Study Guide to Accompany Pinches
Author: David C. Ketcham
Publisher:
Published: 1906
Total Pages:
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: David C. Ketcham
Publisher:
Published: 1906
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: David C. Ketcham
Publisher:
Published: 1987
Total Pages: 428
ISBN-13: 9780060452094
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1984
Total Pages: 298
ISBN-13:
DOWNLOAD EBOOKAuthor: 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.
Author: Coates
Publisher: Jones & Bartlett Publishers
Published: 2011-09-21
Total Pages: 221
ISBN-13: 1449670377
DOWNLOAD EBOOKDeveloped specifically to help the reader prepare for the certification examination in lactation, this study guide is designed to accompany Breastfeeding and Human Lactation, Fourth Edition. Accompnaied by additional questions online for creating personalized practice exams!
Author: Alfred H. R. Davis
Publisher: New York : Harper & Row
Published: 1988
Total Pages: 455
ISBN-13: 9780060415624
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2010-04-05
Total Pages: 265
ISBN-13: 047019751X
DOWNLOAD EBOOKThe Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.
Author: Mary Ann Bush
Publisher:
Published: 1989
Total Pages: 246
ISBN-13:
DOWNLOAD EBOOKAuthor: Susan M. Ford
Publisher: Lippincott Williams & Wilkins
Published: 2010
Total Pages: 671
ISBN-13: 1605476331
DOWNLOAD EBOOKThis core text offers LPN/LVN students a clear, concise introduction to pharmacology, focusing on basic principles and the nurse's responsibility in drug administration. Organized by body system, the book examines pharmacologic properties and therapeutic applications of drug classes. Summary Drug Tables present generic and trade drug names, uses, adverse reactions, and usual dosage ranges. This edition has thoroughly updated drug information, a new "Pharmacology in Practice" case study feature, Nursing Alerts, Lifespan Alerts, Chronic Care Alerts, Diversity Alerts, and additional material on the nursing process. Including a FREE copy of Lippincott’s Photo Atlas of Medication Administration, a bound CD-ROM, a companion website includes an NCLEX® alternate item format tutorial, a Spanish-English audio glossary, monographs on 100 most commonly prescribed drugs, Listen and Learn, Concepts in Action animations, Watch and Learn video clips, and Dosage Calculation Quizzes. The full text is also available online. Online Tutoring powered by Smarthinking—Free online tutoring, powered by Smarthinking, gives students access to expert nursing and allied health science educators whose mission, like yours, is to achieve success. Students can access live tutoring support, critiques of written work, and other valuable tools.
Author: John R. Walker
Publisher: John Wiley & Sons
Published: 2007-09-21
Total Pages: 157
ISBN-13: 0470140593
DOWNLOAD EBOOKComprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.