A complete blueprint for all types of restaurant development--from concept through construction
In sending this, my fourth venture, out upon the uncertain waters of public opinion, I shall say but few words of preface. In the past I have received considerable well-deserved criticism from the gentlemen of the caustic pen, but so far from having any hard feeling toward them, I have rather wondered that they found so much to say that was favorable. How they will judge this simple October story (if they think it worth while to judge it at all) I leave to the future, and turn to those for whom the book was really written.
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
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