Resources & tools 

 » Acquiring kitchen equipment for your restaurant
 » A Comprehensive Guide to Merchandising Bed and Breakfast Inns
 » Build a hotel indoor waterpark
 » Controlling food costs
 » Cooking temperature monitoring chart (PDF 26Kb)
 » Cooling chart (PDF 40Kb)
 » Equipment, facilities & premises cleaning checklists
 » Examining restaurant franchise costs
 » Going Public - IPO (Initial Public Offering)
 » Hand washing basics
 » Hazard analysis and critical control point (HACCP) chart (PDF 30Kb)
 » Hot / Cold holding chart (PDF 36Kb)
 » Implementing a cleaning program in food service
 » Inspecting incoming food materials
 » Internal review checklist manufacturing (PDF 376Kb)
 » Keeping your menu competitive
 » Low-price Guarantees: How Hotel Companies Can Get It Right (PDF)
 » Overall beverage cost
 » Planning and operating a resort-based spa
 » Restaurant Capacity Effectiveness - Leaving Money on the Tables (PDF)
 » Restaurant Table-Mix Optimizer
 » Sanitation checklists
 » Sanitation training
 » Staffing your restaurant’s kitchen
 » Table setting guide: basic dinner to formal dinner
 » Ten steps to a more profitable food service

  Links

» 4hoteliers.com
» American Culinary Federation Certificate
» American Resort Development Association
» Center for food safety and applied nutrition
» Franchisedirect.com
» Hotel Online.com
» National Hotel Executive
» National Registry of Food Safety Professionals
» The Center for Hospitality Research
» The Food Resource
» US National Agricultural Library