Treasury Restaurant





Treasury Restaurant

Restaurant Food - Restaurant Coupon - Restaurant Eating - Restaurant Menu

Gourmet Restaurant - Restaurant Dining - Restaurant Recipe - Restaurant Location






How To Cook Comfort Food On A Tight Budget

RRP $17.99

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This is good food with strong nutritional value, for people whose cookery skill is NIX. Fresh food is much cheaper to buy and can eat like you're in TGI Friday, your local Curry House or Trattoria.

We include The Complete Menu description of the book's recipes to show how the book will eat.! Every recipe is described as it might be in a Restaurant Menu! Readers will identify enough Want-to Eat dishes to make the book irresistible.

Look at this for instance ... Mexican Chicken; Chilli features here - spicing up cubed chicken breast, pan cooked alongside seasoned tomatoes and onions - then grilled to finish off a cheese and tortilla chip topping.

About the Author

Catherine Atkinson is a trained Cordon Bleu cook with a degree in Home Economics; her catering experience led her to publishing, creating recipes and styling food for photography. She was Deputy Cookery Editor on Woman's Weekly and later Me magazine, and now works as a freelance food writer and consultant, with several books to her name.


Laughing All The Way To The Bank With Food In Your Mouth

RRP $14.99

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You have a great idea for a new vegetarian restaurant in a safe location - what would you call the restaurant?

Answer: "Out of Ham's Way".


Laughing all the way to the bank with food in your mouth serves up a host of hilarious food puns and rather odd food-related business ideas.
From "Donor Kebab: A kebab takeaway that gives all proceeds to charity" to "Mussel Power:A gym that offers clients a free bowl of mussles after a session", this book offers entertainment for you and the family.


Food And Your Health

RRP $15.95

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Since Consumers' Research Magazine's inception in 1928, readers have been given reliable and useful information on food issues. Characteristically, much of the information had been provided far in advance of official concern or public awareness. Thus, you will find a discussion of E. coli 0157:H7 printed in May 1991 - several years prior to the publicized incident in a fast food restaurant that affected many children. Information on the newly banned pesticide Alar was printed in November 1985, and the possible association between carrageenan and ulcerative colitis appeared as early as May 1972. These, and many other topics included in this anthology, appeared years prior to official recognition that these food issues posed public health problems. Every article included in this book can enlighten you as a consumer, in order to make intelligent choices in a bewildering marketplace.


How To Eiliminate Employee Theft In A Bar Or Restaurant

RRP $13.99

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Theft can be one of the hardest challenges a bar or restaurant manager faces. Theft is hard to detect, hard to stop, and unfortunately very common in the restaurant industry. It is by no means impossible for trusted employees to steal hundreds and hundreds of dollars each night. This can eat into revenue and profit. This can limit the ability of a business to grow and expand. At the very bottom of it all, this is just wrong. Often, a manager surrounded by thieves, will not even know they are there, slowly lining their pockets. They just don't even know they are there, let alone how to stop them. From my experience in the corporate world, the techniques in this book are rarely if ever taught, but they are desperately needed by many managers. In this book, I will explain exactly how employees can steal from you and I will teach you how to put a stop to it.


Design And Equipment For Restaurants And Foodservice

RRP $237.80

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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.



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Treasury Restaurant Articles

Restaurant Food Restaurant Coupon Restaurant Eating Restaurant Menu
Gourmet Restaurant Restaurant Dining Restaurant Recipe Restaurant Location
Restaurant Guide Fine Dining Dining Out Restaurant Open

Treasury Restaurant Books

Restaurant Food Restaurant Coupon Restaurant Eating Restaurant Menu
Gourmet Restaurant Restaurant Dining Restaurant Recipe Restaurant Location
Restaurant Guide Fine Dining Dining Out Restaurant Open

Treasury Restaurant