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How to Manage a Restaurant / Institutional Food Service

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How to Manage a Restaurant / Institutional Food Service
how to manage a Restaurant or Institutional food service HB
how to
manage
a Restaurant
or Institutional food service
  • Hardback book by John W. Stokes
  • Second Edition
  • Over 375 pages
  • Copyright © 1967, 1974 by John W. Stokes

Contents include:

" Foreword
Preface
Acknowledgements

1. The Food-Service Industry

2. Effective Management

3. The Food-Service Organizations

4. Planning the Menu

5. Styles of Food Service

6. Principles of Designs and Layout

7. Kitchen Equipment and Layout

8. Engineering Facilities: Illumination, Ventilation, Air
Conditioning, Refrigeration, and Preventive Maintenance

9. Purchasing, Receiving, and Storage

10. Food Preparation and Cooking

11. Controlling Food Cost

12. Controlling Labor Cost

13. Alcoholic Beverages

14. Management Control Through Accounting

15. Merchandising and Public Relations

16. Sanitation, Safety, and Fire Protection

17. Laws and Regulations Affecting Restaurants and
Institutional Food Services

Index "

The book is in good condition with minor wear to the cover.
No torn or ripped pages.
The side edges of the pages appear dirty.
No other markings or writing.

The price is: $ 25.00

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