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Author: Mill
Publisher: Pearson Education India
Published: 2007-09
Total Pages: 468
ISBN-13: 9788131713723
DOWNLOAD EBOOKDownload or read book Restaurant Management: Customers, Operations, And Employees, 3/E written by Mill and published by Pearson Education India. This book was released on 2007-09 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Robert Christie Mill
Publisher:
Published: 1998
Total Pages: 412
ISBN-13:
DOWNLOAD EBOOKRestaurant Management: Customers, Operations, and Employees equips readers with a blueprint that outlines the information required to operate a financially successful operation.
Download or read book Restaurant Management written by Robert Christie Mill and published by . This book was released on 1998 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant Management: Customers, Operations, and Employees equips readers with a blueprint that outlines the information required to operate a financially successful operation.
Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
Published: 2003
Total Pages: 577
ISBN-13: 0910627096
DOWNLOAD EBOOKAccompanying CD-ROM contains copies of all forms contained within the text.
Download or read book The Restaurant Manager's Handbook written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2003 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Accompanying CD-ROM contains copies of all forms contained within the text.
Author: Lynn Van der Wagen
Publisher: Pearson Higher Education AU
Published: 2015-05-20
Total Pages: 597
ISBN-13: 1442543566
DOWNLOAD EBOOKHospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations.
Download or read book Hospitality Management, Strategy and Operations written by Lynn Van der Wagen and published by Pearson Higher Education AU. This book was released on 2015-05-20 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations.
Author: Judy Colbert
Publisher: Infobase Publishing
Published: 2009
Total Pages: 257
ISBN-13: 143811088X
DOWNLOAD EBOOKDownload or read book Career Opportunities in the Travel Industry written by Judy Colbert and published by Infobase Publishing. This book was released on 2009 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
Published: 2004-11-08
Total Pages: 600
ISBN-13: 9780787978297
DOWNLOAD EBOOKFood Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Download or read book Food Service Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2004-11-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Author: Alex M. Susskind
Publisher: Cornell University Press
Published: 2019-06-15
Total Pages: 254
ISBN-13: 1501736523
DOWNLOAD EBOOKThe Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Download or read book The Next Frontier of Restaurant Management written by Alex M. Susskind and published by Cornell University Press. This book was released on 2019-06-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Author: Robert T. Gordon
Publisher: Routledge
Published: 2016-04-08
Total Pages: 341
ISBN-13: 1134898681
DOWNLOAD EBOOKTwo highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.
Download or read book The Complete Restaurant Management Guide written by Robert T. Gordon and published by Routledge. This book was released on 2016-04-08 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.
Author: Alex M. Susskind
Publisher: Cornell University Press
Published: 2019-06-15
Total Pages: 221
ISBN-13: 1501736531
DOWNLOAD EBOOK"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Download or read book The Next Frontier of Restaurant Management written by Alex M. Susskind and published by Cornell University Press. This book was released on 2019-06-15 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Author: Saurabh Kumar Dixit
Publisher: Routledge
Published: 2020-06-08
Total Pages: 655
ISBN-13: 042951574X
DOWNLOAD EBOOKThe Routledge Handbook of Tourism Experience Management and Marketing offers a comprehensive and thorough inquiry into both customary and emergent issues of tourism experience and co-creation. Drawing together contributions from 83 authors from 28 countries with varied backgrounds and interdisciplinary interests, the handbook highlights multiple representations and interpretations of the theme. It also integrates a selection of illustrative global case studies to effectively present its chapter contents. Tourism experience drives the contemporary tourist’s behavior as they travel in pursuit of experiencing unique and unusual destinations and activities. Creating a memorable and enduring experience is therefore a prerequisite for the all tourism business organizations irrespective of the nature of their products or services. This handbook focuses on conceptualizing, designing, staging, managing and marketing paradigms of tourism experiences from both supply and demand perspectives. It sheds substantial light on the contemporary theories, practices and future developments in the arena of experiential tourism management and marketing. Encompassing the latest thinking and research themes, this will be an essential reference for upper-level students, researchers, academics and industry practitioners of hospitality as well as those of tourism, gastronomy, management, marketing, consumer behavior, cultural studies, development studies and international business, encouraging dialogue across disciplinary boundaries.
Download or read book The Routledge Handbook of Tourism Experience Management and Marketing written by Saurabh Kumar Dixit and published by Routledge. This book was released on 2020-06-08 with total page 655 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Routledge Handbook of Tourism Experience Management and Marketing offers a comprehensive and thorough inquiry into both customary and emergent issues of tourism experience and co-creation. Drawing together contributions from 83 authors from 28 countries with varied backgrounds and interdisciplinary interests, the handbook highlights multiple representations and interpretations of the theme. It also integrates a selection of illustrative global case studies to effectively present its chapter contents. Tourism experience drives the contemporary tourist’s behavior as they travel in pursuit of experiencing unique and unusual destinations and activities. Creating a memorable and enduring experience is therefore a prerequisite for the all tourism business organizations irrespective of the nature of their products or services. This handbook focuses on conceptualizing, designing, staging, managing and marketing paradigms of tourism experiences from both supply and demand perspectives. It sheds substantial light on the contemporary theories, practices and future developments in the arena of experiential tourism management and marketing. Encompassing the latest thinking and research themes, this will be an essential reference for upper-level students, researchers, academics and industry practitioners of hospitality as well as those of tourism, gastronomy, management, marketing, consumer behavior, cultural studies, development studies and international business, encouraging dialogue across disciplinary boundaries.
