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This is a subscription-based eBook that will be available to you on VitalSource.com for the duration of your course. This eBook may not include any media, website access codes, or print supplements that may come packaged with the bound book.
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.
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.
Table of Contents
1. The Restaurant Business
2. Developing a Restaurant
3. The Legal Aspects of Restaurant Management
4. Managing a Professional Staff
5. It All Starts with the Menu
6. The Restaurant Facility
7. Getting Ready for Production
8. Quality Foods
9. Serving Guests
10. Beverage Products and Service
11. Cost Control
12. Managing Revenue
13. Managing for Profit
$34.99 | ISBN-13: 978-0-13-305571-9
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