Book Description
If you are responsible for the efficient and profitable operation of a dining room or banquet facility, this revised manual is a handy reference and training resource to help you meet your goals. For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Your staff will learn confidence and skills that will serve them well as they serve your guests professionally and efficiently.
Book Description
In this indispensable training manual, Mike Kirkham, Peggy Weiss, and Bill Crawford draw from more than 40 years of restaurant experience to present a succinct, highly informative guide to the art and science of waiting tables. In today's competitive dining environment, having a skilled wait staff can mean the difference between a restaurant's success or failure, and THE WAITING GAME is the industry's clearest and most cost-effective tool for sharpening wait service skills. Brimming with professional tips, on-the-job advice, and practical definitions, this handbook covers all the essentials of waiting, including wine service etiquette, fine-dining protocol, and the dos and don'ts of dealing with difficult customers. Whether you're a first-time waiter, an experienced server hoping to move to a more prestigious establishment, a manager seeking an accessible training guide, or a foodie craving the definitive word on proper service, THE WAITING GAME has it all.
Customer Reviews:
Great purchase.......2007-02-24
This is a very comprehensive book. I enjoy it and find it very helpful.
For Beginners Only.......2003-09-27
This is a very basic, thinly-written guide for restaurant workers. A good part of the book seems to be spent identifying who does what in a restaurant; definitely not for anyone who has ever worked in an upscale restaurant. There are also plenty of cute illustrations to help drive the authors' points home to the reader; they were somewhat unnecessary and actually gave me the feeling of being something of a fluff tactic and an effort to fill up space. The book would certainly benefit those who had never worked in a restaurant or had only served/hosted/bartended/bussed in a more casual place. Do not buy this book if you have ever owned a crumber!
Book Description
Here is a book showing real experience of real people. Experience shown on the resumes includes Bartender, Waiter, Brewer, Chef, Dining Facility Supervisor, Hotel Manager, Multi-Unit Director of Operations, Shift Leader, Training Manager, Kitchen Manager, Convention Manager, Catering and Banquet Manager, Fast Food Server, Front of the House Manager, and many other jobs. This book will provide career-enriching advice to those who wish to land a job or advance in the food and hospitality industry.
Book Description
Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. Outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor—from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique “Chef Talk” segments written by leading U.S. chefs, and includes a new chapter “Building Teamwork in the Kitchen”. For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute.
Customer Reviews:
A cure for sleeplessness.......2001-12-16
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.
Read this book.......1999-08-19
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text.
Book Description
Ideal for anyone looking to enter into the culinary field, Culinary Arts provides strategies for everyone from recent grads to those in search of a career change. With the latest salary and benefit information, the most up-to-date career prospects, and detailed job descriptions, Culinary Arts gives readers the essential information the need to establish an exciting career. The book features comprehensive information about education, training programs, and financial aid, plus real life tips and hints from culinary professionals.
Customer Reviews:
Well-rounded resource book........1999-06-09
For those who are interested in learning about the culinary arts field, this is book is a must have. As far as I know, this is the first culinary arts resource to mention personal cheffing as an option.
Book Description
"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.
Book Description
How to thrive in one of today's top ten “dream professions.”
Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a 5-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more.
--Expert author with decades of restaurant experience
--One of today's top ten “dream professions” in America
--Culinary institutes have seen an explosion in their enrollment of between 50% to 100% percent annually
--Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more
Customer Reviews:
Inside scoop.......2007-07-05
I'm enjoying this book even though I'm not at all interested in entering the profession. I just like getting gritty details of what it's like in a different and interesting way of life. Ms Bilderback gives us the good and the bad, with lots of detail and humor and honesty.
Thoroughly 'user friendly'.......2007-05-13
Leslie Bilderback is a Certified Master Baker and an instructor for the Le Cordon Bleu Schools of North America. In "The Complete Idiot's Guide To Success As A Chef" she draws upon her more than 20 years of experience and expertise to inform aspiring professional cooks and restaurant chefs as to what the job is like and what it details. Also included is practical advice about culinary schools, insightful tips on finding a mentor and establishing working relationships with co-workers, strategies for advanced career goals, and what must be considered when opening a restaurant. "The Complete Idiot's Guide To Success As A Chef" covers working in a range of settings from upscale hotels and specialty food shops, to gourmet takeout establishments and bakeries. Bildeback shows how to hone cooking skills in the kitchen, sanitation and safety issues, staff management issues, and the different culinary career paths that can be pursued by anyone seeking to establish themselves in the field of the professional restaurateur. Thoroughly 'user friendly', "The Complete Idiot's Guide To Success As A Chef" is a welcome and recommended addition to personal and community library Jobs/Careers reference collections.
A very practical, clear-eyed guide.......2007-03-03
If you're thinking of becoming of a professional chef, read this book first. It covers all the bases, from finding culinary schools to owning your own restaurant or other food-related business. All the advice is clear, direct, uncomplicated and not sugar-coated -- you'll actually get a sense of what it's like to become a professional chef. This book was written by someone who has obviously "been there, done that," and it is an invaluable tool to anyone contemplating a career in the food industry.
Career in Food? Buy this book!!.......2007-02-18
A very straight forward and complete book for those who are thinking they would like to become a chef or work in food services. Ms. Bilderback pulls no punches in explaining to the reader what it is like to pursue a career in food preparation and what it is like once you are fully trained. A very easy to read and humorous book that should be read by everyone thinking of exploring a new career for themselves. This is one of those "must have" books.
Book Description
Careers for Gourmets & Others Who Relish Food lets you explore the job market through the unique lens of your own interest. It reveals dozens of ways to pursue your passion for food and make a living--including the training and education needed to polish your hobby and interest into a satisfying career.
Customer Reviews:
What a great book!.......2006-03-25
I have decided to go to pastry school and wanted to know what other option there are instead of working in a kitchen. This book give every career imagineable for the cooking industry. It give the pros and cons of going into that field. I have been greatly enlighten.
Very superficial overview of a expansive field.......2005-10-12
I'd size this book up as one small step beyond a 'welcome to the wonderful world of the dining/wine business' pamphlet you'd pick up at an employment agency or something. An inconclusive introduction at best.
I bought this book because I have trained as a chef, and because I have a passion for food, but I don't aspire to the life of a chef. I wanted insight into how to break into alternative divisions of the industry, such as wine, gourmet food, small business ideas, etc. Such information is not to be found in any useful degree here. Rather, this book rarely spends more than a half page paragraph under any one heading, for instance, in describing the various posts within a typical restaurant kitchen, or going into possibilities beyond the restaurant kitchen.
It strikes me that there is virtually nothing in this book that cannot be determined simply by using common sense in thinking about the industry. So unless you literally know nothing about it, I cannot recommend this book for anyone looking for new ideas or real insight into the food/gourmet genre.
Excellent Book.......2000-01-15
This was an excellent book for the person that wants to become a chef. I want to become a chef and this book was very helpful to me. I enjoyed this book very much. Thank you for publishing a book that is this informative.
Bring your culinary career into focus!!.......1998-08-28
Much of the growth in the culinary arts has taken place without notice. Most people still associate the role of the chef in the kitchen as the only outlet for someone who has a passion for food. They are unaware of the many possibilities that exist from research and development to writing about food. Mary Donovan's Careers for Gourmets and Others Who Relish Food is an essential culinary resource, allowing people with a passion for food to determine the best path to follow in the culinary industry.
She presents the culinary arts in a straight-ahead manner that helps to dispel many commonly held notions. The public's perception of the cook is gained from the TV chefs who never sweat on camera and never seem to be under any stress. Instead the first chapter explains in detail the rigors and the demands that this industry will place upon a person's life. The long hours, poor initial pay and high stress levels are rarely discussed with those entering the industry through culinary schools.
In a segment entitled "Do you have what it takes?" she asks the reader to reflect upon individual characteristics that determine whether a person is suited for cooking in a kitchen. With questions such as "Will you be happy working with food every single day" to "How do you feel about working holidays" the reader is able to gage their own strengths and weaknesses. These questions are not intended to discourage those who do not possess the mentality for production cooking. Instead these people are encouraged to look for jobs in other sectors of the food business.
The first half of the book looks at the different positions in the classical kitchen brigade and how they interact in a normal business day in three different kitchen types. From the managerial tasks of the executive chef to the hands-on production of the station cooks each station's good and bad points are discussed.
After the production kitchen roles are presented some of the more unusual niches in the culinary industry are uncovered. The entire spectrum from personal chefs and chefs who own their own lunch carts to jobs in research and development and food photography. In each of these jobs the key to success was only to have a passion for food.
The final section of this book is devoted to helping the hopeful culinarian to navigate the interview process. From personal experience, I found the list of sample questions to be in line with what the average employer will ask. Perhaps the best piece of advice in the entire book is the section on networking. This is a tactic that involves creating a series of working relationships. This is a good way not only find other jobs but also to exchange in new ideas and perspectives.
One of the main drawbacks of this book is that it does not contain a chapter devoted to the expanding role of computers in the culinary arts. With the advent of computerized point-of-sale systems and software designed to make ordering easier the need for people with industry experience combined with computer skills has never been higher. I would hope to see another chapter added to the next revision of this text.
Careers for Gourmets should be in the reference section of every culinary school. This book helps to make sense of all the new possibilities in the culinary arts and educates the novice culinarian who believes that the culinary profession might be right for them. The best feature is helping to focus the reader's skills by asking tough questions and looking at every niche in the culinary industry. After reading this book I feel that my own culinary skills have been focused and I know where best to direct my energies to have a fulfilling and satisfying career.
Book Description
The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job that's best for them. Each book offers:
- The latest information on a field of interest
- Training and education requirements for each career
- Up-to-date professional and internet resources
- Salary statistics for different positions within each field
- And much more
Book Description
The culinary and food industry is the fifth fastest-growing employment market in the United States. Twelve new profiles have been added to this edition. New sections have been added to provide information about food publicity and marketing, community and social service, and culinary computer jobs. Appendixes have been completely revised and updated to help today's job-seekers identify and break into the right career. This updated edition combines the latest salary information, trends, and opportunities in the food and beverage industry with profiles of nearly eighty jobs.
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- Electronic Commerce: A Managerial Perspective 2006 (4th Edition) (Pie)
- Enterprise Architecture As Strategy: Creating a Foundation for Business Execution
- Family Wealth--Keeping It in the Family: How Family Members and Their Advisers Preserve Human, Intellectual, and Financial Assets for Generations
- Fine Chocolates: Great Experience
- Food and Beverage Cost Control
- Food and Beverage Cost Control
- Food and Beverage Cost Control
- Founders at Work: Stories of Startups' Early Days
Books Index
Books Home
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General
| Job Hunting & Careers
| Business & Investing
| Subjects
| Books
Themes, Dreams, and Schemes: Banquet Menu Ideas, Concepts, and Thematic Experiences
Principles of Food, Beverage, and Labor Cost Controls
Purchasing: Selection and Procurement for the Hospitality Industry
The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
About Wine
