| How to Manage a Restaurant / Institutional Food Service | |
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manage a Restaurant
Contents include: " Foreword 1. The Food-Service Industry 2. Effective Management 3. The Food-Service Organizations 4. Planning the Menu 5. Styles of Food Service 6. Principles of Designs and Layout 7. Kitchen Equipment and Layout 8. Engineering Facilities: Illumination, Ventilation, Air 9. Purchasing, Receiving, and Storage 10. Food Preparation and Cooking 11. Controlling Food Cost 12. Controlling Labor Cost 13. Alcoholic Beverages 14. Management Control Through Accounting 15. Merchandising and Public Relations 16. Sanitation, Safety, and Fire Protection 17. Laws and Regulations Affecting Restaurants and Index " The book is in good condition with minor wear to the cover. |
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| The price is: $ 25.00
plus the shipping cost & handling fee listed below: |
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| Shipping and Handling Fee for Books
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