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Full Product Details

Author:   National Restaurant Association
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   2nd edition
Dimensions:   Width: 10.00cm , Height: 10.00cm , Length: 10.00cm
Weight:   0.100kg
ISBN:  

9780132742054

ISBN 10:   0132742055
Pages:   352
Publication Date:   21 May 2012
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation Acknowledgements Features of the ManageFirst Books Real Manager 1 - It All Starts With the Menu 2 - Standardized Recipes Are Critical 3 - Product Purchasing 4 - Product Receiving, Storing, and Issuing 5 - Quality Food Production Standards 6 - Quality Beverage Management Standards 7 - Facilitating Performance of Production Staff 8 - Communicating with Customers 9 - Managing Buffets, Banquets, and Catered Events 10 - Food and Beverage Management: Analysis and Decision Making Field Project Glossary Index

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