Forthcoming Books
Author: Rose Arny
Publisher:
Published: 2002-04
Total Pages: 1444
ISBN-13:
DOWNLOAD EBOOKPosts
Introduction to Management in the Hospitality Industry, Eighth Edition and NRAEF Student Workbook Package
Author: Tom Powers
Publisher: Wiley
Published: 2005-02-28
Total Pages: 0
ISBN-13: 9780471708780
DOWNLOAD EBOOKThis revision of a popular textbook for the introductory survey course includes management functions in addition to covering all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Book of Majors 2013
Author: College Entrance Examination Board
Publisher: Macmillan
Published: 2012-07-03
Total Pages: 1372
ISBN-13: 0874479819
DOWNLOAD EBOOKAn in-depth look at the top 200 college majors and a guide to 3600 colleges offering any or all of these programs.
Food and Beverage Cost Control
Author: Lea R. Dopson
Publisher: John Wiley & Sons
Published: 2019-09-04
Total Pages: 469
ISBN-13: 1119524997
DOWNLOAD EBOOKProfessional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Management by Menu
Author: Lendal Henry Kotschevar
Publisher: Educational Foundation of the National Restaurant Association
Published: 1994
Total Pages: 404
ISBN-13: 9780915452736
DOWNLOAD EBOOKThis book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Controlling Foodservice Costs
Author:
Publisher: Prentice Hall
Published: 2007
Total Pages: 0
ISBN-13: 9780132283366
DOWNLOAD EBOOK"A core credential topic of the NRAEF certificate program"--Cover.
Hospitality and Restaurant Marketing
Author: National Restaurant Association (U.S.)
Publisher: Pearson
Published: 2013
Total Pages: 0
ISBN-13: 9780132181662
DOWNLOAD EBOOKAppropriate for HOSPITALITY & RESTAURANT MARKETING courses within Culinary Arts and Hospitality Management departments. This text focuses on HOSPITALITY & RESTAURANT MARKETING topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.
Introduction to Management in the Hospitality Industry Student Workbook
Author: Tom Powers
Publisher: Wiley
Published: 2005-02-28
Total Pages: 140
ISBN-13: 9780471706380
DOWNLOAD EBOOK"Students preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, Internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry." "The Seventh Edition of Introduction to the Hospitality Industry gives students the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Written in a clear, accessible style and richly illustrated, the text offers a comprehensive and engaging introduction to the field." "Upon successful completion of this text, readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them."--BOOK JACKET.
The Restaurant
Author: John R. Walker
Publisher: John Wiley & Sons
Published: 2021-12-02
Total Pages: 434
ISBN-13: 1119762162
DOWNLOAD EBOOKTHE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Foundations of Restaurant Management and Culinary Arts
Author: National Restaurant Association (U.S.)
Publisher: Pearson
Published: 2011
Total Pages: 0
ISBN-13: 9780138019389
DOWNLOAD EBOOKIndustry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
