Restaurant Operations Management: Principles and Practices / Edition 1

Restaurant Operations Management: Principles and Practices / Edition 1

by Jack D. Ninemeier, David K. Hayes
     
 

ISBN-10: 0131100904

ISBN-13: 9780131100909

Pub. Date: 04/01/2005

Publisher: Prentice Hall

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

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Overview

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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Product Details

ISBN-13:
9780131100909
Publisher:
Prentice Hall
Publication date:
04/01/2005
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
New Edition
Pages:
736
Sales rank:
316,349
Product dimensions:
8.20(w) x 11.00(h) x 1.70(d)

Table of Contents

I. RESTAURANT BASICS.

1. Introduction to Restaurants and the Restaurant Industry.

2. The Restaurant Manager and Sanitation.

3. The Restaurant Manager and Safety.

4. Nutrition Basics.

5. Marketing.

6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!

II. MANAGING RESTAURANT OPERATIONS.

7. Managing the Restaurant’s Human Resources.

8. Accounting and Financial Management.

9. Standard Recipes Implement Quality Food Production.

10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production.

11. Managing Food Production.

12. Managing Beverage Production and Service

13. Food and Beverage Service

14. Labor Cost Control Standards

15. Revenue Collection and Control Systems

16. Restaurant Analysis and Improvement Procedures

III. MANAGING RESTAURANT CHALLENGES

17. Legal Aspects of Restaurant Management

18. Restaurant Layout and Equipment

19. Restaurants and the Banquet Business

20. Engineering and Facility Maintenance

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