A Visual Reference to Restaurant Management and Operations (2nd Edition)

Students will become familiar with all aspects of a restaurant operation.
Presents visual information on operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development.
This edition is thoroughly updated with new chapters and the latest coverage of the topics.

Table of Contents
Chapter 1 The Server
Chapter 2 Types of Service and Table Settings
Chapter 3 Before the Guests Arrive
Chapter 4 Initiating the Service
Chapter 5 Serving the Meal
Chapter 6 Safety and Sanitation in Restaurant
Chapter 7 Handling Services Using Technology
Chapter 8 Restaurant Management: Ethics and Effective Communications