Title
Restaurant Operations Management: Principles And Practices
Delivery time: 8-12 business days (International)
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.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What topics are covered in 'Restaurant Operations Management'? A: The book covers essential topics for restaurant management, including financial management, labor resources, product resources, and guest satisfaction. It provides practical information suitable for managing a restaurant from inception to operation.
- Q: Who is the author of 'Restaurant Operations Management'? A: The author of the book is Jack Ninemeier, who is recognized for his expertise in hospitality and restaurant management.
- Q: What is the format of the book? A: The book is available in a paperback format, making it accessible for students and professionals alike.
- Q: How many pages does 'Restaurant Operations Management' have? A: The book contains a total of 736 pages, providing comprehensive coverage of restaurant operations.
- Q: Is 'Restaurant Operations Management' suitable for beginners? A: Yes, the book is designed for both students and practicing professionals, making it suitable for beginners as well as those with experience in the hospitality industry.
- Q: When was 'Restaurant Operations Management' published? A: The book was published on April 1, 2005.
- Q: Can this book help with quality food production management? A: Yes, the book addresses key areas of quality food production management, making it a valuable resource for those studying or working in foodservice management.
- Q: What makes this book different from others in restaurant management? A: This book is designed to be the best resource for restaurant management by breaking down complex topics into practical, manageable information that is relevant to current industry practices.
- Q: Is 'Restaurant Operations Management' updated with current practices? A: Yes, the content is focused on current and practical information relevant to the contemporary restaurant management landscape.
- Q: What type of courses is this book intended for? A: The book is intended for courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and introductory courses in the Hospitality Industry.