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Largest Specialty Catalog of its Kind
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Info, Quotes & Orders:
805-375-7000
8am - 11pm Pacific
Email:
sales@FoodSoftware.com
Advanced Analytical, Inc.
Newbury Park, CA 91320
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About FoodSoftware.com
FoodSoftware.com specializes in the development and sales
of software, devices and services for restaurants and all types of food service.
Our client list includes some of the best known restaurants,
hotels and culinary schools in the world. Our top sellers are our own IPro restaurant inventory software
LRS restaurant pagers, nutraCoster nutritional analysis software and SoftCafe's MenuPro® restaurant menu design software.
We also carry the full line of the Culinary Institute of America's professional training videos.
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"MenuPro", "ScheduleWriter" and "SoftCafe" are registered trademarks of SoftCafe, LLC.
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We Accept
All Major Credit Cards
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Revised: 9/2/2010
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279 items found searching fields on 24 pages. Use controls at the page bottom or Alt-P (prior page) or Alt-N (next page) for more items. |
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Restaurant Training: Exceeding Expectations: Fine Dining Waitstaff Tips & Techniques:
This is CIA's latest front-of-the-house training DVD. It provides a comprehensive lesson in the principles, standards and practices that define outstanding service, and is highly recommended for fine dining waitstaff training. Lessons include Dining Room Guidelines, Table Setting and Hospitality Basics, Tray Handling, Beverage Service, Taking Reservations and many more. English soundtrack with Spanish subtitles. ID: CIA-1-58315-330-6-00229
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SweetWARE nutraCoster Professional 2.1 Recipe/Formula Costing & Nutritional Analysis Software:
nutraCoster is a powerful software program for analyzing recipes for both cost and nutritional content. It is primarily used by bakeries, commercial food producers and others who need the required Nutrition Facts and Ingredient Label Panels per both US and Canada rules for their product labels, along with product food costing, labor costing with setup and assembly time tracking, process steps and detailed nutritional analysis. Downloadable for immediate and free delivery. ID: SW-NCP21-0081
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The Book of Yields CD - Food Yields and Conversions Tables, 7th Edition:
You can't figure your recipe costs or ideal food cost unless you include accurate yield factors. To get these, you can spend weeks testing food yourself or you can look them up in The Book of Yields CD. This CD contains the exact information you need to efficiently enter food items into any inventory or recipe-costing program. With this, you can easily convert purchase units from weights to volumes and from raw to trimmed foods. Includes over 3,000 measures of 900 common foods, trim yields, cooking yields and weight-to-volume equivalents. ID: 0-471-68437-6-0020
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Restaurant Training Video: The Complete WaitStaff Training Course (VHS/DVD/English/Spanish):
In this new 60-minute, high-quality waitstaff training video, your staff will learn how to consistently deliver the quality service that makes customers not only come back, but tell others about their memorable experience. This training video is ideal as a backbone in your training program for experienced waitstaff who are always looking to learn more or for people who have never waited tables and would like to learn the basics. ID: AP-CWS-EN-00122
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Training DVD Bundle Deal SAVE $25: Cooking Methods Series by the Culinary Institute of America:
SAVE $25 Developed by the world-renowned Culinary Institute of America (CIA), this series of professional chef cooking methods training DVDs are grouped in a specially priced bundle. Titles in this bundle include: Dry Heat Methods Volume 1 (Grilling, Broiling, Roasting & Baking), Dry Heat Methods Volume 2 (Sautéing, Pan-Frying, Deep-Frying & Stir-Frying) and Moist Heat: Steaming, Submersion Cooking, Braising & Stewing. ID: CIA-1-58315-301-2-00188
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Training Video Bundle Deal SAVE $75: Chef Training Series by the Culinary Institute of America:
SAVE $75 Developed by the world-renowned Culinary Institute of America (CIA), this series of chef training DVD videos are grouped in a specially priced bundle. Titles in the bundle include: Culinary Knife Care, Culinary Knife Skills, the Basic Kitchen Preparation Series and the Cooking Methods Series. ID: CIA-CTVB-00167
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Baker Training DVD: Cake Art Cake Decorating Methods by the:
With this wonderful training DVD, you too can create spectacular looking cakes and cupcakes with guidance from the chef-instructors of The Culinary Institute of America. From buttercream roses and fondant-wrapped cakes to colorful cupcakes, the CIA Cake Art DVD provides the novice and intermediate cake decorator with the step-by-step instructions to produce show-stopping creations.
ID: CIA-1-58315-342-X-00351
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Baker Training Video: Gluten-Free Baking DVD by the Culinary Institute of America:
Featuring the expertise of Chef Richard Coppedge, Gluten-Free Baking offers clear and easy-to-follow directions for preparing several items featured in the CIAs Gluten-Free Baking book. Employing Chef Coppedge's five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You'll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Features include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.
ID: CIA-1-58351-343-8-00205
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Bar Management Training: The Professional Bar & Beverage Manager's Handbook with CD:
The Professional Bar & Beverage Manager's Handbook is a comprehensive book with companion CD that details how to set up, operate and manage a financially successful bar, tavern and night club. The companion CD contains all the forms from the book in a PDF format for easy use, plus a 100+ page business plan in Microsoft Word.
ID: AP-PBB-01-00204
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Book: How to Succeed in the High-Risk Restaurant Business (By Someone Who Did):
Food Service Management: How to Succeed in the High-Risk Restaurant Business—By Someone Who Did reveals all the hidden facets of the fast-paced restaurant business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from successful experience, making his advice all the more valuable. Wentz shares his philosophies regarding ethics, hospitality and performance. This book shows you how to nurture your relationships with customers and how to keep them coming back to your establishment time after time.
ID: AP-1-60138-024-0-00355
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Chef / Baker Training DVD Bundle Deal SAVE $125: Better Bread and Bread Art Master Library:
SAVE $125 Developed by the award-winning chef Ciril Hitz, this master library of bread baking and decorative bread training videos are grouped in a specially priced bundle of eleven DVDs in two series, Better Breads and Bread Art. Titles in the bundle include: Baguette to Pretzel, Laminated and Sweet Doughs, Sourdough Breads and many more. Geared toward the professional or student restaurant chef, baker or pastry chef, these DVDs present their topics with clear, step-by-step instructions. ID: BH-BBBAL-00381
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Chef / Baker Training DVD: Better Bread Baking 1: Baguette to Pretzel (Disc 1):
This first DVD in the Better Bread DVD series is geared toward the professional restaurant chef, baker or pastry chef who wants to know the fundamentals of bread baking to create a well-rounded bread basket for service. Through clear, step-by-step instruction, award-winning chef Ciril Hitz covers simple fermentations, such as sponges, poolishes, bigas and straight dough fermentation techniques.
ID: BH-0-9769977-5-5-00372
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