Restaurant Management: Customers, Operations and Employees - Hardcover

Mill, Robert Christie

Hardcover

ISBN 10: 0132017741 ISBN 13: 9780132017749

Publisher: Pearson Education (US), 1997

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.

About this title

From the Back Cover:

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:

• 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

Synopsis:

Outlines the information required to operate a financially successful restaurant operation, from understanding the customer and developing a marketing plan to reach the customer to all aspects of the physical facility to the role of employees and employee-management relations. The final chapter addresses future trends in restaurant management. Incl

About this edition

• Publisher: Pearson Education (US)
• Publication date: 1997
• ISBN 10: 0132017741
• ISBN 13: 9780132017749
• Binding: Hardcover
• Number of pages: 528