culinary Professionals
-
Managing Service in Food And Beverage Operations
ASIN: 0766800385 |
Book Description
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
Book Description
New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package.
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