Restaurant Operations Management Principles and Practices

ISBN-10: 0131100904
ISBN-13: 9780131100909
Edition: 2006
List price: $148.80 Buy it from $68.44 Rent it from $22.60
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Description: Designed to be the lsquo;bestrsquo; book for restaurant management,Restaurant Operations Managementnbsp;addresses content areas that are integral to a restaurant managerrsquo;s job, providing current and practical information. It breaks down the  More...

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Book details

List price: $148.80
Copyright year: 2006
Publisher: Prentice Hall PTR
Publication date: 4/1/2005
Binding: Paperback
Pages: 736
Size: 8.25" wide x 10.25" long x 1.25" tall
Weight: 3.234
Language: English

Designed to be the lsquo;bestrsquo; book for restaurant management,Restaurant Operations Managementnbsp;addresses content areas that are integral to a restaurant managerrsquo;s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurantrsquo;s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests.Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement.Current, practical, and accurate,Restaurant Operations Managementis an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.

Restaurant Basics
Introduction to Restaurants and the Restaurant Industry
The Restaurant Manager and Sanitation
The Restaurant Manager and Safety
Nutrition Basics
Marketing
Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!
Managing Restaurant Operations
Managing the Restaurantrsquo;s Human Resources
Accounting and Financial Management
Standard Recipes Implement Quality Food Production
Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production
Managing Food Production
Managing Beverage Production and Service
Food and Beverage Service
Labor Cost Control Standards
Revenue Collection and Control Systems
Restaurant Analysis and Improvement Procedures
Managing Restaurant Challenges
Legal Aspects of Restaurant Management
Restaurant Layout and Equipment
Restaurants and the Banquet Business
Engineering and Facility Maintenance

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*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

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