Catalog Search Results
Author
Language
English
Description
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...
Author
Language
English
Description
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...
Author
Language
English
Description
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...
Author
Series
Language
English
Description
Food service workers have important jobs, and readers learn all about what makes these workers essential in this creative look at community helpers who don't often get their share of the spotlight. Clear and focused text introduces the basics of jobs in the food service industry, inspiring readers to look more deeply into a career in this area if they are interested in food. In addition, the fun and engaging tone encourages readers to show their appreciation...
Author
Language
English
Description
This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the...
6) Food Service Management: How to Succeed in the High Risk Restaurant Business - By Someone Who Did
Author
Language
English
Description
Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation,...
Author
Language
English
Description
This book is proof that most people dont know how to act in public. If you have ever worked in the food service industry you will identify with most or all of these stories . If you have not worked in the food service industry then you might realize that the moron I am writing about is actually you . These are all real stories and they will sound familiar to both groups of people.
Author
Language
English
Description
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...
Author
Language
English
Description
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...
11) The last shift
Physical Desc
1 videodisc (approximately 90 min.) : sound, color ; 4 3/4 in.
Language
English
Description
On the graveyard shift at Oscar's Chicken and Fish, Stanley is retiring after 38 years and has to train his young replacement. The Boomer dropout who is leaving this career behind and the Milennial columnist who is making ends meet find ways to connect in the early hours of a quiet kitchen.
Author
Physical Desc
viii, 276 pages ; 25 cm
Language
English
Description
"For years, Kim's day job was a social worker to the home-bound elderly in Brooklyn Heights. Then she'd scramble into Manhattan to make her hostess shifts at Babbo, where even the Pope would have trouble scoring a reservation, and Gwyneth Paltrow and Ryan Reynolds squeezed through the jam-packed entryway like everyone else. Despite her sometimes fifteen-hour days, Kim couldn't make ends meet, up to her eyeballs in grad school debt. Her social work...
14) Over easy
Author
Physical Desc
271 pages : illustrations ; 22 cm
Language
English
Description
"After being denied financial aid to cover her last year of art school, Margaret finds salvation from the straightlaced world of college and the earnestness of both hippies and punks in the wisecracking, fast-talking, drug-taking Imperial Café"--Back cover.
A fictionalized coming-of-age memoir describes the author's experience working at a cafe after being denied financial aid to finish her last year of art school.
Author
Physical Desc
xvi, 214 pages : illustrations ; 22 cm
Language
English
Description
"The back must slave to feed the belly. In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food--the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive,...
Author
Physical Desc
445 pages : color illustrations ; 23 cm
Language
English
Description
"This is a continuation of Mimi Pond's book Over Easy, a memoir of her time working amongst the hippies and punks of the wisecracking, fast-talking, drug-taking Imperial Café. Pond's story is equal parts time capsule of late 1970s life in California - with its deadheads, punks, disco rollers, casual sex and drug use - and bildungsroman of a young woman from naïve, sexually inexperienced art-school dropout to self-aware, self-confident artist. Mimi...
17) A touch of Jen
Author
Physical Desc
311 pages ; 25 cm
Language
English
Description
A funny and terrifying debut novel looks at a love triangle so toxic that it breaks the order of the universe and unleashes a literal monster.
"Remy and Alicia, a couple of insecure service workers, are not particularly happy together. But they are bound by a shared obsession with Jen, a beautiful former co-worker of Remy's who now seems to be following her bliss as a globe-trotting jewelry designer. In and outside the bedroom, Remy and Alicia's...
Series
Lunch Lady volume 10
Physical Desc
1 volume (unpaged) : color illustrations ; 18 cm.
Language
English
Description
Lunch Lady and Betty have been fired but the Breakfast Bunch convinces them to return and stop the school's new superindendent and her minions from carrying out an evil plan for revenge.
Author
Physical Desc
xxiv, 390 pages ; 20 cm
Language
English
Description
"Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teen-aged boys in state care, which was run by the human services agency he co-directed. When her father died unexpectedly after a brief illness, Liz decided to attempt the cooking project without him. She didn't know what to expect volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities,...
Author
Language
English
Formats
Description
In the 1870s, people traveling west of the Mississippi were still venturing into the wild. Loud, smoke-belching trains might have cut across the rough terrain, but harsh weather, rigid seats, and short breaks for bad food in the middle of nowhere showed the West was by no means won. Entrepreneur Fred Harvey had an eye for such problems and a nerve for the impossible. In 1876, he began establishing high-quality dining rooms along the Santa Fe Railroad,...
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