Restaurant Management: Customers, Operations, and Employees

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.

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