A textbook on the managerial approach to one of the fastest growing industries in American.

Foodservice: A Managerial Approach

Axler, Bruce A.

Business & Money

Educational Foundation of the

APPLIED FOODSERVICE SANITATION : COURSEBOOK

Applied Foodservice Sanitation: Coursebook

Science & Math

Educational Foundation of the National Restaurant Association Staff

Earth Sciences

The Financial Ingredient in Foodservice Management

Bolhuis, John L.

Wolff, Roger K.

Economics

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

Management by Menu

Kotschevar, Lendal H.

Escoffier, Marcel R.

Educational Foundation (National Restaurant Association)

Management & Leadership

Employee relations, food and liquor liability, patron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive legal hassles. This book gives readers management strategies to prevent legal problems.

Legal Aspects of Hospitality Management: Student Manual

Education Fdn of the National Restaurant Association

Industries

For culinary students, this book was used in college for cooking classes.

Servsafe Coursebook #SSFCB

Engineering & Transportation

National Restaurant Association)

Engineering

This [book] has been designed for self-study.... [It] covers the need for food safety, the hazards that threaten food, and guidelines for training employees in personal hygiene. [It] covers the basics of a Hazard Analysis Critical Control Point (HACCP) food safety system and methods for training employees to run the system. [It] covers methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food safely. [It] covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests. In addition, ideas for working with regulatory agencies are included. -Introd.

Serving Safe Food: Certification Course Book 95

Cookbooks, Food & Wine

ServSafe

Regional & International

Applied Foodservice Sanitation

Unknown, Author

A detailed approach to providing service in restaurants and foodservice operations    Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.  Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include: * A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining * A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining * Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues * A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server

Presenting Service

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