The professional restaurant manager - Hayes, David K.; Miller, Allisha A.; Ninemeier, Jack D. (Boston Pearson, 2014)
Chapter 1. The restaurant business -- Chapter 2. Developing a restaurant -- Chapter 3. The legal aspects of restaurant management -- Chapter 4. Managing a professional staff -- Chapter 5. It all starts with the menu -- Chapter 6. The restaurant facility -- Chapter 7. Getting ready for production -- Chapter 8. Quality foods -- Chapter 9. Serving guests -- Chapter 10. Beverages products and service -- Chapter 11. Cost control -- Chapter 12. Managing revenue -- Chapter 13. Managing for profit.
Includes index.
Keywords: Restaurant management