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Interviews | December 1, 2009

Megan: IMG A Meaty Tale: The Powells.com Interview with Julie Powell

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juliepowellJulie Powell charmed readers with Julie and Julia, in which she chronicled her quest to cook, in one year, every recipe out of Julia Child's... Continue »
  1. $17.49 Sale Hardcover add to wish list

    Cleaving: A Story of Marriage, Meat, and Obsession

    Julie Powell
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Winning Foodservice Ideas: The Best of Restaurants and Institutions: Randi's Keys to Success with the Menu, the Staff, the Custome

Winning Foodservice Ideas: The Best of Restaurants and Institutions: Randi's Keys to Success with the Menu, the Staff, the Custome Cover

Synopses & Reviews

Publisher Comments:

Here is a wonderful treasury of the most useful features from the leading foodservice industry magazine. Winning Foodservice Ideas: The Best of Restaurants & Institutions includes:
  • Over 500 menu ideas
  • The hottest regional and ethnic cuisines
  • Tips from America' s top chefs and operators
  • Five steps to exemplary customer service
  • Winning promotions
  • Menu merchandising techniques
  • Ten proven ways to get customer feedback
  • Restaurant critics' rules
  • How to protect employees and customers from injury
  • Media management in a foodborne illness crisis
  • How to meet the environmental challenges of running a restaurant
  • And much, much more

Synopsis:

The book is divided into four parts - The Menu, The Staff, The Customer, and The Kitchen - which cover all of the basic aspects of running a profitable and superior restaurant. In these four parts Bartlett offers informative and practical insights on everything from trends and over-views of cooking in the 1990s, how to achieve exemplary service, marketing and merchandising techniques, and equipment design.
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Product Details

ISBN:
9780471308201
Subtitle:
(the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen )
Editor:
Bartlett, Michael
Publisher:
John Wiley & Sons, Inc.
Location:
New York :
Subject:
Hospitality, Travel & Tourism
Subject:
Food service management
Subject:
Restaurant management
Subject:
Industries - Hospitality, Travel & Tourism
Series Volume:
800-3.
Publication Date:
c1994
Binding:
Trade Cloth
Language:
English
Illustrations:
Yes
Pages:
xi, 274 p.
Dimensions:
9.61x7.86x.88 in. 1.63 lbs.
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