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Profitable menu planning : 4th ed.

Tác giả: Drysdale John A, Galipeau Jennifer

This book covers menu costing, pricing, layout, design, menu analysis and provides a wealth of information on a variety of menus. The book is an extremely practical guide with numerous exercises that allow students to practice writing menus.

Restaurant operations management : principles and practices

Tác giả: Jack D. Ninemeier, David K. Hayes

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 ...

Foodservice planning : layout, design, and equipment : 4th ed.

Tác giả: Barbara A. Almanza, Landal H. Kotschevar, Margaret E. Terrell

Part 1: Planning; Part 2: Functional areas of food facilities; Part 3: Supporting factors and physical conditions; Part 4: Equipment selection.

Hotel front office management: Fourth edition

Tác giả: James A. Bardi

Hotel front office management uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities. Specific changes to the fourth edition include the following: Introduction to Hotel ...