Restaurant Management: Customers, Operations, and Employees

Restaurant Management: Customers, Operations, and Employees (3rd Edition)
- Used Book in Good Condition
Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experienceâ€”the customers, the operation (consisting of food, beverage and the physical facility) and the employeesâ€”the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity,Â cost control etc. Restaurant managers. For anyone interested in â€œthe meal experience,â€ or thinking about becoming a restaurant entrepreneur.
Country USA
Brand Brand: Prentice Hall
Manufacturer Pearson
Binding Paperback
ItemPartNumber Illustrations
EANs 9780131136908
ReleaseDate 0000-00-00

Country	USA
Brand	Brand: Prentice Hall
Manufacturer	Pearson
Binding	Paperback
ItemPartNumber	Illustrations
EANs	9780131136908
ReleaseDate	0000-00-00

Restaurant Management: Customers, Operations, and Employees (3rd Edition)

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