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.
Arguably, many industrial optimization problems are of the multiobjective type. The present work, after providing a survey of the state of the art in multiobjective optimization, gives new insight into this important mathematical field by consequently taking up the viewpoint of differential geometry. This approach, unprecedented in the literature, very naturally results in a generalized homotopy method for multiobjective optimization which is theoretically well-founded and numerically efficient. The power of the new method is demonstrated by solving two real-life problems of industrial optimization.
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