Restaurant Management: Customers, Operations, and Employees - Hardcover

Robert Christe Mill

Hardcover

ISBN 10: 0132017741 ISBN 13: 9780132017749

Publisher: Prentice Hall College Div, 1997

Synopsis

Exeptionally comprehensive -- yet accessible -- this book identifies and ties together all aspects of managing a successful restaurant.

The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing plan and how and when to use various types of advertising. Identifies the work groups that managers will increasingly have to turn to for employees in the next decade. Gives suggestions as to why employees behave the way they do and offers tips on how to implement the various process theories of motivation. Also includes a chapter on equipment maintenance and energy management.

About this title

From the Back Cover

Key Benefit: Exeptionally comprehensive — yet accessible — this book identifies and ties together all aspects of managing a successful restaurant. Key Topics: The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing plan and how and when to use various types of advertising. Identifies the work groups that managers will increasingly have to turn to for employees in the next decade. Gives suggestions as to why employees behave the way they do and offers tips on how to implement the various process theories of motivation. Also includes a chapter on equipment maintenance and energy management. Market: Appropriate for anyone interested in the restaurant management business.

Edition details

• Publisher: Prentice Hall College Div
• Publication date: 1997
• Language: English
• ISBN 10: 0132017741
• ISBN 13: 9780132017749
• Binding: Hardcover
• Edition number: 1
• Number of pages: 388