Restaurant Management
Customers, Operations and Employees
2nd Edition
Published on 28. August 2001
Book
Hardback
436 pages
978-0-13-027364-2 (ISBN)
Description
For undergraduate courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.
Exceptionally comprehensive yet accessible, this text 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.
Exceptionally comprehensive yet accessible, this text 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.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 242 mm
Width: 182 mm
Thickness: 25 mm
Weight
839 gr
ISBN-13
978-0-13-027364-2 (9780130273642)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
10/2006
3rd Edition
Pearson
€138.25
Article is exhausted; no reprint
Content
1. Introduction.
2. Understanding the Customer.
3. Developing a Marketing Plan.
4. Promoting the Operation.
5. Pricing and Designing the Menu.
6. Delivering High-Quality Service.
7. The Physical Facility.
8. Food and Beverage: From Supplier to Customer.
9. Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management.
10. Sanitation and Food Safety.
11. Controlling Costs.
12. Employee Selection.
13. Training and Development.
14. Motivating the Employee.
15. Restaurant Manager 2000.
Index.
2. Understanding the Customer.
3. Developing a Marketing Plan.
4. Promoting the Operation.
5. Pricing and Designing the Menu.
6. Delivering High-Quality Service.
7. The Physical Facility.
8. Food and Beverage: From Supplier to Customer.
9. Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management.
10. Sanitation and Food Safety.
11. Controlling Costs.
12. Employee Selection.
13. Training and Development.
14. Motivating the Employee.
15. Restaurant Manager 2000.
Index.