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Restaurant Concepts, Management, and Operations, 8th Edition provides the student a detailed overview of restaurant operations concepts, including the birth of restaurants in America, challenges of restaurant operation, kinds and characteristics of restaurants, theme restaurants, coffee shops, celebrity chefs, hotel restaurants, family restaurants, restaurant cycles, among others. This textbook is direct and concise with systematic content designed to engage today’s student through visually engaging content. There is a wide variety of assignment types that help students master restaurant operations concepts & build real-world working capability. Restaurant Concepts, Management, and Operations, 8th Edition goes into criteria for locating a restaurant, considerations in planning a menu, accuracy in menus, flavor, nutritional value, price and pricing strategy, availability of ingredients, leading employees, and alcoholic beverage licenses. A chapter is broken down into organization, recruiting, and staffing. Buy the textbook Restaurant Concepts, Management, and Operations, 8th Edition and be confident in your restaurant operations education and career.
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