The Professional Restaurant Manager (Myculinarylab)

A great book to get you started in knowing the professional aspect of managing a restaurant.

Extremely overpriced for the content and much of it is outdated and inaccurate

It great

As the President of M2G Restaurants, I was looking for a book that would provide a refresher and expand my knowledge of the restaurant industry. The Professional Restaurant Manager is exactly that book. The topics ranged from restaurant conception to profit making and analysis. It was quite an enjoyable read. The authors know their stuff and they present it clearly.As a previous Director of Operations for Aramark, as well as COO of Brinker International’s Maggiano's Little Italy chain, it’s a book I wish would have been available for me to recommend to my managers.The authors present relevant situations that occur every day in the restaurant world making it easily relatable and providing specific recommendations how to respond. In my opinion, this book is a must read for those who want a real understanding of restaurant operations as well as implementable practices and principles. I especially liked the authors’ treatment of ethics in food service management and the management of revenue.

Basic stuff.

Current trends in the industry are explained!