375,20 €
416,89 €
-10% with code: EXTRA
The Professional Restaurant Manager
375,20 € 
- We will send in 10–14 business days.
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaur…
416.89
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- Author: David Hayes
- Publisher: Pearson
- Year: 2013
- Pages: 336
- ISBN-10: 0132739925
- ISBN-13: 9780132739924
- Format: 21.3 x 27.2 x 1.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.EXTRA 10 % discount with code: EXTRA
375,20 €
416,89 €
We will send in 10–14 business days.
The promotion ends in 21d.13:46:32
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: David Hayes
- Publisher: Pearson
- Year: 2013
- Pages: 336
- ISBN-10: 0132739925
- ISBN-13: 9780132739924
- Format: 21.3 x 27.2 x 1.5 cm, minkšti viršeliai
- Language: English English
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Reviews