Skip to main content

Restaurant Management

Restaurant Management

Nancy Loman Scanlon

ISBN: 978-0-471-28438-3

May 1993

272 pages

Select type: Paperback

In Stock

$132.95

Description

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.

Related Resources

Instructor

Contact your Rep for all inquiries

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.