Title
Professional Restaurant Manager, The (Myculinarylab),Used
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The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quickread, fourpart format, the book offers a fresh look at the restaurant business, backofhouse management, frontofhouse management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farmtofork movements.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this book have? A: This book has three hundred thirty-six pages. It's comprehensive and covers essential topics for restaurant management.
- Q: What are the dimensions of this book? A: The dimensions of this book are eight and a half inches by ten and eighty-eight inches. This size makes it easy to handle and read.
- Q: What type of binding does this book have? A: This book is paperback bound. The paperback format is lightweight and flexible, making it convenient for studying.
- Q: Who is the author of 'The Professional Restaurant Manager'? A: The author is David K. Hayes. He brings valuable insights from his experience in the restaurant industry.
- Q: What topics are covered in this book? A: The book covers back-of-house management, front-of-house management, and financial management. It’s designed to equip restaurant managers with essential knowledge.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners. It’s organized in a way that is accessible for those new to restaurant management.
- Q: Can I use this book for case study discussions? A: Yes, the book includes discussion prompts for case studies. This feature is great for classroom settings or group discussions.
- Q: What kind of glossary does this book provide? A: The book provides an extensive glossary. This helps readers understand key terms and concepts in restaurant management.
- Q: Does this book address sustainability in restaurants? A: Yes, the book reviews important trends in sustainability. It discusses green practices and farm-to-fork movements in the restaurant industry.
- Q: What condition is the used book in? A: The used book is in good condition. It has been inspected to ensure it meets quality standards for readers.
- Q: How do I care for this book? A: To care for this book, keep it in a dry place and avoid exposure to excessive moisture. This will help maintain its condition.
- Q: Can I store this book on a bookshelf? A: Yes, you can store this book on a bookshelf. Its dimensions allow it to fit easily among other books.
- Q: What should I do if the book arrives damaged? A: If the book arrives damaged, contact customer service for assistance. They can guide you through the return or exchange process.
- Q: Is there a warranty for this book? A: No, there is no warranty for this book. Book purchases typically do not include warranties.
- Q: Can I return this book if I'm not satisfied? A: Yes, you can usually return the book if you’re not satisfied. Check the return policy for specific terms and conditions.
- Q: Is this book appropriate for professional development? A: Yes, this book is excellent for professional development. It covers essential skills needed for effective restaurant management.