Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

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Bibliographic Details

Title: Restaurant Management : Customers, Operations and Employees
Publisher: Pearson Education, Limited
Publication Date: 2000
Language: English
ISBN 10: 0130273643
ISBN 13: 9780130273642
Binding: Hardcover
Edition: 2nd.
Condition: Good
Weight: 1.85 pounds

About this title

Synopsis

Exceptionally comprehensive yet accessible, this book identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit. Topics that help ensure success in this field include: understanding the customers and their needs; developing a marketing plan; promoting the operation; pricing and designing the menu; delivering high-quality service; the physical facility; sanitation and food safety, controlling costs; employee selection, training, and development; and a restaurant management 2000 index. For anyone interested in “the meal experience,” or thinking about becoming a restaurant entrepreneur.

From the Back Cover

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

"About this title" may belong to another edition of this title.

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Better World Books (https://www.BetterWorldBooks.com) is a for-profit, socially conscious business and a global online bookseller that collects and sells new and used books online, matching each purchase with a book donation. Each sale generates funds for literacy and education initiatives in the U.S., the UK, and around the world. Since its launch in 2003, Better World Books has raised $33 million for libraries and literacy, donated over 32 million books, and reused or recycled more than 397 million books.

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