Talk about a seven-course menu! If you are even remotely considering starting any type of restaurant or food operation, this book isn't dessert, but an absolute necessity, especially when you consider that a recent Ohio study found that a failure rate of between 57 and 61 percent for... more info
Customer Review: It has been a few weeks since I have recieved this book and I believe that this will be a great tool for anyone looking to start a business. The books has many hints and tips that, im sure will make you business profitable. This is a must have for anyone wanting to open a resturant, bar or... more info
Customer Review: This book is more than worth its money in culinary gold. I recently graduated from culinary school and have started a catering business with my husband. I've read a number of books on how to start a catering business and have found this to be the best one yet. Lots of information and very good... more info
Customer Review: Extremely useful set of forms and ideas for use in the restaurant industry. It is skewed towards full service restaurants; but still has lots of useful stuff to apply to QSR. Do not expect to find a treatise on training, though. The CD ROM helps to take advantage of the material because it has the... more info
Customer Review: This book is a complete step-be-step guide to buying/selling a small business. The author begins by explaining the process of choosing the right business for you. He continues by giving detailed explanations of each step of the process, following through to how to deal with your new employees.
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Customer Review: HACCP is the acronym for Hazard Analysis of Critical Control Points. This text, by Arduser and Brown is the be all and end all on the topic - in my view. It even comes with a companion CD-ROM that contains all forms from the book in Adobe Acrobat (PDF) and MS Word format. This is a major time saver... more info
Customer Review: This book covers all areas you may need to run your operation and then some. It includes everything from menu planning and the proper equipment needed to marketing, how to hire good employees and how to handle inspectors. No aspect is missed. No matter what area you are concentrating on, it is... more info
Customer Review: Remove the mystery from restaurant operations and understand how a professional kitchen succeeds and where it fails with THE FOOD SERVICE MANAGER'S GUIDE TO CREATIVE COST CUTTING, a guide to simple ways to save a food service operation from bleeding money. Thousands of practical insider techniques... more info
Customer Review: This is a wonderful review of the newer psychological approach to leadership (and "followership"). Much of the previous academic work on this important topic falls short of giving a real explanation of how leadership works--what really makes people follow a leader. The Lord and Brown book integrates... more info
