Food Service Management: How to Succeed in the High-Risk Restaurant Business -- By Someone Who Did Review

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(More customer reviews)Bill Wentz' take on How To Succeed In The High-Risk Restaurant Business is easy to digest. In plain English he delivers a full helping on matters such as time management, pricing, quality food, employee development, and customer satisfaction. If you desire to become a restaurateur or simply want to take things up a notch; then you're on the right page. The sage wisdom that lies within How To Succeed In The High-Risk Restaurant Business is just the recipe for success that you've been looking for.

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Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. Food Service Management: How to Succeed in the High-Risk Restaurant Business By Someone Who Did will reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Whether you are considering a career in food services or you are already the manager of an establishment, you will certainly find some wisdom in Wentz s words. Wentz passes on his knowledge in this easy-to-read and entertaining book that not only tells you how to survive in the food service business but also tells you how to be successful.

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Themes, Dreams, and Schemes: Banquet Menu Ideas, Concepts, and Thematic Experiences Review

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(More customer reviews)This book is applicable to anyone with tons of cash to spare on a party hosted in 1954. As a caterer, I was looking for inspiration, but sadly, only found jello and marshmallow themes pervasive throughout the entire book. Not worth the paper it is printed on!

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The only idea resource book of its kind for catering, banquet, and meeting operations.

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Successful Restaurant Design Review

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(More customer reviews)With 27 years of restaurant experience I know the importance of design to the success of a restaurant. What is often overlooked, however, is that the kitchen and dining spaces have to work together. The authors of Successful Restaurant Design are the first to point out the importance of a holistic approach to restaurant design. Their insights into the design process are a must read for anyone planning a new restaurant or renovating an existing facility. The chapter of interviews offers readers design tips from leading designers and restaurateurs. And the case studies offer a straighforward way of understanding simple solutions to complex issues. This book belongs in the library of every restaurateur and designer interested in keeping up with front and back of the house design.

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The design of a restaurant plays a critical role in attracting and keeping customers today. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. This book provides a comprehensive, up-to-date introduction to the process of restaurant design.

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Pizza Tiger Review

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(More customer reviews)I've had this book for 15 years and think of it often, EVEN THOUGH I'M NOT IN THE PIZZA BUSINESS!! For some reason, I can really identify with Tom Monaghan.
It is a bit biographical, but that isn't a negative. When I want to know about successful people, I like to know all about them. It isn't just their business savvy that got them where they are, it is a combination of many other personal traits that help add up to business success.
One trait that really stuck with me is to interview many people about your product--including people who HATE IT. You can learn a lot about why some people avoid you and your product. Just this one tidbit of advice had helped me to make thousands of exta dollars over the past 15 years.

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Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business Review

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(More customer reviews)This was a very helpful starting point for those who are looking for general knowledge on what it might take to open a restaurant. One of most important aspects are their estimates of the funds needed. Of course, the exact amounts are going to vary from each person, but this book does a great job of giving you idea of "ballpark" numbers. A lot of the book won't apply to everyone since it breaks down the different types of restaurant but like I mentioned earlier, it's a good starting point. I personally found it to be very useful and brings of very good tips and insight on some of the differences between a good and bad restaurant. Overall, I strongly recommend this book to anyone who is in the beginning stages of wanting to open a restaurant.

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Make Your Dreams of Owning a Profitable Eatery Come TrueAmericans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.
Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true.
Among the many topics covered are:
Set-up and equipment
Inventory
Staffing
Legal structure
Location
Permits
Sanitation
Marketing
Financial management

Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.

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Leadership on the Line: A Guide for Front Line Supervisors, Business Owners, and Emerging Leaders, 2nd Edition Review

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(More customer reviews)Leadership is one of those things that everyone recognizes when they see it but is difficult to define. Part of the problem is that it has so many forms. There is leadership on the battlefield, in the boardroom, in the factory, at academic institutions, in sports teams, in other words there is a leader in just about every activity involving more than one person. It is also a hard activity to carry out, because in nearly all cases the authority that the leader exercises is not based on any authoritarian right. Successful leadership is a partnership between the leader and the led, which means that the leader derives a great deal of their authority from the consent of the governed.
In this book, Rehkopf discusses the strategies good leaders employ from the perspective of the hospitality industry. He has managed hotels and resorts and opened golf and country clubs. His knowledge of the subject matter is thorough, yet his main themes are simple. If you are a manager, interact with your people, take an interest in their welfare and listen to their concerns. Leadership by controlling force is a managerial dead end, it works for a short time, as eventually people will leave. The first to leave will of course be your good people, as they are the ones with the most pride in their work and can more easily find another job.
The advice offered up in this book is sound, the American business world would be much more efficient if more managers were to follow it. Unfortunately, that is not the case. For a variety of reasons, so many managers choose to insulate themselves from their workers. While some professional distance is necessary in the work place, there are times when the human element must take precedence. By applying the basic courtesies of human interaction, good managers can motivate to an extent that no threat can ever achieve.
This book contains a simple blueprint for successfully managing a business in the hospitality industry. As such, all that aspire to or are currently managing in the business would be aided by reading and applying the advice.

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A primer on leadership for front line supervisors, business owners, and emerging leaders everywhere. Easy-to-read, inspirational, and with plenty of real life examples, the concepts in this book are broad enough to apply anywhere in any industry attempting to deliver high quality service and to develop employees to their fullest potential.

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The Food Service Professionals Guide to: Building Restaurant Profits (Guide 9) Review

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(More customer reviews)While there are several other books in this series, The Food Service Professional Guide To Series, that cover different areas of this book more thoroughly (for example, there are a few tips on how to reduce your beverage costs in this book, but Controlling Liquor, Wine, & Beverage Costs, by Elizabeth Godsmark, is flat-out exhaustive), this book is a great overview.
Often, you won't need to make extensive changes in your food service operation to maximize your profit. A few things go wrong --for instance certain menu items that just won't sell or problems with a vendor who's constantly sending bad produce--and your profits disappear. Or you're in the opposite situation: everything's going wrong, and you don't know where to start.
My advice would be to purchase this book first. The information here will, for the most part, give you a general idea of what you should be looking for in each area of your business. Each section contains valuable hints, but they're usually very basic ones--ones that if you aren't following, you really should be. If, after reading through the book and making sure you're following the general guidelines set out in each section, you find you're still not seeing the profitability you're looking for in any given area, take a look at the book of this series related to the topic. The other books that I've read in this series go over each area of each subject and pick apart the different areas where your restaurant can be improved for better profit and customer satisfaction--everything from employee fraud to what type of light bulbs you should consider.
If you already know where your problem areas are, you may want to go straight to the book for that area, but often one problem (like excess trim from meat) can be traced back to different areas (like employee relations), so it can be a good idea to have a general checklist to work from. If you're looking to improve your restaurant/food service business profits, this is a great place to get started.

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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Professional Baking (Trade) Review

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(More customer reviews)This is a book that is designed to be a text book for baking. While recipes are measured in both English and Metric, they are primarily measured by weight, not volume. Also many of the proportions are not for the home, but for industrial use. The book covers many areas of baking by going delving into ingredients, and their special characteristics. There is an almost 40 page primer on baking specifics such as yeast, temperatures you want you kitchen to be for rising of breads and much more. If you are looking for information about is about baking in general this book would more than serve you well as it covers so much, but its primary use would be best suited for a professional kitchen.

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About Professional Baking Review

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(More customer reviews)I am a chef educator who teaches several introduction to baking courses at a culinary school. Myself and one of my collegues at another institution were interested in using this book, and the publisher was so friendly and inviting. My peer even got to speak with the author on the phone.
The book is fantastic, by the way...by far the best baking text I have seen to date. It is clear, informative, and complete with beautiful pictures and easy-to-follow instructions.
That is compared to Wayne Gisslen's book, which I and several of my collegues use. His approach utilizes much smoke-and-mirrors, unlike Sokol's text.
This book is a great find for professionals and home chefs alike.

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This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking.Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons.Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson.The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

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Design and Layout of Foodservice Facilities Review

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(More customer reviews)As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.

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A complete guide for the entire facility design process?--revised and updated
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
Expanded focus on the front of the house/dining room area
Updated and revised equipment chapter with new images of the latest equipment
New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion
Additional blueprints highlighting design trends
Revised appendices that include Web references for additional information
Expanded and updated glossary

Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

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The Restaurant: From Concept to Operation Review

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(More customer reviews)For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!

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Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

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Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Review

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(More customer reviews)The problem I face in writing this review is that I don't have all the time and space it would take to do this incredibly well done, truly magnificent history the justice it deserves. Stephen Fried has written at least three histories in this single volume.
The nominal subject is a gentleman named Fred Harvey, a name that is little known among the general public today.
But Fred Harvey was very influential in shaping the development of the American West, the railroad industry (or at least part of it), creating branding and merchandising as we now know it , creating the then new habit of restaurant eating, expanding employment opportunities for women, preserving Native American culture and still more. His son carried on long after Fred Harvey died, but the Harvey empire crumbled with the modern era.
Which is really a pity. I grew up in the twilight of the Fred Harvey era. I still vaguely recall how special eating at the Fred Harvey restaurant at a local railroad terminal was and think I rode on one of the last trains where Fred Harvey's company provided the dining car service.
"Appetite for America" covers Fred Harvey's history. His first big day was the opening of a "eating house" for the Santa Fe, Atchison and Topeka Rail Road in Topeka, Kansas. Eating out, so to speak, was not an experience to be sought after. Places offering food were suspect for many good reasons and the victuals offered were usually mediocre on the best of days. But Fred Harvey changed that: eating at one of Fred Harvey's eating houses was virtually guaranteed a pleasant experience with tasty and nourishing food at reasonable prices. The nation was on the move with the spread of railroads - and Fred Harvey reached a deal with the Santa Fe rail road to feed its ever increasing number of passengers. A shrewd entrepreneur, Harvey realized that creating satisfied customers was the key to success.
He innovated endlessly from his creation of the "Harvey Girls", well dressed, well trained servers which was very much a departure from the norm in those days, to the creation of Fred Harvey hotels and newsstands. Harvey created a vast empire of businesses, the first chain stores in fact, covering the western part of the United States. Part of it lives on in the legendary hotel on the rim of the Grand Canyon.
Friedl covers everything: from Fred Harvey's childhood to the dissolution of the company in the mid 20th Century.
There is so much to tell about that time and the man, his company and family, the railroads, the growth of the nation. Remarkably, Stephen Friedl in what can be fairly described as a triumph of research and good writing tells them all in great detail and interestingly. In fact, this book richly deserves more than a single reading.
I could go on and on about this remarkable multiple history. Friedl even includes recipes from Fred Harvey restaurants that were renowned in their day and still read as if they would be tasty. He recounts the train trip he and his wife took along the path of the old Santa Fe rail road, stopping to hunt for remnants of the Harvey empire. Train lovers, "trainiacs" as Friedl calls them, will love his history of railroading, particularly in the west. Students of business and American history will find much of interest in the detailed descriptions of how Harvey and his successors built and managed their far-flung, multi-faceted empire.
In all, this is an incredibly interesting book, made so by Friedls intensive research and excellent writing style. Very much worth reading more than once.
Jerry


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Double or Nothing: How Two Friends Risked It All to Buy One of Las Vegas' Legendary Casinos Review

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(More customer reviews)... to the "college lit" crowd: the internet, gambling, and reality TV.
Tom Breitling and Tim Poster first pioneered a visionary approach to online hotel room sales, and then sunk their profits into the same resort that launched Steve Wynn's career: the venerable Golden Nugget. The latter adventure was recorded by the producers of *Survivor* -- and this is where the story takes a particularly human, uniquely 21st century turn. Breitling laments a professional and personal life lost to the condensed and overly dramatic needs of reality television, and his genuine disappointment upon seeing the finished (and nationally televised) product gives this book an honest and thoughtful tone.
Another element I enjoyed: this is an author who clearly gets Las Vegas, and who obviously has deep admiration and affection for the place. The book is filled with behind-the-cultural-scenes glimpses of the Las Vegas community (and no, that sentence contains no typos: Las Vegas indeed has both a culture and a community).
Contrast this with the recently released *Winner Takes All,* which belongs firmly in the "loathing Las Vegas" literary tradition. An uncritical read of *Winner* leaves you with the impression that all of the city's key players are actually losers -- or at the very least, they all engage in self- (which is to say Las Vegas-) loathing introspections. Breitling's tale, on the other hand, reveals a very human, very decent, and very proudly Las Vegas story -- albeit one that exists beyond the reach of the typical narrative woven by the city's critics.
This book deserves a place atop the college lit bestseller list, in the tradition of *Bringing Down the House* and *Moneyball.* It shares the a "generation next" Las Vegas theme with the former book, and it shares with the latter one a different analytical lens to appreciate the complex intersections of the internet and 21st century tourism.

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Restaurants That Work: Case Studies of the Best in the Industry Review

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(More customer reviews)I own a pretty sucessful bar in Santa Barbara California and decided (about a year ago) to try my hand in the Restaurant Business.
Before I could turn back, the lease was signed, money was coming in...there was no escape. I was pretty terrified.
I decided to learn everything I could about design, management, success' and failures. The principal way I did this was to order an armada of books about the business. In all I think I bought roughly 20 books. Most of them were somewhat helpful, but none of them approached the value of this fine book.
Chronicling almost 3 dozen successful cases from such diverse business' as China Grill and Farallon, every aspect of the business is covered - design, capitalization, management organization, revenue and profit - FANTASTIC.
I can't recommend this book any higher. It was an enormous help to me in putting my new restaurant together.
Christian Hunter
Owner - Sevilla Restaurant, Santa Barbara

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A complete rundown on how successful restaurateurs, teaming up with architects and designers, ply their craft. Martin E. Dorf presents 18 in-depth case studies of such successful restaurants as Scoozi, Union Square Cafe, and Chinois, along with personal interviews with their owners, chefs, architects, designers, kitchen planners, and consultants. 168 illustrations.

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The Complete Idiot's Guide to Starting and Running a Coffee Bar Review

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(More customer reviews)One of the things that struck me most about this book is that it seems perfectly balanced. By this I mean that it covers all the general business angles of running a coffee bar, but it never loses sight of its coffee-oriented focus. While there's certainly plenty of information that people running other businesses would find useful in here, you'll never find yourself thinking that you could have gotten the same information out of a more generic business or restaurant business guide. Everything focuses on the particular application of principles to the unique issues and problems that face the owner and operator of a coffee bar. Even when discussing cross-promotion and various forms of publicity the book discusses things that are likely to work best with your products and services.
You won't just find information in here on business plans, licensing issues, equipment, suppliers, staffing, and publicity however. There are guides to roasting beans (in case you want to create your own blends, or just want to understand what you're buying), creating a wide variety of coffee drinks and related treats, and cultivating repeat customers.
In addition to the vast wealth of information, the attitude with which this book was written is fantastic. It's practical yet positive, realistic yet optimistic. It livens things up with a dry wit yet never allows the humor to get in the way of the information it's trying to convey. It will make you excited about even topics like marketing your business without ever coming across as empty cheerleading.
I quite enjoyed reading this book, and have to firmly remind myself after reading it that no, I really am not the kind of person who can go out and start such a business. Because after reading all of this handy and fascinating information, the prospect is delightfully tempting!

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Brew up your own business.This is a step-by-step guide to realizing what for many people is a cherished dream: opening a successful coffee bar. The Complete Idiot's Guide to Starting and Running a Coffee Bar includes the dirt on what it's really like to work behind the counter and information on everything from how to build a business plan, to how to make the drinks and how to price them.-Only series book of its kind-The specialty coffee business is still growing-Small businesses create 7 out of 10 new jobs in America-Susan Gilbert has started and run five successful coffee bars

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Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13) Review

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(More customer reviews)If you will peruse my other two reviews of guides published by Food Service Professional you will note I am not bashful - when they short change me I tell you straight out!
This guide, though, is superior to any other guide I have read - thorough, detailed, and helpful without wasting reams of paper to appear more complete. This is a must-read for anybody wanting to set their menu prices at optimum profitability.
I especially appreciated the various formulas, explanations and examples they provided so I could get my head around the topic (as the Brits are fond of saying) and not feel that some rule of thumb (such as, three times the ingredient cost) is the only way to price. Rules of thumb can get you in trouble and are only a guide based on 'all other things being equal.' That explains why I liked their information throughout chapter 5. This one chapter would probably be worth a full semester in college!
To be sure, the principles elucidated in chapter five can be applied to any business economics class and such students would gain immeasurable benefit.
Be watching for LJ's Breaking Free$ to learn more ways to make money by starting your own business or small farm - Bill Anderson (LJ).

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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The Food Service Professional Guide to Controlling Restaurant & Food Service Operating Costs (The Food Service Professional Guide to, 5) (The Food Service Professionals Guide To) Review

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(More customer reviews)I wish I'd had something like this when I was working in the food service industry. This book, with brief bullet points that still manage to spell out the practical details as necessary, gives the seasoned restaurateur hundreds of tips on how to cut costs--everything from trimming energy expenses (run the water supply for your ice machine through the refrigerator or freezer to pre-cool it) [...] It seems like it would be very practical to copy pages out of the book and include them in your employee training packets or post them in the kitchen. I've found that the more employees understand the reasons behind your policies--and the big differences they make on profit margins and customer satisfaction--the more likely they are to follow them. The book has tips for all parts of the food service industry, from fast food to fine dining, and states the reasoning behind each tip in a way that would be easy to explain to others. The book is well written, clearly organized, and includes a helpful index. If you're looking for something specific, you should be able to find it in moments. I would recommend this to any food-service business looking to increase its profit margins and willing to do the planning and work necessary to make it happen. This is not a quick fix book (although quite a few of the tips would take little time or money to implement), but a thorough and honest guide on how to cut costs over the long run.

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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