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ServSafe Coursebook
2nd Edition, published by the National Restaurant Association Educational Foundation
LE 640
ServSafe is a complete course-book, published and used by the National
Restaurant Association in America. It can be used for self-study or as
teaching material to train your kitchen crew, as each chapter includes a table
of contents, outline of the learning objectives, case studies, and multiple-choice
study questions.
The book covers a complete study on how to ensure safe food handling practices
from the purchasing and receiving of foods to storage, preparation, and service
of the end product. An overview and understanding of the contamination, foodborne
illness, and food allergies is given, as well as the principles of HACCP.
In addition, the book handles all issues related to employee food safety
training, and food safety regulations and standards, as well as principles
of sanitation and cleaning of equipment and facilities.
The Restaurant, from Concept to Operation
John R. Walker & Donald E. Lundberg
3rd Edition, published by Wiley
LE 560
This guide to restaurant success gives entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry.
The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees.
The Restaurant, from Concept to Operation, covers in 418 pages every aspect of conceiving, opening, and running all types of restaurants, from a fast-food franchise to an upscale dining room.
This easy-to-read guide prepares readers to deal with a broad variety of start-up issues such as:
- Concept, location and design
- Restaurant marketing and business plan
- Financing and leasing
- Legal and tax matters
- Menu
- Bar and beverages
- Food purchasing
- Planning and equipping the kitchen
- Budgeting and controlling costs
- Organization, recruiting and staffing
- Employee training and development
- Service and customer relations
- Food protection and sanitations
Dining Room and Banquet Management
Anthony J. Strianese & Pamela P. Strianese
3rd Edition, published by Thomson Delmar Learning
LE 299
Inside these pages, the authors emphasize service aspects that will distinguish an
outstanding guest experience and a successful food service operation. Dining Room
and Banquet Management includes not only the "hows" of proper techniques in service,
but also the "whys". Concepts of proper sanitation, how to merchandise, how to take
and place food and beverage orders and pick up food as well as proper saving and
clearing of guest's meals are presented.
Part one, "The Food Service Industry," concentrates on the importance of
service, styles of service, and service guidelines, as well as the importance of
sanitation and appearance. Part two, "Dining Room Management," emphasizes the
training of service staff, organizing the dining room from planning reservations
to seating guests, and managing the dining experience. Part three, "Banquet Management,"
covers everything one needs to know to manage a function successfully, from booking
functions to function sheets and general knowledge on the banquet business, and how
to be a professional banquet manager.
Quotes from notable chefs and managers make the text more relevant and
interesting, while the concepts are presented in a thorough and clear manner
with pedagogical features including clearly stated objectives that are reviewed
in chapter summaries and illustrative stories.
The Restaurant Manager's Handbook, How to Set Up, Operate
and Manage a Financially Successful Food Service Operation
Douglas Robert Brown
Revised 3rd Edition, published by Brown
LE 560
This comprehensive manual will show you step-by-step how to set up, operate and manage a financially successful food service operation. The book shows the logical progression from dream to reality, from concept to operating an eating establishment. Whether you are planning a new restaurant or have an established one, there are literally hundreds of ways demonstrated in this book to streamline your restaurant business from making the kitchen, bars, dining room and front office run smoother to increasing performance and service.
The Restaurant Manager's Handbook covers the following topics from concept to operating the restaurant in a logical order:
- Successful pre-opening activities
- Basics of buying & selling a restaurant
- How to analyze and invest in a restaurant franchise opportunity
- Basic cost control for food service operations
- Profitable menu planning
- Successful kitchen management
- Essentials of food safety, HACCP and sanitation
- Successful bar and wine management
- Successful management of operational cost and supplies
- Computers and your food service operation
- Managing the dining room and maximum service
- Successful employee relations
- Public relations for your restaurant
- Internal restaurant marketing
- Internal bookkeeping
- Successful budgeting and profit planning
- How to prepare a monthly audit and cost projections
Menu Pricing & Strategy
Jack E. Miller & David V. Pavesic
4th edition, published by Wiley
LE 450
This is a popular guide to designing and pricing menus with
information that will help turn your ordinary menu into a merchandising and
cost control book. This 228-pages book includes:
- Short History of the Restaurant Industry
- Psychology of Menu Pricing and Design
- Menu Development
- How to Write Menu Copy
- Use of Coupons and Discounts
- Demand and Market Driven Pricing
- Menu Sales Mix and Analysis
- Expanded Glossary of Menu Terms with Guidelines on
Menu Writing
Fundamentals of Menu Planning
Paul McVety, Bradley J. Ware & Claudette Levesque
2 nd edition, published by Wiley
LE 450
A comprehensive and up-to-date guide offering a complete and
thoroughly accessible review of the principles of planning a menu, from concept
development and design mechanics to menu pricing and marketing issues. Coverage
includes:
- Institutional, Industrial, and Commercial Menus
- Market Survey
- Nutrition & Menu Planning
- Foodservice Menus
- Standard Recipes, Recipe Costing & Yield Tests
- Sales History and Analyses
- Characteristics of a Menu
- Merchandising the Menu
- Foodservice Equipment Analysis
- Menu Writing and Terminology
- Menu Marketing Characteristics
This edition is also enhanced with powerful pedagogical
tools for easy teaching and learning, offering readers highlighted key words,
practice problems on costing and yield, and helpful suggestions for further
reading.
Supervision in the Hospitality Industry
Jack E. Miller, John R. Walker & Karen Eich Drummond
4th Edition, published by Wiley
LE 525
Supervision in the Hospitality Industry is one book within the series of the Professional Management Development Program of the National Restaurant Association Educational Foundation.
It takes a lot of savvy to manage a thriving hospitality business. Managers must satisfy obligations to owners, customers, and employees, while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity. Methods for achieving these goals as well as for communicating effectively, planning, organizing, and maintaining a management point of view are reinforced through quizzes, exercises, self-assessments, simulations, case studies, role-playing and journal writing.
Supervision in the Hospitality Industry is a complete guide for students in culinary and hospitality programs, as well as foodservice professionals and chefs.
A student workbook is provided to enhance self-study or teacher's use.
Design and Layout of Foodservice Facilities
John Birchfield & Raymond Sparrow
Published by Wiley
LE 430
Design and layout of foodservice facilities involves the
preparation of the physical facility for foodservice site
planning and identifies the procedural functions involved in
design and layout of the space, including the identification of
equipment needs, the development of the customer’s
environment (front of the house) and the creation of the back of
the house to handle business efficiently, effectively, and
correctly.
Food and Beverage Cost Control
Lea Dopson, David Hayes & Jack Miller
Published by Wiley, 4th Edition
LE 425
For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production and service knowledge. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with practical approach and with a wealth of comprehensive resources and specific tools to keep costs low and profits high. A highlight of this fourth edition is a new look at international foodservice cost control in the age of globalization with a special emphasis on using advanced technologies, because technology affects practically every aspect of cost control today. Further the fourth edition has an expanded and updated "Test Your Skills" questions and "Apply What You Have Learned" exercises with a focus on practical applications of topics and concepts to real-world industry scenarios.
The fourth edition of Food & Beverage Cost Control
features the following topics:
- Managing Revenue and Expense
- Determining Sales Forecasts
- Managing the Cost of Food
- Managing the Cost of Beverages
- Managing the Food and Beverage Production Process
- Managing Food and Beverage Pricing
- Managing the Cost of Labor
- Controlling Other Expenses
- Analyzing Results Using the Income Statement
- Planning for Profit
- Managing and Improving the Revenue Control System
- Global Dimensions of Management and the Role of Technology
- Appendixes on Formulas and Control Forms
- References to Further Reading and Websites
Students in foodservice management will find that Food and Beverage Const Control provides 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.
Management by Menu, 4th Edition
Lendal H. Kotschevar & Diane Withrow
Published by Wiley
LE 460
Management by Menu presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Sample menus, mini-case studies, self test review questions, and other features lead to an interactive engagement with the material. The 4th edition also includes new coverage of:
- Nutrition, health, diets and the Food Pyramid
- How the foodservice industry has advanced over the past ten years
- Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analyses
- Today's menu building software, offering a variety of examples and tools
- Ethical leadership in restaurant management
- Study guide providing additional resources to help readers review the material and providing exercises to test their knowledge of key topics and concepts
Foodservice Facilities Planning, 3rd Edition
Edward A. Kazarian
Published by Wiley
LE 500
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. Equipped with this comprehensive book, you will develop expertise in all aspects of foodservice planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Practical exercises are included that help prepare you for common problems that may arise while planning your own operation. You also learn how to organize your data to begin planning; how to develop feasibilities studies; how to fully equip and operate your facility; and most important, how to make the facility achieve maximum productivity and profits. The book also includes new sections on how to:
Cost effectively design an operation
Properly select and efficiently maintain equipment
Successfully plan and accurately evaluate foodservice layout
Plan fast-food facilities and bakeshops
Cut costs through more efficient energy planning
Design and Equipment for Restaurants and Foodservice, 2nd Edition
Costas Katsigris & Chris Thomas
Published by Wiley
LE 540
Design and Equipment for Restaurants and Foodservice covers every aspect of establishing a physical facility, from concept development to operation, including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Operating a restaurant or foodservice facility needs attention to hundred of details and this book provides a breadth of useful and updated information on equipment, procedures, technology, techniques, and health and safety regulations. Many photographs and diagrams feature cutting-edge foodservice equipment, and guidelines provide you the information you need on purchasing, installing, operating and maintaining foodservice equipment from the kitchen to the tabletop. An expanded coverage of energy conservation and discussion on new types of lighting are also included.
Introduction to Professional Foodservice
Wallace L. Rande
Published by Wiley
LE 465
To succeed in this increasingly competitive arena, foodservice operations need to be customer-driven. This introductory course in foodservice management stresses the importance of the customer to the success of a foodservice operation throughout all the departments of study. Its chapters provide, first, a brief history and an overview of the foodservice industry. The following chapters cover the fundamental areas of a foodservice operation, such as menu planning, purchasing and receiving, production, services, safety and cleaning, and cost management. The customer service orientation is reinforced at the beginning of each chapter by relating first of all the topic from the customer's point of view, not only when it comes to ambience and service, but also when discussing menu planning, purchasing and receiving or cost management.
Concepts of Foodservice Operations and Management, 2nd Edition
Mahmood A. Khan
Published by Wiley
LE 500
Concepts of Foodservice Operations and Management is an introductory course in foodservice management, which outlines all steps in a simple and understandable fashion. Its unique feature is the emphasis on systems, which applies to both commercial and institutional operations. The sequence of the book starts from "back of the house" and goes all the way to the "front of the house" explaining all concepts involved in operations and management. An outline and key concepts at the beginning of each chapter provide a guide to comprehending the chapter contents. Definitions and terms applicable to a particular system are clearly outlined and explained. Photographs and figures are used to supplement the information. Examples of forms and materials used in the management of foodservice operations are given. Each chapter also includes assignments carefully designed to give the reader an opportunity to study the concepts in their practical applications.
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