簡介
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
目錄
Preface vii
Acknowledgments xi
1. Styles of Restaurant Operation 1
2. Restaurant Development 17
3. Profit Feasibility 35
4. Menu Development 55
5. Menu Pricing 77
6. Beverage Management 97
7. Purchasing and Distribution 113
8. Food and Beverage Cost Control Systems 131
9. Employee Organization 151
10. Employee Staffing and Training 167
11. Computer Food Service Systems 189
12. Restaurant Marketing 215
13. Restaurant Management Careers 233
Bibliography 249
Index 251
