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.
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Book Description Pearson, 2005. Paperback. Book Condition: New. book. Bookseller Inventory # 0131100904
Book Description Prentice Hall, 2005. Paperback. Book Condition: New. Bookseller Inventory # DADAX0131100904
Book Description Pearson, 2005. Paperback. Book Condition: New. Bookseller Inventory # P110131100904
Book Description Prentice Hall. Book Condition: New. Brand New. 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 # zk0131100904
Book Description Prentice Hall, 2005. Book Condition: New. Brand new! Please provide a physical shipping address. Bookseller Inventory # 9780131100909