Restaurant Management
- 3h 22m
- Nancy Loman Scanlon
- John Wiley & Sons (US)
- 1993
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.
In this Book
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Styles of Restaurant Operation
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Restaurant Development
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Profit Feasibility
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Menu Development
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Menu Pricing
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Beverage Management
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Purchasing and Distribution
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Food and Beverage Cost Control Systems
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Employee Organization
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Employee Staffing and Training
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Computer Food Service Systems
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Restaurant Marketing
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Restaurant Management Careers
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