Restaurant Operations Management: Principles and Practices - NEW - Multiple Copies Available

Ninemeier, Jack; Hayes, David

ISBN 10: 0131100904 / ISBN 13: 9780131100909

Published by Pearson, 2005

About this Item

Restaurant Operations Management: Principles and Practices, 1st edition Published by Pearson (1 April 2005) © 2006 Jack D. Ninemeier | David K. Hayes Table of contents I. RESTAURANT BASICS. 1. Introduction to Restaurants and the Restaurant Industry. 2. The Restaurant Manager and Sanitation. 3. The Restaurant Manager and Safety. 4. Nutrition Basics. 5. Marketing. 6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts! II. MANAGING RESTAURANT OPERATIONS. 7. Managing the Restaurant?s Human Resources. 8. Accounting and Financial Management. 9. Standard Recipes Implement Quality Food Production. 10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production. 11. Managing Food Production. 12. Managing Beverage Production and Service 13. Food and Beverage Service 14. Labor Cost Control Standards 15. Revenue Collection and Control Systems 16. Restaurant Analysis and Improvement Procedures III. MANAGING RESTAURANT CHALLENGES 17. Legal Aspects of Restaurant Management 18. Restaurant Layout and Equipment 19. Restaurants and the Banquet Business 20. Engineering and Facility Maintenance.

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Bibliographic Details

• Title: Restaurant Operations Management: Principles and Practices - NEW - Multiple Copies Available
• Publisher: Pearson
• Publication Date: 2005
• Language: English
• ISBN 10: 0131100904
• ISBN 13: 9780131100909
• Binding: Soft cover
• Edition: 1st Edition
• Condition: New

About this title

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.