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Restaurant Management

Nancy Loman Scanlon

ISBN: 978-0-471-28438-3 May 1993 272 Pages


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.
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.