Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
'Confessions of a Couponer: Real Ways to Save' explores the reality of couponing while detailing how you can save thousands of dollars at retailers like Target, Meijer, and CVS. Cara Harrington, avid couponer and writer for MLRP Media Group, shares the step-by-step process of saving money on everything from groceries to vacations. Readers will also learn about Black Friday sales tactics, the downside of shopping at membership-only retail warehouse clubs, when to buy items at their cheapest, and how to save money without clipping coupons.
Treasury Restaurant Articles
Treasury Restaurant Books