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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. Condition: New. Never used!. Seller Inventory # P110131100904
Book Description Condition: New. New. Seller Inventory # S-0131100904
Book Description Prentice Hall, 2005. Paperback. Condition: New. Seller Inventory # DADAX0131100904
Book Description Pearson, 2005. Condition: New. book. Seller Inventory # M0131100904
Book Description Pearson. PAPERBACK. Condition: New. 0131100904 New US Edition Textbook, Ships with Emailed Tracking from USA. Seller Inventory # Z0131100904ZN