Restaurant operations management : principles and practices / Jack D. Ninemeier, David K. Hayes.

ISBN:

9780131100909

Title:

Author:

Ninemeier, Jack D.

Personal Author:

Ninemeier, Jack D.

Edition:

1st ed.

Publication Information:

Upper Saddle River, N.J. : Pearson/Prentice Hall, c2006

Physical Description:

720 p. : ill. ; 26 cm.

General Note:

Includes index.

"Copyright c2006"--t.p. verso.

Contents:

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.

Subject Term:

Restaurant management.

Added Author:

Hayes, David K.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/ecip057/2005002365.html

Publication Date:

2006

2005

Publication Information:

Upper Saddle River, N.J. : Pearson/Prentice Hall, c2006

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 NIN	Book	1	Standard shelving location	Searching... Unknown

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Summary

For 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.

I Restaurant Basics

1 Introduction to Restaurants and the Restaurant Industry

2 The Restaurant Manager and Sanitation

3 The Restaurant Manager and Safety

4 Nutrition Basics

5 Marketing

6 Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!

II Managing Restaurant Operations

7 Managing the Restaurantrsquo;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

III Managing Restaurant Challenges

17 Legal Aspects of Restaurant Management

18 Restaurant Layout and Equipment

19 Restaurants and the Banquet Business

20 Engineering and Facility Maintenance

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents