University of South Florida Textbooks > Restaurant Operations Management: Principles and Practices

Restaurant Operations Management: Principles and Practices 1th edition

ISBN:0131100904

ISBN13:9780131100909

Publisher:Prentice Hall

Authors:Jack D. Ninemeier, David K. Hayes

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Restaurant Operations Management: Principles and Practices Description

Restaurant Operations Management: Principles and Practices 1 Edition 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.

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