Average Reviews:
(More customer reviews)Ninemeier and Hayes' book does an excellent job of providing the detailed information managers need to profitably operate a restaurant, but does it in a very simple, highly readable manner. I believe students will find the book to be most enjoyable. As an Instructor, I really like the ease in which my students will learn and retain the information. I think it is absolutely the best text on the subject and its recent copyright means it is also the most up-to-date.
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Designed to be the \'best\' book for restaurant management, Restaurant Operations Management 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. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
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