Labor Utilization and Operating Practices in Table Service Restaurant (Classic Reprint) - Couverture souple
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The digital edition of all books may be viewed on our website before purchase. Excerpt from Labor Utilization and Operating Practices in Table Service Restaurant
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.
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Labor Utilization and Operating Practices in Table Service Restaurant
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book provides a comprehensive analysis of labor utilization and operating practices within table service restaurants. The author presents a detailed description of the techniques and methods used in the study, including data collection and analysis. Key findings include insights on the average performance percentages in family-type and occasion-type restaurants, which were 78 and 74 percent respectively. The research found employees in family-type restaurants were scheduled 4 percent more effectively than those in occasion-type restaurants. The book then goes on to explore the impact of facilities design on employee productivity, discussing specific areas such as storage facilities and work center layouts. The author also emphasizes the importance of employee selection, motivation, and training, recognizing these as key components in maximizing productivity and customer satisfaction. Overall, this book offers valuable insights into the factors affecting labor utilization and operating practices in table service restaurants, making it a useful resource for restaurant owners, managers, and industry professionals seeking to optimize their operations and enhance profitability. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781390537154_0
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EUR 16,16
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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