Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management 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. 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 Management is 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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Book Description Pearson, 2005. Paperback. Book Condition: New. Bookseller Inventory # P110131100904
Book Description Prentice Hall, 2005. Paperback. Book Condition: New. Bookseller Inventory # DADAX0131100904
Book Description Pearson, 2005. Book Condition: New. Brand new! Please provide a physical shipping address. Bookseller Inventory # 9780131100909
Book Description Pearson, 2005. Paperback. Book Condition: New. book. Bookseller Inventory # 0131100904
Book Description Prentice Hall, 2005. Paperback. Book Condition: Brand New. illustrated edition. 736 pages. 10.25x8.25x1.25 inches. In Stock. Bookseller Inventory # 0131100904
Book Description Pearson. PAPERBACK. Book Condition: New. 0131100904 New US Edition Textbook, Ships with Emailed Tracking from USA. Bookseller Inventory # Z0131100904ZN