January 2007
Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p589
Book Chapter
The article offers information on the ways on how to develop non-commercial menus and how to calculate profitable prices. It states that purchasing, receiving and storage are the most critical things in food service facility. It emphasizes that all staff members need to learn how to handle food safely and to maintain sanitary conditions, when food is safely brought into the facility.


Related Articles

  • National Pork Board selects Celebrated Chefs to act as 2008 ambassadors for the protein.  // Nation's Restaurant News;4/14/2008, Vol. 42 Issue 15, p86 

    The article reports on the selection of five chefs by the National Pork Board (NPB) for 2008 America's Pork Checkoff program in Des Moines, Iowa. The said five chefs who were chosen for their culinary excellence include Mark Orfaly of Pigalle, Debra Paquette of Zola, Kent Rathbun of Abacus,...

  • THE LAMB SHANK REDEMPTION,,, AND 11 OTHER WAYS TO BEEF UP YOUR PUB MENU. Lutrario, Joe // Restaurant Magazine;Jul2013, Issue 227, p44 

    The article presents 11 ways on how to improve menus for public restaurants. It says that menus must be simple so that customers will understand the dish they want to order. It states that menus must provide multiple price range for public customers. Moreover, public restaurants must also offer...

  • WHAT'S HOT IN SAN FRANCISCO.  // Nation's Restaurant News;11/1/2004, Vol. 38 Issue 44, p34 

    Features several restaurants in San Francisco, California. Menu design offered at Cliff House restaurant; Price per main courses of the Frisson restaurant; Restaurateur of the Tartare dining establishment.

  • WHAT'S HOT IN. Martin, Richard // Nation's Restaurant News;2/3/2003, Vol. 37 Issue 5, p32 

    Features several restaurants in Las Vegas, Nevada. Menu design offered at Simon Kitchen and Bar; Price of main courses at Simon Kitchen and Bar; Owner of Craftsteak restaurant.

  • Transport Your Events to Italy at II Fornaio.  // Orange County Business Journal;12/5/2005, Vol. 28 Issue 49, pA30 

    The article features the restaurant II Fornaio in Irvine, California. It serves authentic food, bread and wine. It offers special regional menu in addition to its core menu. Each guests is given a chance to experience what its like to be in Italy. Pastas and flavorful sauces are served during...

  • Capriccio Italiano Ristorante's a Fifi Rave for Decades. Chao, Fifi // Orange County Business Journal;12/5/2005, Vol. 28 Issue 49, p40 

    The article features the restaurant Capriccio Italiano Ristorante in Mission Viejo, California. It has an appealing and welcoming interior. It has a modern lightning with two-toned eggplant color. It serves Italian dishes and a wide array of martini cocktails. Classic flavors are added to each...

  • SEAFOOD solutions. Friedland, Ann // Food Management;Feb2001, Vol. 36 Issue 2, p60 

    Provides guidelines in marketing seafood items. Importance of the development of concept; Way of diversifying menu; Dependence of purveyors. INSET: Shortcuts and Money Savers.

  • Two Continents, Two Cuisines. Weaver, Meg // National Geographic Traveler;Oct2008, Vol. 25 Issue 7, p132 

    The article presents the similarities and differences of Moroccan and Spanish dishes. Morocco and southern Spain share some culinary traditions, though their cuisines vary. The former's dishes reflect a mixture of Arab, Iberian, Berber and Jewish influences which are savory and sweet. Meanwhile,...

  • NEWS BRIEFS.  // Restaurant Business;05/15/2001, Vol. 100 Issue 10, p18 

    Reports developments in the food industry in the United States as of May 2001. Conflict between Morton's Restaurant Group and Burger King franchisee Barry Florescue; Selection of the human resource chiefs of Buca di Beppo and Popeyes as winner of the Elliot Motivator of the Year awards;...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics