This practical handbook, with emphasis on the day-to-day running of an operation, is filled with operational material that has been tried and used successfully. Its purpose is to discuss labour management and training systems to enable supervisors to select the team that best fits their operation. This book introduces the operator to the best training methods available. It works with what is best for the operator, then implements a long term solution to the difficult problems faced by employee and employer. This book should be of interest to professionals from the hotel and foodservice industries, students of personnel management.

Personnel Training Manual for the Hospitality Industry

Travel

Miller, Jack E.

Walk, Mary

Food, Lodging & Transportation

John Wiley&Sons, Inc.

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms

Menu Pricing and Strategy

Cookbooks, Food & Wine

Van Nostrand Reinhold Company

This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.

Supervision in the Hospitality Industry: Applied Human Resources

Business & Money

Walker, John R.

Drummond, Karen Eich

Industries

Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: <ul>
<li>A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally</li> <li>New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter</li> <li>New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today</li> <li>Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented</li> <li>Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios</li> <li>A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets</li> <li>A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts</li> </ul>
Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Food and Beverage Cost Control Study Guide

Dopson, Lea R.

Hayes, David K.

Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors—the people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, Supervision in the Hospitality Industry provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry.

Supervision in the Hospitality Industry: Leading Human Resources

Make sure your field experience is everything it ought to be with this gold mine of expert tips and guidance 
Congratulations! You are about to embark on what will be one of the most exciting (and demanding) phases of your hospitality training―your field experience, including internships, externships, co-ops, and practicums. This is your first chance to acquire real experience in the hospitality industry and begin to develop true professional competence. It can also be your first major professional stepping-stone, providing valuable references and contacts that will help launch your career. This easy-to-use workbook helps you make the most of your internship. Written by authors with more than fifty years combined experience preparing students for careers in hospitality and foodservice management, it helps you land a job that perfectly matches your career goals and ensures that your first professional experience is as educationally enriching as possible. Here's how it works: <ul>
<li>A total job-search guide helps you define your career goals, locate prospective employers, write winning resumes, and ace interviews. Comes complete with career goal worksheets, sample resumes, cover and follow-up letters, and many other valuable tools.</li> <li>Introductory Worksheets help you see the big picture of the hotel, restaurant, or foodservice where you will work.</li> <li>Training Goals help you identify all important job functions that you need to learn about during your work experience.</li> <li>Training Guides―comprehensive lists of job-related questions―help you focus your learning; correlate classroom theory with real-world work experience; involve your supervisor in the instruction process; expand your knowledge of the departments where you spend little or no time; and more.</li> </ul>
Make sure your field work earns you more than just two credits toward your major with Your Hospitality Field Experience.

Your Hospitality Field Experience: A Student Workbook

wiley

The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

Food and Beverage Cost Control, Student Workbook

Food and Beverage Cost Control, 2nd Edition and NRAEF Workbook Package

National Restaurant Association, Educational Foundation

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.

Supervision in the Hospitality Industry (Wiley Service Management Series)

Porter, Mary

Drummond, Karen E.

Broad, helpful guidance and information for controlling costs for foodservice managers and students 
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high. Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include: <ul>
<li>Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts</li> <li>Expanded coverage of legal issues that may affect a manager's decisions</li> <li>Revised material offering a better understanding of the connection between all parts of the ordering process</li> <li>An increased number of Test Your Skills questions that give readers more chances to practice what they have learned</li> <li>A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets</li> </ul> Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.

Food and Beverage Cost Control

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