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A Balance Score Card for Restaurant Management: A Control Tool for Efficient and Effective Management of the Gastronomy Industry - Couverture souple

Rycl, Linda-Maria

 
9783639225143: A Balance Score Card for Restaurant Management: A Control Tool for Efficient and Effective Management of the Gastronomy Industry
Couverture souple
ISBN 10 : 3639225147 ISBN 13 : 9783639225143
Editeur : VDM Verlag Dr. Müller, 2010

Synopsis

A restaurant?s success depends on many different factors of influence which can be summarized in four segments, the product, the place, the price and the promotion of a restaurant. Therefore, a successful restaurant concept needs to determine its product appearance as e.g. the qualification and productivity of its employees. It also has to consider the restaurant?s location factors, the given room arrangement, the price ? quality spectrum as well as its image in order to convince customers of the restaurant?s concept, thus generating sustainable success. In practice, many restaurants exhibit a huge amount of significant defects, leading to failure or even to bankruptcy of the business. The defects emerge at different levels of operation as e.g. through unmotivated employees. The Balance Score Card (BSC) for restaurants is created to counteract the defects and provide information for future decisions. Therefore, by implementing a BSC, the restaurant?s management obtains a managing and control instrument, helping to analyze historical strategies and to develope current and future strategies.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

A restaurant?s success depends on many different factors of influence which can be summarized in four segments, the product, the place, the price and the promotion of a restaurant. Therefore, a successful restaurant concept needs to determine its product appearance as e.g. the qualification and productivity of its employees. It also has to consider the restaurant?s location factors, the given room arrangement, the price ? quality spectrum as well as its image in order to convince customers of the restaurant?s concept, thus generating sustainable success. In practice, many restaurants exhibit a huge amount of significant defects, leading to failure or even to bankruptcy of the business. The defects emerge at different levels of operation as e.g. through unmotivated employees. The Balance Score Card (BSC) for restaurants is created to counteract the defects and provide information for future decisions. Therefore, by implementing a BSC, the restaurant?s management obtains a managing and control instrument, helping to analyze historical strategies and to develope current and future strategies.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
VDM Verlag Dr. Müller
Date d'édition
2010
Langue
anglais
ISBN 10 
3639225147
ISBN 13 
9783639225143
Reliure
Broché
Nombre de pages
96
Coordonnées du fabricant
non disponible
Personne responsable
non disponible