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Comprehensive Resource Guide for Culinary Business Management at ICE Library

The ICE Library, managed by Michele Ann Lamorte, MLS, offers over 2,500 recently cataloged books and valuable resources for culinary business management. The library is open Sunday to Thursday evenings, with a dedicated librarian available for assistance. Essential databases include the GALE Culinary Arts and Hospitality Collections. The library's OPAC provides a user-friendly interface for locating materials and resources for research, market analysis, and business planning in the food industry, including links to useful sites through its Delicious account.

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Comprehensive Resource Guide for Culinary Business Management at ICE Library

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  1. Business Management ICE Library Instruction Michele Ann Lamorte, MLS

  2. 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

  3. 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

  4. 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.

  5. 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

  6. 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

  7. Market Research • Restaurant Business • Available via our database – search directly in this publication • All Business • Step-by-step guide to conducting market research

  8. 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

  9. 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

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