Restaurant management
Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.[1]
One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
Presumably there are other systems.
References
- United States Department of Labor (2004). Occupational Outlook Handbook, 2004-2005: Bulletin 2570. Claitor's Law Books and Publishing. p. 54. ISBN 1-57980-925-1.
Further reading
- Dahl, Joseph Oliver (1944). Restaurant Management, Principles and Practice (4th ed.). New York; London: Harper & brothers. OCLC 1741738.
- Ninemeier, Jack D.; Hayes, David K. (2006). Restaurant Operations Management: Principles and Practices. Upper Saddle River, N.J: Pearson Prentice Hall. ISBN 0-13-110090-4.
- Foxwell, Amy (2011). How to Market a Restaurant, Your Complete Guide to Easy, Affordable and Effective Restaurant Marketing. US. ISBN 978-1480289093.
{{cite book}}: CS1 maint: location missing publisher (link) - Foxwell, Amy (2011). Restaurant Marketing System. US.
{{cite book}}: CS1 maint: location missing publisher (link)
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