Restaurant Management: Customers, Operations, and Employees

by Robert Christie Mill

Exeptionally comprehensive -- yet accessible -- this book identifies and ties together all aspects of managing a successful restaurant.The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing plan and how and when to use various types of advertising. Identifies the work groups that managers will increasingly have to turn to for employees in the next decade. Gives suggestions as to why employees behave the way they do and offers tips on how to implement the various process theories of motivation. Also includes a chapter on equipment maintenance and energy management.

388 pages, Hardcover

First published August 1, 1997

Reviews

[Yaaresse · Rating 5 out of 5]

Probably only outdated because business focus is now on short-term profitability and CYA rather than longevity and quality.