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Restaurant Management de Nancy Scanlon

Restaurant Management

Autor Nancy Scanlon, Scanlon, Nancy Loman Scanlon
en Limba Engleză Paperback – 14 mai 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.
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Livrare economică 19 octombrie-02 noiembrie

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Specificații

ISBN-13: 9780471284383
ISBN-10: 0471284386
Pagini: 276
Dimensiuni: 191 x 235 x 15 mm
Greutate: 0.52 kg
Editura: Wiley
Locul publicării:Hoboken, United States

Notă biografică

¿Born and raised near Boston, MA, I wrote my first romance novel at age 16, when I realized that fictional boyfriends were much easier to figure out than real ones. In the time since, I earned a degree in English from the University of Massachusetts Amherst, did some creative writing at the University of Cambridge, and married the man of my dreams (he's okay with my love of Mr. Darcy. He's a keeper).
¿
I adore all things misty, caffeinated, chocolate, and grammatically correct. I've lived all over the place - five states, two countries, and a US commonwealth.

Cuprins

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

Descriere

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.