Foodservice Industry Guide: Library Books

600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini; entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. Multidisciplinary articles--including "Comfort Food," "Ethnicity and Food," "Medieval Banquets" and "Nutrient Composition"--are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.

The handbook provides a detailed, essential industry overview in a question-and-answer format.This handbook clarifies relationships between trading partners; explains the challenges faced by manufacturers, distributors and operators; and pinpoints the consumer trends driving foodservice growth.

This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more.

This is an encyclopedic out of the box employee training program for all positions in the food service industry. From orientating the new employee, maintaining performance standards, to detailed training outlines and checklists for all positions.

Today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit.