Restaurant Management: Customers, Operations, And Employees by Robert Christie MillRestaurant Management: Customers, Operations, And Employees by Robert Christie Mill

Restaurant Management: Customers, Operations, And Employees

byRobert Christie Mill

Paperback | July 14, 2006

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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. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity,  cost control etc. Restaurant managers. For anyone interested in “the meal experience,” or thinking about becoming a restaurant entrepreneur.
Title:Restaurant Management: Customers, Operations, And EmployeesFormat:PaperbackDimensions:464 pages, 9.2 × 6.8 × 1 inPublished:July 14, 2006Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0131136909

ISBN - 13:9780131136908

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Table of Contents

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