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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.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.
Worldwide restaurant reviewer Sam Worthington provides an easy to read guide to writing restaurant reviews. Sam is known for his forthright views, no nonsense and often amusing accounts of his dining experiences. An invaluable guide for anybody starting out as a reviewer as well as worthwhile advice and tips for experienced critics. Sam is an acknowledged foody who has also worked as a chef and restaurant owner.
This book should be of interest to personnel within the food industry; research and development scientists; food marketing personnel; consultants; libraries in food science and technology research establishments and universities.
Theft can be one of the hardest challenges a bar or restaurant manager faces. Theft is hard to detect, hard to stop, and unfortunately very common in the restaurant industry. It is by no means impossible for trusted employees to steal hundreds and hundreds of dollars each night. This can eat into revenue and profit. This can limit the ability of a business to grow and expand. At the very bottom of it all, this is just wrong. Often, a manager surrounded by thieves, will not even know they are there, slowly lining their pockets. They just don't even know they are there, let alone how to stop them. From my experience in the corporate world, the techniques in this book are rarely if ever taught, but they are desperately needed by many managers. In this book, I will explain exactly how employees can steal from you and I will teach you how to put a stop to it.
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