Product 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 wonÂ’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. YouÂ’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!

Product Details

• Amazon Sales Rank: #105902 in Books
• Published on: 2002-09-02
• Original language: English
• Number of items: 1
• Binding: Paperback
• 144 pages

Features

• ISBN13: 9780910627245
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Customer Reviews

Thanks to Restaurant Design, I am confident that I can do this.
Thinking about my new restaurant was overwhelming. I was confused by themes, locations, and building codes until I read Restaurant Design. This book showed me how to determine the best locations and assemble the right team to bring my vision into fruition. I learned how to deal with lagging construction schedules and even pick colors schemes, which encourage profits. The beauty of this book is that it breaks down the intricacies of the entire design process into laymen's terms. You are provided with enough technical information to work with your team effectively. Thanks to Restaurant Design, I am confident that I can do this.

Bigger is not better
This massive volume is massive because it is printed in large type with a lot of space between the lines. It is so big it is hard to handle and the same content could be available in much less space if it had been laid out properly. In addition it lacks the numerous photos and particularly the kitchen layouts one would expect in such a huge tomb. Sometimes a layout or a photo is worth a thousand words. Quality of a text is not decided by the weight.

Easy read on the basics of setting up a restaurant
Great book for diving into the world of food service. Great tips and advice. I found the information on hiring professionals to build and design your restaurant quite helpful.