Restaurant Operations Management Principles and Practices

Name: Restaurant Operations Management Principles and Practices
Price: 28.13 USD
Availability: InStock
ISBN: 9780131100909

ISBN-10: 0131100904

ISBN-13: 9780131100909

Edition: 2006

Authors: Jack Ninemeier, David Hayes

List price: $179.99

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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…

Book details

List price: $179.99
Copyright year: 2006
Publisher: Pearson Education
Publication date: 4/1/2005
Binding: Paperback
Pages: 736
Size: 8.20" wide x 10.80" long x 1.60" tall
Weight: 3.586
Language: English




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