Complete restaurant management guide, the
Auteur :
Gordon, Robert T. / Brezinski, Mark H.
Éditeur :
Taylor & Francis Ltd
ISBN :
9780765603050
Date de publication :
31 déc. 1998
Dimensions :
28,0 x 21,0 cm
Poids :
1360 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This text offers tips about restaurant management. It includes samples of menus, with special promotions, as well as techniques for controlling food production and costs. Franchising, catering, changes in meat grading, labour management, accounting and seating are also covered.