restaurant management

"Digital Marketing and Celebrity Chef Branding expert Mark Garcia shares hard-won advice and real life examples on how chefs, restaurateurs and food-service professionals can connect and engage with customers, so that they can dominate their competitive marketplace. In his passionate, streetwise style, Chef Mark Garcia's mission is to strengthen the positioning and messaging of chefs, restaurateurs and food-service professionals by training them on best practices and techniques that lead to profitable digital marketing campaigns and promotions"--Amazon.

Presents an introduction to the role a restaurant owner plays in a community, in simple text with illustrations, describing what kind of work they do and how to become one.

The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of zreality showsy revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants--those they have worked in and those they have designed and helped to open.

Haas wanted to know what went on inside the mind of a top chef, and what kind of emotional dynamics drove the intense interactions inside a great restaurant. He spent eighteen months immersed in the kitchen at Craigie on Main, in Boston, and his story will change the way you think about food-- and about the complicated people who cook it and serve it.

Provides information on the best opportunities in hotel and restaurant management careers, discussing salaries, training requirements, and future outlook for each position.

Presents an introduction to the role a restaurant owner plays in a community, in simple text with illustrations, describing what kind of work they do and how to become one.

Identifies issues to consider when planning to start a restaurant or food business, and offers advice on establishing operations policies, location, set-up, inventory, financial management, furnishings and equipment, marketing, staffing, and more.

Outlines the educational requirements, duties, salary, employment outlook, and possible future positions for restaurant and food service managers.