Description

Book Synopsis

Comprehensive resource covering key need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers

Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success.

The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the Uniform System of Accounts for Restaurants (USAR), flexibility of employee management due to COVID-enforced changes, and more.

Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: A Manager's 10-Point Effectiveness Checklist' o

Successful Management in Foodservice Operations

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    £70.25

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    RRP £73.95 – you save £3.70 (5%)

    Order before 4pm tomorrow for delivery by Fri 3 Jul 2026.

    A Paperback by David K. Hayes

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Successful Management in Foodservice Operations by David K. Hayes

      Publisher: John Wiley & Sons Inc
      Publication Date: 6/11/2024
      ISBN13: 9781394208494, 978-1394208494
      ISBN10: 1394208499
      Also in:
      Agribusiness and primary industries

      Description

      Book Synopsis

      Comprehensive resource covering key need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers

      Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success.

      The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the Uniform System of Accounts for Restaurants (USAR), flexibility of employee management due to COVID-enforced changes, and more.

      Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: A Manager's 10-Point Effectiveness Checklist' o

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