food service management

Reveals the intricate camaraderie and culinary choreography that takes place in a New York restaurant kitchen.

"Chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen."--Publisher.

The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of zreality showsy revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants--those they have worked in and those they have designed and helped to open.

Identifies issues to consider when planning to start a restaurant or food business, and offers advice on establishing operations policies, location, set-up, inventory, financial management, furnishings and equipment, marketing, staffing, and more.

Outlines the educational requirements, duties, salary, employment outlook, and possible future positions for restaurant and food service managers.