The Food Service Professionals Guide to Food Service Menus: Pricing and Managing the Food Service Menu for Maximum Profit: 365 Secrets Revealed
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The Food Service Professionals Guide to Food Service Menus: Pricing and Managing the Food Service Menu for Maximum Profit: 365 Secrets Revealed
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!
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
A wake up call for any restaurateur...:
This book is a wake up call for any restaurateur who believes that creating a menu is as simple as lumping a few dishes together on a sheet of paper. I put thought into my menu, scoped out the competition, and even developed signature dishes. Food Service Menus took me several steps further. It provided samples of market and competitor surveys so I could determine if what I was offering was something that customers would actually want. The book really came in handy with links to menu building software and... more info
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... more info
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