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Books on the topic 'Restaurant service'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

Cracknell, H. L. Mastering restaurant service. London: Macmillan Educational, 1989.

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2

Cracknell, H. L., and G. Nobis. Mastering Restaurant Service. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6.

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3

W, Kahl Kurt, ed. Restaurant service basics. 2nd ed. Hoboken, N.J: J. Wiley, 2009.

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4

W, Kahl Kurt, ed. Restaurant service basics. New York: Wiley, 2002.

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5

Martin, William B. Quality service: The restaurant manager's bible. Ithaca, N.Y: Cornell University, School of Hotel Administration, 1986.

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6

Restaurant food service equipment. Upper Saddle River, N.J: Pearson Prentice Hall, 2010.

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7

Litrides, Carol A. Restaurant service: Beyond the basics. New York: Wiley, 1994.

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8

Controlling restaurant & food service food costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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9

1960-, Brown Douglas Robert, ed. Controlling restaurant & food service operating costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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10

Controlling restaurant & food service labor costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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11

Schier, T. J. Now that's quick service that sells!: The art of managing the sizzle for quick-service resturants. Denver, CO: Pencom International, 2004.

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12

Restaurant marketing: Competency guide. Upper Saddle River, N.J: Pearson Prentice Hall, 2007.

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13

The management of service for the restaurant manager. 2nd ed. Chicago: Irwin, 1996.

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14

Restaurant marketing in the new economy. Blaine, WA: Firepower Publishing, 2012.

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15

Wiegand, Ronn R. Wines and your restaurant. New York: Distributed by German Wine Information Bureau for German Wine Institute, 1985.

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16

The Hungry Cowboy: Service and community in a neighborhood restaurant. Jackson: University Press of Mississippi, 2009.

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17

Quality restaurant service guaranteed: A training outline. New York: J. Wiley, 1998.

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18

Boulicot, Thierry. Travaux pratiques de restaurant. Paris: Éditions B.P.I., 1986.

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19

American Institute of Certified Public Accountants. Management Consulting Services Division. Restaurants and food-service establishments. New York, N.Y: American Institute of Certified Public Accountants, 1992.

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20

Opportunities in restaurant careers. Lincolnwood, Ill., USA: VGM Career Horizons, 1990.

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21

Chmelynski, Carol Ann Caprione. Opportunities in restaurant careers. Lincolnwood, IL: VGM Career/Horizon, 1998.

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22

Opportunities in restaurant careers. New York: VGM Career Books, 2004.

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23

Price, Lee Mary, ed. Careers in the restaurant industry. New York: Rosen Pub. Co., 1988.

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24

Martin, William B. The restaurant server's guide to quality customer service. [Los Altos, CA]: Crisp Publications, 1987.

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25

Barraud, Jean-Marc. Les techniques de service en restauration. 2nd ed. Montréal: Chenelière/McGraw-Hill, 2002.

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26

Melaniphy, John C. The restaurant location guidebook: A comprehensive guide to selecting restaurant & quick service food locations. Chicago, Ill: International Real Estate Location Institute, 2007.

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27

Crabtree, Marc. Meet my neighbor, the restaurant owner. New York: Crabtree Pub., 2010.

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28

Crabtree, Marc. Meet my neighbor, the restaurant owner. New York: Crabtree Pub., 2010.

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29

Crabtree, Marc. Meet my neighbor, the restaurant owner. New York: Crabtree Pub., 2010.

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30

Crabtree, Marc. Meet my neighbor, the restaurant owner. New York: Crabtree Pub., 2010.

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31

Bill, Still, ed. The little brown book of restaurant success. Washington, D.C: Customer First, 1994.

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32

Lesonsky, Rieva. Ultimate book of restaurant and food-service franchises 2005/2006. Irvine, Calif: Entrepreneur Media, 2005.

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33

Hotel and restaurant industries: An information sourcebook. Phoenix, AZ: Oryx Press, 1988.

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34

Modern restaurant service: A manual for students and practitioners. Cheltenham: Stanley Thornes, 1990.

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35

Restaurant design: Designing, constructing & renovating a food service establishment. Ocala, Fla: Atlantic Pub. Group, 2003.

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36

F, Durocher Joseph, ed. Successful restaurant design. London: Van Nost. Reinhold, 1992.

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37

S, Jones Barbara. Helping employees grow: A guide for restaurant managers. New York, N.Y: Chain Store Pub., 1987.

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38

Hotel and restaurant industries: A bibliography and sourcebook. 2nd ed. West Lafayette, Ind: Restaurant, Hotel, and Institutional Management Institute, Purdue University, 1993.

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39

Food service manager. Mankato, Minn: Capstone High/Low Books, 1999.

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40

Choosing a career in the restaurant industry. New York: Rosen Pub. Group, 1999.

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41

1951-, Dennis-Escoffier Shirley, ed. Restaurant operations and controls: A practical guide. Englewood Cliffs, N.J: Prentice-Hall, 1986.

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42

Beal, Eileen. Choosing a career in the restaurant industry. New York: Rosen Pub. Group, 1997.

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43

Dominique, Jeuffrault, ed. Travaux pratiques de restaurant: Préparations, découpages, flambages. 2nd ed. Paris: Editions B.P.I., 1985.

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44

), National Restaurant Association (U S. Model position descriptions for the restaurant industry. Washington, DC: National Restaurant Association, 2000.

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45

Wakefield, Kirk. 10 steps to successful bar & restaurant management. [Oxford, Mass.]: Oxford Publishing Inc., 1999.

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46

Charlie, Trotter, ed. Lessons in wine service from Charlie Trotter. Berkeley: Ten Speed Press, 2008.

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47

Institute, Pennsylvania Bar. Dining out: Legal issues for restaurants and their customers. [Mechanicsburg, Pa.]: Pennsylvania Bar Institute, 2011.

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48

Institute, Pennsylvania Bar. Dining out: Legal issues for restaurants and their customers. [Mechanicsburg, PA]: Pennsylvania Bar Institute, 2010.

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49

Institute, Pennsylvania Bar. Dining out: Legal issues for restaurants and their customers. [Mechanicsburg, PA]: Pennsylvania Bar Institute, 2010.

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50

MacLeod, Sarah. Food & drink: Service in the restaurant : NVQ SVQ workbooklevel 2. London: Hodder & Stoughton, 1994.

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