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THE WORLD OF THE RESTAURATEUR
H. Berberoglu (Fourth Edition)
A restaurant management book that covers all the aspects of the restaurant industry, from history to service, kitchen layout, menu planning, purchasing, controls, safety, and sanitation.
This book is for everyone who wants to become a restaurateur, or is already in the business, and for students planning to become restaurateurs.
Contents: History of cooking and food ways, development of cuisines, restaurants and foods, presentation of food, carving, fileting, flaming, table-side cooking, service in dining rooms, menus, banquets, beverages, nutrition, sanitation, feasibility studies, marketing restaurants, kitchen design, purchasing for restaurants, human resources management, controls in restaurants, appendixes, historical tidbits.
Softcover, Cerlox Bound, 304 Pages, ISBN 1-895861-62-4, Published 1995. ($45.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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