Restaurant Concepts, Management, and Operations

Beyond the basic purpose of restaurants to provide food and drink, restaurants have, historically, fulfilled a human need for connection and shaped social relations. A restaurant manager has a hand in virtually every aspect of running the business, from food, to customer service, to balancing the books and hiring and firing of the employees. This book is designed to teach every aspect of the restaurant business, including the coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. 

Print ISBN:9781682506516 | $ 150 | 2020 | Hardcover

Contributors: M K  Șuteu