This pop-up restaurant business guide has been prepared to support educators and students engaged in high-level learning projects to successfully develop and implement restaurant hospitality experiences.

Reveals everything about launching a successful pop-up eatery, from creating a menu, publicizing the event, dressing your venue, to running an organized kitchen. Case studies show how to: Theme your evening, and pick a fool-proof menu; Organize front of house, and keep your customers happy; Price your event and get free publicity; Avoid licensing and health-and-safety pitfalls; Guarantee your first pop-up is a roaring success!

Cultivates a comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately.

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.

Prepares students to take the ServSafe Food Protection Manager Certification Exam. Covers critical principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.