Strategic international restaurant development : from concept to production / by Angelo A. Camillo.

Format:

Book

Author/Creator:

Camillo, Angelo, 1954- author.

Series:

Advances in hospitality, tourism, and the services industry book series ; 2475-6547.

Advances in hospitality, tourism, and the services industry book series

Language:

English

Subjects (All):

Food service management.

Restaurant management.

Physical Description:

21 PDFs (497 pages)

Place of Publication:

Hershey, PA : IGI Global, [2021]

System Details:

Mode of access: World Wide Web.

Summary:

"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 involved in a foodservice business venture"-- Provided by publisher.

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.

Notes:

Description based on print version record.

Includes bibliographical references and index.

"Premier Reference Source" -- from cover.

ISBN:

9781799843436

1799843432

OCLC:

1246580355