Restaurant Operations Management: Principles and Practices, 1st edition

Easy to understand—Defines terms when first used, and compiles them in a “Restaurant Industry Glossary” at the end of each chapter and at the back of the book.

~Gives students the tools and strategies to easily understand the content of the text.

Current, accurate, and practical—Focuses on “real world” challenges.

~Provides students with relevant information, allowing them to gain knowledge important to their future careers.

Within-chapter teaching components—Included in each chapter are: “This Chapter at Work,” Chapter Outline, Chapter Flow Chart, “Restaurant Terminology at Work,” Boxed Captions, Managerial Tools, “Managers at Work” (mini case study scenarios), “The Internet at Work,” “Issues at Work,” and numerous chapter photos.

~Gives students and instructors a text that is organized, helping to reinforce information for review and study.

Extensive instructional supplemental package—Includes print and web-based supplemental materials such as: a detailed teacher’s outline with presentation questions/suggestions; PowerPoint overheads (approx. 20 per chapter); test questions (true/false and multiple choice) with answers; and suggested responses to “Issues at Work” questions.

~Provides instructors with invaluable assistance in course preparation.