Restaurant Management, Principles and Practice
Author: Joseph Oliver Dahl
Publisher:
Published: 1927
Total Pages: 392
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Joseph Oliver Dahl
Publisher:
Published: 1927
Total Pages: 392
ISBN-13:
DOWNLOAD EBOOKAuthor: Joseph Oliver Dahl
Publisher:
Published: 1934
Total Pages: 322
ISBN-13:
DOWNLOAD EBOOKAuthor: Joseph Oliver DAHL
Publisher:
Published: 1938
Total Pages: 346
ISBN-13:
DOWNLOAD EBOOKAuthor: Jack D. Ninemeier
Publisher: Pearson
Published: 2006
Total Pages: 0
ISBN-13: 9780131100909
DOWNLOAD EBOOK"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.
Author: David K. Ninemeier
Publisher:
Published: 2005
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: June Payne-Palacio
Publisher:
Published: 2012
Total Pages: 0
ISBN-13: 9780135122167
DOWNLOAD EBOOKThis 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.
Author: Robert Grimes
Publisher: Kendall/Hunt Publishing Company
Published: 2015-02-10
Total Pages: 754
ISBN-13: 9781465266002
DOWNLOAD EBOOKThe Recipe for Success in Restaurant Management
Author: Dalton O. Faluyi
Publisher:
Published: 1986
Total Pages: 158
ISBN-13: 9789782320001
DOWNLOAD EBOOKAuthor: Monica Theis
Publisher: Pearson Higher Ed
Published: 2011-11-21
Total Pages: 586
ISBN-13: 0133003213
DOWNLOAD EBOOKThis 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.
Author: David K. Hayes
Publisher: John Wiley & Sons
Published: 2021-11-09
Total Pages: 482
ISBN-13: 1119790778
DOWNLOAD EBOOKREVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new examinations of the growing importance of effective data collection and management. A running case study helps students learn how to incorporate the revenue management principles and strategies included in the book’s 14 chapters. Written for students with some prior knowledge and understanding of the hospitality industry, the new edition also includes: A brand-new chapter on data analysis and revenue management that addresses many of the most important data and technology-related developments in the field, including the management of big data, data safety, and data security In-depth discussions of revenue management topics including Net Revenue Per Available Room, Direct Revenue Ratio, and other KPIs Major changes to the book’s instructor support materials and an expansion of the instructor’s test bank items and student exercises. An indispensable resource for students taking courses in hospitality management or business administration, Revenue Management for the Hospitality Industry, Second Edition is also ideal for managers and executives in the hospitality industry.