Restaurant Operations Management
Restaurant Operations Management

Author: Jack D. Ninemeier

Publisher: Pearson

Published: 2006

Total Pages: 0

ISBN-13: 9780131100909

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"Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.

Restaurant Management
Restaurant Management

Author: Robert Grimes

Publisher: Kendall/Hunt Publishing Company

Published: 2015-02-10

Total Pages: 754

ISBN-13: 9781465266002

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The Recipe for Success in Restaurant Management

Foodservice Management
Foodservice Management

Author: June Payne-Palacio

Publisher:

Published: 2012

Total Pages: 0

ISBN-13: 9780135122167

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This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Foodservice Management
Foodservice Management

Author: Monica Theis

Publisher: Pearson Higher Ed

Published: 2011-11-21

Total Pages: 586

ISBN-13: 0133003213

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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.