Business Management

ICE Library Instruction

Michele Ann Lamorte, MLS

ICE Library

Recently cataloged over 2,500 books

Librarian available from 5pm- 9pm on Sundays, Mondays, Wednesdays, and Thursdays and always via e-mail (mlamorte@iceculinary.com)

10 PCs with B&W printing available; plus copy machine

ICE Library Resources

Two important databases (both via NovelNY) GALE Culinary Arts Collection GALE Hospitality, Tourism, and Leisure Collection

Delicious account with links to useful sites

All three resources are available via the homepage of the ICE Library OPAC: http://opac.libraryworld.com

Navigating the ICE Library

Currently, all books have call numbers beginning with TX. There are guides throughout the library that will show you where call numbers are located. (After TX, it is all numerical.)

Our OPAC is a one-stop stop for library resources.

Basic Research

Layout & Design – All Food Business

Sample Plans – Ahart Foodservice Design

National Restaurant Association

USDA Food Safety & Inspection Service

Restaurant Management Resources – NYPL/SIBL

Demographics

First Stop: US Census Bureau age range, income, education levels, etc.

Foodservice Warehouse how to analyze and interpret census data, make

sense of the numbers, and guide you towards meaningful data

Market Research

Restaurant Business Available via our database – search directly in this

publication

All Business Step-by-step guide to conducting market research

Business Plans

U.S. Small Business Administration Resources for creating business plans and provides

basics on business planning

Business Plan Basics Fact Sheets Cornell University – Northeast Center for Food

Entrepreneurship at the New York State Food Venture Center

Menus

New York Public Library (not digitized)

Cornell University (not digitized)

Los Angeles Public Library (being digitized)

University of Washington (digitized)

Restaurant Menu Design on About.com