9781465266002-1465266003-Restaurant Management: A Best Practices Approach

Restaurant Management: A Best Practices Approach

ISBN-13: 9781465266002
ISBN-10: 1465266003
Edition: 1
Author: Frederick Demicco, Cihan Cobanoglu, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser
Publication date: 2015
Publisher: Kendall Hunt Publishing
Format: Paperback 754 pages
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Book details

ISBN-13: 9781465266002
ISBN-10: 1465266003
Edition: 1
Author: Frederick Demicco, Cihan Cobanoglu, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser
Publication date: 2015
Publisher: Kendall Hunt Publishing
Format: Paperback 754 pages

Summary

Acknowledged authors Frederick Demicco, Cihan Cobanoglu, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser wrote Restaurant Management: A Best Practices Approach comprising 754 pages back in 2015. Textbook and eTextbook are published under ISBN 1465266003 and 9781465266002. Since then Restaurant Management: A Best Practices Approach textbook was available to sell back to BooksRun online for the top buyback price of $ 12.26 or rent at the marketplace.

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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