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Textbook

Restaurant Management

ISBN: 978-0-471-28438-3
272 pages
May 1993, ©1993
Restaurant Management (0471284386) cover image
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
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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.
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