Exceptionally comprehensive yet accessible, this book identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit. Topics that help ensure success in this field include: understanding the customers and their needs; developing a marketing plan; promoting the operation; pricing and designing the menu; delivering high-quality service; the physical facility; sanitation and food safety, controlling costs; employee selection, training, and development; and a restaurant management 2000 index. For anyone interested in “the meal experience,” or thinking about becoming a restaurant entrepreneur.

Restaurant Management: Customers, Operations, and Employees

Business & Money

Mill, Robert Christie

Management & Leadership

Pearson College Div

Using an understandable, reader-friendly writing style to provide comprehensive coverage, this book focuses on an industry-oriented description of the skills and knowledge necessary to successfully run a hotel. The various elements of the book are applicable to all operating departments in a lodging operation, though viewed from the perspective of a General Manager. Emphasis on financial responsibility is evident throughout the book’s theoretical model of how to manage a hotel, research-based presentation of what General Managers actually do, and explanation of how to become profitable through the delivery of service and quality. Chapter topics cover managing supply and demand, improving employee performance, increasing income, revenue and cost management, improving productivity, managing customer service, and managing quality. For individuals interested in the field of hotel management, and for hotel managers who aspire to become General Managers.

Managing the Lodging Operation

Industries

Pearson

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.

Restaurant Management: Customers, Operations, and Employees (3rd Edition)

This revision of a work on tourism focuses on the marketing aspects of tourism, based on asking certain specific questions - why people travel, where and how tourism works, and what can be done to increase tourism. The book adopts an international approach.

The Tourism System: An Introductory Text

Morrison, Alastair M.

Economics

PRENTICE/HALL

The tourism system: An introductory text

Suitable for introductory tourism classes in hotel and restaurant management and travel and tourism, this concise guide to how travel and tourism operate explores various facets of the subject. The text offers practical examples and advice on how to capture a share of the tourist market for a business, and is oriented towards management and the business side of the tourism industry. It examines the general principles of tourist movement, the means of travel and the characteristics of the market for each country. It then goes on to review various tourist destinations throughout the world, offers guidelines on developing a destination for tourism, pointing out pitfalls and outlining the benefits. Finally, the book provides material on fthe promotional techniques leading to success in the industry.

Tourism: The International Business

Authoritative coverage of every aspect of resort management and operation The resort industry is booming, increasing the demand for energetic management personnel well-versed in the unique issues and problems of resort management and operations. From activity programming, guest safety, and security to corporate and meeting planning, the management of seasonal employees, and more, Resorts: Management and Operation provides professionals and students with need-to-know information on a host of resort-specific issues. 
The book focuses on the three essential elements of the resort industry-recreational facilities, lodging/food and beverage, and guest activities. It explains the relationship between the natural resource base and the development of recreational facilities; discusses the operational and logistical challenges that resort managers face; and demonstrates the development of revenue-producing, guest-satisfying activities based on demographic and psychographic factors as well as the physical ability of the guest. This completely practical guide features thorough coverage of: <ul>
<li>Ski areas, golf and tennis resorts, spas, theme parks, gaming, and more</li> <li>Resort design principles and practices</li> <li>Marketing the resort experience</li> <li>Resort economics</li> <li>Guest activity format structure, management, and evaluation</li> </ul> Filled with industry examples that illustrate problems and solutions, Resorts: Management and Operation provides in-depth knowledge of a broad spectrum of issues and gives readers the indispensable preparation and confidence they need to achieve success in one of the world's most glamorous and demanding industries.

Resorts: Management and Operation

John Wiley&Sons, Inc.

Effectively Develop and Manage a Resort Property-Revised and Updated In recent years, the definition of "resort" has expanded to include any facility that provides recreation and entertainment in combination with lodging. Revised and updated for these changes, Resorts: Management and Operation, Second Edition covers both new trends, like the increasing popularity of timeshares and cruise ships, and tried-and-true businesses like ski areas, golf resorts, spas, and casinos. The book provides a comprehensive look at how today's industry classifies, develops, markets, and manages these various properties. In addition to covering new growth areas in the resort field, this Second Edition also features a wide range of resources for learning, including: * New chapters on cruise ships, specialty resorts, and casinos, highlighting the newest trends in the industry * New resort case studies in each chapter * Expanded coverage on spas, pools, and indoor waterparks * Quick Getaway sidebars, showing practical examples and applications of theories discussed in the book * Updated statistics throughout the text that reflect the latest industry information * Enhanced discussions of the importance of developing facilities from an environmentally conscious and business-smart perspective so that the integrity of the natural base is maintained Students on their way to a career in resorts, as well as professionals seeking to update or improve their understanding of the business, will find Resorts: Management and Operation, Second Edition the key to success in this exciting industry.

Book by Mill, Robert Christie, Morrison, Alastair M.

The Tourism System

Kendall/Hunt Pub. Co.

The 3rd Edition of Resorts: Management and Operation is a summary of almost 30 years of thought, analysis, and research into the field of resort management written from a business viewpoint yet takes into account the unique structure of resorts. The text is divided into three sections. Each section has a philosophical basis for the inclusion of the subsequent principles and practices. 
The first section covers major types of resorts: those that are mountain-based, beach-based and golf/tennis based. Two chapters are devoted to each of the various resort types. The first chapters of each resort type focuses on development issues with the impact on operations noted throughout. The second chapter in each resort type deals with guest profiles and management issues. The second section highlights what makes managing a resort different from managing a 'regular' hotel. The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties.

wiley

See the best price to sell, buy, or rent books by Mill, Robert Christie. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Mill, Robert Christie

See the best price to sell, buy, or rent books by Mill, Robert Christie. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Restaurant Management: Customers, Operations, and Employees

Managing the Lodging Operation

Restaurant Management: Customers, Operations, and Employees (3rd Edition)

The Tourism System: An Introductory Text

The tourism system: An introductory text

Tourism: The International Business

Resorts: Management and Operation

Resorts: Management and Operation

The Tourism System

Resorts: Management and Operation