Professional Restaurant Manager, The, 1st edition
$24.00
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Description
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
