Restaurant Operations Management - Principles and Practices (Hardcover, New)

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.

General

Imprint:	Prentice Hall
Country of origin:	United States
Release date:	April 2005
First published:	2006
Authors:	Jack Ninemeier • David Hayes
Dimensions:	275 x 209 x 42mm (L x W x T)
Format:	Hardcover
Pages:	720
Edition:	New
ISBN-13:	978-0-13-110090-9
Categories:	Books > Business & Economics > Business & management > Management of specific areas > Production & quality control management Books > Varsity Textbooks Books > Academic & Education > Varsity Textbooks > Business Management Books > Academic & Education > Varsity Textbooks > Consumer Studies Books > Academic & Education > Varsity Textbooks > Management Books > Academic & Education > Varsity Textbooks > Marketing Promotions
LSN:	0-13-110090-4
Barcode:	9780131100909

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