CSDL sách
001
000005806
003
LDTU
020
$a0131100904
041
$aeng
082
$a647.95 068
100
$aNinemeier, Jack D.
245
$aRestaurant operations management $bPrinciples and practices $cJack D. Ninemeier, David K. Hayes
260
$aNew Jersey $bPrentice Hall $c2005
300
$a720 p. $bimages $c29 cm
504
$a Index: p.711 - 720
520
$aIt 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.
650
$aRestaurant management
653
$aRestaurant management
700
$a Hayes, David K.
852
$a209 Phan Thanh $bTiếng Anh
911
Nguyễn Thị Hảo
927
Mua
928
17170
Sách Chuyên ngành
Sách cùng chủ đề
- 200 hotel and restaurant management training tutorials : practical training manual for hoteliers and hospitality management students
- The restaurant manager's handbook : how to set up, operate, and Manage a financially successful food service operation with companion CD-ROM: 4th ed.
- The restaurant : from concept to operation: 6th ed.
- The Restaurant : from concept to operation
- Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.