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Understanding Restaurant Markets and Operations by Candice Lee is a document available to read on EtoBox.

What is Understanding Restaurant Markets and Operations about?

This document discusses restaurant operations and management across four chapters. Chapter 3 describes the dining market versus the eating market. The dining market caters more to social needs while the eating market focuses on biological needs. Chapter 4 outlines the three main areas of restaurant operations - the front of house, back of house, and office. It provides details on roles and responsibilities in each area. Chapter 4 also discusses supervision and management positions. Overall, the document pro

Author

Candice Lee

Language

EN