Food Service Professionals Guide to Bar & Beverage Operation
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Food Service Professionals Guide to Bar & Beverage Operation by Chris Parry
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine 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 will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. 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 to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Chris Parry joined the Royal Navy after university and then became an Observer in the Fleet Air Arm in 1979. After the Falklands War he had a successful career in the navy, and on promotion to Rear Admiral in 2005 he became the Ministry of Defence's Director of Developments, Concepts and Doctrines. He was appointed a CBE in 2004. Now retired from the armed services, he heads a company which specializes in geo-strategic forecasting.
| SKU | Unavailable |
| ISBN 13 | 9780910627214 |
| ISBN 10 | 0910627215 |
| Title | Food Service Professionals Guide to Bar & Beverage Operation |
| Author | Chris Parry |
| Series | Food Service Professionals Guide To Ser |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Atlantic Publishing Co |
| Year published | 2003-01-12 |
| Number of pages | 141 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |