Restaurants & Institutions S.
1 total work
The Editor-in-Chief of Restaurants and Institutions, the leading magazine in foodservice, presents a compact, all-in-one resource to help you run a high-quality profitable restaurant operation. Features four basic aspects of the business: The Menu contains ideas about trends with overviews on where American cooking is in the 90s; The Staff provides an insightful, five-part program on how to achieve exemplary service; The Customer includes marketing and merchandising techniques that let you reach out to clients; The Kitchen contains award-winning articles on clean, secure and accessible restaurants.