Managing Service in Food and Beverage Operations, Second Edition By Ronald F. Cichy, Ph.D., CHA, CHBE, and Paul E. Wise, CHA Education Institute of the american Hotel & Motel Association
THE SECOND EDITION of Managing Service in Food and Beverage Operations includes three new chapters, as well as updated information and case studies illustrating on-the-job challenges faced by food and beverage professionals. In-depth job descriptions and task breakdowns cover all the major food & beverage service positions. The first part of the book includes chapters on quality service; menu planning and design; dining service styles and procedures; beverage service procedures; facility design; sanitation, safety, health and legal issues; labor control; and revenue control. The second part explores various categories of food & beverage operations, including casual/theme restaurants, banquets and catered events, room service and on-site operations. For more information, call 800/752-4567 or 407/649-8252; e-mail: [email protected]
Stainless Steel Translations: English to Spanish for Restaurants and Commercial Kitchens By Jason Holben
Stock Pot Publishing, $24.99
WITH AN INCREASING Hispanic workforce in the food & beverage industry, speaking and understanding Spanish has become a necessity for managers. But who has the time for night school? Stainless Steel Translations is designed for the foodservice professional who needs to habla espanol, but doesn't have the time to go back to school. The 200-plus-page spiral-bound paperback presents more than 1,600 words and phrases commonly used in the kitchen, covering everything from hiring, training and prep instructions to complete lists of equipment, food and measures. Each listing includes a phonetic pronunciation, while blank pages allow for note-taking. To order, call 303/863-1685.
Armed Forces Recipe Service and Index of Recipes
National Technical Information Service
$127, plus $5 handling fee for each total order in North America
(Order number: TM 10-412KNN)
IF ANYONE KNOWS about cooking for large groups of hungry people, it's the U.S. Army. From NTIS, U.S. Department of Commerce, the Armed Forces Recipe Service and Index of Recipes is a series of 5-by-8-inch recipe cards featuring more than 1,300 recipes designed to feed 100 people or more. A far cry from the infamous "SOS" meal, the recipes encompass everything from appetizers, main courses and salads to pastries, cakes and breads. Each recipe also includes cooking and nutritional guidelines. To order, call 800/553-6847 or 703/605-6000; fax: 703/605-6900; e-mail: [email protected].; or online at the NTIS Web site (www.ntis.gov).
