Designed to be the ls"bestrs" book for restaurant management,Restaurant Operations Management addresses content areas that are integral to a restaurant managerrs"s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurantrs"s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests.Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement.Current, practical, and accurate,Restaurant Operations Managementis an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.