How to Manage a Restaurant: Or Institutional Food Service

Though food has been served to the public and to large groups of people in armies since long before the Christian era, a science, or systematic body of knowledge of how food should be served, is only now emerging. Thousands of cookbooks and other works on things culinary have been written, but almost nothing relating to the discipline of food-service management has appeared. This book is one of the very few that attempts to compile and organize the knowledge and practices - the art and science - of managing food service to people in restaurants and institutions. An effective book on food-service management should reflect first-hand experience, a knowledge of what has been done and written as well as of current developments. The author, John W. Stokes, has these qualifications. In this book you will find an organized presentation of much of what is known about the management of food-service operations and will give the reader a better understanding of the food-service field, of management, and, hopefully, himself. It offers one more step on the ladder of expertise which every professional must constantly be climbing.