Now, like magic, you instantly know what to order and what to avoid for 23 countries or cuisines. Whether you are actually in China or just want to go to a Chinese restaurant - you are all set. This easy to read book lists the Do's and Don'ts of the best and worst foods with complete descriptions and calorie information. Carry it anywhere you go!
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
"Are you scared of monsters? What if you could create your very own? Helen is a computer animator. Find out how she creates a monster called Gregor, from the idea through to the final creation. See how she makes Gregor come to life. Watch out, Gregor might not be real but he sure looks itContents:IntroductionHow Computer Animators WorkMaking Gregor Come AliveMaking Gregor Seem RealMaking Gregor Look ScaryMaking Gregor MoveMaking Gregors WorldGlossary and indexActivities
Treasury Restaurant Articles
Treasury Restaurant Books