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Restaurant Operations Management: Principles and Practices

By Jack D. Ninemeier, David K. Hayes

Published by Pearson

Published Date: Apr 1, 2005

Table of Contents

I.  RESTAURANT BASICS.

1.  Introduction to Restaurants and the Restaurant Industry.

2.  The Restaurant Manager and Sanitation.

3.  The Restaurant Manager and Safety.

4.  Nutrition Basics.

5.  Marketing.

6.  Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!

II.  MANAGING RESTAURANT OPERATIONS.

7.  Managing the Restaurant’s Human Resources.

8.  Accounting and Financial Management.

9.  Standard Recipes Implement Quality Food Production.

10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production.

11.  Managing Food Production.

12.  Managing Beverage Production and Service

13.  Food and Beverage Service

14.  Labor Cost Control Standards

15.  Revenue Collection and Control Systems

16. Restaurant Analysis and Improvement Procedures

III.  MANAGING RESTAURANT CHALLENGES

17.  Legal Aspects of Restaurant Management

18.  Restaurant Layout and Equipment

19. Restaurants and the Banquet Business

20.  Engineering and Facility Maintenance

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Restaurant Operations Management: Principles and Practices

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$153.32 $145.65 | ISBN-13: 978-0-13-110090-9

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