Restaurant Operations Management is designed to be the ‘best’ book for restaurant management.

Restaurant Operations Management addresses content areas that are integral to a restaurant manager’s job, providing current and practical information.

Restaurant Operations Management breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation.

Restaurant Operations Management focuses on financial, labor, and product resources, within the context of pleasing the guests.

Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management.

Contents:

1. 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!

2. 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

3. 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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ORDER NOW Restaurant Operations Management Principles and Practices by Jack D. Ninemeier and David K. Haynes 2006 • 720 pages • $79.00 + shipping Texas residents please add 6.75% sales tax