Restaurant Operations Management: Principles and Practices
by David Hayes, Jack Ninemeier
Restaurant Operations Management: Principles and Practices presents a structured introduction to the concepts and practices used to manage restaurant operations. Written for hospitality students and professionals, it offers a foundation for understanding the organization and administration of foodservice businesses.
About This Book
Restaurant Operations Management: Principles and Practices introduces the core concepts involved in managing restaurant operations.
The book focuses on principles and practices relevant to the organization, administration, and daily functioning of foodservice businesses.
It provides a structured resource for students, aspiring managers, and hospitality professionals developing their understanding of restaurant management.
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