Restaurant Operations Management: Principles and Practices
Autor David K. Hayes, Jack D. Ninemeieren Limba Engleză Paperback – 31 mar 2005
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Specificații
ISBN-13: 9780131100909
ISBN-10: 0131100904
Pagini: 736
Dimensiuni: 205 x 258 x 31 mm
Greutate: 1.47 kg
Ediția:New.
Editura: Pearson
Locul publicării:Upper Saddle River, United States
ISBN-10: 0131100904
Pagini: 736
Dimensiuni: 205 x 258 x 31 mm
Greutate: 1.47 kg
Ediția:New.
Editura: Pearson
Locul publicării:Upper Saddle River, United States
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Descriere
For courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry.
Designed to be the ‘best’ book for restaurant management, this text 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. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management.
Designed to be the ‘best’ book for restaurant management, this text 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. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management.
Cuprins
I. RESTAURANT BASICS.
1. Introduction to Restaurants and the Restaurant Industry.
2. The Restaurant Manager and Sanitation.
3. The Restaurant Manager and Safety.
4. Nutrition Basics.
5. Marketing.
6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!
II. MANAGING RESTAURANT OPERATIONS.
7. Managing the Restaurant’s Human Resources.
8. Accounting and Financial Management.
9. Standard Recipes Implement Quality Food Production.
10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production.
11. Managing Food Production.
12. Managing Beverage Production and Service
13. Food and Beverage Service
14. Labor Cost Control Standards
15. Revenue Collection and Control Systems
16. Restaurant Analysis and Improvement Procedures
III. MANAGING RESTAURANT CHALLENGES
17. Legal Aspects of Restaurant Management
18. Restaurant Layout and Equipment
19. Restaurants and the Banquet Business
20. Engineering and Facility Maintenance
1. Introduction to Restaurants and the Restaurant Industry.
2. The Restaurant Manager and Sanitation.
3. The Restaurant Manager and Safety.
4. Nutrition Basics.
5. Marketing.
6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!
II. MANAGING RESTAURANT OPERATIONS.
7. Managing the Restaurant’s Human Resources.
8. Accounting and Financial Management.
9. Standard Recipes Implement Quality Food Production.
10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production.
11. Managing Food Production.
12. Managing Beverage Production and Service
13. Food and Beverage Service
14. Labor Cost Control Standards
15. Revenue Collection and Control Systems
16. Restaurant Analysis and Improvement Procedures
III. MANAGING RESTAURANT CHALLENGES
17. Legal Aspects of Restaurant Management
18. Restaurant Layout and Equipment
19. Restaurants and the Banquet Business
20. Engineering and Facility Maintenance
Caracteristici
Easy to understand—Defines terms when first used, and compiles them in a “Restaurant Industry Glossary” at the end of each chapter and at the back of the book.
~Gives students the tools and strategies to easily understand the content of the text.
Current, accurate, and practical—Focuses on “real world” challenges.
~Provides students with relevant information, allowing them to gain knowledge important to their future careers.
Within-chapter teaching components—Included in each chapter are: “This Chapter at Work,” Chapter Outline, Chapter Flow Chart, “Restaurant Terminology at Work,” Boxed Captions, Managerial Tools, “Managers at Work” (mini case study scenarios), “The Internet at Work,” “Issues at Work,” and numerous chapter photos.
~Gives students and instructors a text that is organized, helping to reinforce information for review and study.
Extensive instructional supplemental package—Includes print and web-based supplemental materials such as: a detailed teacher’s outline with presentation questions/suggestions; PowerPoint overheads (approx. 20 per chapter); test questions (true/false and multiple choice) with answers; and suggested responses to “Issues at Work” questions.
~Provides instructors with invaluable assistance in course preparation.
~Gives students the tools and strategies to easily understand the content of the text.
Current, accurate, and practical—Focuses on “real world” challenges.
~Provides students with relevant information, allowing them to gain knowledge important to their future careers.
Within-chapter teaching components—Included in each chapter are: “This Chapter at Work,” Chapter Outline, Chapter Flow Chart, “Restaurant Terminology at Work,” Boxed Captions, Managerial Tools, “Managers at Work” (mini case study scenarios), “The Internet at Work,” “Issues at Work,” and numerous chapter photos.
~Gives students and instructors a text that is organized, helping to reinforce information for review and study.
Extensive instructional supplemental package—Includes print and web-based supplemental materials such as: a detailed teacher’s outline with presentation questions/suggestions; PowerPoint overheads (approx. 20 per chapter); test questions (true/false and multiple choice) with answers; and suggested responses to “Issues at Work” questions.
~Provides instructors with invaluable assistance in course preparation.