Restaurant Management: A Best Practices Approach

by Frederick Demicco, Cihan Cobanoglu, Joseph Dunbar, Robert Grimes, Chen Chen, and James R Keiser

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Book cover for Restaurant Management: A Best Practices Approach

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The Recipe for Success in Restaurant Management

Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond.

Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach:
  • Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations.
  • Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation.
  • Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods.
  • Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning.
  • Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
  • ISBN13 9781465266002
  • Publish Date 28 February 2015
  • Publish Status Active
  • Publish Country US
  • Imprint Kendall/Hunt Publishing Co ,U.S.
  • Format Paperback
  • Pages 277
  • Language English