Restaurant management

書誌事項

Restaurant management

Nancy Scanlon

J. Wiley, c1993

大学図書館所蔵 件 / 1

この図書・雑誌をさがす

注記

Includes bibliographical references (p. 249-250) and index

内容説明・目次

内容説明

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.

目次

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

「Nielsen BookData」 より

詳細情報

  • NII書誌ID(NCID)
    BA40800618
  • ISBN
    • 0471284386
  • LCCN
    92011375
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    New York
  • ページ数/冊数
    xi, 260 p.
  • 大きさ
    25 cm
  • 分類
  • 件名
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