Restaurant Management

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Preface vii

Acknowledgments xi

1. Styles of Restaurant Operation 1

2. Restaurant Development 17

3. Profit Feasibility 35

4. Menu Development 55

5. Menu Pricing 77

6. Beverage Management 97

7. Purchasing and Distribution 113

8. Food and Beverage Cost Control Systems 131

9. Employee Organization 151

10. Employee Staffing and Training 167

11. Computer Food Service Systems 189

12. Restaurant Marketing 215

13. Restaurant Management Careers 233

Bibliography 249

Index 251

Nancy Loman Scanlon is the author of Restaurant Management, published by Wiley.