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 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. 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.
- ISBN10 0131100904
- ISBN13 9780131100909
- Publish Date 19 May 2005
- Publish Status Active
- Out of Print 9 February 2021
- Publish Country US
- Imprint Pearson
- Format Paperback
- Pages 736
- Language English