Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Restaurant Operations Management: Principles and Practices

Restaurant Operations Management: Principles and Practices

Ninemeier, Jack
Hayes, David

Paperback

Business GeneralManagement

ISBN10: 0131100904
ISBN13: 9780131100909
Publisher: Pearson
Published: Apr 1 2005
Pages: 736
Weight: 3.25
Height: 1.24 Width: 8.06 Depth: 10.16
Language: English
Designed to be the 'best' book for restaurant management, Restaurant Operations Management addresses content areas that are integral to a restaurant manager's 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 restaurant's inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. KEY TOPICS: Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. MARKET: Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.

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