Restaurant Management: A Best Practices Approach

The Recipe for Success in Restaurant Management

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.