David Hayes, Allisha Miller, Jack Ninemeier

Professional Restaurant Manager, The

• Broschiertes Buch

Produktbeschreibung

For courses in Restaurant Management, Restaurant Operations, Food and Beverage Management, or Foodservice Management. The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.

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Produktdetails

• Verlag: Pearson Education (US)
• Seitenzahl: 336
• Erscheinungstermin: 18. Oktober 2013
• Englisch
• Abmessung: 268mm x 217mm x 12mm
• Gewicht: 706g
• ISBN-13: 9780132739924
• ISBN-10: 0132739925
• Artikelnr.: 37039531

Inhaltsangabe

1.      The Restaurant Business
2.      Developing a Restaurant
3.      The Legal Aspects of Restaurant Management
4.      Managing a Professional Staff
5.      It All Starts with the Menu
6.      The Restaurant Facility
7.      Getting Ready for Production
8.      Quality Foods
9.      Serving Guests
10.  Beverage Products and Service
11.  Cost Control
12.  Managing Revenue
13.  Managing for Profit