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Item Details
Title: THE PROFESSIONAL RESTAURANT MANAGER
By: David K. Hayes, Allisha A. Miller, Jack D. Ninemeier
Format: Paperback

List price: £126.99
Our price: £123.18
Discount:
3% off
You save: £3.81
ISBN 10: 0132739925
ISBN 13: 9780132739924
Availability: Usually dispatched within 3-5 days.
 Delivery rates
Stock: Currently 1item in stock
Publisher: PEARSON EDUCATION (US)
Pub. date: 8 August, 2013
Pages: 336
Synopsis: The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Illustrations: Illustrations
Publication: US
Imprint: Prentice Hall
Returns: Returnable
Some other items by this author:
50 ONE-MINUTE TIPS FOR RECRUITING EMPLOYEES
50 ONE-MINUTE TIPS FOR RETAINING EMPLOYEES (PB)
ACCOUNTING AND FINANCIAL MANAGEMENT IN FOODSERVICE OPERATIONS (PB)
CHIC BAKING/PASTRY (HB)
CHIC HOSPITALITY (HB)
COST CONTROL IN FOODSERVICE OPERATIONS
DISCOVERING HOSPITALITY AND TOURISM (HB)
FOOD AND BEVERAGE COST CONTROL
FOOD AND BEVERAGE COST CONTROL
FOOD AND BEVERAGE COST CONTROL (HB)
FOOD AND BEVERAGE COST CONTROL (HB)
FOOD AND BEVERAGE COST CONTROL (HB)
FOOD AND BEVERAGE COST CONTROL (PB)
FOOD AND BEVERAGE COST CONTROL (PB)
FOUNDATIONS OF LODGING MANAGEMENT (HB)
FOUNDATIONS OF LODGING MANAGEMENT (HB)
FOUNDATIONS OF LODGING MANAGEMENT: PEARSON NEW INTERNATIONAL EDITION (PB)
HOSPITALITY OPERATIONS (HB)
HOTEL AND LODGING INDUSTRY (HB)
HOTEL OPERATIONS MANAGEMENT (HB)
HOTEL OPERATIONS MANAGEMENT (HB)
HOTEL OPERATIONS MANAGEMENT (HB)
HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY (HB)
HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY (PB)
HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY + STUDY GUIDE SET (HB)
HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY, SECOND EDITION (HB)
MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY (HB)
MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY (PB)
MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY STUDY GUIDE (PB)
MANAGING EMPLOYEES IN FOODSERVICE OPERATIONS (PB)
MARKETING IN FOODSERVICE OPERATIONS (PB)
PROCUREMENT OF HOSPITALITY RESOURCES (HB)
PROFESSIONAL FRONT OFFICE MANAGEMENT (HB)
PROFESSIONAL FRONT OFFICE MANAGEMENT: PEARSON NEW INTERNATIONAL EDITION (PB)
PURCHASING (HB)
RESTAURANT
RESTAURANT (PB)
RESTAURANT FINANCIAL BASICS
RESTAURANT FINANCIAL BASICS (PB)
RESTAURANT OPERATIONS MANAGEMENT (HB)
REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY (HB)
REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY (PB)
SUCCESSFUL MANAGEMENT IN FOODSERVICE OPERATIONS
THE PROFESSIONAL KITCHEN MANAGER (PB)

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