Restaurant

An introduction to restaurant management which covers menu development, financial arrangements, staff, equipment, taxation and legal matters. The text has been revised to include new facts on restaurant marketing, personnel practices, beverage services, safety and computer applications.

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This elementary text for hotel and restaurant courses covers all aspects of restaurant management. It includes menu development, financing and leasing, staffing the restaurant, equipment, legal and tax matters, and accident and fire prevention. The edition has been revised to include information on marketing and public relations for the independent restaurateur; personnel policies and practices; responsible beverage service; sanitation and safety; and computer applications.