Restaurant Operations Management: Principles and Practices

by Jack D. Ninemeier, David Hayes

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.

736 pages, Paperback

First published April 11, 2005

Reviews

[Jeff Schoenhofer · Rating 3 out of 5]

Not bad. I have been in the restaurant business for 20 years so I knew the basics but still picked up a few things