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.
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The successful restaurateur coordinates front-and back-of-the-house, food and beverage, employees, and customers into what some have called the "Meal Experience." Successful managers plan, organize, and control all of these elements.
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:
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