Book Description
This book is organized around the 14 "Service Principles" with a chapter dedicated to each. The most recent research is integrated throughout to support each principle and each chapter provides "Exemplars of Excellent Service". A "Moment of Truth" feature interspersed throughout the book provides an open-ended guest service vinette and allows the reader to provide an appropriate response or analysis of the situation that reflects an understanding of the principle being covered. A "Lessons Learned" section at the end of each chapter provides practitioners with a review of the material quickly, in a useful, applied way.
Book Description
Running a bar or tavern is one of the most popular choices for entrepreneurs who want to operate a small business, but it’s a risky business for those who go into it uninformed.
In Roy Alonzo’s classic
The Upstart Guide to Owning and Managing a Bar or Tavern, readers will receive information on planning the business, making the initial investment, marketing strategies, and much more. This updated second edition includes two all-new chapters that cover the latest trends in the bar and tavern, such as computer and security systems, and bartending essentials. as well as contact information on state regulatory agencies, and recipes for 80 popular drink recipes. It also addresses nuts-and-bolts matters including:
How to navigate through the complex start-up processHow to calculate food and beverage costs and control expensesIntegrating new technologies into the bar/tavern businessDécor, design and event features that draw customers
From a winning sample business plan to how to get the most out of your employees, this book is a must-have for entrepreneurs who want to turn their dreams of tavern ownership into reality.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional 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. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
A wake up call for any restaurateur... .......2006-01-27
This book is a wake up call for any restaurateur who believes that creating a menu is as simple as lumping a few dishes together on a sheet of paper. I put thought into my menu, scoped out the competition, and even developed signature dishes. Food Service Menus took me several steps further. It provided samples of market and competitor surveys so I could determine if what I was offering was something that customers would actually want. The book really came in handy with links to menu building software and nutritional calculations. It seems like a lot of work to put into a menu. When you consider that that the majority of your profit rests on your menu, the hard work is well worth it.
THIS is FSP's most useful, most thorough, guide!.......2004-01-13
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 appreciated the various formulas, explanations and examples they provided so I could get my head around the topic (as the Brits are fond of saying) and not feel that some rule of thumb (such as, three times the ingredient cost) is the only way to price. Rules of thumb can get you in trouble and are only a guide based on 'all other things being equal.' That explains why I liked their information throughout chapter 5. This one chapter would probably be worth a full semester in college!
To be sure, the principles elucidated in chapter five can be applied to any business economics class and such students would gain immeasurable benefit.
Be watching for LJ's Breaking Free$ to learn more ways to make money by starting your own business or small farm - Bill Anderson (LJ).
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Customer Reviews:
Great Starter book .......2006-04-11
A very thorough starter book on owning and managing a restaurant. I definitely recommend reading this at least twice for newbies. The sample business plans and financial statements proved really useful for me. I will be rereading my copy soon.
Good book for getting a basic vision of the whole business.......2005-01-04
I'm satisfied with this book. Although I couldn't find an answer for many questions I had, it's a great book for getting the panorama of the business. It covers all of the aspects relevant to the business, but sometimes lacks going deeper to the matter. Sure, you can't expect to learn how to open a restaurant just by reading this book. Final word: recommended!
I bought it because I want all the help I can get........2002-08-29
I've been told that 80% of new businesses fail within their first five years. I can't afford to take that chance. That's why I'm getting all the help I can get to succeed in the restaurant business. And this book is helping me a lot. Every time I flip a page and see something I didn't even think of, or spot a costly mistake I would have made, I'm glad I bought it. It's easy to read, easy to understand, and covers every phase of the business from planning to the grand opening. Good examples and checklists. I give it five stars.
EXCELLENT -- FOR ANY RESTAURANT START-UP.......2002-04-29
After reading a friend's copy, and seeing how useful this book is, I had to buy my own copy. I read it again and still refer to it for ideas. It covers the entire process of a restaurant start-up in an easy to understand way, pointing out ways to increase your chances of success and showing how to avoid many common mistakes that can doom a start-up. While showing you how to go about it, and giving examples, the author leads you through a winning business plan, menu planning, service system development, equipment layout and planning, cost controls, ways to satisfy customers and build sales, personnel planning and management, as well as a lot of common sense tips and useful guidelines. I believe this is a valuable book for anyone, who is starting-up a restaurant, to read. Good Luck.
I REALLY LIKED IT.......2002-02-13
This book gets right to the point, and is written in an easy to read and understand style. It covers all aspects of the business and gives a lot of good examples and strategies for dealing with situations. From start-up to follow-up it explains things clearly, focusing on sound controls and operating profitably. The business plan section is particularly good, and the other parts, service systems, equipment layout, production management, etc. are all helpful. Both my partner and I have copies and like it.
Average customer rating:
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Managing Sacred Sites: Service Provision and the Visitor
Myra Shackley
Manufacturer: Int. Cengage Business Press
ProductGroup: Book
Binding: Paperback
 Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
General
| Travel
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Business & Investing
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Travel
| Qualifying Textbooks - Fall 2007
| Stores
| Books
ASIN: 1844801071 |
Book Description
This illustrated volume with case studies examines the opportunities and problems that arise when running a religious tourist attraction. It covers: conservation of sites, how to classify sacred sites; the nature of the visitors' experience; and the debate about admission charges.
Customer Reviews:
An interesting and useful guide to beverage management!.......1999-09-04
Managing Bar & Beverage Operations is a useful and interesting book. All you have ever wanted to know about alcoholic beverages is included in this beverage operations bible. If you are interested in starting your own business or learning more about the beverage business, this is the book for you.
Average customer rating:
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Managing Foodservice Operations: A Systems Approach for Healthcare
Knight
Manufacturer: Kendall/Hunt Publishing Company
ProductGroup: Book
Binding: Paperback
General
| Business & Investing
| Subjects
| Books
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
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Social Services & Welfare
| Poverty
| Current Events
| Nonfiction
| Subjects
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Health Care Delivery
| Administration & Policy
| Medicine
| Subjects
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Health Care Delivery
| Administration & Medicine Economics
| Medical
| Professional & Technical
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General
| Health, Mind & Body
| Subjects
| Books
ASIN: 0787233749 |
Average customer rating:
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Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions
DMA Staff
Manufacturer: Kendall/Hunt Publishing Company
ProductGroup: Book
Binding: Paperback
General
| Business & Investing
| Subjects
| Books
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Food & Lodging
| Reference & Tips
| Travel
| Subjects
| Books
| Bed & Breakfast
| Dining
| Hotels & Inns
| Parks & Campgrounds
Hospital Administration
| Administration & Medicine Economics
| Medical
| Professional & Technical
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
ASIN: 0840378556 |
Average customer rating:
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Inequality and Polarization: Empirical Issues
Gordon Anderson
Manufacturer: World Scientific Publishing Company
ProductGroup: Book
Binding: Hardcover
Comparative
| Economics
| Business & Investing
| Subjects
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Theory
| Economics
| Business & Investing
| Subjects
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General
| Popular Economics
| Business & Investing
| Subjects
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General
| Science
| Subjects
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ASIN: 9810245327 |
Book Description
This book examines the most turbulent period in the history of Jordan's ruling house, the six years following the assassination of the kingdom's founder, Abdullah (1951-1957). Those years witnessed the country's lone episode of weak monarchy, when the king--the novice Hussein or his ill-starred father, Talal--was not the preeminent political actor in the land. Rather, it was during that time at the regime was left in the hands of a mix of Palestinian, Transjordanian, and Circassian royalists who had never before wielded executive authority inside the kingdom. Based on exclusive interviews and newly released archival resources, this book traces the only two royal successions in Jordanian history: the eleven-month reign of the little-known Talal, and the early years of King Hussein.
Customer Reviews:
From Abdullah to Hussein.......2001-04-13
For nearly six years, from the assassination of King Abdullah in July 1951 to King Husayn's declaration of martial law in April 1957, Jordan went through a hair-raising process of monarchical and political transition. Those years witnessed "the short, unhappy reign of King Talal," his succession by the seventeen-year old Husayn, the near-drowning of Jordan in the swirling currents of Pan-Arab nationalism, and the eventual "Hashemite restoration" which has lasted to the present. By combing the archives, reading the published sources, and interviewing many participants (including King Husayn), Satloff has with outstanding skill pieced together the first reliable history of that turbulent period. As his title implies, the story is mostly about personalities; by bringing them to life, the author infuses his analysis with verve and interest. Satloff holds that by the time Abdullah died, his kingdom had been transformed from the simplicity of "old Transjordan" into a rather more complex polity, one in which the king relied on a small, select cadre of politicians and doers. Husayn first asserted his independence from those "dinosaurs" (most notably, by firing Glubb Pasha) and chose to steer the shoals of ideology (which at one point endowed him with a foreign minister whose overriding passion was to eliminate an independent Jordan as a step toward Arab unity). But, in the end, Husayn returned to his grandfather's ways, looking to the "king's men" to help him sustain a Hashemite monarchy in a most inhospitable environment.
Middle East Quarterly, September 1994
Book Description
This digital document is an article from Arab Studies Quarterly (ASQ), published by Thomson Gale on September 22, 2005. The length of the article is 468 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Ryan, Curtis R. Jordan in Transition: From Hussein to Abdullah.(Book Review)
Publication:
Arab Studies Quarterly (ASQ) (Magazine/Journal)
Date: September 22, 2005
Publisher: Thomson Gale
Volume: 27
Issue: 4
Page: 48(1)
Article Type: Book Review
Distributed by Thomson Gale
Book Description
Extensive coverage of humor in interpersonal relationships, patient education and the work environment greatly enhance the value of this book to all health care professionals.
Humor and the Health Professions introduces the benefits of humor not only as a healing tool for the patient, but as a stress management tool for the health professional as well.
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