Description

For courses in Restaurant Management, Restaurant Operations, Food and Beverage Management, or Foodservice Management.

The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organised 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.

Features

For courses in Restaurant Management, Restaurant Operations, Food and Beverage Management, or Foodservice Management.

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.

Features

Covers the topics restaurant managers must know to be successful—such as start-up costs, restaurant regulations, recruiting employees, menu planning, facility management, inventory management, food quality, guest relations and more!

Straightforward, accessible approach- by using a quick-read, four-part format that looks at the restaurant business, back-of-house management, front-of-house management and financial management.

Utilizes the newest version of the Uniform System of Accounts for Restaurants (USAR)—to illustrate financial documents used in the restaurant industry.  

Introduces contemporary restaurant trends such as sustainability, green practices and farm-to-fork movements—see Green at Work feature.

Offers ready-to-go discussion cases that pose true-to-life food service challenges and ask readers to respond—seeAll in a Day's Work.

Offers ready-to-go discussion questions that encourage students to talk about chapter material—see Work in Progress.

Deciphers the language of the food service industry—by containing a glossary with over 375 restaurant industry-specific definitions. 

Table of Contents

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