David K. Hayes

Allisha A. Miller

Jack D. Ninemeier

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Professional Restaurant Manager, The

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1. The Restaurant Business 2. Developing a Restaurant 3. The Legal Aspects of Restaurant Management 4. Managing a Professional Staff 5. It All Starts with the Menu 6. The Restaurant Facility 7. Getting Ready for Production 8. Quality Foods 9. Serving Guests 10. Beverage Products and Service 11. Cost Control 12. Managing Revenue 13. Managing for Profit

Professional Restaurant Manager, The, 1st edition