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Restaurant Management
Nancy Loman Scanlon (Author)
9780471284383, Wiley
Paperback / softback, published 14 May 1993
272 pages
24.4 x 19.2 x 2 cm, 0.667 kg
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.
Preface vii Acknowledgments xi 1. Styles of Restaurant Operation 1 2. Restaurant Development 17 3. Profit Feasibility 35 4. Menu Development 55 5. Menu Pricing 77 6. Beverage Management 97 7. Purchasing and Distribution 113 8. Food and Beverage Cost Control Systems 131 9. Employee Organization 151 10. Employee Staffing and Training 167 11. Computer Food Service Systems 189 12. Restaurant Marketing 215 13. Restaurant Management Careers 233 Bibliography 249 Index 251
Subject Areas: Cookery / food & drink etc [WB]
