Restaurant Operations Management: Principles and Practices
(Sprache: Englisch)
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...
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Produktinformationen zu „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.
Inhaltsverzeichnis zu „Restaurant Operations Management: Principles and Practices “
I. RESTAURANT BASICS. 1. Introduction to Restaurants and the Restaurant Industry. 2. The Restaurant Manager and Sanitation. 3. The Restaurant Manager and Safety. 4. Nutrition Basics. 5. Marketing. 6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts! II. MANAGING RESTAURANT OPERATIONS. 7. Managing the Restaurant's Human Resources. 8. Accounting and Financial Management. 9. Standard Recipes Implement Quality Food Production. 10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production. 11. Managing Food Production. 12. Managing Beverage Production and Service 13. Food and Beverage Service 14. Labor Cost Control Standards 15. Revenue Collection and Control Systems 16. Restaurant Analysis and Improvement Procedures III. MANAGING RESTAURANT CHALLENGES 17. Legal Aspects of Restaurant Management 18. Restaurant Layout and Equipment 19. Restaurants and the Banquet Business 20. Engineering and Facility Maintenance
Bibliographische Angaben
- Autoren: David K. Hayes , Jack D. Ninemeier
- 2005, 736 Seiten, Maße: 20,5 x 25,8 cm, Kartoniert (TB), Englisch
- Verlag: Prentice Hall
- ISBN-10: 0131100904
- ISBN-13: 9780131100909
Sprache:
Englisch
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