Restaurant Operations Management: Principles And Practices

Brand: Prentice Hall
SKU: DADAX0131100904
ISBN : 9780131100909
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Restaurant Operations Management: Principles and Practices

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.

Specifications of Restaurant Operations Management: Principles and Practices

GENERAL
AuthorJack D. Ninemeier, David K. Hayes
BindingPaperback
LanguageEnglish
ISBN-100131100904
ISBN-139780131100909
PublisherPearson
Number Of Pages736
Publication Date2005-04-11
DIMENSIONS
Height10.7 inch.
Length8.2 inch.
Width1.7 inch.
Weight3.25 pounds.

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