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.
I will soon be opening a cafe and have been desperately looking for a book like this. It is a detailed text book covering everything, plus hundreds of "quick bites" that offer tips and examples to help with understanding. I know its a reference that I will go back to over and over.
It's been a year since we opened our restaurant in Chicago without any prior experience in the food industry. Having read this book helped me create and maintain our financial controls and understand our customer expectations. For less than 90 bucks, this book has provided me with invaluable, easy to understand and directly applicable concepts. A must read for anyone starting out in the restaurant business.
Although this book is expensive, the quality of its contents justifies the aquisition. It's a comprehensive manual of all the aspects the you must take into account when you are running a restaurant or you wish to start one. Nobody should start a business in this industry without reading books like this.
I ordered the book to read about Restaurant Management more out of curiosity than actual contemplation of working in the field. I have a management background in another field and found this book to be a very informative read. I'd highly recommend it. The authors deliver a legitimate "How-to" book that would be a valuable companion for even seasoned restaurant managers....no fluff, all nuts & bolts.
Product Details :
- Paperback: 464 pages
- Publisher: Prentice Hall; 3 edition (July 24, 2006)
- Language: English
- ISBN-10: 0131136909
- ISBN-13: 978-0131136908
- Product Dimensions: 0.8 x 6.8 x 9.1 inches
More Details about Restaurant Management: Customers, Operations, and Employees, 3rd Edition
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