David K. Hayes

Comprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers. Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of...

Avoid costly legal pitfalls. What should I do if someone falls in my restaurant? How should I respond if a customer complains of food poisoning? Can I be responsible if my bartender serves too much beer to a customer? Limiting liability is the biggest headache that any restaurant or foodservice manager can face. Restaurant Law Basics provides the tools to...

Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet...

Following a successful debut edition, this new Second Edition of Managerial Accounting for the Hospitality Industry builds on its strengths of clear organisation and the ease with which students work through it. This new edition includes more basic maths support for students and a more developed inclusion of ethical considerations and global changes both in accounting systems and in the...

A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic...

Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level...

Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and...

Revenue Management for the Hospitality Industry is filled with practical examples and best practices on the topic of revenue management, a critical aspect of the industry. Through numerous revenue management examples from the hospitality industry and a running case example throughout the book, students will discover how they can incorporate revenue management principles and best practices. The core of revenue...