The Professional Restaurant Manager (Myculinarylab)

About this book

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.