Part 1 Restaurant Basics -- 1. Introduction to Restaurants and the Restaurant Industry -- 2. 2 The Restaurant Manager and Sanitation -- 3. The Restaurant Manager and Safety -- 4. 4 Nutrition Basics -- 5. Marketing -- 6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts! Part 2 Managing Restaurant Operations -- 7. Managing the Restaurant's Human Resources -- 8. Accounting and Financial Management -- 9. Standard Recipes Implement Quality Food Production -- 10. Purchasing, Receiving, Storing, and Issuing: Getting Ready For Production -- 11. Managing Food Production -- 12. Managing Beverage Production and Service -- 13. Food and Beverage Service -- 14. Labor Cost Control Standards -- 15. Revenue Collection and Control Systems -- 16. Restaurant Analysis and Improvement Procedures -- 17. Legal Aspects of Restaurant Management -- 18. Restaurant Layout and Equipment -- 19. Restaurants and the Banquet Business -- 20. Engineering and Facility Maintenance.