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Restaurant management. 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]
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1][2] This structured team system ...
General manager. A general manager (GM) is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement, known as profit & loss (P&L) responsibility. A general manager usually oversees most or all of the firm's marketing and sales functions as well as the day-to-day operations of ...
Restaurant. The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment. The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries.
Chief operating officer. A chief operating officer (COO), also called chief operations officer, is an executive in charge of the daily operations of an organization (i.e. personnel, resources, and logistics). COOs are usually second-in-command immediately after the CEO, and report directly to them, acting on their behalf in their absence.
This page was last edited on 31 May 2016, at 10:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
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