The professional personal chef : the business of doing business as a personal chef / By Candy Wallace & Greg Forte.
By: Wallace, Candy
.
Contributor(s): Forte, Greg.
Publisher: Hoboken, NJ : Wiley, c2008Description: xi, 210 p. : ill. ; 29 cm.ISBN: 0471752193 (hbk.); 9780471752196 (hbk.).Subject(s): Food service management | Cooks | EntrepreneurshipDDC classification: 647.95068 | Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 4, BayNo 8 |
647.95068 WAL (Browse shelf) | 1 | Available | SCAFS,70003,03,CL | 5000028931 | |
| Main Collection | Taylor's Library-TU | 647.95068 WAL (Browse shelf) | 1 | Available | SCAFS,70003,03,CL | 1000809117 |
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| 647.95068 WAL The restaurant : | 647.95068 WAL The restaurant : | 647.95068 WAL The professional personal chef : | 647.95068 WAL The professional personal chef : | 647.95068 WAL 2011 The restaurant : | 647.95068 WAL 2014 The restaurant : | 647.95068 WAL 2019 Restaurant concepts, management and operations / |
Includes index.
Chapter 1: The Evolution of the Personal Chef - Chapter 2: Forms of Ownership - Chapter 3: Operating Legally - Chapter 4: The Business Plan - Chapter 5: The Big 3 - Chapter 6: Finances - Chapter 7: Identifying Your Market - Chapter 8: Marketing - Chapter 9: Sales & Service Process - Chapter 10: Customer Service - Chapter 11: A Day in the Life of a Personal Chef - Chapter 12: Revenue Streams.