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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
Principles of Food, Beverage, and Labor Cost Controls
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
The Book of Yields
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Menu Engineering
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Purchasing
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
The Professional Chef
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective a...
Under Stately Oaks
Nestled on a picturesque spot near the banks of the Mississippi River, Louisiana State University is a photographer's dream. From the red pantile roofs and honey-colored stucco of its Italian Renaissance architecture to the "stately oaks and broad magnolias" hailed in the alma mater, the distinct beauty of the campus is unrivaled. Few, however, realize that the history of the state's flagship university is as colorful as the azaleas that adorn its landscape every spring. Through an entertaining marriage of photographs and text, Under Stately Oaks showcases over 140 years of LSU's past and follows the evolution of the tiny Seminary of Learning of the State of Louisiana, founded near Pineville in 1853, into a university of well over thirty thousand students for the twenty-first century. Thomas F. Ruffin sets the images in historical context and offers fascinating information that will enlighten even the most ardent LSU fan. From the first LSU students in 1860 to the 75th anniversary celebrations of the current Baton Rouge campus in 2001, Under Stately Oaks captures the spirit of the university as never before.
Fundamentals of Menu Planning
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the...
Revenue Management for the Hospitality Industry
REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new e...
Empire of Pain
The gripping and shocking story of three generations of the Sackler family and their roles in the stories of Valium, OxyContin and the opioid crisis. The inspiration behind the Netflix series Painkiller, starring Uzo Aduba and Matthew Broderick. The Sunday Times Bestseller Winner of the 2021 Baillie Gifford Prize for Non-Fiction A BBC Radio 4 'Book of the Week' Shortlisted for the 2021 Financial Times/McKinsey Business Book of the Year Award One of Barack Obama’s Favorite Books of 2021 Shortlisted for the Crime Writers' Association Gold Dagger for Non-Fiction 'I gobbled up Empire of Pain . . . a masterclass in compelling narrative nonfiction.' – Elizabeth Day, The Guardian '30 Best Summe...
