Restaurant management customers, operations, and employees Robert Christie Mill.
Detalles de publicación: Upper Saddle River, N.J. Prentice Hall c1998.Descripción: xii, 388 p. ill. 25 cmISBN:- 0132017741
- 647.95068 M6451r 21
- TX911.3.M24 M55 1998
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Encarnación Valdés Colección General bev | 647.95068 M6451r (Navegar estantería(Abre debajo)) | c.2 | Disponible | 80000002207531 | |||||||||||||
| Libro | Biblioteca Encarnación Valdés Colección General bev | 647.95068 M6451r (Navegar estantería(Abre debajo)) | Disponible | 80000002187675 |
Descripciones mejoradas de Syndetics:
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.
Includes bibliographical references and index.
Understanding the customer -- Developing a marketing plan -- Promoting the operation -- Pricing and designing the menu -- Delivering high-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 2000.
Tabla de contenidos provista por Syndetics
- 1 Introduction
- 2 Understanding the Customer
- 3 Developing a Marketing Plan
- 4 Promoting the Operation
- 5 Pricing and Designing the Menu
- 6 Delivering High-Quality Service
- 7 The Physical Facility
- 8 Food and Beverage: From Supplier to Customer
- 9 Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management
- 10 Sanitation and Food Safety
- 11 Controlling Costs
- 12 Employee Selection
- 13 Training and Development
- 14 Motivating the Employee
- 15 Restaurant Manager 2000
- Index