The Professional Restaurant Manager

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.

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

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.