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Winning Foodservice Ideas - The Best of Restaurants and Institutions

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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 ...
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Overview

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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Product Details

  • ISBN-13: 9780471308201
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/22/1993
  • Series: Restaurants and Institutions Series
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 7.86 (w) x 9.61 (h) x 0.88 (d)

Table of Contents

Partial table of contents:
THE MENU: FOOD TRENDS AND TECHNIQUES.
American Cuisine: Then and Now.
American Food Portfolio.
America's Cheeses Come of Age.
Build a Better Breakfast.
Italian Renaissance.
Mexican Expansion.
Asian Enlightenment.
Mainstream Mediterranean.
Caribbean Currents.
South American Cuisines.
Menu Dynamics.
THE STAFF: MANAGEMENT AND TRAINING.
The Changing Faces of Foodservice.
An Open Letter: Workers Tell it Like it Is.
In Praise of Waiting: Exceptional Essays Celebrating the Art and Craft of the Waiter.
Five Steps to Exemplary Service.
Personnel Success.
THE CUSTOMER: MARKETING AND MERCHANDISING.
The New Demographics.
Winning Promotions!.
First Impressions.
Menu Merchandising.
Restaurants that Market to Kids.
Restaurant Critics' Rules.
THE KITCHEN: OPERATIONS.
How to Finance a Restaurant.
The Clean Restaurant.
The Accessible Restaurant.
The Secure Restaurant.
Meeting the Environmental Challenge.
Index.
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