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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 MenuProŽ 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 and
Secure Payment
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Revised: 3/11/2010
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270 items found searching fields on 23 pages. Use controls at the page bottom or Alt-P (prior page) or Alt-N (next page) for more items. |
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The Food Service Professional GUIDE TO Controlling Restaurant & Food Service Operating Costs:
Learn how to lower your food service operating costs today. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS5-01-0038
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The Food Service Professional GUIDE TO Food Service Menus:
Learn menu costing, pricing, layout, design and menu analysis. Detailed information on designing and pricing for profit. Provides practical and realistic examples on maximizing profits. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS13-01-0046
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The Food Service Professional GUIDE TO Increasing Restaurant Sales:
Learn how to how to increase restaurant sales, build customer loyalty and keep bringing them back. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS15-01-0048
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The Food Service Professional GUIDE TO Restaurant Design:
Concise specific information on food service design & construction. Guidance on construction aspects, design and investment. Complete answers to critical questions concerning equipment, layout, and design. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS14-01-0047
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The Food Service Professional GUIDE TO Restaurant Marketing & Advertising:
Learn the most effective marketing strategies for your restaurant. Stop wasting money on advertising programs that don't work. Learn how to dramatically increase restaurant sales with little cost. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS3-01-0036
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The Food Service Professional GUIDE TO Restaurant Promotion & Publicity:
Learn how to get free publicity for your restaurant. Maximize your restaurants' exposure and win new customers. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS4-01-0037
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The Food Service Professional GUIDE TO Restaurant Site Location:
Learn the essential characteristics of the best location. Increase your profits by choosing the right location. Learn how to analyze and learn from the competition. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS1-01-0034
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The Food Service Professional GUIDE TO Successful Catering:
Learn everything you need to start a successful catering business. Provides practical and realistic examples on maximizing profits. Learn how to sell, market and run a profitable catering company. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS12-01-0045
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The Food Service Professional GUIDE TO Waiter & Waitress Training:
Provides practical tips, tricks and techniques on wait staff training. Learn how to give consistently excellent service that bring guests back. Distinguish your restaurant from the rest with great service techniques. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS10-01-0043
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The Professional Chef - Eighth Edition - The Culinary Institute of America:
The Professional Chefr is the official text of The Culinary Institute of America's culinary degree program. This Eigth Edition includes lavish, four-color photography and clear, instructive text moving from mise en place (preparation) to finished dishes. Over 640 classic and contemporary recipes--with approximately 200 variations--are included especially for their use of fundamental techniques to give students a foundation from which to build an exciting personal repertoire. ID: JWS-0-7645-5734-3-0076
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The Responsible Serving of Alcoholic Beverages Training Manual & CD:
The Responsible Serving of Alcoholic Beverages training course provides management and liquor service staff with the knowledge and awareness necessary to responsibly serve alcohol in licensed premises. Comes with a training manual and CD. ID: AP-RSA-01-00206
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The Restaurant Manager's Handbook - Fourth Edition with Companion CD:
The most comprehensive restaurant management book ever printed! This outstanding manual will show you step-by-step how to set up, operate and manage a financially successful foodservice operation. Includes a companion CD containing all the forms and checklists from the book in ready to use format. Twenty-eight chapters, 800 pages and hundreds of charts, forms, diagrams and checklists. ID: AP-RMH-02-0032
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