Restaurant Operations Management Principles and Practices
List price: $150.40
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $150.40
Copyright year: 2006
Publisher: Prentice Hall PTR
Publication date: 4/1/2005
Size: 8.25" wide x 10.25" long x 1.25" tall
|Introduction to Restaurants and the Restaurant Industry|
|The Restaurant Manager and Sanitation|
|The Restaurant Manager and Safety|
|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|