Restaurant Operations Management

Restaurant Operations Management : Principles and Practices

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For courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry.

Designed to be the `best' book for restaurant management, this text addresses content areas that are integral to a restaurant manager's job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant's inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management.
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Product details

  • Hardback | 736 pages
  • 193 x 251.5 x 30.5mm | 1,474.19g
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • 0131100904
  • 9780131100909
  • 2,148,211

Table of contents


1. Introduction to Restaurants and the Restaurant Industry.

2. The Restaurant Manager and Sanitation.

3. The Restaurant Manager and Safety.

4. Nutrition Basics.

5. Marketing.

6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts!


7. Managing the Restaurant's Human Resources.

8. Accounting and Financial Management.

9. Standard Recipes Implement Quality Food Production.

10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production.

11. Managing Food Production.

12. Managing Beverage Production and Service

13. Food and Beverage Service

14. Labor Cost Control Standards

15. Revenue Collection and Control Systems

16. Restaurant Analysis and Improvement Procedures


17. Legal Aspects of Restaurant Management

18. Restaurant Layout and Equipment

19. Restaurants and the Banquet Business

20. Engineering and Facility Maintenance
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Rating details

12 ratings
3.66 out of 5 stars
5 25% (3)
4 33% (4)
3 25% (3)
2 17% (2)
1 0% (0)
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