Professional Restaurant Manager, The

David Hayes, Allisha Miller, Jack Ninemeier (Autoren)

Buch | Softcover

336 Seiten

2013
Pearson (Verlag)
978-0-13-273992-4 (ISBN)

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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.

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

Erscheint lt. Verlag	18.10.2013
Sprache	englisch
Maße	100 x 100 mm
Gewicht	100 g
Themenwelt	Schulbuch / Wörterbuch
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-273992-5 / 0132739925
ISBN-13	978-0-13-273992-4 / 9780132739924
Zustand	Neuware