Book Description
Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize. Bringing together the authors' experience and knowledge as a corporate restaurant administrator, and an independent restaurant owner-operator, the book provides practical and realistic examples on controlling costs for culinarians as well as restaurant managers. An essential resource for any restaurant owner or manager.
Customer Reviews:
Second Edition Review.......2004-11-09
The reviews from 1999 are for the first edition. The second edition has been significantly revised. It is written for culinary professionals, culinary students and independent restaurant owners and managers. If the text is adopted, it comes with extensive teaching and learning materials on CD.
Too expensive.......1999-06-03
While I think this bood definitely has merit and is a very good guide for someone starting up in the restaurant business, I think it is overpriced. After all, it is still a paperback and I would have expected to spend that amount of money on a hardbound book.
An easy read, but too wordy........1999-02-14
Overpriced, redundant work. You can skip chapter 2, chapter 3 is the same and more. Not many people write on this topic, so this work is a useful tool.
Average customer rating:
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How to Manage a Successful Catering Business, 2nd Edition
Manfred Ketterer
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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ASIN: 0471284203 |
Book Description
Thinking about opening your own restaurant? Well, if you've got the will, this book shows you the way! This book is for anyone about to take the big leap into becoming an independent restaurant owner. In it successful restaurateur Christopher Egerton-Thomas tells you everything he knows about starting and running a successful restaurant—from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff. Egerton-Thomas, who is also an accomplished author and journalist, spices up his coverage with a piquant bouquet of anecdotes and restaurant lore from around the world that are as entertaining as they are instructive. The celebrated soup-to-nuts guide to starting and running a successful restaurant, now updated and expanded for the 1990s Expert guidance on financing, market research, taxes, insurance, managing a staff, health and safety, legal aspects, and much more How to survive tough times by anticipating and solving problems before they occur How to gain a competitive edge with superior customer service New to this edition: customer expectations; selling the wine list; responsibilities of serving alcohol; kitchen staffing; a glossary of wine terms; international menu vocabularies; and more
Customer Reviews:
Not a "How to" book by any means........2006-12-29
While an occasionally entertaining read , it is essentially useless for anyone looking for a "how to" book. There are a few helpful hints in the book, but overall is a waste of time. I found myself hurrying to finish it to get a book that might be useful. At least it was cheap!
waste of money waste of time.......2002-12-14
Wow, I bought the book thinking it would be a helpful how-to-guide, it was more like a BAD novel of someone who had spent too much time in the deep under belly of New York. Don't waste your money or time on this one it's not one bit helpful. Amazon[.com] sells better books for a successful restaurant, I know I found one and this one was not it!
For Every Restaurant Start-Up.......2002-11-18
I found this book got right to the core of starting a restaurant in a logical and easy to understand way. It contains a useful practical approaches to tasks that must be dealt with in a restaurant start-up. It also suggests ways to cope with if not avoid many typical problems, and presents numerous strategies for increasing chances of success. Very good and useful.
Badly written.......2001-05-01
I agree with the other review, just mundane chit chat. I wonder if the author has ever been in the back office of a real restaurant.
And the restaurant?.......2000-07-27
Mostly trivial chit-chat on which liquors to purchase assorted with obvious stuff, like an item list including mustard! This book is not only parochially American (and this might perhaps justify the very heavy stress on beverage sales) but also essentially irrelevant to anybody who would like to start a gourmet restaurant, being instead perhaps useful to somebody who'd like to open a greasy spoon for heavy drinkers. If there were a money-back guarantee I sure would have used it, having made the mistake to purchase it.
Book Description
Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. Outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor—from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique “Chef Talk” segments written by leading U.S. chefs, and includes a new chapter “Building Teamwork in the Kitchen”. For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute.
Customer Reviews:
A cure for sleeplessness.......2001-12-16
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.
Read this book.......1999-08-19
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text.
Average customer rating:
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Catering Management, 2nd Edition
Nancy Loman Scanlon
Manufacturer: Wiley
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Binding: Hardcover
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Similar Items:
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On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs
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Successful Catering: Managing the Catering Operation for Maximum Profit (The Food Service Professionals Guide, 12)
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Catering Like a Pro: From Planning to Profit
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The Complete Caterer
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Wine Basics: A Quick and Easy Guide
ASIN: 0471333271 |
Book Description
The essential, comprehensive guide to successful catering business management
Catering is more than simply creating and executing a great menu. It's knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.
Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions' sales and profits.
Catering Management also provides basic information on how to:
* Establish a new catering operation or incorporate catering into an existing foodservice business
* Hire and train both service and food production staff
* Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
Customer Reviews:
Very usefull.......2006-03-11
Although this book is expensive, the quality of its contents justifies the aquisition. It's a comprehensive manual of all the aspects the you must take into account when you are running a restaurant or you wish to start one. Nobody should start a business in this industry without reading books like this.
Awesome in understanding all aspects of the restaurant.......2003-06-04
It's been a year since we opened our restaurant in Chicago without any prior experience in the food industry. Having read this book helped me create and maintain our financial controls and understand our customer expectations. For less than 90 bucks, this book has provided me with invaluable, easy to understand and directly applicable concepts. A must read for anyone starting out in the restaurant business.
Restaurant Management-customers, Operations, and Employees.......2000-05-24
I will soon be opening a cafe and have been desperately looking for a book like this. It is a detailed text book covering everything, plus hundreds of "quick bites" that offer tips and examples to help with understanding. I know its a reference that I will go back to over and over.
Book Description
This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spiritsâfrom the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations.
Customer Reviews:
Great History and Easy to Understand.......2003-11-15
This book by Albert W.A. Schmid is full of interesting, historical details regarding the history of wines, beers and spirits. His Louisville roots are evident when one reads his sections on Kentucky Bourbon. Bourbon drinkers will drool! Wines are segmented "by the grape" which makes understanding the large variety of wineries and varietals very easy and simple. This book gives an excellent overview of wines, beers and spirits -- from the way they are produced to the myriad of ways they can be paired with your favorite foods!
Book Description
Learn all about how to start a home-based catering business from the owner of a successful catering enterprise. This edition includes an additional chapter of catering recipes, including five special occasion menus with 25 crowd-pleasing recipes.
Customer Reviews:
Ilegal to cater from home.......2007-09-25
Although the concept of this book is appealing, it is ILLEGAL by health department standards to cater from any home kitchen UNLESS it is fully licensed and certified as a commercial kitchen. Hopefully, this author is not giving permission to folks to attempt to cook and deliver food from home kitchens, which is completely against health department rules.
Great Book!.......2007-09-09
This book is Great! Great! Great! I got it for my partner because I it was something she wanted to do.When I found out that Denise went to CCA (California Culinary Academy)in San Francisco like my partner I new that this book would be great for her. When I told her about it she got so excited that she couldn't wait so we had to go buy it at the bookstore. So far this book has great information.From averages on getting a business license to the supply's you should have to start of. I covers all the little things that you might not even think of when your starting a catering business for the first time. Denise if you your reading this Priscilla and Natalie will definitely be at your seminar in LA next year :)
Not What I Thought It Would Be.......2007-06-01
I originally bought this book because my husband and I are interested in starting a catering business in the next couple of years. I'm currently a culinary student and will be graduating next month. I've worked with caterers and have catered on my own.
With all due respect for Denise Vivaldo's accomplishments, I was disappointed with the content of this book. It provided a lot of information on a high-level overview, but it did not give the detailed information I was looking for.
I would recommend The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business. It's a bit spendy and more like an encyclopedia but the information is extremely useful and the money well spent.
The best place to begin........2007-02-25
This book is the best place to begin for anyone considering catering as a business. There are so many subjects that I never thought to consider. This is a great guide and, for a minimal investment, can save you making expensive mistakes.
I can't believe I read a how-to book!.......2006-09-08
Denise Vivaldo has done the food service industry a service of her own in writing this book. As a caterer, I couldn't put it down, I read the entire book in one sitting. If you are considering a catering, or even a restaurant business read this book! I found Vivaldo's insight to be not only helpful, but it pointed out areas of the field I had scarcely considered.
Review every book you read- authors deserve your opinions, not just elitist critics.
Average customer rating:
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NAI Handbook For Safe Food Service Management (2nd Edition)
NAI
Manufacturer: Prentice Hall
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Similar Items:
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Food-medication Interactions (Food Medication Interactions)
-
Mosby's Diagnostic and Laboratory Test Reference
ASIN: 0132361183 |
Book Description
Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.
Book Description
A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that chefs are familiar with accurate measurements, portion control, and proper food handling, which are essential to the healthy bottom line of any food service operation. A valuable reference book for any food service professional.
Customer Reviews:
not worth even half the price.......2005-02-06
This author doesn't do a very good job of explaining concepts, and does not give enough examples. When you convert a recipe to a larger number of servings and end up with 2.9375 cups of something, would you really measure 2-15/16 cups of something? Would the average food service student know whether to convert that to ounces, or even how to convert a decimal to a fraction? Even my instructor hates this book and is looking for a replacement. I wouldn't be so bitter if I had only paid $5, which is what this book is really worth!
Required for an OSU course.......2002-08-01
I had to buy this book for an OSU Hotel and Restaurant course.
The book does have good measurement charts but not enough examples.
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- Global Economic Issues and Policies with Economic Applications
- Global Marketing Management (7th Edition)
- Global Politics in a Changing World: A Reader
- Global Problems and the Culture of Capitalism (3rd Edition)
- Go Put Your Strengths to Work: 6 Powerful Steps to Achieve Outstanding Performance
- Guide to Economic Indicators: Making Sense of Economics - Sixth Edition
- Hardwiring Excellence: Purpose, Worthwhile Work, Making a Difference
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
Books Index
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