Restaurant Management: A Best Practices Approach
ISBN-13:
9781465266002
ISBN-10:
1465266003
Edition:
1
Author:
Cihan Cobanoglu, Frederick Demicco, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser
Publication date:
2015
Publisher:
Kendall Hunt Publishing
Format:
Paperback
754 pages
FREE US shipping
Book details
ISBN-13:
9781465266002
ISBN-10:
1465266003
Edition:
1
Author:
Cihan Cobanoglu, Frederick Demicco, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser
Publication date:
2015
Publisher:
Kendall Hunt Publishing
Format:
Paperback
754 pages
Summary
Restaurant Management: A Best Practices Approach (ISBN-13: 9781465266002 and ISBN-10: 1465266003), written by authors
Cihan Cobanoglu, Frederick Demicco, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser, was published by Kendall Hunt Publishing in 2015.
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Description
The Recipe for Success in Restaurant Management…
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond.
Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach:
- Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations.
- Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation.
- Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods.
- Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning.
- Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
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