Strategic international restaurant development from concept to production
"This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors...
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| Format: | eBook |
| Language: | English |
| Published: |
Hershey, PA
Business Science Reference, IGI Global,
[2021]
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| Series: | Advances in hospitality, tourism, and the services industry book series.
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| Subjects: | |
| Online Access: | EBSCOhost Перейти в каталог НБ ТГУ |
Table of Contents:
- Chapter 1. Introduction to food and beverage service operations
- Chapter 2. Theory of organizational management
- Chapter 3. Human resources management: recruiting, retention, diversity, inclusion, and outsourcing
- Chapter 4. Legal matters, risk management, and risk prevention: from forming a business to legal representation
- Chapter 5. Food and beverage operation management
- Chapter 6. Food and beverage product knowledge
- Chapter 7. Food safety, food and beverage preparation, menu and beverage list development, service, and current and future challenges
- Chapter 8. Managerial accounting for non-accountants in restaurant operations
- Chapter 9. Finance
- Chapter 10. Statistics and analytics management
- Chapter 11. Restaurant development: facilities planning, design, equipment procurement, and management
- Chapter 12. Marketing
- Chapter 13. E-commerce.