Restaurant Management has been developed as an introduction to the major areas of restaurant management concern. Styles of restaurant operations are identified to give the reader an understanding of the formats in which food service is offered and the ability to distinguish between independent and franchise ownership.

The importance of market research to the success of both new restaurant ventures and ongoing marketing efforts is discussed. Market surveys and feasibility studies are important components of planning for restaurant businesses. Management's ability to analyze the potential or ongoing profitability of a restaurant operation requires a knowledge of how to read a profit and loss statement, determine a breakeven point, and lay out a feasibility study.

These issues, as well as many other important topics, are covered thoroughly in this book.

This book is a suitable text book, and a great reference for restaurant owners and managers.

Contents:
Styles of Restaurant Operation.
Restaurant Development.
Profit Feasibility.
Menu Development.
Menu Pricing.
Beverage Management.
Purchasing and Distribution.
Food and Beverage Cost Control Systems.
Employee Organization.
Employee Staffing and Training.
Computer Food Service Systems.
Restaurant Marketing.
Restaurant Management Careers.
Bibliography.
Index.

click here to see books of related interest