We create exceptional learning materials for the engaged, active-learner classroom. In the active-learner classroom, the student, through the use of in-class exercises ,actively participates in the learning process. Our education materials include studies in restaurant management, lesson plans, in-class exercises and case studies.
These concise, subject-specific 10 to 18-page studies are designed to be utilized as either stand-alone documents or supplemental readings. They are hosted on the VitalSource eBook platform, which is accessible on any internet-enabled device. Each SmartRead will contain links to classroom-tested, in-class exercises.
· Overview of the Restaurant Business (published)
· Leadership in Foodservice (published)
· Recipe Fundamentals (published)
· Recipe Costing (published)
· Introduction to Restaurant Economics
· Menu Planning and Development
· Menu Pricing and Analysis
· Food and Beverage Purchasing and Receiving Practices
· Developing a System of Food and Beverage Standards and Controls
· Restaurants and Labor Costs: The New Realities
· Practical and Understandable Break-Even Analysis
· Foodservice Technology and Information Systems
· Restaurant Financial Analysis Using Microsoft Excel
· Restaurant Marketing in the Digital Age
· Legalities of Operating a Hospitality Business
· Restaurant Revenue Management: RevPASH and Beyond
· Using QuickBooks in Restaurants
· ChefTec 1: An introduction
· ChefTec 2: Advanced Skills
· nutraCoster: An introduction
Culinary Econometrics will write detailed lesson plans to accompany most restaurant management textbooks or specific subjects. Lesson plans include in-class exercises.