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Author: James H. Westbrook
Publisher: Rosen Publishing Group
Published: 1978
Total Pages: 198
ISBN-13: 9780823904105
DOWNLOAD EBOOKDescribes carious careers in food service and lists the locations of jobs, places of training, and names of the largest employers in the food industry.
Author: CHANNELYNSKI
Publisher: McGraw Hill Professional
Published: 1999-01-22
Total Pages: 161
ISBN-13: 0071388109
DOWNLOAD EBOOKYour passport to a successful and rewarding career. If you're looking for an exciting and fulfilling career, McGraw-Hill's Opportunities in series provides the latest information on more than 100 professions. From skill and training requirements to current salary statistics, Opportunities in Food Service Careers helps you confidently pursue the profession that's right for you, including: An overview of job opportunities, from restaruant manager to short order cook to positions in manufacturing. Tips on determining which particular job is right for you. Clear-cut advice on getting started in this growing and secure industry. Information on salaries, benefits, and career flexibility. Descriptions of the daily routines of each job covered. Details on education, training, and other qualifications you may need.
Author: Anne McKinney
Publisher: PREP Publishing
Published: 2002
Total Pages: 200
ISBN-13: 9781885288288
DOWNLOAD EBOOKProvides advice on looking for jobs in the field of restaurant, food service, and hotel management, and provides hundreds of sample cover letters and resumes.
Author: Phoebe Damrosch
Publisher: Harper Collins
Published: 2009-10-13
Total Pages: 244
ISBN-13: 0061833789
DOWNLOAD EBOOKA head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.
Author: Thomas Streissguth
Publisher:
Published: 1995-09
Total Pages: 52
ISBN-13: 9781560652915
DOWNLOAD EBOOKProvides brief descriptions of various jobs involved with preparing and serving food, including kitchen help, short-order cook, host or hostess, waiters and waitresses, and caterer.
Author: Carol Ann Caprione Chmelynski
Publisher:
Published: 1984
Total Pages: 168
ISBN-13:
DOWNLOAD EBOOKAbstract: Careers in the food service industry are explored in this comprehensive guide. The topics covered include descriptions of the various jobs, career potential in the industry, benefits, job qualifications, and educational requirements and resources. Types of financial aid that are available are listed. Considerations in running one's own business are detailed. How to plan and secure a position in the industry is addressed. Several useful lists are included: educational programs in hotel, restaurant, and institutional management and resources for additional information. (as).
Author: Eileen Beal
Publisher: The Rosen Publishing Group, Inc
Published: 1999-12-15
Total Pages: 72
ISBN-13: 9780823930029
DOWNLOAD EBOOKAn all-inclusive look at careers in food service including waiting, cleaning, and managing.
Author: Lora Arduser
Publisher: Atlantic Publishing Company
Published: 2005
Total Pages: 544
ISBN-13: 0910627347
DOWNLOAD EBOOKBook & CD-ROM. Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one. Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What's the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that's precisely what this encyclopaedic book will do for you -- be your new training manager. The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-to's that will show you proper presentation, and how to keep learners motivated both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.
Author: Simone Payment
Publisher: The Rosen Publishing Group, Inc
Published: 2013-07-15
Total Pages: 82
ISBN-13: 1448894824
DOWNLOAD EBOOKThis resource offers a comprehensive and detailed look at the restaurant industry for those who are interested in a career in food but don't know where to start. First, the reader is introduced to the restaurant industry and its opportunities. Then, each chapter covers a general trade of the business such as chef, server, and manager, highlighting the skills required for each area. Within each chapter, specific jobs are profiled, such as personal chef, pastry chef, line cook, host/hostess, and server, among many others. For each job, a realistic description is given, including the benefits, such as working with people and career advancement opportunities, but also the hard work and long hours involved. Finally, readers learn that there are also opportunities to work with food that are corollary to the restaurant industry. Such jobs include farming, food writing, and food photography. With a profile of chef Marcus Samuelsson, this book brings working in the restaurant industry to life.
Author: Costas Katsigris
Publisher: Wiley
Published: 1999-03-25
Total Pages: 0
ISBN-13: 9780471090687
DOWNLOAD EBOOKThe crucial management aspects of foodservice equipment and design-in a simple, understandable guide for students and professionals. Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they'll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design. Why learn the hard way-when something goes wrong? In these pages, you will find many helpful learning aids-including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers: * Purchasing, installing, operating, and maintaining foodservice equipment. * Concept development, site selection, budgeting, and market research. * Utilities, safety requirements, and sanitation codes. * Designing kitchen and storage areas for maximum efficiency. * Creating and enhancing atmosphere. Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment for Restaurants and Foodservice is an indispensable resource for hospitality management students and professionals alike.
