Book Description

'Stats to Go' is a user-friendly guide for hospitality, leisure and tourism students who need to learn statistics and statistical techniques.

'Stats to go' is an ideal companion to hospitality, leisure and tourism studies as the breadth of coverage supports all taught numerical aspects of these types of course.Examples from hospitality, leisure and tourism organizations:
* licensed premises
* fast food outlets
* hotels
* theme parks
and their environments are used to illustrate key issues of the text.

The area of quantitative methods is one which many students find unapproachable or daunting. With the use of a clear learning structure, and a user friendly, non-theoretical approach, Buglear has created a text which students and lecturers alike will find indispensable.

Minimal use of technical language and provides clear definitions of essential terms and notations
Employs thematic and illustrative examples based on a variety of hospitality contexts
Emphasises 'interpretation' rather than 'technique' ... Read more

Book 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 won’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. You’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! ... Read more

Reviews (2)

THIS is FSP's most useful, most thorough, guide!
If you will peruse my other two reviews of guides published by Food Service Professional you will note I am not bashful - when they short change me I tell you straight out!

This guide, though, is superior to any other guide I have read - thorough, detailed, and helpful without wasting reams of paper to appear more complete. This is a must-read for anybody wanting to set their menu prices at optimum profitability.

I especially appreciated the various formulas, explanations and examples they provided so I could get my head around the topic (as the Brits are fond of saying) and not feel that some rule of thumb (such as, three times the ingredient cost) is the only way to price. Rules of thumb can get you in trouble and are only a guide based on 'all other things being equal.' That explains why I liked their information throughout chapter 5. This one chapter would probably be worth a full semester in college!

To be sure, the principles elucidated in chapter five can be applied to any business economics class and such students would gain immeasurable benefit.

Be watching for LJ's Breaking Free$ to learn more ways to make money by starting your own business or small farm - Bill Anderson (LJ).

Great Book
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information. ... Read more

Book Description

"Human Resources Management for the Hospitality Industry, 2E" addresses the wide spectrum of human resource issues in the hospitality industry. It has been revised to reflect changes in human resource management over the past five years, and to prepare students for the challenges of managing a diverse workforce in an ever-changing environment. New discussions cover today's hot topics and include case studies to illustrate effective management styles. Changes in legal restrictions and legislation have been accounted for, including consideration of the Family Medical Leave Act (FMLA). The text uses performance objectives to outline the major concepts form each chapter; discussion questions and case problems reinforce learning. ... Read more

Reviews (1)

Complicated Human Resources Issues in Plain English!!
Dr. Tanke has taken the complex and ever changing field of Human Resources Management and made it uncomplicated.The book explains the various issues faced by Hospitality Managers in terms that make sense to the experienced professional as well as the lay-person.Each chapter focuses on areas of H.R. that managers and employees must face as part of the day to day operations in the Hospitality Industry.True to life and full of helpful advice and insight from industry leaders in the Hospitality field, this book is a must for every managers office book shelf!! ... Read more

Book Description

The best-selling book in foodservice history, printed in multiple languages. English, Spanish, French, German and Korean versions available. The bible of profitable hospitality for owners, operators and managers committed to maximizing service and sales potential. ... Read more

Reviews (5)

A FIVE STARS TOOL
This book it is exactly what it says it is. Easy tips that can help you to run your restaurant and improve the service you offer to your customers. It is more for the owner or the manager but it can be usefull to everybody who is working there even the barmen. I recomend it because of the easy language it uses and because it offers practical solutions to everyday problems.

Money in your pocket!
My manager recommended this book to me. I started using the tips inside before I even finished the book. I saw a difference in my wallet immediately! This book makes your job as a waiter/waitress easier and more profitable. It pays for itself in the first night. I recommend it to all our new hires.

A great buy
The best buy I have done since long time.. a hands on tool for hospitality and restaurant professionals.. Packed of tips, hints and the Truth.. I have started using some examples while still reading this book. I think a must for every manager and boss in this industry.. I learned a lot and opened my eyes again, remembered things forgotten and implemented tricks from the book.. this book is every cent worth spent.. And fun reading too.

A MUST FOR ALL RESTAURANT MANAGERS
Probably the best book ever written as far as running a restaurant goes. Very easy to read and fun.Worth its weight in gold, this is what companies pay consultants thousands of dollars for. Even after reading it several times, i still pick it up just to remind myself how simple it all is.

Great for any training program
This book gives many examples how to train your servers to increase your profits by being sales people instead of order takes. The steps Jim Sullivan gives can be applied not only to the Food Service industry but to many other sales and service industries. ... Read more

Book Description

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing. ... Read more

Book Description

* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation.
* Each chapter features new, up-to-date material.
* Expanded coverage of hospitality organizations through case studies and hotel industry examples. ... Read more

Reviews (3)

Enlightening!!
You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time. For anyone, it's a lot to have on your plate. This book makes it seem simple. It offers way to alleviate some of the frustration that comes with the job.

Hospitality Supervision Textbook Package
This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.

Disappointing
As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.

Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.

There is a general sense of the grim reality of the hospitality industry that I was relieved to see (two stars). There's mention of the low pay, hard work, and long hours that will inevitably come with the job, and the book maintains that thought throughout. Overall however, it's too much money, and too much time, for reading what I already know. ... Read more

Reviews (2)

A great book for New Yorkers!
I am a native New Yorker who has spent the past five years living in other cities, and being a little homesick, I still read the New York Times every day.

As I was reading the morning paper, I found an ad for this book, ordered it, and immediately fell in love with it! It is beuatifully laid out and wonderfully written. What's more, I always thought that I knew a ton about the city, but I learned so much from reading this book -- I had no idea that some of the restaurants and shops reviewed in the novel were so old. I also read about some really interesting places that I had never heard of.

I plan to give this book as a holiday gift to all of my fellow New Yorker friends -- both to those who are far away from the city they love, and to those who are right at home!

Even New Yorkers Need This Book!
New York can be a shopping paradise or shopping hell. One thing that anyone can always use is a real New Yorker to guide one through the city. That's what this book is. It's like having a best friend show you the way around, to the best places, the best shops you don't find in travel guides or online.

As a former New Yorker, this book took me back to the streets, the way it is to really experience it -- on foot, not from a taxicab or a rental car. The authors clearly know their way around. From bargains to classics to places just full of colourful history and anecdotes, it's a holiday guide for more than just shoppers. In fact, even New Yorkers will benefit from the pages of info, presented in a fun-filled, rewarding style. There are places I'd gone to for years and yet never knew so much about until reading this book. In fact, it's so much fun, it's like a weekend in New York. Okay, maybe not, but it sure will make you want to get there.

Now if we could only get one like this for Los Angeles... Oops, wait, that's impossible. I think I'm just missing New York... ... Read more

Book Description

Live your dream selling the good life!

Running a bar or tavern is one of the most popular choices for entrepreneurs who want to operate a small business. But there's a lot you have to know if you're going to succeed. This book is the place to find it. Learn about the categories of bar businesses and how to get started in each one. Whether your dream is to own a small neighborhood pub or a large nightclub, this book will help reduce your financial risk and improve your chances for success. The author explains step by step everything you need to know before opening your doors. Topics covered include how to:

• Handle federal, state and local regulations
• Research the market
• Scout and evaluate potential locations
• Prepare a business loan and secure financing
• Design an efficient, attractive bar
• Purchase and keep track of inventory
• Promote and advertise your bar
• Interview, hire, and train employees

This easy-to-use guide also includes useful sample forms, cost-cutting ideas, common mistakes to avoid, and additional resources, plus step-by-step instructions, checklists, and work sheets that will guide you through every aspect of the start-up process. Pick up this book today and start living your dream.

Reviews (2)

Good Start
This book is OK as a intro into the business. It provides a guideline of all of the requirements to get started, but is only an outline. There are few "Nuts and Bolts" type of information within the book. One example is when you are told to "secure financing", all good and well, but HOW? After using this book to see if you really wanted to go down this path, I would suggest Alonzo's book. Much more in depth.

the upstart guide to owning and managing a bar or tavern
this book is nice and it helps me a lot to my economics course! ... Read more

Book Description

How hospitality managers prevent legal problems and avoid litigation

This comprehensive text prepares students and professionals in hospitality management to negotiate the industry's complex network of legal requirements and manage their operations in a way that will minimize the risk of a lawsuit. Hospitality Law combines relevant legal information about the industry with a series of interactive exercises that foster preventative legal management and effective decision-making.

Rather than poring over case law, students learn decision-making through active participation in critical thinking exercises, hypothetical situations, and team activities. By looking at how various parties made choices and how legal problems could have been avoided, students will learn to apply a practical legal awareness to their own actions. Classroom-tested to assure understanding and application, this fresh approach to teaching hospitality law:
* Stresses an interactive approach to learning and decision-making
* Emphasizes real-life situations rather than extensive legal citations
* Includes legal guidelines to help hospitality managers avoid litigation
* Covers safety and security requirements, disputes with customers, hiring and firing employees, liabilities associated with serving alcohol, and much more
* Familiarizes students with technology through Internet searches

Supplemented with numerous checklists, step-by-step procedures, and written forms to help students create legally compliant policies and respond to changing situations, Hospitality Law is destined to become an indispensable part of every hospitality manager's education. ... Read more

Reviews (3)

Law, Made it easy.
The authors made the legal issues easy to understand. I was out there looking for a such book for a long long time, and this is the book. This book helpes me to be prepared for some potential legal matters that I may have to face in a complicated casino hotel environment. I had a great opportunity to meet with the author Stephen Barth at the New York Hotel Show one year. He was a keynote speaker.

Minimize legal difficulties
As President & CEO of the Texas Hotel and Motel Association, I have known Stephen Barth as a revered professor of hospitality law at the University of Houston's Conrad N. Hilton College of Hotel and Restaurant Management, as a tremendously popular seminar leader, and now, I am pleased to say, as an outstanding author.

His book, Hospitality Law, provides an up-to-date information source that can teach practicing hospitality managers and students how to avoid and minimize legal difficulties they might otherwise face in the running of lodging properties. The book is well written, easy to follow, and best of all, gives examples from the actual operations of lodging and restaurant establishments. Especially strong are the sections on contract law, safety and security, and employment issues.

I would highly recommend this book to anyone who wants to understand the legal issues that arise in the everyday decisions that a lodging property professional must make.

Great industry resource
Great industry resource for lodging and hospitality managers. This book is far more practical than others Ive used or reviewed. Mr. Barth makes the book usuable for students, yet extremely practical for those already in working in the field. We now promote and encourage the use of this book with all those we work with. ... Read more

Book Description

An easy, learn-by-doing introduction to hotel front office operations

Hotel Front Office Simulation: A Workbook and Software Package offers a direct, experience-based approach to learning hotel front office operations. An extremely practical and easy-to-use learning tool, it works equally well on its own or in conjunction with virtually any front office operations or hotel management textbook. As an invaluable source of virtual on-the-job training, it is an outstanding resource to help prepare students to meet the fast-paced challenges of a hotel front office.

How It Works

The workbook and software move step by step through each part of the guest cycle, from the reservation process to the night audit. Exercises at the end of each workbook chapter help students apply and reinforce what they’ve learned. The CD-ROM and data disk feature front office simulation software adapted from INNSTAR, the hotel property management system used by hundreds of hotels. The software features a 25-room virtual hotel that helps users practice and hone their front office skills in a remarkably true-to-life setting.

What It Covers

• Taking, changing, and canceling reservations (for individuals and groups)
• Checking in/registering walk-ins and guests with reservations
• Handling posting and folio management
• Performing tasks that involve housekeeping, maintenance, and other departments
• Running a full night audit and reading the reports

Reviews (2)

Wow
This is a complete and comprehensive book, outlining and explaining every important detail or owning/managing a restaurant.
There is no other book available with the information this book contains. It is up to the minute with the newest technology available to the business.
If there is one book to get on this subject, this is it.

Restaurant Marketing
Restaurant marketing is ever-evolving and it takes staying on top of the latest restaurant marketing ideas and strategies to stay ahead of the competition. I recommend this book. Also visit www.quantifiedmarketing.com ... Read more

Book Description

Travellers are now spoilt by choice of available holiday destinations. In today's crowded tourism market place, destination competitiveness demands an effective marketing organisation. Two themes underpin Destination Marketing Organisations. The first is the challenges associated with promoting multi-attributed destinations in dynamic and heterogeneous markets, and the second is the divide between tourism 'practitioners' and academics. Written by a former 'practitioner', Destination Marketing Organisations bridges industry and theory by synthesising a wealth of academic literature of practical value to DMOs.

Key learning outcomes are to enhance understanding of the fundamental issues relating to:


The rationale for the establishment of DMOs

The structure, roles, goals and functions of DMOs

The key opportunities, challenges and constraints facing DMOs

The complexities of marketing destinations as tourism brands

The Author

Dr Steven Pike (PhD) spent 17 years in the tourism industry, working in destination marketing organisations, before joining academia.He is currently a Visiting Scholar with the School of Advertising, Marketing and Public Relations at Queensland University of Technology, and Senior Lecturer in the School of Marketing and Tourism at Central Queensland University. ... Read more

Book Description

The underlying crisis facing the airline industry has been apparent since early 2000.But for the past 45 years, airlines have struggled to find financial success in the very competitive transportation industry.In the weeks that followed the terrorist attacks on the World Trade Center, the airline industry became close to bankrupt, with flights being grounded in other parts of the world as well as in the United States. Flying Off Course has established itself over the years as the indispensable guide to the inner workings of the aviation industry.This third edition is fully updated to include case studies of Easyjet, Ryanair, Buzz, Go, Virgin and British Airways.It also includes new material on airline alliances, the rise of the low cost airlines, the impact of new technology on the business as well as how to deal with both eroding passenger confidence and the possible worsening of the global economic slowdown post-September 11th. ... Read more

Reviews (8)

Great overview, at times too basic
Having worked in airports for the past 10 years, and now moving to the airline side, I wanted a broad overview of airline economics. The book did a first rate job.

The only criticism would be that if you have a few years of experience and know your way around the basics of financial analysis, some of the examples and explanations will be a bit of a waste of time.

The book is well structured and about as interesting as a book on this subject can be (be realistic, the subject has it's limits...). A great novice book, a good one for those already airside.

Nice introduction
If you need a quick insight into airline business - BUY THIS BOOK. Rigas did a great job in explaining the difficult world of airline business to a dummy like me. Now, having a quite deeper knowledge, I am missing some in-depth information about the commercial side and route planning. Overall: a best buy.

Good book but a bit out of date
I am an airline analyst and this book give me some background info on different aspcet. It gives you basic understanding on how the industry works and I personally learn a lot from this.

The problem is that it is a bit out of date and so I need to spend a lot of time verifing the data. Other than that, this is a very good one for beginners.

BEST BOOK IN AIRLINE ECONOMICS
This book is a must for anyone contemplating a study of the aviation industry. Being myself an avid aviation enthusiast and an Economics student at the London School Of Economics, I have relished every single chapter of the book and it proved instrumental in applying some concepts of core Microeconomic Theory to the Airline Business. The book is written in a clear and comprehensible way and the chapters are lightly intertwined in a way that will suscitate the general interest of the reader. In addition to the cogency and incisiveness of the chapters, Professor Doganis succeeds in stiking 2 birds with one stone's throw when it comes to dissociate the practical side from the empirical side.

In a synopsis, i would put this book in the top of list if i were to recommend to my students- should i myself become a Professor of Airline Economics and Finance later on

Get to know the problems of an international airline
The past few weeks I noticed some articles in the newspaper about all kinds of airline gettogethers, nice talks, interesting promises and large headlines. If only the authors of these articles had read this book, they would have avoided words as 'surprising', 'news of the day' and 'new policy?'. Doganis explains it all in his book, and in such a way that I liked it, remembered it and am still capable of reproducing. To me it was an excellent introduction to a field, far from my bed. ... Read more

Book Description

On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions

A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times.

The Automat will take readers back to the days of Charles Lindbergh and Babe Ruth, Walter Winchell and Jack Benny, the Brooklyn Dodgers and shows at Radio City. Through beautiful archival photography, candid interviews, delicious recipes, and wonderfully evocative memorabilia, Lorraine Diehl and Marianne Hardart bring to life a time when a handful of nickels and the twist of a wrist bought a good square meal—Macaroni and Cheese, Boston Baked Beans, Chicken Pot Pie, Rice Pudding, and all the other favorites whose recipes are in these pages.

The Automat was a true American treasure, and here is its tribute.

“I have always thought that the Automat in New York has the best scrambled eggs in the world.” —Gregory Peck

“To have your own stack of nickels placed in your tiny hands; to be able to choose your own food, richly on display like museum pieces; to make quick and final decisions at the age of eight; this was a lesson in financial dealings that not even two years at the Wharton School could buy today.” —Neil Simon

“Oh, be still my heart! I used to shine shoes when I was fourteen years old. And when I was a little ahead, I would stop at Horn & Hardart.” —Tony Curtis

“I lived at the Automat. They had the greatest chocolate milk. When I moved to Philadelphia, I apportioned less than two dollars a day to eat on, and the Automat was the only place I could do it.” —Dick Clark

“I went to the Automat all the time. I grew up going to the Automat. The food was delicious. And it was wonderful.” —Woody Allen

“The first time I came to New York, I had a meal at the Automat. I had heard about the Automat, and I had to go see what it was all about.” —Leonard Nimoy

“I had the same lunch every day: three vegetables,a roll, and cocoa. All for twenty-five cents.” —Jerome Robbins ... Read more

Reviews (9)

Good nostalgia, inauthentic recipes
Waiting with bated breath to try the recipe for Horn & Hardart's "authentic" macaroni and cheese, which I remember well from childhood, it was immediately apparent that this recipe is far from "authentic". The original recipe used a large, straight macaroni, while the book's recipe calls for "elbow macaroni". Oops. The original had bits of tomato, the book's recipe omits the tomato. Oops again. I didn't care to try what is clearly misrepresented as "authentic".

Having said that, the nostalgia and history aspect of the book is quite good. But having purchased the book for the recipes, this was very disappointing. If you enjoy reading the history of the automat, this book is for you. If you're considering buying the book for the "authentic" recipes, save your money.

But the recipes aren't there...
As someone who grew up in Philadelphia it was fun reading about my childhood memories. The big problem is the derth of recipes.
The original ones. I have been writing to cookbook publishers for years begging for a Horn & Hardart Cookbook. I thought this would be it since it was written by a relative of one of the founders. No such luck. But if you have only heard about The Automat and never eaten there this is a fun read about a very special place.

Nice, but perhaps an ingredient is lacking
My Cousin knows the author, so I was looking forward to reading this book. I was delighted to find my cousin quoted on Pg 23(!) but the rest of the book seems to be missing something. It's undoubtedly put together with a great deal of love and affection, but I felt that the book was intended for people who can remember eating at Automats. I never had the privledge, and this book doesn't fill in the details. As another reviewer pointed out there are constant descriptions of the distinctive coffee dispensers, but not one single good picture of one.
The recipies are a nice touch, but why stick them here and there? To be really useful they should have been all together. The layout is choppy to the point of being confusing at times.
I suppose I would have wanted a book with some more technical nuts-and-bolts information on the mechanical aspect of the Automat, but this book isn't aimed at the hard core diner and restaurant fan. It's a nice light pleasant book, and an affectionate obituary for a sadly past age.

NOT TOTALLY HAPPY
I must admit that the book is very beautiful and informative. But, if you are buying thinking that it will be chock full of recipes used at the old automats, you will be very disappointed. I grew up with my mom regaling us with her tales of her adventures of being a young nursing student in New York City in the 1950s. She was a farm girl from Alabama, so New York was a true revelation for her. Many of her meals were taken at the automat and she always described the food as being wonderful. I was looking to be able to recreate those dishes, but out of 125 glossy pages of text, the book only includes about a dozen recipes. And as an earlier reviewer noted, I don't think most of them are the authentic recipes from the old cafeteria style restaurants. It does make for wonderful reading though. Just understand that this is mostly recollections, not a true cookbook.

The Legacy of Horn & Hardart
This is an excellent, well wriitten, and for the most part accurate picture of Horn & Hardart Automats, and their significant impact on the culinary habits of many its customers right up to its demise in New York in the early 1980's and its retrenchment to Philadelphia during that time period. What is inaccurate, is the representation that the last real company owned Automat, located at Third Avenue and 42nd Street closed in 1991. True, there was an entity operating under the trade name of Horn & Hardart at that location until 1991, but the restaurant was only a licensing arrangement, and the food served in the restaurant, such as Macaroni & Cheese, etc. were not the true Horn & Hardart recipies. The real Horn & Hardart recipies were available until 1991 at the only remaining Horn & Hardart Baking Company store, which was located in the Bala Cynward Shopping Center, as accurately described in the book as the last remaining Horn & Hardart location. Also, the recipies in the book, or at least the Macaroni and Cheese recipie, appears not to be authentic. Although the co-author, Marianne Hardart credits a nutritionist will assistance with the recipie, it appears that the recipie is not truly authentic, insofar key ingredients, such as crushed tomatoes and light cream are not included in the recipie. A much better recipie for Horn and Hardart's Macaroni and Cheese is as follows:

MACARONI AND CHEESE

1lb. Ziti Rigati 1/8 tsp. Red Pepper

6Tbs. Flour 1/8 tsp. White Pepper

6 Tbs. Butter 4Tbs. Light Cream

6 C. Milk 3C. Grated Sharp Cheddar Cheese

2 tsp. Salt 1C. Crushed Tomatoes

2 tsp. Sugar

Boil ziti until barely cooked. Drain and set aside.

In a medium saucepan, melt the butter over low heat, blend in flour and cook 2 minutes.

Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.

Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers.

Add cheese mixture to the ziti.

Pour into a baking pan and bake in a preheated 400* oven until top browns and bubbles.

**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE BEFORE FREEZING.

**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. Uncover and place in 400* oven and bake until top is brown and bubbling.

I had hoped that this book, which had promised to include the "secret" Horn & Hardart recipies, which were under tight family control, would have been the actual "secret" recipies. However, despite these disappointments, this is an excellent book that gives a detailed history of an American Institution. ... Read more

Reviews (2)

Awesome in understanding all aspects of the restaurant
It's been a year since we opened our restaurant in Chicago without any prior experience in the food industry.Having read this book helped me create and maintain our financial controls and understand our customer expectations.For less than 90 bucks, this book has provided me with invaluable, easy to understand and directly applicable concepts. A must read for anyone starting out in the restaurant business.

Restaurant Management-customers, Operations, and Employees
I will soon be opening a cafe and have been desperately looking for a book like this.It is a detailed text book covering everything, plus hundreds of "quick bites" that offer tips and examples to help withunderstanding. I know its a reference that I will go back to over and over. ... Read more

Book Description

This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act.
* New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities.
* The authors have academic and practical industry experience in foodservice facilities design. ... Read more

Reviews (1)

Very helpful text.
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly. ... Read more

Book Description

For those who are seeking a career in hospitality, hotel, and restaurant management, this edition of Hospitality and Travel Marketing expresses the relationship between marketing and the tourism industry, and emphasizes a broader marketing perspective through collaborative efforts between hotels, airlines, restaurants, and travel agencies. Written to engage readers in understanding all aspects of marketing, some of the topics covered include: research and analysis; plans and strategies; marketing segmentation and trends; product development; partnership; people and service; packaging; the distribution mix and the travel trade; communications; advertising; sales promotion and merchandising; sales management; personal selling; public relations; and pricing and evaluation. The book is organized around the Hospitality and Travel Marketing System model which serves as a guide to understanding marketing functions and related techniques. Complete with references, web links, and four-color insert, this book presents a common sense approach to the principles of Hospitality and Travel Marketing. ... Read more

Reviews (2)

EXCELLENT BOOK FOR MARKETING STUDENTS
THE BOOK COMES HIGHLY RECOMMENDED FOR PEOPLE WHO ARE IN THE HOSPITALITY INDUSTRY.

Great presentation of hospitality industry at work
Having read the book while taking the class from the author, I feel Alastair did a great job of taking a topic that could be dull and lifeless and putting a little fun in it. It's one of the few text books that has applicable use after the class is over. The topics are well researched and presented in a way to keep you going to the next chapter. ... Read more

Book Description

BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS

In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.

Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:

• Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
• Expanded coverage of legal issues that may affect a manager’s decisions
• Revised material offering a better understanding of the connection between all parts of the ordering process
• An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
• A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets

Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. ... Read more

Reviews (2)

Food & Beverage Cost Control
As a culinary educator, I find this book both informative and user-friendly.The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components.The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls.The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores.It is a book for all levels with real life examples.I would recommend it to anyone, be it from education or industry.

An excellent edition!
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.

The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.

I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality. ... Read more