Park Road Restaurants
This book tackles the biggest city in the world and includes 100 restaurants, take-away counters and cafes that serve halal dishes. The reviews on the London eating establishments are frank and are sprinkled with interesting observations of the places and surrounding areas. This means you will know which restaurant you would want to save a month's salary for or just to eat there to survive. All halal, in all of London. Features: over 100 reviews of restaurants and cafe's; descriptive photographs; easy-to-read maps; index and icons to find the exact place you want.
"Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper’s Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailed analysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." —Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College
You have a great idea for a new vegetarian restaurant in a safe location - what would you call the restaurant?
Answer: "Out of Ham's Way".
Laughing all the way to the bank with food in your mouth serves up a host of hilarious food puns and rather odd food-related business ideas.
From "Donor Kebab: A kebab takeaway that gives all proceeds to charity" to "Mussel Power:A gym that offers clients a free bowl of mussles after a session", this book offers entertainment for you and the family.
Timely, authoritative, and practical--an incomparable guide to the crucial "difference makers" that keep patrons coming back. When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:
Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of how to obtain an accredited standard for a food and drink laboratory which performs chemical and microbiological tests. The book provides answers to the following questions and many more: What is accreditation? How do you get it? How do you keep it? How do you develop it? The authors have a huge amount of practical and relevant experience and have provided a book which should find a place in all food and drink companies with laboratories, in research establishments, universities, libraries and on the shelves of microbiologists, food chemists and laboratory workers.
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