Book Description
This comprehensive and massive 600 page new book will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful.
The books nineteen chapters cover the entire process of a restaurant start-up and ongoing management in an easy to understand way, pointing out methods to increase your chances of success, and showing how to avoid the many common mistakes that can doom a start-up. The new companion CD rom contains all the forms demonstrated in the book for easy use in a PDF format.
While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, how to buy and (sell ) a restaurant, franchising, basic cost control systems, profitable menu planning, sample restaurant floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful beverage management, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.
The extensive resource Guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own. This Restaurant Managers Handbook covers everything that many companies pay consultants thousands of dollars for.
This book is also ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Customer Reviews:
solid handbook.......2007-07-19
this is a solid, almost academic, handbook. it's points you toward the things you need to figure out but you'll still need to get additional information on your local regulations. personnaly, it discouraged me from opening a buisness at this time.
Outstanding book!.......2007-03-15
This book is very detailed and to the point. It covers all areas of the restaurant business. Then menu planning section is great. It gives so much foresight.
2004 Writers Notes Book Award Winner.......2005-05-18
The Restaurant Manager's Handbook is a no-nonsense, coverall manual for the food establishment industry. It's the essence of a successful handbook-no jokes, parables, and preachy lectures, just the facts. If you delve into the heal-thy index for fault, you'll abruptly bump into a page number for an answer, and if you're currently running a restaurant and afraid to appear inadequate, you can load the handy CD-ROM and pretend you're checking your e-mail while figur-ing out the monthly audit procedures or why the beer is flat. I'm not kidding. The next time your favorite kitchen runs short of the daily special or closes down for a lack of permit, serve them a copy of this great reference book.
Superb!!.......2003-10-01
The books nineteen chapters cover the entire process of a restaurant start-up and ongoing management.The companion CD rom which contains all the forms is worth the modest price of the book alone. I would highly recomend this book to anyone in the industry now or who wants to get started with sound financial planning. Also the extensive resource guide in the back of the book is superb - we will use this book often.
A solid, no-nonsense, all-encompassing curriculum.......2003-05-16
Now in a completely revised and thoroughly updated third edition, The Restaurant Manager's Handbook: How To Set Up, Operate And Manage A Financially Successful Food Service Operation by Douglas Robert Brown is a solid, no-nonsense, all-encompassing curriculum to teaching oneself the basics of the restaurant business. An exhaustive compendium of step-by-step instructions, advice, checklists, legal issues, as well as encompassing an extensive listing of state restaurant associations (and so much more!) fill the pages of this "must-have" reference for anyone with a serious and dedicated interest in the dynamics of food service oriented small business ownership. A companion CD-ROM with printable versions of all the handy and useful sample forms is included.
Book Description
Fully updated to keep pace with a rapidly changing technological environment
The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.
As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.
Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
Customer Reviews:
Good information, bad organization.......2004-02-25
I had to use this book as a text for a purchasing course I took and was frustrated to no end by its lack of organization. The different sections often repeat and even contradict themselves, although this improves substantially when you get to the chapters in the second half of the book on specific categories of items to be purchased. Each chapter is followed by a list of 30-40 "important words and concepts," most of which aren't defined or explained in the chapter but just mentioned in passing. Some of them aren't even mentioned in the chapter, and many of them appear on two or three different lists. The index is so limited as to be next to useless, and there is no glossary. I found myself continuously referring to other books and internet resources to get the information I needed, not because it wasn't in the book, but because I couldn't *find* it.
That said, the content of the book is thorough and well thought-out. Though I wouldn't recommend it as a textbook or desk reference, reading through it would give a novice buyer a good grounding in the principles of purchasing.
Awesome Book!!.......2001-12-12
This text is very easy to use. It covers just about every aspect of purchasing in the hospitality industry, and makes it simple to find what you're looking for. The information is very straight-forward, and it's written in plain english for anyone to understand.
Good book!!!.......2001-12-08
This book is very informative and well-organized. It's very easy to find what you're looking for...and it's got it all when it comes to information that pertains to purchasing for the industry. Very up-to-date...I especially liked the "Technology Applications for Purchasing" chapter.
A Comprehensive Understanding to Purchasing in the Hospitali.......2001-01-08
This textbook succinctly outlines and dicusses purchasing processes in the hospitality industry. It is therefore essential for any nonpurchasing agent who wants a comprehensive view of the purchasing function and activities to understand the management of a successful operation. The book has a lot of useful hands-on information and would be valuable to any person who will be assuming any purchasing related activities in the hospitality industry. As one who has studied hospitality management and worked in the industry, the detailed explanations are very precise and correct and very instructive. The book is recommended for nonpurchasing agents, but I recommend it for anyone who wants to understand one of managements' biggest headaches: purchasing.
Average customer rating:
- Fast Food Nation - Eye opening read
- Eye Opening
- Alarming!
- If you've ever eaten a hamburger and can read, then you shouldn't go another day without reading this book.
- THIS is your McWake Up Call
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Fast Food Nation
Eric Schlosser
Manufacturer: Harper Perennial
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Chew On This: Everything You Don't Want to Know About Fast Food
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Fat Land: How Americans Became the Fattest People in the World
ASIN: 0060838582
Release Date: 2005-07-05 |
Amazon.com's Best of 2001
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed
Book Description
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.
Schlosser's myth-shattering survey stretches from California's subdivisions, where the business was born, to the industrial corridor along the New Jersey Turnpike, where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate.
Customer Reviews:
Fast Food Nation - Eye opening read.......2007-10-04
This is a very well researched and written tome that I would recommend to anyone interested in how big agribusiness works. Cynical by nature, I'm even more so after reading the book, especially when it comes to politics and big business. If you read nothing else, check out the chapter on the slaughterhouse. Egad.
I look forward to reading Schlosser's other book, Refer Madness.
Eye Opening.......2007-09-29
After reading the book, I became so appalled at the thought of eating fast food again. It's not just about health either. The sad and horrific stories about how factory workers were treated and their working conditions will wake you up. One often knows how bad fast food is, but until you read this, you won't really know just how BAD it is.
Alarming!.......2007-09-28
I could not put the book down. I found it so intriguing that I had to buy another copy to pass among my family and friends. I was, like the rest of the people who have read this, shocked to know exactly how the large agricultural companies operate and the feebleness with which the FDA and USDA operate.
Being a government employee myself I feel the massive budget cuts and have experienced the mounds of work displaced to employees already overwhelmed. There's no way to catch up or catch anything that is not a blatant violation. So, I'm not surprised to find out that the majority of the time the agricultural business is left to police itself.
I was skeptical by the amount of negative information in the book and wondered if this could indeed really be happening. The author, however, delivers facts and names which when investigated would have to be accurate for those details to be published -otherwise this book would have been shut down before publishing.
That said I feel the book must be on the mark. Knowing that I am more cautious, than ever, about where I purchase my food. I could not stand fast food before I read the book, which gave me relief that not eating junk food is sensible advice. Knowing what I know now I choose to cook more meals at home. I have banned the supermarket for most items that I can purchase locally -meats and vegetables. Trust in the man at Winn Dixie or Food Lion is gone.
My advice; educate yourself. Do not let this be the only source of information about the food industry. Buy locally if you can. Make a friend of your local butcher or farmer's market. Purchase in-season items -this reduces the miles your food has traveled which lessens the environmental impact of what you are eating. It'll guarantee a better quality product too. Know where your food is coming from.
If you've ever eaten a hamburger and can read, then you shouldn't go another day without reading this book........2007-09-20
This book a little difficult to read in the first chapters as they tend to remind me of old text books from highschool filled with history and facts that don't seem to affect me, but I trudged on. I'm very grateful that I did. Once you begin to realize how these mundane somewhat trivial facts begin to turn into corporate deception, lack of humanity and a threat to our very way of life, your eyes will open and you'll begin to understand the need for everyone to be made aware of these atrocities against Americans and other cultures around the world. We spend our days backseat driving our politicians and football players while something we take for granted is quietly taking control of our diet and stealing our health from us while we pay them to do it.
If you have ever eaten a hamburger or a french fry and you can read, you shouldn't go another day of your life with blinders on. READ THIS BOOK. It may save your life and the lives of your grandchildren someday.
THIS is your McWake Up Call.......2007-09-17
I am still amazed at the lines I see in the lines of fast food restaurants as I drive past many of them. Obviously, this book still has a lot of minds to change. In retrospect, it may even be preaching to the choir. That certainly does not diminish the importance of some of the statements in this book.
With over a thousand reviews, I trust that most of the reviews has already done an adequate job of reviewing the facts of this book. So I will make some general comments about the work. First even before this book, it would be ignorant to think healthy food comes from a fast food restaurant. By itself, any fried food is generally bad for you. Second, I was expecting the theme of this book to focus more on fast food establishments. Yet Schlosser's statements about the meat packing industry are staggering and frightening. I really do not have much of a desire to eat ground beef again. My third comment is more of a rhetorical question. How long will it be before the American public gets tired of the Republicans bending over backwards for business just because they continually stump for religion? The malaise of the American electorate frightens me.
The people that need to read this book most are probably waiting in line at the drive thru as we speak. When Americans learn that Ronald McDonald's food is not healthy food, perhaps the obesity epidemic in this country will dissolve. At least it will be a good first step.
Book Description
Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. Survivors need a powerful strategic advantage: a sound business plan and feasibility study prior to opening. A new study from The Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. Don't be a statistic on the wrong side, plan now for success with this new book & CDRom package.
A business plan precisely defines your business, identifies your goals, and serves as your firm's resume. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. It helps you allocate resources properly, handle unforeseen complications, and make good business decisions. Because it provides specific and organized information about your company and how you will repay borrowed money, a good business plan is a crucial part of any loan application. Additionally, it informs personnel, suppliers, and others about your operations and goals. Despite the critical importance of a business plan, many entrepreneurs drag their feet when it comes to preparing a written document. They argue that their marketplace changes too fast for a business plan to be useful or that they just don't have enough time. But just as a builder won't begin construction without a blueprint, eager business owners shouldn't rush into new ventures without a business plan.
The Cd Rom will cover the following subjects: Elements of a Business Plan, Cover sheet ,Statement of purpose, The Business, Description of The Restaurant, Marketing, Competition, Operating procedures, Personnel, Business insurance, Financial Data, Loan applications, Capital equipment and supply list, Balance sheet, Breakeven analysis, Pro-forma income projections (profit & loss statements), Three-year summary, Detail by month, first year, Detail by quarters, second and third years, Assumptions upon which projections were based, Pro-forma cash flow, Supporting Documents, For franchised businesses, a copy of franchise contract and all, supporting documents provided by the franchisor, Copy of proposed lease or purchase agreement for building space, Copy of licenses and other legal documents, Copy of resumes of all principals, Copies of letters of intent from suppliers, etc.
A new study from The Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. Don't be a statistic on the wrong side, plan now for success with this new book and CD-Rom package.
Customer Reviews:
The perfect tool for reassurance.......2007-05-13
Especially for people who have been in the business for awhile, but never did their own thing- the sample business plan/program outlines major items you may not have thought about.
Also has helpful contacts, web addresses, and other resources pertinent in educating someone on opening a restaurant.
Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan & Feasibility Study by Sharon.......2006-12-29
Sharon Fullen provides thought-provoking as well as practical steps to prepare for entrepreneurship by making the Readers aware that opening a restaurant is more than an idea but requires planning.
Not only are you moved to do more than come up with a wish list but one must take the time to write their vision, study the market, and come to terms if their business idea will be a profit maker or a profit shaker.
Such helpful information can propel the business in positive directions and bring about a boost in the economy by following the guidelines and suggestions within this book.
The added benefit of having a CD to provide hands-on experience of completing a business plan is another way the author shows her expertise in bringing the tools in the book to actual life for the Readers. The old saying that " experience is the best teacher" or "practice makes perfect" seems to have been a consideration of the author. This in my opinion sets this author apart from others.
Great book for starting restaurant business.......2006-12-23
Before reading this book I have never thought that opening a small restaurant might be so involved process. But I guess it is better to learn it before you invest your money. I am glad I read this book it opened my eyes and allowed to look behind my dream of being a restaurant owner. I would not say this book discouraged me - not at all. I will be able to make more educated decisions instead of emotional ones.
Recommend it to everyone who thinks of opening a restaurant business.
Guide for Starting a Restaurant.......2006-12-20
This Restaurant starter kit is a good reference as well as the companion CD that provides a sample business plan. From preliminary information gathering in preparation to writing the business plan such as market research, audience, expected clientele, scope of perceived services, menu planning this resource provides all the pieces necessary to guide you through the start-up process.
The section on software is expertly done in providing the layperson with a grasp of the software available and will save a fortune in missteps if read and followed. The choice in software can undoubtedly determine the quality and speed that you develop your plan.
Sharon Fullen does an exceptional job in guiding the layperson through the process of the feasibility analysis to include concept, location, execution and financing thus rounding out the completed business plan. The idea of a marketing plan is discussed showing the importance of a well-planned and executed marketing effort versus just tossing a few bucks to the wind and hoping for the best. The author has provided an invaluable tool for the upcoming restaurateur as he/she plans, develops and opens their life dream.
Holding Success in Your Hand!.......2006-05-24
While this resource guide by Sharon Fullen may not deal with the most glamorous aspect of opening a new restaurant or other food business, it certainly discusses the most import: the business plan. The entire book and accompanying CD-ROM handles basic business preparation with aplomb. Starting with What is a Business Plan? and ending with an entire chapter devoted to an example of a sample business plan, Fullen leaves no stone unturned. She highlights business plan writing strategies, pinpoints problem areas that are often stumbling blocks to success, intersperses invaluable information on writing a feasibility analysis and deftly assists the reader with ideas on how to implement and understand successful marketing strategies. One section that should not be skipped discusses Getting Your Plan Published, offering tips on standing above the competition when presenting your business plan. The CD-ROM is an extra bonus that affords you the luxury of having printable examples and a portable way to use and share your new-found information. Opening a Restaurant or Other Food Preparation Starter Kit is a must-have resource for any aspiring restaurant owner; a resourceful guide that offers sound advice, concrete examples and hidden nuggets of valuable information that only serve to solidify a sound start to the opening of your new restaurant.
Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Book Description
This book covers the regulatory process for getting pharmaceuticals, biologics, and medical devices approved. It examines the pertinent aspects of the Federal Food, Drug and Cosmetic Act as it applies to human drug and device development, research, manufacturing, and marketing. Topics include: the drug approval process, Current Good Manufacturing Practices, Good Clinical Practices, Quality System Compliance and the corresponding documentation requirements, and FDA inspection processes and enforcement options. Although many references exist on this subject, this one is written in a general prose style that makes it useful to both students and professionals.
Customer Reviews:
Great resource.......2007-02-03
This book will not teach you RA, but it will provide you a great reference as an RA professional.
Best Available Book for Regulatory Affiars.......2006-11-23
Best Available Book for Regulatory Affiars, November 22, 2006
Reviewer: H. Burgoyne (Watertown, MA United States) - See all my reviews
I am currently completing a Masters in Regulatory Affairs and throughout all of my classes, this has been the best source (other than the FDA website, which is most current) pertaining to US reg. affairs. Forget any Parexel books...this one actually has an index, making it easy to find the information you need. Not sure about medical devices, as I do not specialize in them, but for pharmaceuticals and biologics this book is pretty comprehensive. You are not going to get a more "layman's level" interpretation of regulations than this book. Regulations are part of the law, which is never easy to "translate". It is hard to incorporate regulations into a book , as they are constantly being updated, but this book does a pretty good job. I have used the book to develop presentations, study for exams and write papers. If you are interested in US Regulatory Affairs, this book is definitely worth the investment. The price seems high, but is comparable to other books with the same subject matter.
Doesn't adequately cover medical device regulation.......2006-08-31
Mostly this book covers (perhaps adequately) FDA regulation of the development and approval process of new drugs. These new drugs are (by and large) developed by huge drug companies who doubtless employ teams of lawyers in connection with their FDA submissions and regulatory compliance, and it is quite likely that nearly all involved in that process with such companies would find this to be a "lite" description of FDA drug regulations, and will have little use for this book. (Imagine a beer having only 10 calories, not the 90 or so found in Miller Lite.)
Many medical devices, on the other hand, are developed by small companies (such as my employer) and a "layman's level" description (as opposed to a legal treatise) of FDA medical device regulation would be very useful. Since "medical device" is in the title, I figured when buying this book that there would be coverage relating to all FDA regulations pertaining to medical devices. Its why I (or thankfully, my company) bought the book.
Ther coverage of medical devices is grossly inadequate. Only a small portion of the book treats (again "litely") FDA medical device regulation, and then it largely covers only the premarket approval process for medical devices and barely mentions (or doesn't even mention--I forget) FDA regulation of the manner in which medical devices may be distributed in the US.
Given the relatively high cost of this book, I expected more and was quite disappointed.
Average customer rating:
- I liked it
- Wow!!! A must have for all chefs
- Food For Fifty
- Love this book
- A vital MUST HAVE handbook for professionals!
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Food for Fifty (11th Edition)
Mary Molt
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ASIN: 0130205354 |
Customer Reviews:
I liked it.......2006-05-09
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!
Wow!!! A must have for all chefs.......2006-02-25
I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC
Food For Fifty.......2006-02-25
Very well written book, leaves nothing for the mind to question,I would highly recomend this book!
Love this book.......2005-07-23
This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.
A vital MUST HAVE handbook for professionals!.......2003-06-09
Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.
I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.
Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.
Amazon.com
Since 1987, Starbucks's star has been on the rise, growing from 11 Seattle, WA-based stores to more than 1,000 worldwide. Its goals grew, too, from the more modest, albeit fundamental one of offering high-quality coffee beans roasted to perfection to, more recently, opening a new store somewhere every day. An exemplary success story, Starbucks is identified with innovative marketing strategies, employee-ownership programs, and a product that's become a subculture.
Whether you're an entrepreneur, a manager, a marketer, or a curious Starbucks loyalist, Pour Your Heart into It will let you in on the revolutionary Starbucks venture. CEO Howard Schultz recounts the company's rise in 24 chapters, each of which illustrates such core values as "Winning at the expense of employees is not victory at all."
Book Description
Since 1987, Starbucks's star has been on the rise, growing from 11 Seattle, WA-based stores to more than 1,000 worldwide. Its goals grew, too, from the more modest, albeit fundamental one of offering high-quality coffee beans roasted to perfection to, more recently, opening a new store somewhere every day. An exemplary success story, Starbucks is identified with innovative marketing strategies, employee-ownership programs, and a product that's become a subculture. Whether you're an entrepreneur, a manager, a marketer, or a curious Starbucks loyalist, Pour Your Heart into It will let you in on the revolutionary Starbucks venture. CEO Howard Schultz recounts the company's rise in 24 chapters, each of which illustrates such core values as "Winning at the expense of employees is not victory at all."
Customer Reviews:
starbucks is special because it is personal.......2007-09-20
this book tells the very personal story of how Howard Schultz discovered, changed and created the Starbucks we know. Schultz grew up in the projects in Broooklyn, NY, moved away to college in the midwest and became a driven sales rep. He then discovered Starbucks which was a supplier of coffee beans of the best quality. The owner/managers were extremely fastidious about quality and Schultz adopted this obsession with excellent coffees. He realized the appeal not only of excellent coffee, but of the cafe, a place to socialize and enjoy the drink. Eventually he left starbucks to found Il Giornale, the precursor of starbucks cafes, then returned to buy starbucks and the name. From that time, he embarked on a dramatic, high paced quest to expand starbucks into a reknowned supplier of the best coffees and the most appealing coffee shops, enlisting a number of equally driven as well as scrupulous team mates along the way. Unmistakably, the journey was and is marked by integrity, fanatical devotion to quality, courage, care for the partners (employees) and customers as individuals. Moreover, the personal approach to the product is illustrated by the great care, almost trepidation, taken before a new product is introduced. And equally noteworthy is the source of the new product: requests by customers, as relayed by the store partners. For instance, the frappuccino. On the other hand, the team is able to invest on a fantastic scale and at impressive speed to expand the reach of starbucks.
To better understand starbucks, if you don't already, read this book.
Finally, this book tells why starbucks is radically different from fast food places which also happen to serve coffee.
Intriguing Entrepreneurial Story - Good Read.......2007-08-12
This book reads like a novel, keeps you interested, and also gives amazing insight into entrepreneurship and one of America's most interesting cultural icons. I enjoyed both the topics and the style of the book. highly recommended for anyone who is interested in business, entrepreneurship, and marketing.
Pour Some Truth Into It.......2007-07-31
One reviewer here points out that Howard, being from Brooklyn and later working out of New York, "failed to cross the bridge and discover Little Italy where they had been making lattes and cappuccinos for decades."
It suddenly occurred to me, not only did Scultz fail to discover Little Italy before he made his famous trip to Milan in 1983 as a Starbucks employee, but he actually contradicts himself in the book about America's intro to lattes and cappuccinos. Example: page 53 - his "first taste" of a caffe latte in Verona: "No one in America knows about this . . .etc." Then pages 58, 59: When he has his first "test run" of an espresso bar (April '84) "As far as I know, America was first introduced to caffe latte that morning."
Problem is, on pages 81-84 when he becomes associated with Dave Olsen to start Il Giornale, he gives the following background on Olsen: "In the Fall of 1974 he opened Cafe Allegro on an alley just opposite main entrance to UW campus. Few Americans knew the term caffe latte in those days. He made a similar drink and called it a cafe au lait." This was 10 years prior to his espresso experiment in downtown Seattle!
Did Schultz rewrite history in order to sell a book? That clearly wouldn't have been necessary. But there is an additional problem. I have a friend who worked at the University Village store in 1977 who has a story that similarly contradicts Schultz's timeline. He told me the following: "During our training at Starbucks they pulled out an espresso maker to show us how to make capuccinos (only to demo the machines since they weren't making drinks for sale). The person doing the demo started with more-or-less an apology - something like "foaming milk is hard to do and the goal is to just get the top of the drink completely covered with foam". Meanwhile I had discovered 2 espresso houses in Seattle (the Allegro and the Last Exit Off Broadway). They were making good lattes (then called café au-laits) with lots of foam. I realized that either our machines were merely toys, or the person giving the demo at Starbucks did not know how to properly foam milk. I went across the street to QFC, bought a gallon of milk, set up a machine in the shop, and proceeded to foam milk until I could do it the right way. It took most of the gallon to do it but I was able to produce 3 times the amount of foam (on a volume basis) as the milk I was using." This was in 1977, seven years before Schultz' test run of an espresso bar in downtown Seattle!
Although I thoroughly enjoyed the book, I would be interested to know if someone can shed any light on this obvious discrepancy.
An Entrepreneur's Guide to How to Make it Big.......2007-07-04
Schultz not only is a great storyteller; he provides the reader with so many ways to refer back to the book with his catchy subtitles and quotes. What struck me most was his ability to reiterate time and time again the importance of relationships and how you treat your people to the success of any organization. His remark that a business who is satisfied with serving a customer coffee from a pot that is sitting there for an hour is not one he wants to deal with shows just how important it is to set standards and keep them.
Love it!.......2007-06-02
I just graduated high school and my dream is to own a coffee shop. This book was the perfect read. I loved it! It gives great tips and its always nice to learn from other people's mistakes. :] I deffinately recommend it. Every entrepreneur should read it, whether or not you get into the coffee business.
Book Description
If you're in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won't know how you got along before with out it.
For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focuses on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring the profitability of your operation.
Included in this book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organized, and easier to manage while building your bottom line! The material may be used as is or readily adapted for any food service application. For example, you'll find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget.
Expertly organized, this unique book takes you step by step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; and management of equipment and money.
This manual will arm you with the right information to help you do your job. Keep it on your desk for continual reference. The many valuable forms contained in this work may be easily printed out and customized from the companion CD-Rom. There are over 488 ready-to-use business forms, checklists, training aids, contracts and agreements!
Customer Reviews:
Very useful material.......2007-09-15
Extremely useful set of forms and ideas for use in the restaurant industry. It is skewed towards full service restaurants; but still has lots of useful stuff to apply to QSR. Do not expect to find a treatise on training, though. The CD ROM helps to take advantage of the material because it has the full text on pdf format and several of the sections in MS-Word format.
Easily tailored forms and a must for any food service operation.......2007-03-16
Douglas Robert Brown's excellent reference tool is worth every penny and should be in every food service operator's reference library. I have recommended his book for my tea students for the last five years and am pleased to endorse the revised media. From the small tearoom owner to the chain restaurant, Mr. Brown's resource is a valuable tool. Carnelian Rose Tea - Tea Business School - Jennifer Petersen
Must-have for anyone preparing for a career in food service.......2005-02-03
The Encyclopedia of Restaurant Training is a no-nonsense, thorough resource covering the necessary training for all positions in the food service industry, from professional chef to maitre d to bartender and much more. Written in clear, easy-to-understand terms and charts spelling out explicit training instructions, and illustrated with some diagrams (such as a picture of how to properly set a formal table), The Encyclopedia of Restaurant Training spares no effort to be as understandable as possible. No background knowledge in any trade is needed to grasp explicit instructions ranging from a step-by-step breakdown of the hostess job to the proper order of service for a luncheon handout to how one can go about creating a memorable presentation to food service employees, and much more. A CD-ROM accompanies this absolute must-have for anyone preparing for a career in food service, or charged with the responsibility of training food service recruits.
A Complete package for the Food Service Industry.......2004-06-27
As a long-time user of The Restaurant Managers Handbook by Douglas R. Brown, I have found The Encyclopedia of Restaurant Forms and it's CD Rom to be the most complete and comprehensive selection of forms and ideas for every day and every situation that can or will arise in the food service business.
Review From Book News Inc........2004-06-18
The encyclopedia of restaurant forms; a complete kit of ready-to-use checklists, worksheets, and training aids for a successful food service operation. (CD-ROM included)
This book/CD-ROM resource for new and veteran food service operators offers advice, practical guidelines, and ready-to-use forms, templates, checklists, and training aids for dealing with the issues, tasks, and situations that food service operators face everyday. The material may be used as is, or adapted for any food service application. Material is organized into 11 sections on food safety, kitchen management, bar and beverage management, general management, menu management, employee training, human resources, inventory control, financial management, catering and banquets, and hotel management. Forms contained in the book can be customized and printed from the companion CD-ROM.
Jane Erskine
Editor, Book News Inc.
5739 NE Sumner Street
Portland, OR 97218
Book Description
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Customer Reviews:
Future for nutrition.......2007-04-15
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Great Text for Culinary Nutrition Class.......2004-10-03
I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.
A great guide for nutrition........2003-09-03
Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.
Exactly what I needed........2002-07-19
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.
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