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.
The Professional Restaurant Manager
Success as a restaurant manager is a constant quest to level up your game and your team-without sacrificing your sanity along the way.
Don't be a statistic on the wrong side, plan for success. This is the only book of its kind with insider secrets. Here are given real life examples of how successful restaurant operators avoid the pitfalls and thrive.
Notebook Professional Restaurant Manager Job Title Luxury Cover Lined Journal.
Why not learn from the mistakes of others? This book is for the thousands of new restaurant managers beginning their careers who will make the same mistakes that thousands of...
The companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format.
Give this keepsake book to a colleague, friend or family member, instead of a throw away greeting card to show how much they are appreciated. Can I sign this book?
Middle school students who need to improve their grammar skills can use this guide for 15 minutes a day to master parts of speech, punctuation, capitalization, spelling, and more-in only one month!
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.
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