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Food Service Management: How to Succeed in the High-Risk Restaurant Business - By Someone Who Did

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Food Service Management: How to Succeed in the High-Risk Restaurant Business - By Someone Who Did Cover

ISBN13: 9781601380241
ISBN10: 1601380240
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Synopses & Reviews

Publisher Comments:

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. Food Service Management: How to Succeed in the High-Risk Restaurant Business By Someone Who Did will reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Whether you are considering a career in food services or you are already the manager of an establishment, you will certainly find some wisdom in Wentz s words. Wentz passes on his knowledge in this easy-to-read and entertaining book that not only tells you how to survive in the food service business but also tells you how to be successful.

Book News Annotation:

Wentz has worked for several decades in the food service industry, including some 30 years with Aramark in various capacities ranging from food service manager to regional vice president; he now lives in Cincinnati, Ohio, where he works as a management and business development consultant. He offers a practical text for those currently in the food service industry or considering a career in the industry. The text covers the fundamentals of food service management, including entering the field; deciding which food service management setting to work in, such as healthcare, university, public schools, business and industry, restaurant, or food service management company; predicting food costs; labor cost control; other costs; the profit and loss statement; sanitation; managing employees; customer relations; kitchen organization; owning your own business; effective leadership; time management; food quality; and planning a career path. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Bill Wentz speaks from experience. Wentz truly understands the industry and shares priceless experiences and lessons he learned throughout his career. You will learn if food service is right for you, the opportunities available, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. Wentz shares this philosophies on many of the important aspects of the food service industry and passes on his knowledge in this easy-to-read and entertaining book.

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Average customer rating based on 1 comment:

jlevenhagen, May 12, 2009 (view all comments by jlevenhagen)
My husband has always wanted to own his own restaurant. I’ve discouraged the idea, simply due to the risky nature of the food service industry. We picked up this book with different goals; my husband hoping to persuade me, and myself, hoping to dissuade him.
One aspect of this book that I really enjoyed was the casual writing style employed by author Bill Wentz. I also appreciated how he doesn’t gloss over his description of the industry; he puts the nitty-gritty industry details out there, good and bad. Throughout the book, his tone never loses the very passion he claims is vital to success in the food service industry.
I liked the cost breakdown for all areas involved in running a restaurant. He included things we’d never thought of! There’s even a rough guideline to writing your own business plan! I also liked the glossary of restaurant terms towards the end of the book- it serves as a great quick reference guide.
Although I have yet to admit this to my husband, reading this informative book opened my eyes to several aspects of running your own restaurant- in a positive way. While the risks I feared are indeed very real, I feel the knowledge I gained from reading Bill Wentz’s account helped to prepare me, at least mentally, for the exciting possibilities.
Honey, get your chef hat ready!
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Product Details

ISBN:
9781601380241
Author:
Wentz, Bill
Publisher:
Atlantic Publishing Company (FL)
Author:
Wentz, William J.
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Management - General
Subject:
Food service management -- United States.
Subject:
Restaurant management -- United States.
Subject:
Business Writing
Publication Date:
20070131
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
9.01x6.22x.73 in. 1.07 lbs.

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Food Service Management: How to Succeed in the High-Risk Restaurant Business - By Someone Who Did New Trade Paper
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Product details 288 pages Atlantic Publishing Company (FL) - English 9781601380241 Reviews:
"Synopsis" by , Bill Wentz speaks from experience. Wentz truly understands the industry and shares priceless experiences and lessons he learned throughout his career. You will learn if food service is right for you, the opportunities available, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. Wentz shares this philosophies on many of the important aspects of the food service industry and passes on his knowledge in this easy-to-read and entertaining book.
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