Items related to Restaurant Management: Customers, Operations, and Employees
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.
"synopsis" may belong to another edition of 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.
"About this title" may belong to another edition of this title.
- PublisherPrentice Hall College Div
- Publication date1997
- ISBN 10 0132017741
- ISBN 13 9780132017749
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages388
- Rating
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Restaurant Management: Customers, Operations, and Employees
Published by
Prentice Hall College Div, 1997
ISBN 10: 0132017741
ISBN 13: 9780132017749
Used
Hardcover
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. Seller Inventory # V17A-01813
Quantity: 1 available
Stock Image
Restaurant Management: Customers, Operations, and Employees
Published by
Prentice Hall College Div, 1997
ISBN 10: 0132017741
ISBN 13: 9780132017749
Used
Hardcover
Seller: ThriftBooks-Phoenix, Phoenix, AZ, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.65. Seller Inventory # G0132017741I4N00
Quantity: 1 available
Stock Image
Restaurant Management: Customers, Operations, and Employees
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.65. Seller Inventory # G0132017741I4N00
Quantity: 1 available