{"title":"Jack D. Ninemeier","description":"\u003cp\u003eJack D. Ninemeier specialises in practical guides that explore the complexities of foodservice operations with clarity and precision. His work covers essential topics such as accounting, financial management, marketing, and legal considerations tailored specifically for the hospitality and foodservice industries.\u003c\/p\u003e\n\n\u003cp\u003eThese books are invaluable resources for students and professionals seeking to deepen their understanding of managing foodservice businesses effectively. Readers can expect insightful strategies and real-world applications that support successful operations and workforce management within this dynamic sector.\u003c\/p\u003e","products":[{"product_id":"successful-management-in-foodservice-operations-by-david-k-hayes-9781394208494","title":"Successful Management in Foodservice Operations","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eComprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSuccessful Management in Foodservice Operations\u003c\/em\u003e 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 this book is to teach foodservice operators what they must know and do in order to achieve their own definitions of success.\u003c\/p\u003e\n\n\u003cp\u003eThe book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the Uniform System of Accounts for Restaurants (USAR), flexibility in employee management due to COVID-enforced changes, and more.\u003c\/p\u003e\n\n\u003cp\u003eEach chapter ends with features to enable reader comprehension and practical application of concepts. These include: ‘A Manager’s 10-Point Effectiveness Checklist’ offering ideas for management actions, and mini-case studies entitled ‘What Would You Do?’ with suggested answers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSuccessful Management in Foodservice Operations\u003c\/em\u003e also discusses:\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eReading a USAR income statement, identifying a target market, and creating an effective proprietary website\u003c\/li\u003e\n    \u003cli\u003eManaging marketing on third-party operated websites, controlling labour costs, and preparing and monitoring an operating budget\u003c\/li\u003e\n    \u003cli\u003eCreating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs\u003c\/li\u003e\n    \u003cli\u003eRunning food trucks and ‘ghost’ restaurants, where no customers actually visit the ‘restaurant’ in person other than to pick-up pre-ordered food\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eSuccessful Management in Foodservice Operations\u003c\/em\u003e is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programmes of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or other type of foodservice operation.\u003c\/p\u003e\n\n\u003cp\u003ePart of Wiley’s \u003cem\u003eFoodservice Operations: The Essentials\u003c\/em\u003e series.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47072103760108,"sku":"9781394208494","price":203.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/10624583482684.jpg?v=1765076310"},{"product_id":"marketing-in-foodservice-operations-by-david-k-hayes-9781394208333","title":"Marketing in Foodservice Operations","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eA concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eMarketing in Foodservice Operations\u003c\/em\u003e, 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 marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry.\u003c\/p\u003e\n\n\u003cp\u003eLearn how to identify a target market and create a marketing plan, as well as how menu prices impact an organisation’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market.\u003c\/p\u003e\n\n\u003cp\u003eOther contents include:\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eA complete introduction to the development, implementation, and evaluation of a foodservice marketing plan\u003c\/li\u003e\n    \u003cli\u003eComprehensive explorations of traditional and contemporary foodservice marketing strategies\u003c\/li\u003e\n    \u003cli\u003ePractical discussions of digital foodservice marketing techniques, including social media plans\u003c\/li\u003e\n    \u003cli\u003eInsightful treatments of mobile-friendly marketing strategies\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003ePerfect for students in foodservice-related courses, \u003cem\u003eMarketing in Foodservice Operations\u003c\/em\u003e will also benefit foodservice establishment owners and operators, and professionals working in colleges, hospitals, nursing homes, and more.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47461164482796,"sku":"9781394208333","price":203.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781394208333-marketing-in-foodservice-operations.jpg?v=1774960334"},{"product_id":"restaurant-law-basics-by-stephen-c-barth-9780471402725","title":"Restaurant Law Basics","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eAvoid costly legal pitfalls.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhat should I do if someone falls in my restaurant?\u003c\/em\u003e \u003cbr\u003e\n\u003cem\u003eHow should I respond if a customer complains of food poisoning?\u003c\/em\u003e \u003cbr\u003e\n\u003cem\u003eCan I be responsible if my bartender serves too much beer to a customer?\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eLimiting liability is the biggest headache that any restaurant or foodservice manager can face. \u003cem\u003eRestaurant Law Basics\u003c\/em\u003e provides the tools to do the job. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day business operations.\u003c\/p\u003e\n\n\u003cp\u003eWhatever the size of the operation, this book features case studies filled with important do's and don'ts, plus ready-to-use checklists that make it easy to save time and avoid costly legal pitfalls.\u003c\/p\u003e\n\n\u003cp\u003eStephen Barth (Houston, TX) is an attorney and Associate Professor of Hospitality Law and Leadership at the Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, and the founder of HospitalityLawyer.com. David K. Hayes (East Lansing, MI) is the General Manager of Hawthorn Suites in Lansing, Michigan. Jack D. Ninemeier (East Lansing, MI) is a professor at Michigan State University.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47461341004012,"sku":"9780471402725","price":133.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780471402725-restaurant-law-basics.jpg?v=1774965638"},{"product_id":"managing-employees-in-foodservice-operations-by-david-k-hayes-9781394208418","title":"Managing Employees in Foodservice Operations","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eManaging Employees in Foodservice Operations\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eObtain and retain skilled, professional employees with this accessible guide\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eA 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 customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eManaging Employees in Foodservice Operations\u003c\/em\u003e offers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry.\u003c\/p\u003e\n\n\u003cp\u003eThe book provides:\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eContent perfectly aligned with two-year community college programme courses in human resources, supervision, small business administration, or related subjects.\u003c\/li\u003e\n    \u003cli\u003eDetailed discussion of topics including workplace health and safety, recruitment and retention, and many more.\u003c\/li\u003e\n    \u003cli\u003eIdeas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research.\u003c\/li\u003e\n    \u003cli\u003eMaterial to support instructors conducting courses, including PowerPoint presentations, chapter-by-chapter exam questions, and case studies.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eManaging Employees in Foodservice Operations\u003c\/em\u003e is ideal for students in foodservice-related courses, as well as professional businesses.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47463529316588,"sku":"9781394208418","price":203.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781394208418-managing-employees-in-foodservice-operations.jpg?v=1775034292"},{"product_id":"accounting-and-financial-management-in-foodservice-operations-by-david-k-hayes-9781394208869","title":"Accounting and Financial Management in Foodservice Operations","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eAccounting and Financial Management in Foodservice Operations\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAccounting and Financial Management in Foodservice Operations\u003c\/em\u003e is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation.\u003c\/p\u003e\n\n\u003cp\u003eLearn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner\/operators create a profitable menu. Other contents include:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eA thorough introduction to controlling food and beverage product costs\u003c\/li\u003e\n  \u003cli\u003ePractical discussions of how to manage the cost of labour and staffing, as well as how to prepare an accurate operating budget\u003c\/li\u003e\n  \u003cli\u003eHands-on strategies for comparing planned and budgeted operating results to actual financial results\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003ePerfect for students in foodservice-related courses, \u003cem\u003eAccounting and Financial Management in Foodservice Operations\u003c\/em\u003e will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47470026457324,"sku":"9781394208869","price":203.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781394208869-accounting-and-financial-management-in-foodservice-operations.jpg?v=1775206929"}],"url":"https:\/\/bookhero.live\/collections\/jack-d-ninemeier.oembed","provider":"Book Hero","version":"1.0","type":"link"}