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The Restaurant Operator's Manual

Allen Z. Reich (Autor)

Buch | Softcover

416 Seiten

2004
Pearson (Verlag)
978-0-13-110243-9 (ISBN)

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For courses in restaurant management.

This hands-on text provides students with the solid foundation in proper restaurant management procedures they need to gain a competitive edge and an organizational structure necessary to succeed in the “high-risk” restaurant business. The book fully emphasizes the major factors that successful restauranteurs have in common—attention to details of planning, organizing, operating, and controlling critical aspects of their restaurant.

1. Managing a Restaurant.

2. Pre-Opening Management.

3. Personnel Management.

4. Training.

5. Menu and Kitchen Management.

6. Dining Room Management.

7. Bar Management.

8. Cleanliness and Sanitation.

9. Purchasing.

10. Safety and Security Management.

11. Equipment and Energy Management.

12. Cash and Financial Management.

13. Marketing Management.

14. Business and Strategic Planning.

Erscheint lt. Verlag	28.8.2004
Sprache	englisch
Maße	210 x 279 mm
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-110243-5 / 0131102435
ISBN-13	978-0-13-110243-9 / 9780131102439
Zustand	Neuware