The Professional Restaurant Manager / Edition 1

by David Hayes, Allisha Miller, Jack Ninemeier

Overview

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.

Product Details

ISBN-13:	9780132739924
Publisher:	Pearson Education
Publication date:	08/08/2013
Series:	Myculinarylab
Edition description:	New Edition
Pages:	336
Product dimensions:	8.30(w) x 10.70(h) x 0.40(d)

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