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Howard Cannon (born July 29, 1964) is an American author, consultant, motivational speaker, [1] and expert witness in restaurant and bar matters. Cannon is the author of Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards and Best Practices (2016) and The Complete Idiot's Guide to Starting Your Own Restaurant (2011), among others. [2]
Books portal; For Dummies – a similar series of how-to books from John Wiley & Sons, Inc. Découvertes Gallimard, a similar series in French of introductory books, noted for its fine illustration. Some titles are translated in other languages. FabJob – a similar series of how-to-books for starting a business or dream career
Download QR code; Print/export Download as PDF; ... Appearance. move to sidebar hide. Help. Guide books concerning restaurants. Subcategories. This category has only ...
While some diners may be negative, and tempers do flare, restaurant work is overall a wonderful opportunity to meet people, make friends and create bonds with co-workers and diners. 9. Something ...
The Restaurant.com app is available from the Apple app store for iOS mobile devices, and from the Google Play store for Android devices. Once you've installed it, you can use it to view your certificates and show these at restaurants. 1. Open the Restaurant.com app on your mobile device. 2. Tap Account to sign in. 3. Tap My Certificates. 4.
Notable For Dummies books include: DOS For Dummies, the first, published in 1991, whose first printing was just 7,500 copies [4] [5] Windows for Dummies, asserted to be the best-selling computer book of all time, with more than 15 million sold [4] L'Histoire de France Pour Les Nuls, the top-selling non-English For Dummies title, with more than ...
Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit.
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