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Beskrivning
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
Nancy Loman Scanlon is the author of Restaurant Management, published by Wiley.
Innehållsförteckning
Preface viiAcknowledgments xi1. Styles of Restaurant Operation 12. Restaurant Development 173. Profit Feasibility 354. Menu Development 555. Menu Pricing 776. Beverage Management 977. Purchasing and Distribution 1138. Food and Beverage Cost Control Systems 1319. Employee Organization 15110. Employee Staffing and Training 16711. Computer Food Service Systems 18912. Restaurant Marketing 21513. Restaurant Management Careers 233Bibliography 249Index 251
