I
really like the book, it has so much energy and easy to read and understand.
Because I am a chef, I paid more attention to the F&B math. I read
the book twice.
Chef Instructor Frank Terranova Johnson and Wales U., Providence.
I received my copy of Restaurant in a Binder and
have had a chance to read through the chapters. I must say that I think it is
an
excellent resource for any hospitality manager. I found that it covered so much
of the information that you went over in the symposium and that was on the MCFE
test. Great book!
CW3 EUNICE L. BUFFINGTON
8th Theater Sustainment Command
Command Food Advisor
I know
from the experience that I had designing courses I taught (at U. of North
Carolina) the book would have been very helpful and I would have insisted that
all students purchase the book.
Tom Chegash, LCDR, Navy (Ret)Retired Professor, UNC