Winning Foodservice Ideas: the Best of Restaurants and Institutions: Randi's Keys to Success With the Menu, the Staff, the Custome
- Binding: Hardcover
- Publisher: John Wiley & Sons
- Publish date: 01/01/2003
Description:
Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
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Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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