Restaurant Management : Customers, Operations and Employees （3TH）

Mill, Robert Christie

Pearson College Div（2006/08発売）

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製本 Paperback:紙装版/ペーパーバック版／ページ数 443 p.
言語 ENG
商品コード 9780131136908
DDC分類 647.95068

Full Description

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.

1. Introduction2. Understanding the Customer3. Developing A Marketing Plan4. Promoting the Operation5. Pricing and Designing the Menu6. Delivering Quality Service7. The Physical Facility8. Food and Beverage: From Supplier to Customer9. Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management10. Sanitation and Food Safety11. Controlling Costs12. Employee Selection13. Training and Development14. Motivating the Employee15. Restaurant Manager 2010