Restaurant Operations Management: Principles and Practices
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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. KEY TOPICS: 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. MARKET: 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.
Format:Paperback
Language:English
ISBN:0131100904
ISBN13:9780131100909
Release Date:April 2005
Publisher:Pearson
Length:736 Pages
Weight:3.40 lbs.
Dimensions:1.6" x 8.2" x 10.8"
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