Restaurant Operations Management
Principles and Practices
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Restaurant Operations Management by Jack D. Ninemeier
Book DescriptionFor courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry. Designed to be the 'best' book for restaurant management, this text 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. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management.
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Book DetailsISBN: 9780131100909
(259mm x 209mm x 33mm)
Imprint: Prentice Hall
Publisher: Pearson Education (US)
Publish Date: 1-Apr-2005
Country of Publication: United States
Books By Author Jack D. Ninemeier
Human Resources Management in the Hospitality Industry, Hardback (March 2015)View all books by Jack D. Ninemeier
Human Resources Management in the Hospitality Industry, 2nd Edition helps today s hospitality professional be an expert at managing many functions.
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