Restaurant Management A Complete Guide 2021 Edition
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Complete Guide to Human Resources and the Law, 2021 Edition
| Author | : Dana Shilling |
| Publisher | : Wolters Kluwer |
| Total Pages | : 1890 |
| Release | : 2020-08-05 |
| Genre | : Labor laws and legislation |
| ISBN | : 1543817866 |
The Complete Guide to Human Resources and the Law will help you navigate complex and potentially costly Human Resources issues. You'll know what to do (and what not to do) to avoid costly mistakes or oversights, confront HR problems - legally and effectively - and understand the rules. The Complete Guide to Human Resources and the Law offers fast, dependable, plain English legal guidance for HR-related situations from ADA accommodation, diversity training, and privacy issues to hiring and termination, employee benefit plans, compensation, and recordkeeping. It brings you the most up-to-date information as well as practical tips and checklists in a well-organized, easy-to-use resource.
The Restaurant
| Author | : John R. Walker |
| Publisher | : John Wiley & Sons |
| Total Pages | : 434 |
| Release | : 2021-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 1119762162 |
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Revenue Management for the Hospitality Industry
| Author | : David K. Hayes |
| Publisher | : John Wiley & Sons |
| Total Pages | : 482 |
| Release | : 2021-11-09 |
| Genre | : Business & Economics |
| ISBN | : 1119790778 |
REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new examinations of the growing importance of effective data collection and management. A running case study helps students learn how to incorporate the revenue management principles and strategies included in the book’s 14 chapters. Written for students with some prior knowledge and understanding of the hospitality industry, the new edition also includes: A brand-new chapter on data analysis and revenue management that addresses many of the most important data and technology-related developments in the field, including the management of big data, data safety, and data security In-depth discussions of revenue management topics including Net Revenue Per Available Room, Direct Revenue Ratio, and other KPIs Major changes to the book’s instructor support materials and an expansion of the instructor’s test bank items and student exercises. An indispensable resource for students taking courses in hospitality management or business administration, Revenue Management for the Hospitality Industry, Second Edition is also ideal for managers and executives in the hospitality industry.
Restaurant Success by the Numbers, Second Edition
| Author | : Roger Fields |
| Publisher | : Ten Speed Press |
| Total Pages | : 322 |
| Release | : 2014-07-15 |
| Genre | : Business & Economics |
| ISBN | : 1607745593 |
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
The Food and Beverage Magazine Guide to Restaurant Success
| Author | : Michael Politz |
| Publisher | : John Wiley & Sons |
| Total Pages | : 214 |
| Release | : 2020-06-30 |
| Genre | : Business & Economics |
| ISBN | : 1119668964 |
A complete how-to guide with ALL you need to know to open and run a successful restaurant. Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant. This restaurant success guide provides vital information on how to protect the significant investment—sometimes ranging from $250,000 to $425,000—that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right. Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.
How to Rock Restaurant Management
| Author | : Katelyn Silva |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 102 |
| Release | : 2017-04-04 |
| Genre | : Restaurant management |
| ISBN | : 9781545231616 |
In this straightforward and tip-filled book, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and ultimately more money.--back cover.
Make It Happen
| Author | : Ryan Gromfin |
| Publisher | : |
| Total Pages | : 122 |
| Release | : 2021-11-12 |
| Genre | : Business & Economics |
| ISBN | : |
Too many restaurant owners and operators are stressed out, exhausted, overwhelmed and struggle to create the profits and freedom that drove them to open their restaurant. Make It Happen explodes the myth that the restaurant business is harder than other industries. It challenges the belief that you must be in your restaurant 24/7 just so things get done right. It defines, what's really needed to run a successful, profitable restaurant and teaches operators the systems, processes and procedures needed to achieve their goals. Then clearly demonstrates how to apply these systems for accelerated growth.
GMAT Official Guide 2021, Book + Online Question Bank
| Author | : GMAC (Graduate Management Admission Council) |
| Publisher | : John Wiley & Sons |
| Total Pages | : 960 |
| Release | : 2020-06-30 |
| Genre | : Study Aids |
| ISBN | : 1119687829 |
GMAT™ Official Guide 2021 Your GMAT™ prep begins here. Designed by the makers of the GMAT exam. Study with confidence. All GMAT™ Official Prep products are the only prep resources containing real GMAT™ questions from past exams. It’s why we are official. Get comprehensive practice by studying with 1,172 questions across quantitative and verbal reasoning from past GMAT™ exams. Answer explanations are included so that you can study the reasoning behind the answers to help improve your understanding and performance. The questions in each section are organized by difficulty level: easy, medium and hard. Start at the beginning and work your way up to the harder questions as you build upon your knowledge. The GMAT™ Official Guide 2021 will allow you to: LEARN ABOUT THE GMAT™ EXAM – Gain an overview of the exam including the format, content and test-taking strategies. GAIN COMPREHENSIVE PRACTICE – Prepare with over 1,172 questions across Quantitative and Verbal Reasoning sections and online. Study Answer Explanations – Learn the methods behind the answers with detailed explanations. Build Upon Your Knowledge – Practice with questions organized from easiest to hardest. Plus! Practice online with the GMAT™ Official Guide Online Question Bank Practice online with the same questions from the book PLUS more than 150 additional online-exclusive questions—included with your purchase. Online practice will allow you to: New! Review with online flashcardsto master key concepts to prepare and test with confidence Practice with a total of 1,172 practice questions Create your own online practice sets Filter by fundamental skill and difficulty level Track your improvements with performance metrics Practice in exam mode to get ready for test day Study on the go with the mobile app! Access your data seamlessly between your devices and offline! The GMAT™ Official Guide 2021 gives you the tools you need to confidently prepare for test day. This product includes print book with a unique code to access the GMAT™ Online Question Bank and mobile app.
Food and Beverage Management
| Author | : Bernard Davis |
| Publisher | : Routledge |
| Total Pages | : 412 |
| Release | : 2013-01-11 |
| Genre | : Business & Economics |
| ISBN | : 1136001220 |
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
