Restaurant Operations Management: Principles and Practices

About this book

For courses in Restaurant Management Quality Food Production Management Foodservice Management and some introductory courses in the Hospitality Industry. Designed to be the best book for restaurant management this text addresses content areas that are integral to a restaurant managers 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 restaurants inception to its actual operation. It focuses on financial labor and product resources within the context of pleasing the guests. Current practical and accurate Restaurant Operations Management is an easy and interesting read for students practicing industry professionals and others wanting to learn effective restaurant management.