The Professional Restaurant Manager

by Allisha A. Miller, David K. Hayes, Jack D. Ninemeier

Pearson Education | August 8, 2013 | Trade Paperback

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The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.

Format: Trade Paperback

Dimensions: 336 pages, 10.7 × 8.4 × 0.4 in

Published: August 8, 2013

Publisher: Pearson Education

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0132739925

ISBN - 13: 9780132739924

Found in: Industries and Professions

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– More About This Product –

The Professional Restaurant Manager

by Allisha A. Miller, David K. Hayes, Jack D. Ninemeier

Format: Trade Paperback

Dimensions: 336 pages, 10.7 × 8.4 × 0.4 in

Published: August 8, 2013

Publisher: Pearson Education

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0132739925

ISBN - 13: 9780132739924

Table of Contents

1.      The Restaurant Business

2.      Developing a Restaurant

3.      The Legal Aspects of Restaurant Management

4.      Managing a Professional Staff

5.      It All Starts with the Menu

6.      The Restaurant Facility

7.      Getting Ready for Production

8.      Quality Foods

9.      Serving Guests

10.  Beverage Products and Service

11.  Cost Control

12.  Managing Revenue

13.  Managing for Profit

From the Publisher

The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.

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