Authors: Jack D. Ninemeier, David K. Hayes
ISBN-13: 9780131100909, ISBN-10: 0131100904
Format: Hardcover
Publisher: Prentice Hall
Date Published: April 2005
Edition: 1st Edition
Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests.
Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement.
Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
1 | Introduction to restaurants and the restaurant industry | 1 |
2 | The restaurant manager and sanitation | 35 |
3 | The restaurant manager and safety | 73 |
4 | Nutrition basics | 107 |
5 | Marketing | 137 |
6 | Menu planning, design, pricing, and evaluation : where it all starts! | 172 |
7 | Managing the restaurant's human resources | 213 |
8 | Accounting and financial management | 250 |
9 | Standard recipes implement quality food production | 284 |
10 | Purchasing, receiving, storing, and issuing : getting ready for production | 310 |
11 | Managing food production | 341 |
12 | Managing beverage production and service | 388 |
13 | Food and beverage service | 427 |
14 | Labor cost control standards | 457 |
15 | Revenue collection and control systems | 489 |
16 | Restaurant analysis and improvement procedures | 521 |
17 | Legal aspects of restaurant management | 551 |
18 | Restaurant layout and equipment | 582 |
19 | Restaurants and the banquet business | 625 |
20 | Engineering and facility maintenance | 658 |