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Restaurant Operations Management : Principles and Practices
by Jack D. Ninemeier and David K. Hayes


Overview - 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.  Read more...

 
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More About Restaurant Operations Management by Jack D. Ninemeier; David K. Hayes
 
 
 
Overview
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.


 
Details
  • ISBN-13: 9780131100909
  • ISBN-10: 0131100904
  • Publisher: Pearson
  • Publish Date: April 2005
  • Page Count: 736
  • Dimensions: 10.16 x 8.06 x 1.24 inches
  • Shipping Weight: 3.25 pounds


Related Categories

Books > Business & Economics > Management - General
Books > Business & Economics > Industries - Hospitality, Travel & Tourism
Books > Business & Economics > Production & Operations Management

 
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