Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
An outstanding addition to the field of restaurant management,
By Brother Herman (Barry University, Florida) - See all my reviews
This review is from: Restaurant Operations Management: Principles and Practices (Paperback)
Ninemeier and Hayes' book does an excellent job of providing the detailed information managers need to profitably operate a restaurant, but does it in a very simple, highly readable manner. I believe students will find the book to be most enjoyable. As an Instructor, I really like the ease in which my students will learn and retain the information. I think it is absolutely the best text on the subject and its recent copyright means it is also the most up-to-date.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
The encyclopedia of restaurants management,
This review is from: Restaurant Operations Management: Principles and Practices (Paperback)
If you know nothing, I mean nothing, about restaurants operations and management this book is for you.
Hi, my name is Raed Halaseh and I have been a professional Civil Engineer for the last 20 years. Six month ago I have decided to get into the hospitality business, namely the Franchise restaurants. Purchasing Jack Ninemeier and David Hayes, Restaurant Operations and Management, Principles and Practices was the best thing that I have done to launching my Restaurant career. I was amazed to how much knowledge I have acquired from reading this book. This became clear when I attended the mandatory managers training course, as part of becoming a Franchisee, as all topics introduced at the training course were covered in Ninemeier and Hayes Restaurant, Operations Management book. If all goes well, I will have my first Restaurant Grand Opening on March 1st, 2008. It is true I will not have the hand-on experience, but armed with the information I have acquired from Ninemeier and Hayes Restaurant, Operations Management book will make operating and managing my first restaurant an exciting experience. At the end, I would like to thank the authors for putting together such a wonderful, interesting, exciting and well arranged book that will be my best companion through the years as I operate and manage my restaurants. Best regards, Yours in Restaurant business to be, Raed Halaseh
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