Beverage Management: RHIM 4312
Sue Trimble is the head bartender at Lamont's Bar and Grill. Jack Nesbitt is Lamont's general manager. Each week Jack asks Sue to take a full bar inventory. Part of that inventory involves counting the well liquors the bar offers for ...
... Quain, “Menu Engineering: A Model Including Labor,” FIU Hospitality Review 13 (2), 1995: 41–50. 10. Lea Dopson, David Hayes, and Jack Miller, Food and Beverage Cost Control, 5th ed. (Hoboken, NJ: John Wiley, 2011), 5.
The day before the accident, Theurer worked three shifts, for a total of nearly 13 hours, at a McDonald's restaurant. The first shift began after school at 3:30 P.M. and ended at 7:30 P.M. Theurer returned to the restaurant at midnight ...
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole.
This new edition includes more basic math support for students and a more developed inclusion of ethical considerations and global changes both in accounting systems and in the hospitality industry.
Today’s hospitality professional must be an expert at managing many functions.
Menu Planning and Merchandising, 2nd ed. Berkeley, CA: McCutchan Publishing Corp., 1997. ... Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations, 4th ed. ... The Menu and the Cycle of Cost Control.
individual menu items, understanding how overall selling prices based on item cost, popularity, and profitability ... Menus in foodservice establishments generally fall into one of three major categories: standard, daily, and cycle.
The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.
" The book is intended for students with prior knowledge and understanding of the hospitality industry, and will explain what they need to know and how to be successful.
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Written in...
This text covers the topics all restaurant managers must know to be successful in the industry.
Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing and cost control.
This accurate book will give prospective hotel managers insight into all of the procedures effective managers use to ensure their hotel's--and their own--success.
This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
This book equips readers with the tools needed to manage the finances of foodservice establishments effectively.
Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation.
Covering everything from food sanitation and service methods to payment card and guest information data security, this comprehensive guide enables readers to: Increase their knowledge of the hospitality management industry and improve their ...