Restaurant Management : Customers, Operations and Employees

Mill, Robert C.

ISBN 10: 0132017741 / ISBN 13: 9780132017749

Edité par Pearson Higher Education & Professional Group, 1997

Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. N° de réf. du vendeur 12841994-6

Synopsis :

Book by Mill Robert Christe

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

Détails bibliographiques

Titre : Restaurant Management : Customers, ...
Éditeur : Pearson Higher Education & Professional Group
Date d'édition : 1997
Reliure : Couverture rigide
Etat : Very Good
Edition : 1st Edition.