Restaurant Management
1. Auflage Mai 1993
272 Seiten, Softcover
Wiley & Sons Ltd
ISBN:
978-0-471-28438-3
John Wiley & Sons
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.
Preface vii
Acknowledgments xi
1. Styles of Restaurant Operation 1
2. Restaurant Development 17
3. Profit Feasibility 35
4. Menu Development 55
5. Menu Pricing 77
6. Beverage Management 97
7. Purchasing and Distribution 113
8. Food and Beverage Cost Control Systems 131
9. Employee Organization 151
10. Employee Staffing and Training 167
11. Computer Food Service Systems 189
12. Restaurant Marketing 215
13. Restaurant Management Careers 233
Bibliography 249
Index 251
Acknowledgments xi
1. Styles of Restaurant Operation 1
2. Restaurant Development 17
3. Profit Feasibility 35
4. Menu Development 55
5. Menu Pricing 77
6. Beverage Management 97
7. Purchasing and Distribution 113
8. Food and Beverage Cost Control Systems 131
9. Employee Organization 151
10. Employee Staffing and Training 167
11. Computer Food Service Systems 189
12. Restaurant Marketing 215
13. Restaurant Management Careers 233
Bibliography 249
Index 251
Nancy Loman Scanlon is the author of Restaurant Management, published by Wiley.