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Restaurant Operations Management: Principles And Practices
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Bibliographic Detail
Publisher Prentice Hall
Publication date April 22, 2005
Pages 720
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780131100909
ISBN-10 0131100904
Dimensions 1.25 by 8.25 by 10.25 in.
Weight 3.24 lbs.
Original list price $147.20
Summaries and Reviews
Amazon.com description: Product Description:

Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management  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. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.



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Hardcover
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from Prentice Hall (April 22, 2005)
9780131100909 | details & prices | 720 pages | 8.25 × 10.25 × 1.25 in. | 3.24 lbs | List price $147.20
About: Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management  addresses content areas that are integral to a restaurant manager’s job, providing current and practical information.

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