Olivia's lemonade stand is losing customers to the competition . . . Francine! Olivia decides it's time to rethink the lemonade stand concept and turns hers into a full-scale backyard restaurant. Olivia and Francine decide there are enough thirsty customers out there for everyone-they just have to work together!
The author takes you through his journey of becoming a Restaurant owner and Chef. He details how to start the process, do the research and build the knowledge needed to feel confident enough to take the first steps with straight forward time proven procedures that kept his first restaurant going for more than 12 years. He talks about mistakes as well. This is a must read for all people who have heard from family and friends, "You should open a restaurant" and have seriously thought about it!
Margarita Madrigal's books have been used by thousands around the world. Former successful users applaud the Madrigal Method: its simplicity, its copious use of cognates, and its humor. The conversations, explanations, exercises, activities, and tapes in "Open Door to Spanish" teach readers to recognize the large number of words and expressions that are alike in English and in Spanish (cognates), strategies and rules for converting English words to Spanish, hints for identifying large numbers of new words in Spanish, formulas to help readers use Spanish verbs to describe events in the past, present, and future. Conversational topics include donde estaban? que queria ud? que tenian? haciamos muchas cosas, haciendo una variedad de actividades, hablando de mas actividades, una excursion a la playa, las profesiones, las fiestas, el cumpleanos, una excursion al campo, los quehaceres domesticos, el fin de semana, en el restaurante, en la joyeria, los deseos y las esperanzas, preparaciones para una fiesta, de visita, las casas and si fuera possible For individuals interested in a simple, yet comprehensive guide to conversational Spanish.
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.
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