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A survival guide for restaurant professionals / Alan Gelb and Karen Levine

By: Gelb, Alan [author]Contributor(s): Levine, Karen [co-author]Material type: Text

TextPublication details: Australia : Thomson Delmar Learning, c2005Description: vi, 273 pages ; 19 cmISBN: 9781401840938Subject(s): FOOD SERVICE | RESTAURANTSLOC classification: TX 911 .G45 2005

Contents:

Chapter 1. Whole Enchilada -- Chapter 2. Taking Inventory -- Chapter 3. Goal Zone -- Chapter 4. Go, Team! -- Chapter 5. Whole You -- Chapter 6. Better Safe Than Sorry -- Chapter 7. Waiting Game -- Chapter 8. More Members of the Team -- Chapter 9. Bring on the Food! -- Chapter 10. Managing Your End -- Chapter 11. Owning It -- Chapter 12. Savvy Professional.

Summary: This is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from restaurant professionals on everything from organization to stress management to owing your own restaurant, this is one book busy students and professionals won't want to be without.

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Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911 .G45 2005 (Browse shelf (Opens below))	c.1	Available		NULIB000002028

Includes index.

Chapter 1. Whole Enchilada --
Chapter 2. Taking Inventory --
Chapter 3. Goal Zone --
Chapter 4. Go, Team! --
Chapter 5. Whole You --
Chapter 6. Better Safe Than Sorry --
Chapter 7. Waiting Game --
Chapter 8. More Members of the Team --
Chapter 9. Bring on the Food! --
Chapter 10. Managing Your End --
Chapter 11. Owning It --
Chapter 12. Savvy Professional.

This is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from restaurant professionals on everything from organization to stress management to owing your own restaurant, this is one book busy students and professionals won't want to be without.

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