An aid to the cook or chef to learn how to control themselves and not have to depend solely on others to manage their personal and professional lives so as to be better in the end than they are in... More > the beginning. valuable insight into the makings of a professional cook as well as the trials and tribulations. No other cookbook shows you how to understand yourself in order to competently cook and appreciate the nature of cooking for yourself and others. From the student of food to the gourmand or gourmet, The Mis-Education of the Professional Chef provides a detailed and well-illustrated platform.< Less
The Restaurant Business is littered with failure and survival is often at best measured in terms of odds, bets and Hail Mary’s.
RESTAURANT FINANCIAL MANAGEMENT: INTRODUCTION TO ACCOUNTING AND... More > FINANCE FOR INDEPENDENT RESTAURANTS, THE THIN RED LINE aims to reduce the number of areas that the Restaurateur or Professional Chef has to worry about by providing a basis for understanding core financial methods and systems.
Restaurant financial Management shows you how to:
* Understand what is Accounting and Finance
*Create reliable Bookkeeping systems
*Use numbers and records for efficient management
*Apply Accounting principles to avoid disaster
*Understand internal and external financial reporting relationships and management techniques
This book also contains valuable examples, graphs, forms and illustrations. These are all useful aids to understanding and learning the financial principles explained as quickly as possible.< Less