Restaurant Management: Customers, Operations, and Employees

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.