Restaurant Management

Restaurant Management : Customers, Operations and Employees

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For undergraduate courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.

Exceptionally comprehensive yet accessible, this text identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit.
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Product details

  • Hardback | 436 pages
  • 185.2 x 243.1 x 24.9mm | 839.16g
  • Pearson
  • United States
  • English
  • 2nd edition
  • 0130273643
  • 9780130273642

Table of contents

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.

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Rating details

22 ratings
4 out of 5 stars
5 45% (10)
4 27% (6)
3 14% (3)
2 9% (2)
1 5% (1)
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