Product Description
This digital document is an article from Tea & Coffee Trade Journal, published by Lockwood Trade Journal Co., Inc. on October 1, 1997. The length of the article is 1755 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Tea travel notes. (retired tea buyer looks back on career in tea industry)
Author: Errol O'Brien
Publication: Tea & Coffee Trade Journal (Magazine/Journal)
Date: October 1, 1997
Publisher: Lockwood Trade Journal Co., Inc.
Volume: v169Issue: n10Page: p52(4)

Distributed by Thomson Gale ... Read more

Product Description
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing:Market and distribution systems Storeroom operations Cost controls Product informationDelivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come.Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. ... Read more

Product Description
New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package. ... Read more

Customer Reviews (3)

Excellent condition!
I purchased this book for almost half as much as the campus bookstore was selling it for, and it arrived in a timely manner in excellent condition. Thanks!

Very Disappointing
I used this text as an instructor in a university-level Cost Control Systems course and was exceptionally disappointed. The book is riddled with errors, as are the accompanying Excel exercises on the CD-ROM. This book takes a relatively simple subject and makes it exceptionally confusing through it's poor delivery. For added difficulty, they didn't change the instructor's manual when they switched editions. They simply slapped a new cover on the old edition's manual, so it doesn't match up to the questions and problems. When I spoke with the publisher, they were friendly but offered no real assistance. Please don't have your students waste their money on this book.

A great value
I needed this book for my Accounting class, and by buying it at Amazon.com I saved a lot of money. The book was in great shape, like new. ... Read more

Product Description
Is your goal related to advancing in the restaurant, food service, or hotel field? How do you land a job or advance in the restaurant, food service, and hotel fields? And how do you transition into a new field if you have specialized experience in waitressing and food service? This book can help. This valuable book shows how to communicate skills, experience, and potential by showing real resumes that worked for real people. Nearly every resume is accompanied by a companion cover letter, and the book offers readers advice and insights gained by hundreds of job hunters in actual job campaigns.

Experience shown on these resumes include jobs such as Bartender, Waiter, Waitress, Dining Facility Supervisor, Restaurant Manager, Kitchen Manager, Convention Manager, Catering and Banquet Manager, Fast Food Server, Front of the House Manager, and many other jobs. Whether you are seeking work in these areas or attempting to transition restaurant and hotel experience to other industries, this book is essential.

A word of advice from Editor Anne McKinney: "If you want to enter the hospitality industry OR if you want to leave that industry and transition into other areas, you don't need just any resume book. You need an industry-specific resume book! You will love this book targeted specifically to the restaurant, food service, and hotel field. Every resume and cover letter we put in a Real-Resumes Series book has been tested and proven in the real job market. Don't play games with your career. Your choice of a resume book is one of the most important career decisions you will ever make."

Praise for this book and other books in the Real-Resumes Series:
“Distinguished by its highly readable samples." - Library Journal
"These excellent new guides don't just provide the usual coverage on how to write a resume. They provide industry-specific examples, industry-specific tips and cautions, and industry-specific strategies based on real-world resumes. Since many technical types aren't writers, this comes as a special gift; select a winning format, plug in your background specs, and away you go. It's that easy--with Real-Resumes in hand."-- The Midwest Book Review
“Part of an excellent real-resume series. Impressive, with sophisticated, persuasive, and nuanced guidance.” –The Book Reader

Testimonials of people who have successfully used this book:
"The resumes and cover letters in the Real-Resumes books are easy to personalize. I created my own door-opening resume using these samples." A. Lincoln
"I finally made the transition into the hotel banqueting function, even though I had no industry experience. Real-Resumes showed me how." O. Daughtery
"I wondered how to make my experience as a waitress and bartender seem valuable to employers in other industries. Real-Resumes showed me how to get in the door to other fields." A Harkness
"I couldn't figure out how to reduce my resume to one page until I saw the great samples in the Real-Resumes book."
“A marvelous book! I learned how to take specialized experience and make a career change.” M. Koshashura
“Doors opened for me when I discovered the Real-Resumes Series. Now I can project my skills and accomplishments with confidence.” K. Chin
“There is an art to creating cover letters that arouse an employer’s interest. I learned how to compose effective cover letters and resumes, thanks to Real-Resumes.” J. McTaggart
... Read more

Product Description
Chapters: Maxim's Catering. Source: Wikipedia. Pages: 38. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Maxim's (Full name: Maxim's Caterers Limited) is Hong Kong's largest food ... Read more

Product Description
Food and Drink Sevice will help everyone working in what is the industry's fastest growing, most dynamic sector and those preparing for a career in food and drink service.By focusing on customer and workplace needs, Roy Hayter enables the skills and knowledge which underpin today's successful food service operators to be applied in a meaningful context whatever the style or type of restaurant.The text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role plays encourage readers to gain useful workplace information and the ability to adapt this to changing circumstances. The book is suitable for work and college-based training, as well as for open learning and self-study. This revised second edition includes: practice questions aimed at the main method of assessment for this level of student; more practical activities; coverage of counter and take-away service, drink and food service in licenced premises, and trolley and vending operations; and particular emphasis on health and safety issues, relating hygiene, safety and security to good customer service ... Read more

Product Description
The demand for a skilled waitstaff has never been greater. The Waiter and Waitress Training Manual can help the reader to develop the consummate service skills required to capture repeat business and handle all phases of the job efficiently. This expanded edition reflects current customer preferences and restaurant practices. ... Read more

Customer Reviews (1)

Straightforward guide works
A handy guide for waitstaff" everything from proper positioning while pouring water to cutlery placement.
Easy to read and well recommended by this FOOD INDUSTRY NEWS staffer! ... Read more

Product Description
The revised edition of the classic introductory volume to hospitality management
Introduction to Management in the Hospitality Industry covers all aspects of managing in the business, from operational issues to the role of management. This extensively revised Seventh Edition continues to set itself apart with:
* A new, full-color interior design
* New and revised Internet exercises
* More than 230 photographs, figures, and tables from a diverse cross section of hospitality spots around the world
* Case histories
* Global hospitality notes and industry practice notes
* Chapter review questions
The authors' accessible treatment makes it easy for students to gain a clear understanding of the size and scope of this expanding industry and what goes into managing it. Introduction to Management in the Hospitality Industry, Seventh Edition is the perfect beginning for students interested in a management career in the hospitality sector. ... Read more

Customer Reviews (1)

Very detailed and boring book.
Ok I know that this sounds bad. But this book is really detailed. Which is good. The bad part is most of the detail is information repeated over and over. If they would just say what they need to say one time the book would not be so expensive and thick. I know that they could get rid of at least 100 pages because of all the repeated items in the book. ... Read more

Product Description
In the fast-paced culinary arts professions where anything that can go wrong will go wrong and where the customer rules, students and professionals alike need quick access to helpful information. Four Star Tips:A Survival Guide for Restaurant Professionals is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from restaurant professionals on everything from organization to stress management to owning your own restaurant, this is one book busy students and professionals won’t want to be without. ... Read more

Product Description
This second edition of the most complete introductory text available examines the whole of the hospitality industryand the ways in which it operates. The first part examines the accommodation industry: hotels of all shapes and sizes, guesthouses, hospital services, residential care, hostels and halls of residence. The second part focuses on the foodservice industry: restaurants, hotel foodservice, licensed trade, fast food, employee feeding, welfare catering, travel catering and social catering. With contributions from a number of experts, this book is invaluable for students on higher education courses. ... Read more

Product Description

This comprehensive overview provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide readers with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Topics covered include foodservice menus, financial and staffing information, problem sets with answers, and spreadsheet exercises. For individuals interested in the food service industry.

Customer Reviews (1)

Inlet Isles: A Hospital Foodservice Case Study
Very disappointing.The workbook I received looked like it had been dug out of the trash can - without the CD, the book is virtually useless.Wish I had my $35 back. ... Read more

Product Description
Well Done!A Survival Guide for Culinary Professionals is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from culinary professionals on everything from organization to stress management to owning your own restaurant, this is one book busy students and professionals won’t want to be without. ... Read more

Product Description
Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station.Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef. ... Read more

Customer Reviews (9)

Only fair
The writing in MGM is vaguely amateurish. The recipes are OK, though I think the current emphasis on sweetness in food is something that should not be encouraged. There are odd typos here and there,occasional omissions and some amounts that are unrealistic. One cheese recipe lists salt as an ingredient and never tells the cook when to add it. A canape that includes roasted jalapenos includes far too many for most people's tastes. Perhaps an experienced cook would be about to adjust to these quirks, but MGM is a beginner's textbook.

Though I am not a culinary professional, several acquaintances are. They damn this book with faint praise. I suppose the worst thing you can say about such an expensive volume is that it's "not bad."

Good Book
The book is good. It has information about tallow sculpting, ice carving, and other kinds of information related to Garde Manger classes. I do recommend the book. This is definetly the place to buy it at!

modern ganger
The book I ordered was brand new, and even cheapier than the used books at my college. I am a Culinary Arts Student.The books came within a few days. What a great find!!!!!!!!!!!!

Very Pleased
The book came exactly as described... inside looks brand new, the outside was a little "worn" but I expected that.And it came very quickly.Again, very pleased.

Modern Garde Manger
Book was delivered in exact condition as described. Would not hesitate to buy from this seller again. Deliverly time was quicker than originally told. A definite plus. ... Read more

Product Description
Restaurant management demands more diverse skills and knowledge than any other type of business. Time constraints are more oppressive, and the need to react more common. Every restaurateur will run across questions that must be answered quickly with the least amount of guess and the greatest probability of productive results. The course of restaurant operations covers such abroad range of activities that no one person can be prepared for all events. Always heed helpful advice built on long experience. ... Read more

Product Description
-Learn from stories of success-—and failure-Understand the industry and competition-Maximize your food savvy ... Read more

Customer Reviews (2)

Building Your Restaurant
After years of working for other people, I began to dream of owning my own restaurant. I searched the Internet for information about start-up costs, marketing and locations, and anything else I could find about opening a restaurant. Eventually, I came across Start and Run a Profitable Restaurant and most of the answers I was looking for was in this book! It's not easy opening a restaurant but this book helped make it a little easier with all its good advice.Each chapter is packed full of great advice--Design and Renovation; Employees; Start-up Practicalities; and most important are the two chapters on Business Planning. This book has given me a clearer vision of being a restaurant owner and my dream is becoming a reality.

Restaurant Dreams:save money and make it come true!
This is laid out much like a "Restaurant for Dummies" book but it's more anecdotal and specific.You can jump in for certain hints and references or read it through for stories that will make any restaurateur smile.

My friend mentioned that she wished she had this book when writing a business plan for a college course last year.She had not come across anything like it in her search for a format.

We can tell by the practical examples given in this personalized book that the authors lived these experiences themselves and are willing to share their foibles for our benefit.It's easy for me to verify this since one of the co-authors, Brian Cooper, is my dad. ... Read more

Product Description
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong.

Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world. ... Read more

Customer Reviews (5)

Great Book
This book will give you the ability to increase your customer service.It gives you examples to help you improve your operation.

remarkable service,
I order the lastest copy, I receive a old vesion copy, that is no long be use in our school... You can say I waste my money on a old copy... I had to buy a new copy at school for the three time the cost I pay thur your company... from now I on I not planning to order any more books from your web page... You can say I threw my money out the window.... what a waste, when some one order a book for school, they should be given the last copy that came out, now what they want to get rid of...... A unhappy customerthomas osowski

Just what I would expect from the CIA
I highly recommend this book to anyone who wants to improve the table service in their establishment. Well thought out and laid out. I really enjoyed the history aspect of the book. It was an interesting read and a very helpful manual.

what a waste of money
A big disappointment from a distinguished institute like the Culinary Institute of America.A little book with even less info.Headings with a paragraph or two will not help menager or even servers keep customers coming. This book needs a more explanations and examples - give incites to experiences.

Not a bad little book, especially if you know service.
As someone that prides themself on customer satisfaction, I have to say this was not a bad little book.A lot is common sense, but some would learn from this.People like to be taken care of from start to finish in any industry and this is a good reminder in service. ... Read more