Successful Restaurant Management: From Vision to Execution / Edition 1 by Donald Wade | 2901401819858 | Paperback | Barnes & Noble
Successful Restaurant Management: From Vision to Execution / Edition 1

Successful Restaurant Management: From Vision to Execution / Edition 1

by Donald Wade
     
 

ISBN-10: 1401819850

ISBN-13: 2901401819858

Pub. Date: 12/27/2005

Publisher: Cengage Learning

Successful Restaurant Management is a comprehensive text on the business of opening and successfully operating a restaurant. Designed to present information not found in other texts, this unique book provides information on site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management

Overview

Successful Restaurant Management is a comprehensive text on the business of opening and successfully operating a restaurant. Designed to present information not found in other texts, this unique book provides information on site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management, and more. Features of the text include forms and checklists to use in managing a restaurant, and real Life Scenarios are presented to better convey the key concepts discussed in the text. An emphasis is placed on marketing and market studies so that readers understand target markets for specific concepts and their impact on the restaurant's success. The important principles of accounting are included as well as information on the purpose of a business plan, the contents of a business plan, and business structure. Training Guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. This in-depth , all-inclusive text includes everything a new restaurant operator needs to learn and know prior to financing and opening a successful restaurant.

Product Details

ISBN-13:
2901401819858
Publisher:
Cengage Learning
Publication date:
12/27/2005
Series:
Restaurant and Food Service Management Series
Edition description:
New Edition
Pages:
384

Table of Contents

Chapter 1: Introduction to the Restaurant Business. Chapter 2: Menu Design and Engineering. Chapter 3: Marketing. Chapter 4: Site Selection. Chapter 5: Business Plan. Chapter 6: Finance and Accounting. Chapter 7: Building the Restaurant. Chapter 8: Sanitation Management. Chapter 9: Operations and Analysis. Chapter 10: Human Resource Management. Appendix.

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