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
Average customer rating:
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Practical Food and Beverage Cost Control
Clement Ojugo
Manufacturer: Cengage Delmar Learning
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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.
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
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
This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
Book Description
What's the restaurant business really like? Expert chefs share their stories, secrets, and recipes for success.
Chefs and restaurateurs are today's most glamorized professions. But for every person who starts their own eatery, thousands more merely dream about it. Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?
Among the many stories here, Edna Lewis, the grand dame of Southern cuisine, talks about the importance of mentoring; Bobby Flay of Mesa Grill and Bolo discusses the chef as entrepreneur; and Rick Bayless of Frontera Grill shows how to pick the perfect spot for a restaurant. Each chef or restaurateur offers a recipe from his or her own personal collection, and numerous sidebars provide essential facts about every aspect of the business. From bad burns to bad luck, from five-star restaurants to corner cafes, these professionals reveal how incredibly difficult, but immensely rewarding, it is to work your way to the top of the food chain.
Customer Reviews:
A great book.......2006-08-05
If you can stand the heat is a really interesting book that tells you the lives of a few chefs that they invterviewed along with a few recipes. I read that it provided insight into the kitchen and things like that, but I hardly saw that going on. Luckily though, there stories and what they had to say were interesting enough. Recommended for all cooks looking to work in a kitchen.
business and recipes.......2006-07-11
There are any number of books on the market that purport to tell you how to start and run your own restaurant. They tend to make up in enthusiasm what they lack in rigor in depicting a slice of the business world that is, at best, quirkily unpredictable. But If You Can Stand the Heat: Tales from Chefs and Restaurateurs is an exception.
The book is organized around four ingredients, er, themes: "Breaking In and Moving Up," "A Taste of America's Regional Cuisines," "Border Crossing," and "Chef-Owners on the Business of the Business." Because the book is liberally sprinkled throughout with short profiles of chefs' and restaurateurs' experiences, the reader comes away with a good sense of the trials involved. We learn how Anne Kearney, the owner of Peristyle, in New Orleans, struggled to get a grip on monthly expenses. One of her most costly lessons came when she realized that her payroll budget had been based on the previous owner's records, which hadn't included payroll taxes. The result, she discovered, was that her own budget was way out of whack.
The book is full of such stories. And the author also has included resources, ranging from thoughts on projecting an annual budget, to an item on the top four reasons restaurants fail (lack of capital, insufficient experience, poor menu planning, and disagreement among partners).
For an added treat, interspersed among the hands-on advice and profiles of restaurateurs are recipes for the signature dishes of the featured chefs. Kearney offers a recipe for the perfect meatless starter: hand-rolled ravioli with roasted tomatoes, mushrooms, and goat cheese with artichoke brown butter. Mmm.
Standing In the Heat .......2005-03-03
This book is an awesome resource for people who hope to become cooks or chefs. In it you will read about the lives of people who started out doing something they thought they loved and then just decided that they wanted to cook and ended up becoming great at it. Then there is also the stories of people who had an intense desire to cook and had to struggle just to get someone in the culinary indusstry to even look at them. The people in this book either own their own restaurants or are working in the most top quality food establishments there is. It evens gives some of these chefs most favorite recipes. It gives you alot of valuable informaiton from the top schools to attend,to what can shut down a first time restaurant opener's establishment. It's a great book to read and it's guaranteed to lead to great success!
Very Good Overall, but Bogs Down in Places.......2004-05-11
If You Can Stand the Heat is a collection of experiences of some of the best cooks in the country. It is intended primarily for those who might be considering going into the food service industry, but is also fun and informative reading for home cooks. It covers how to get into a kitchen, what education you may need or might find useful, the basics of running the business, and even how to open your own restaurant. It also shows other resources that can be turned to for additional support and research. Each chapter also ends with a sampling of the chapter's featured cook's recipes that you probably will not want to try at home.
A Good Overview.......2002-12-01
I used the excuse of ordering some books for my Dad's Birthday to pick up a few for myself. "If You Can Stand the Heat", (Tales from Chefs & Restaurants) by Dawn Davis is the one I'm reading first.
Written a couple years ago, it's a pretty good overview of what's going on today in food and restaurants. It includes brief but well done interviews with chefs and food industry professionals, and manages to focus on many different aspects of the food business.
The interviews cover a wide range of topics like training, chefs as entreprenuers, restaurant location, mentors, regional cusines and such and are interesting to read as well as informative. The book also includes some recipes following each chapter, and has useful appendices with sources of information about the food business.
Among those interviewed are celebreties like Tony Bourdain, Rick Bayless, Bobby Flay and Thomas Keller but the roster consists mostly of people best known only to the inner circle of foodies.
This would be a very interesting and useful read for somebody new to food literature or thinking of entering the business.
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
"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.
Average customer rating:
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Inlet Isles: A Hospital Foodservice Case Study
Amy M. Allen-Chabot ,
Suzanne Curtis , and
Alma Blake
Manufacturer: Prentice Hall
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