Lynch, Francis T.
Accuracy in Food Costing and Purchasing Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food...
ISBN: 0-471-74590-1, ISBN-13: 978-0-471-74590-7
7. Auflage,
03/2007/Pb
€ 51,90 |
lieferbar in 3-5 Tagen
|
Jones, Terri
Simplified Math for Culinary Professionals The math skills needed for a successful foodservice career-now in a new edition
Culinary Calculations, Second Edition provides the mathematical knowledge and...
ISBN: 0-471-74816-1, ISBN-13: 978-0-471-74816-8
2. Auflage,
10/2007/Pb
€ 39,90 |
lieferbar in 3-5 Tagen
|
Katsigris, Costas; Thomas, Chris
A Management View The New Edition of a Favorite Resource
From the décor that helps define the customer's experience, to the steps taken to comply with workplace safety and...
ISBN: 0-471-76248-2, ISBN-13: 978-0-471-76248-5
3. Auflage,
10/2008/Gb
€ 109,00 |
lieferbar in 3-5 Tagen
|
Birchfield, John C.; Birchfield, John
A complete guide for the entire facility design process?--revised and updated
In today's fast-moving business climate, the foodservice professional will...
ISBN: 0-471-69963-2, ISBN-13: 978-0-471-69963-7
3. Auflage,
12/2007/Gb
€ 57,90 |
lieferbar in 3-5 Tagen
|
Dopson, Lea R.
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage...
ISBN: 0-470-25138-7, ISBN-13: 978-0-470-25138-6
5. Auflage,
03/2010/Gb
€ 105,00 |
lieferbar in 3-5 Tagen
|
McVety, Paul J.; Ware, Bradley J.; Lévesque Ware, Claudette
An essential guide for a vital foodservice skill-revised and updated
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects...
ISBN: 0-470-07267-9, ISBN-13: 978-0-470-07267-7
3. Auflage,
03/2008/Pb
€ 71,90 |
lieferbar in 3-5 Tagen
|
Carroll, Charles
Finding Time to Be Great "Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
--Chef John...
ISBN: 0-470-12530-6, ISBN-13: 978-0-470-12530-4
1. Auflage,
07/2007/Pb
€ 26,90 |
lieferbar in 3-5 Tagen
|
Kotschevar, Lendal H.; Withrow, Diane
Setting the standard for menu management-newly updated
Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice...
ISBN: 0-471-47577-7, ISBN-13: 978-0-471-47577-4
4. Auflage,
08/2007/Pb
€ 112,00 |
lieferbar in 3-5 Tagen
|
Das Hospitality Management ist einem kontinuierlichen Internationalisierungs- und Professionalisierungsprozess unterworfen. Dies hat auch Auswirkungen auf die...
ISBN: 3-87515-511-4, ISBN-13: 978-3-87515-511-2
1., 1. Auflage 2008,
05/2008/Gb
€ 58,00 |
lieferbar in 3-5 Tagen
|
Migoya, Francisco J.
A professional guide to every aspect of the launch and management of a modern, upscale café.
The Modern Café is the first comprehensive, must-have reference...
ISBN: 0-470-37134-X, ISBN-13: 978-0-470-37134-3
2. Auflage,
12/2009
€ 57,90 |
lieferbar in 3-5 Tagen
|
Drummond, Karen E.; Brefere, Lisa M.
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and...
ISBN: 0-471-59976-X, ISBN-13: 978-0-471-59976-0
6. Auflage,
03/2006/Gb
€ 77,90 |
lieferbar in 3-5 Tagen
|
Reynolds, Dennis
A Best Practices Approach * Unique, current source of information on the specialized area of on-site foodservice operations.
* Uses case studies to provide concrete solutions to...
ISBN: 0-471-34543-1, ISBN-13: 978-0-471-34543-5
1. Auflage,
1/2003/Gb
€ 61,90 |
lieferbar in 3-5 Tagen
|
Wallace, Candy; Forte, Greg
The Business of Doing Business as a Personal Chef The definitive guide to a successful career as a professional personal chef
The job of professional personal chef is one of the fastest growing careers in...
ISBN: 0-471-75219-3, ISBN-13: 978-0-471-75219-6
1. Auflage,
03/2007/Gb
€ 71,90 |
lieferbar in 3-5 Tagen
|
Feinstein, Andrew H.; Stefanelli, John M.
Selection and Procurement for the Hospitality Industry Essential information from a manager's perspective-revised for today's industry
Within any hospitality business, the purchasing function underlies every...
ISBN: 0-471-73008-4, ISBN-13: 978-0-471-73008-8
7. Auflage,
10/2007/Gb
€ 95,90 |
lieferbar in 3-5 Tagen
|
Feinstein, Andrew H.; Stefanelli, John M.
A Concise Guide A Compendium of Purchasing Principles for the Culinary Professional
PURCHASING FOR CHEFS is unlike any other purchasing book on the market. It presents...
ISBN: 0-471-72898-5, ISBN-13: 978-0-471-72898-6
1. Auflage,
06/2006/Pb
€ 47,90 |
lieferbar in 3-5 Tagen
|
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