Restaurant Management: Customers, Operations And Employees - Couverture souple

Mill, Robert Christie

Couverture souple

ISBN 10 : 0131136909 ISBN 13 : 9780131136908

Editeur : Pearson, 2006

Synopsis

For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.

 

Restaurant Management: Customers, Operations, and Employees, Third Edition, identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation.

A propos du livre

Quatrième de couverture

The successful restaurateur coordinates front-and back-of-the-house, food and beverage, employees, and customers into what some have called the "Meal Experience." Successful managers plan, organize, and control all of these elements.

Restaurant Management: Customers, Operations, and Employees, Second Edition combines academic research with practitioner wisdom and presents the results in a way that is simple to understand and easy to implement.

Supplementing the core text material are practical vignettes illustrating each of the chapter objectives. Features on hot restaurant concepts and practical tips on management skills for the new millennium provide the reader with ideas and lessons on how to be successful in this most exciting and challenging industry.

Thisnew edition of Restaurant Management: Customers, Operations, and Employees equips readers with a blueprint that outlines the information required to operate a financially successful operation.

Readers of this book will learn how to:

• identify the factors that make the difference between success and failure in running a restaurant
• develop a marketing plan to attract customers
• design and price a menu for maximum promotional effect
• provide service to the customer that will make them want to return
• design the front of the house to add to the customer experience
• design the back of the house to increase employee productivitydevelop procedures for effective purchasing, receiving, storing, and issuing of items
• prevent foodborne diseases
• analyze financial statements systematically to determine the profitability
• efficiently staff the restaurant with quality employees

Présentation de l'éditeur

For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.

 

Restaurant Management: Customers, Operations, and Employees, Third Edition, identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 0131136909
• ISBN 13: 9780131136908
• Reliure: Broché
• Numéro d'édition: 3
• Nombre de pages: 472
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie