Description
John Wiley And Sons The Modern Cafe by Baraban and Beckett and Beckett G and Belfort M and Bonehill and Bonehill J and Brown and Campbell and Goodwin and Haase and Haase J and Jameel and Jiang and Meier and Meier B and Muller and Quin a
A professional guide to every aspect of the launch and management of a modern, upscale cafe.
The Modern Cafe is the first comprehensive, must-have reference for the aspiring restaurateur or cafe owner who wants to make sure he gets every detail right.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any cafe's financial health.
Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks the cafe down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each areaAuthor Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Cafe Operations class for the Baking and Pastry Arts program
With information on all aspects of the cafe business-finances, human resources, food production, recipe/menu de.