Restaurant Management, Principles and Practice
Author : Joseph Oliver Dahl
Publisher :
Page : 392 pages
File Size : 30,71 MB
Release : 1927
Category : Restaurant management
ISBN :
Author : Joseph Oliver Dahl
Publisher :
Page : 392 pages
File Size : 30,71 MB
Release : 1927
Category : Restaurant management
ISBN :
Author : Joseph Oliver Dahl
Publisher :
Page : 322 pages
File Size : 38,37 MB
Release : 1934
Category : Restaurants
ISBN :
Author : Joseph Oliver DAHL
Publisher :
Page : 346 pages
File Size : 14,54 MB
Release : 1938
Category :
ISBN :
Author : Jack D. Ninemeier
Publisher : Pearson
Page : 0 pages
File Size : 24,46 MB
Release : 2006
Category : Restaurant management
ISBN : 9780131100909
"Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.
Author : David K. Ninemeier
Publisher :
Page : pages
File Size : 28,6 MB
Release : 2005
Category : Resturant management
ISBN :
Author : Robert Grimes
Publisher : Kendall/Hunt Publishing Company
Page : 754 pages
File Size : 32,25 MB
Release : 2015-02-10
Category : Restaurant management
ISBN : 9781465266002
The Recipe for Success in Restaurant Management
Author : Dalton O. Faluyi
Publisher :
Page : 158 pages
File Size : 20,22 MB
Release : 1986
Category : Hotel management
ISBN : 9789782320001
Author : Monica Theis
Publisher : Pearson Higher Ed
Page : 586 pages
File Size : 38,3 MB
Release : 2011-11-21
Category : Business & Economics
ISBN : 0133003213
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.
Author : June Payne-Palacio
Publisher :
Page : 545 pages
File Size : 36,6 MB
Release : 2015
Category : Food service management
ISBN : 9789814718165
Author : Alex M. Susskind
Publisher : Cornell University Press
Page : 221 pages
File Size : 14,18 MB
Release : 2019-06-15
Category : Business & Economics
ISBN : 1501736531
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.