Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13)
| Author | : | |
| Rating | : | 4.91 (958 Votes) |
| Asin | : | 0910627231 |
| Format Type | : | paperback |
| Number of Pages | : | 144 Pages |
| Publish Date | : | 2017-12-10 |
| Language | : | English |
DESCRIPTION:
Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. The information is boiled down to the essence. All titles in the series include the phone numbers and web sites of all companies discussed. This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. . These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. The books cover all the bases, providing clear explanations and helpful, specific information. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. The whole series may also be purchased the ISBN num
It's okay. Some things are helpful The only part I found helpful was the psychology and placement of certain high ticket items. If you've been in the FSI for a while it is moderately helpful in writing menus. I think what would be really helpful is to place more emphasis on the actual costing out of menu items and perhaps some ideas on efficiently do this. This is why:If you have your inventory list of all ingredients and their cost you still have to figure out the. THIS is FSP's most useful, most thorough, guide! If you will peruse my other two reviews of guides published by Food Service Professional you will note I am not bashful - when they short change me I tell you straight out!This guide, though, is superior to any other guide I have read - thorough, detailed, and helpful without wasting reams of paper to appear more complete. This is a must-read for anybody wanting to set their menu prices at optimum profitability.I especially apprec. Waste of paper S. Drilling What a waste of money. Unless you know know nothing about food service or are buying the book for use with a fast food restaurant do not waste your time.
I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher -- Food Industry News, November 2002 I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher --Food Industry News, November 2002