Restaurant management explained

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).

Further reading

• Book: Restaurant Management, Principles and Practice. Dahl. Joseph Oliver. 1944. 4th. New York; London. Harper & brothers. 1741738.
• Book: Restaurant Operations Management: Principles and Practices. Ninemeier. Jack D.. David K. . Hayes. 2006. Pearson Prentice Hall. Upper Saddle River, N.J. 0-13-110090-4.
• Book: How to Market a Restaurant, Your Complete Guide to Easy, Affordable and Effective Restaurant Marketing . Foxwell. Amy. 2011. US. 978-1480289093.
• Book: Restaurant Marketing System . Foxwell. Amy. 2011. US.

Notes and References

1. Book: Occupational Outlook Handbook, 2004-2005: Bulletin 2570. United States Department of Labor. United States Department of Labor. 2004. Claitor's Law Books and Publishing. 1-57980-925-1. 54.