Restaurant Operations Management  (English, Paperback, Ninemeier Jack)

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.

Salient Features

• Easy to understand-Defines terms when first used, and compiles them in a “Restaurant Industry Glossary” at the end of each chapter and at the back of the book.
• Current, accurate, and practical-Focuses on “real world” challenges.
• Within-chapter teaching components-Included in each chapter are: “This Chapter at Work,” Chapter Outline, Chapter Flow Chart, “Restaurant Terminology at Work,” Boxed Captions, Managerial Tools, “Managers at Work” (mini case study scenarios), “The Internet at Work,” “Issues at Work,” and numerous chapter photos.
• Extensive instructional supplemental package-Includes print and web-based supplemental materials such as: a detailed teacher's outline with presentation questions/suggestions; PowerPoint overheads (approx. 20 per chapter); test questions (true/false and multiple choice) with answers; and suggested responses to “Issues at Work” questions.