Jack D. Ninemeier's Books

Cost Control in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

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Cost Control in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--

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Page Count

354

Publisher

John Wiley & Sons

Published Date

ISBN 10

1394208049

ISBN 13

9781394208043

Managing Employees in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

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Managing Employees in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--

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Page Count

356

Publisher

John Wiley & Sons

Published Date

ISBN 10

1394208413

ISBN 13

9781394208418

Human Resources Management in the Hospitality Industry, Study Guide

By: David K. Hayes,Jack D. Ninemeier

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Human Resources Management in the Hospitality Industry, Study Guide

By: David K. Hayes,Jack D. Ninemeier

This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.

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Page Count

206

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470140607

ISBN 13

9780470140604

Marketing in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

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Marketing in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

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 marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’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. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing plan Comprehensive explorations of traditional and contemporary foodservice marketing strategies Practical discussions of digital foodservice marketing techniques, including social media plans Insightful treatments of mobile-friendly marketing strategies Perfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

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Page Count

338

Publisher

John Wiley & Sons

Published Date

ISBN 10

1394208332

ISBN 13

9781394208333

Successful Management in Foodservice Operations

An Overview

By: David K. Hayes,Jack D. Ninemeier

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Successful Management in Foodservice Operations

An Overview

By: David K. Hayes,Jack D. Ninemeier

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 textbook 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. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each 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. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.

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Page Count

373

Publisher

John Wiley & Sons

Published Date

ISBN 10

1394208499

ISBN 13

9781394208494

Restaurant Financial Basics

By: Raymond S. Schmidgall,David K. Hayes,Jack D. Ninemeier

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Restaurant Financial Basics

By: Raymond S. Schmidgall,David K. Hayes,Jack D. Ninemeier

One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

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Page Count

358

Publisher

John Wiley & Sons

Published Date

ISBN 10

0471213799

ISBN 13

9780471213796

Human Resources Management in the Hospitality Industry

By: David K. Hayes,Jack D. Ninemeier

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Human Resources Management in the Hospitality Industry

By: David K. Hayes,Jack D. Ninemeier

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Page Count

506

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470084804

ISBN 13

9780470084809

Accounting and Financial Management in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

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Accounting and Financial Management in Foodservice Operations

By: David K. Hayes,Jack D. Ninemeier

A concise and easy-to-follow approach to foodservice accounting and the finance principles required to run a foodservice operation In Accounting and Financial Management in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an up-to-date and straightforward treatment of the financial accounting standards and basic finance concepts owners and operators need to successfully run a foodservice operation. Learn 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: A thorough introduction to controlling food and beverage product costs Practical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budget Hands-on strategies for comparing planned and budgeted operating results to actual financial results Perfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

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Page Count

386

Publisher

John Wiley & Sons

Published Date

ISBN 10

1394208863

ISBN 13

9781394208869

Restaurant

Law Basics

By: Stephen C. Barth,David K. Hayes,Jack D. Ninemeier

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Restaurant

Law Basics

By: Stephen C. Barth,David K. Hayes,Jack D. Ninemeier

How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: whatshould you do? A guest is choking in your restaurant's diningroom: are you required to assist? If the assistance causes furtherinjury, who is responsible? Your franchiser demands to see dailyreceipt totals: can you say no? Restaurant Law Basics prepares youto make the right decisions in these critical situations andhundreds of others. To avoid costly legal problems in your restaurant, begin withstep one: read Restaurant Law Basics. This completely practical,jargon-free guide gives you the tools you need to protect yourrestaurant from legal exposure of every kind. It preparesrestaurant managers to comply with the law and avoid or limitliability in virtually any situation---from hiring andmanaging employees and dealing with customer complaints to ensuringsafety and security, obeying regulatory requirements, and muchmore. Restaurant Law Basics features: * Manager's Briefs that focus on critical legal aspects ofyour operations * Realistic scenarios that are analyzed to help prepare you tomake the right decisions in challenging situations * Checklists to help you avoid liability before any incidentoccurs * A companion Web site that provides additional resources,training assistance, and more The Restaurant Basics Series provides restaurant owners andmanagers with expert advice and practical guidance on criticalissues in restaurant operation and management. Written by leadingauthorities in each field, these easy-to-use guides offer instantaccess to authoritative information on every aspect of therestaurant business and every type ofrestaurant---independent, chain, or franchise.

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Page Count

384

Publisher

John Wiley & Sons

Published Date

ISBN 10

0471402729

ISBN 13

9780471402725

Understanding Hospitality Law

By: Jack P. Jefferies

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Understanding Hospitality Law

By: Jack P. Jefferies

Abstract: This second edition is designed for the student and layperson who are, or who may become involved with the lodging industry. The book alerts hotel and restaurant operators to a number of potential legal problems. The text includes discussions on general laws (contracts, torts, negligence); hotel-guest relationship laws (reservations, special groups, privacy, eviction); hotel's duties to guests and others (liability, loss); restaurants, food service and bars; the hotel and its employees (discrimination, National Labor Relations Act, social security); and laws relating to general hotel operation (public health, consumer protection, Occupational Safety and Health Act, fire safety, taxes.

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Page Count

468

Published Date

ISBN 10

0866120505

ISBN 13

9780866120500

Book's by Jack D. Ninemeier

Cost Control in Foodservice Operations

Cost Control in Foodservice Operations

Managing Employees in Foodservice Operations

Managing Employees in Foodservice Operations

Human Resources Management in the Hospitality Industry, Study Guide

Human Resources Management in the Hospitality Industry, Study Guide

Marketing in Foodservice Operations

Marketing in Foodservice Operations

Successful Management in Foodservice Operations

Successful Management in Foodservice Operations

Restaurant Financial Basics

Restaurant Financial Basics

Human Resources Management in the Hospitality Industry

Human Resources Management in the Hospitality Industry

Accounting and Financial Management in Foodservice Operations

Accounting and Financial Management in Foodservice Operations

Restaurant

Restaurant

Understanding Hospitality Law

Understanding Hospitality Law

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