Restaurant Management / Edition 1

Restaurant Management / Edition 1

by Nancy Loman Scanlon
     
 

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.See more details below

Overview

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Product Details

ISBN-13:
9780471284383
Publisher:
Wiley
Publication date:
05/28/1993
Series:
Hospitality, Travel, and Tourism Series
Edition description:
New Edition
Pages:
272
Sales rank:
1,462,036
Product dimensions:
7.50(w) x 9.25(h) x 0.58(d)

Table of Contents

Styles of Restaurant Operation.

Restaurant Development.

Profit Feasibility.

Menu Development.

Menu Pricing.

Beverage Management.

Purchasing and Distribution.

Food and Beverage Cost Control Systems.

Employee Organization.

Employee Staffing and Training.

Computer Food Service Systems.

Restaurant Marketing.

Restaurant Management Careers.

Bibliography.

Index.

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