Title
Restaurant Operations Management: Principles And Practices
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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 Managers 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 Restaurants 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.
⚠️ 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 are in this book? A: This book contains seven hundred thirty-six pages. It provides comprehensive coverage of restaurant management topics.
- Q: What are the dimensions of this book? A: The book measures eight point two inches in length, one point six one inches in width, and ten point eight inches in height. These dimensions make it a standard size for educational textbooks.
- Q: What type of binding does this book have? A: This book has a paperback binding. This makes it lightweight and easy to handle for students and professionals.
- Q: Who is the author of this book? A: The author of this book is Jack Ninemeier. He is known for his expertise in hospitality and restaurant management.
- Q: What is the main focus of this book? A: This book focuses on principles and practices in restaurant management. It covers financial, labor, and product resources crucial for effective management.
- Q: Is this book suitable for beginners in restaurant management? A: Yes, this book is suitable for beginners. It breaks down complex topics into manageable information for those new to the industry.
- Q: Can professionals benefit from this book? A: Yes, practicing industry professionals can benefit from this book. It provides current and practical information for enhancing restaurant management skills.
- Q: Is this book useful for hospitality courses? A: Yes, this book is useful for hospitality courses. It is designed for courses in Restaurant Management and related fields.
- Q: What kind of information does this book provide? A: This book provides practical information on restaurant operations. It addresses key areas like financial management, staffing, and guest satisfaction.
- Q: How should I care for this book? A: To care for this book, keep it in a cool, dry place. Avoid direct sunlight to prevent fading and damage.
- Q: Is this book safe to use in a classroom? A: Yes, this book is safe to use in a classroom setting. It contains educational content suitable for students and instructors.
- Q: Can I return the book if I am not satisfied? A: Yes, you can return the book if you are not satisfied, depending on the retailer's return policy. Always check the specific terms before purchase.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact customer support for a replacement or refund. Make sure to keep the original packaging for returns.
- Q: Does this book cover modern restaurant trends? A: Yes, this book covers modern restaurant trends. It addresses current practices that are integral to successful restaurant management.
- Q: Is there an eBook version available? A: Yes, there is an eBook version available for those who prefer digital formats. Check with the publisher or retailer for access.
- Q: What genre does this book belong to? A: This book belongs to the Hospitality, Travel & Tourism genre. It is tailored for individuals interested in restaurant management and operations.