Restaurant Management: Customers, Operations, and Employees, 3/e
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Author(s):
Author:
Robert Christie Mill
- ISBN:9788131713723
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Price:
Rs. 525.00
- Pages:464
- Imprint:Pearson Education
- Binding:Paperback
- Status:Available
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For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.
Restaurant Management: Customers, Operations, and Employees, Third Edition, 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 experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees–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.
Table of Content
- Introduction
- Understanding the Customer
- Developing A Marketing Plan
- Promoting the Operation
- Pricing and Designing the Menu
- Delivering Quality Service
- The Physical Facility
- Food and Beverage: From Supplier to Customer
- Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management
- Sanitation and Food Safety
- Controlling Costs
- Employee Selection
- Training and Development
- Motivating the Employee
- Restaurant Manager 2010
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Salient Features
- New!
Offers fully updated material- New!
Strategies for using the Internet as a promotional tool- New!
Day in the Life sidebars
- New!
Video cases
- A focus on profitability
- An emphasis on the three elements of “The Meal Experience”
- Strong coverage of marketing and promotions
- Three chapters devoted to selecting, training and motivating employees
- Quick Bites
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