Binding: Hardcover Dewey Decimal Number: 647.95068 EAN: 9780131100909 ISBN: 0131100904 Label: Prentice Hall Manufacturer: Prentice Hall Number Of Items: 1 Number Of Pages: 736 Publication Date: April 11, 2005 Publisher: Prentice Hall Sales Rank: 110410 Studio: Prentice Hall
Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management 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. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
What Others Say
The encyclopedia of restaurants management
If you know nothing, I mean nothing, about restaurants operations and management Restaurant Operations Management: Principles and Practices is for you.
Hi, my name is Raed Halaseh and I have been a professional Civil Engineer for the last 20 years. Six month ago I have decided to get into the hospitality business, namely the Franchise restaurants.
Purchasing Jack Ninemeier and David Hayes, Restaurant Operations and Management, Principles and Practices was the best thing that I have done to launching my Restaurant career.
I was amazed to how much knowledge I have acquired from reading Restaurant Operations Management: Principles and Practices. This became clear when I attended the mandatory managers training course, as part of becoming a Franchisee, as all topics introduced at the training course ... Read More
An outstanding addition to the field of restaurant management
Ninemeier and Hayes' book does an excellent job of providing the detailed information managers need to profitably operate a restaurant, but does it in a very simple, highly readable manner. I believe students will find the book to be most enjoyable. As an Instructor, I really like the ease in which my students will learn and retain the information. I think it is absolutely the best text on the subject and its recent copyright means it is also the most up-to-date.
