The book is designed for use by • The Trainee waiter or waitress who needs the specific vocabulary and commonly used expressions for their job. • Any English speaking, entry-level restaurant employee who needs an easy-to-follow guide to the various tasks in restaurant work • The restaurant trainer or language instructor, whose job can be supplemented and facilitated by the material in this book.
Design and Equipment for Restaurants and FoodserviceDesign and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.
With The Disney Bakery, you can bring magic from your imagination into your kitchen: each recipe is vividly inspired by one of the classic animated Disney films. Turn piecrusts into Aristocats and puff pastry into Aladdins lamp, or, best of all, turn a rainy afternoon into a mouth-watering memory to treasure. Adrienne Berofsky has run her own catering company, worked as a private chef and restaurant manager, and served as a personal assistant to Gael Greene, food critic for New York Magazine.
Added by: susan6th | Karma: 3133.44 | Fiction literature | 2 November 2010
3
Dying for Dinner
When Annie leaves the safety of her old bank job to become the full-time manager of her boyfriend’s restaurant, what’s meant to be the first day of the rest of her life might be the last day of someone else’s.
An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators.
