Restaurant Planning Manual Monthly Planner (2014)

12 mos. (jan-dec). Ruled format, hourly appointment schedule from 8:00 a.m. to 5:00 p.m., seven monthly calendar blocks per spread and space to record expenses. Includes three-year reference calendar, holiday listing, travel hints, air mile information, area code listing, toll-free numbers, first aid, creative menu descriptions, security checklist, weights and portions, ingredients, equivalence, steam pressures, conservation and recycling, metric conversions and time zone/area code map. Includes sanitation checklist, expense and sales data, information on cuts of beef, pork, lamb, veal, fish and seafood, types of wines and related products, glossary of cordials and liqueurs, and information on cheese, vegetables and pasta. Great for restaurant equipment and supply companies, wholesale butchers, grocers, linen and uniform suppliers, seafood, dairy and liquor distributors, etc.