Restaurant Management

Restaurant Management : Customers, Operations, and Employees

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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.
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Product details

  • Paperback | 464 pages
  • 176 x 226 x 24mm | 619.99g
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • 3rd edition
  • 0131136909
  • 9780131136908
  • 1,401,572

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 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 2010
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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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