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  2. Restaurant management - Wikipedia

    en.wikipedia.org/wiki/Restaurant_management

    Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges , junior colleges , and some universities in the United States .

  3. Jim Goode - Wikipedia

    en.wikipedia.org/wiki/Jim_Goode

    She was not passionate about operating the restaurant while her husband had been. [6] Goode acquired it for $6,000. [5] $3,000 of the money used to buy the restaurant came from his savings, and another $3,000 was a scheduled payment for a job designing the logo of a department store. [7] Goode had no prior experience in managing a restaurant. [8]

  4. Restaurant - Wikipedia

    en.wikipedia.org/wiki/Restaurant

    The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment. The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.

  5. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")

  6. So You Had a Bad Restaurant Meal — Here's What to Do Next - AOL

    www.aol.com/lifestyle/had-bad-restaurant-meal...

    Please know that no one in the restaurant industry goes to work with the intention of giving bad service. Servers in particular want everything to go as smoothly as possible because their tip is ...

  7. Maître d'hôtel - Wikipedia

    en.wikipedia.org/wiki/Maître_d'hôtel

    In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes ...

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