The Professional Restaurant Manager

Paperback | August 8, 2013

byDavid K. Hayes, Allisha A. Miller, Jack D. Ninemeier

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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.

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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 righ...

Format:PaperbackDimensions:336 pages, 10.7 × 8.4 × 0.4 inPublished:August 8, 2013Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0132739925

ISBN - 13:9780132739924

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Extra Content

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