Items related to Restaurant Operations Management: Principles and Practices
Synopsis
For courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry.
Designed to be the ‘best’ book for restaurant management, this text addresses content areas that are integral to a restaurant manager’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 restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management.
"synopsis" may belong to another edition of this title.
- PublisherPearson
- Publication date2005
- ISBN 10 0131100904
- ISBN 13 9780131100909
- BindingPaperback
- LanguageEnglish
- Edition number1
- Number of pages736
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Restaurant Operations Management: Principles and Practices
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Restaurant Operations Management: Principles and Practices
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Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 3.4. Seller Inventory # G0131100904I3N00
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Restaurant Operations Management: Principles and Practices
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Paperback. Condition: Good. No Jacket. Former library book; Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 3.4. Seller Inventory # G0131100904I3N11
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Restaurant Operations Management: Principles and Practices
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Restaurant Operations Management: Principles and Practices
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Restaurant Operations Management: Principles and Practices
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