Restaurant / Foodservice

Course of Study

Management - Operations

TEXTBOOK · NEW RELEASE

TEXTBOOK

• A Survival Guide for Restaurant Professionals
• Food Service Management by Checklist: A Handbook of Control Techniques
• Hospitality Cost Control: A Practical Approach, 1st Edition
• NEW! Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd Edition
• NEW! Hotel, Restaurant, and Travel Law, A Preventative Approach, 7th Edition
• How to Open and Run a Successful Restaurant, 3rd Edition
• Introduction to Professional Foodservice
• NEW! Management, 9th Edition
• NEW! Management by Menu, 4th Edition
• NEW! Management by Menu, Study Guide, 4th Edition
• On-Site Foodservice Management, A Best Practices Approach
• Restaurant Basics, Why Guests Don’t Come Back and What You Can Do About It
• NEW! Restaurant Management: Customers, Operations, and Employees, 3rd Edition
• Restaurant Operations Management: Principles and Practices, 1st Edition
• Successful Restaurant Management: From Vision to Execution, 1st Edition
• NEW! The Chef Manager, 2nd Edition
• The Hotel and Restaurant Business, 6th Edition
• NEW! The Restaurant, From Concept to Operation, 5th Edition
• NEW! The Restaurant, From Concept to Operation, Student Workbook, 5th Edition
• NEW! Understanding Foodservice Cost Control, 3rd Edition

NEW RELEASE

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