Isbn: 9780131100909 - restaurant operations management: principles and practices [lingua inglese] (17 risultati)

Paperback. Condizione: Fair. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured.…

Paperback. Condizione: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condizione: Good. The book may have minor cosmetic wear like creased spine, cover, scratches, curled corners, folded pages, minor sunburn, minor water damage, minor bent. The book may have some highlights, notes, underlined pages. Accessories such as CD, codes, toys, may not be included . Safe and Secure Mailer. No Hassle Return.…

paperback. Condizione: Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Paperback. Condizione: new. New Copy. Customer Service Guaranteed.

Soft cover. Condizione: New. 1st Edition. Restaurant Operations Management: Principles and Practices, 1st edition Published by Pearson (1 April 2005) © 2006 Jack D. Ninemeier | David K. Hayes Table of contents I. RESTAURANT BASICS. 1. Introduction to Restaurants and the Restaurant Industry. 2. The Restaurant Manager and Sanitation. 3. The Restaurant Manager and Safety. 4. Nutrition Basics. 5. Marketing. 6. Menu Planning, Design, Pricing, and Evaluation: Where It All Starts! II. MANAGING RESTAURANT OPERATIONS. 7. Managing the Restaurant's Human Resources. 8. Accounting and Financial Management. 9. Standard Recipes Implement Quality Food Production. 10. Purchasing, Receiving, Storing, and Issuing: Getting Ready for Production. 11. Managing Food Production. 12. Managing Beverage Production and Service 13. Food and Beverage Service 14. Labor Cost Control Standards 15. Revenue Collection and Control Systems 16. Restaurant Analysis and Improvement Procedures III. MANAGING RESTAURANT CHALLENGES 17. Legal Aspects of Restaurant Management 18. Restaurant Layout and Equipment 19. Restaurants and the Banquet Business 20. Engineering and Facility Maintenance.…

paperback. Condizione: New. In shrink wrap. Looks like an interesting title.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. KlappentextrnrnFor courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry. Designed to be the best book for restaurant management.

Condizione: New.

Condizione: New.

Paperback. Condizione: Brand New. illustrated edition. 736 pages. 10.25x8.25x1.25 inches. In Stock.

Taschenbuch. Condizione: Neu. Neuware - For courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry.