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Professional Restaurant Manager, The, 1st edition

  • David K. Hayes, 
  • Allisha A. Miller, 
  • Jack D. Ninemeier

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Overview

1. The Restaurant Business
2. Developing a Restaurant
3. The Legal Aspects of Restaurant Management
4. Managing a Professional Staff
5. It All Starts with the Menu
6. The Restaurant Facility
7. Getting Ready for Production
8. Quality Foods 9. Serving Guests
10. Beverage Products and Service
11. Cost Control
12. Managing Revenue
13. Managing for Profit

Published by Pearson (July 14th 2021) - Copyright © 2014

ISBN-13: 9780137522941

Subject: Culinary Arts & Hospitality Management

Category: Food, Beverage, & Restaurant Management

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