Publication Date: February 25,2011 | ISBN-10: 0135122163 ISBN-13 :978-0135122167 Edition: 12
Restaurant Management: Principles and Practice, 12 / e is the most comprehensive, latest and practical overview of foodservice operations and management they need to successfully operating principles. Authored by leading industry experts and experienced instructors, it covers all the core issues, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. 12 renamed to better reflect its college level. The content is still concentrated in the basic principles, but increasingly reflects the current social, economic, technical and political factors. For example, now focus greater attention on the sustainable development of the entire cooking. This textbook is also included on the basis of a new operation research, the University of Wisconsin-Madison, the University of catering ser
