Culinary & Hospitality

Pages: 528,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2010,
Cover: Paperback,
Dimensions: 190x230x42mm

This is the first text that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful. Numerous cases and practical examples are used to illustrate revenue management concepts. Chapter ending questions and problems help them perform the calculations and practice the decision-making skills that are used in the field. RM in Action shows how the revenue management principles can be clearly illustrated using real-world examples reported in various news outlets. RM on the Web offers sites listed on the Internet to provide supplemental information about a topic or issue. Revenue managers will then gain hands-on skills to effectively manage their inventories and prices. show more

Weight: 0.86 KG
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Pages: 224,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1997,
Cover: Paperback,
Dimensions: 153.4x228.1x14.2mm

Retaining Your Foodservice Employees is the second in a series of three books by Karen Eich Drummond on Foodservice Employee Management. The other two titles are Staffing Your Foodservice Operation and Disciplining Your Foodservice Employees. Employee turnover represents a major concern for foodservice operators--particularly when you consider that half of all restaurant employees leave their jobs within the first 30 days. With firings or resignations come costs: expenses for recruiting and training a new candidate as well as overtime costs incurred while the position is vacant. And beyond the immediate dollar loss, high employee turnover reduces employee morale and job performance, which can result in a significant loss of customers--and profits. Retaining Your Foodservice Employees recognizes that successful foodservice operations can no longer treat employees as disposable assets, especially in light of today's dwindling pool of workers. This quick-reference guide shows you a wide range of strategies for increasing a staff member's employment period and keeping turnover to a minimum. This innovative volume identifies what today's employees want out of their jobs. You'll get a clear understanding of workers' needs that include interesting work a manager who respects, trusts, and cares about them clearly communicated performance goals good pay and benefits and comfortable working conditions. You'll also find specific actions you can take to meet these employee needs such as listening to your employees, coaching them for better performance, and using your supervisory skills to encourage positive, motivational teamwork. You'll learn how to inform and involve employees and use reward programs and career ladders to retain productive employees. Practical worksheets at the end of each chapter help you idenfity--and correct--specific areas where your business can improve. Actual on-the-job examples of improved communication and successful reward programs will help you generate ideas that you can apply to your own program. As a complete guide to a critical industry-wide problem, Retaining Your Foodservice Employees will be essential reading for all commercial and institutional foodservice managers and owners. show more

Weight: 0.37 KG
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Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2001,
Cover: Paperback,
Dimensions: 156.2x233.7x18mm

How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant Law Basics prepares you to make the right decisions in these critical situations and hundreds of others. To avoid costly legal problems in your restaurant, begin with step one: read Restaurant Law Basics. This completely practical, jargon-free guide gives you the tools you need to protect your restaurant from legal exposure of every kind. It prepares restaurant managers to comply with the law and avoid or limit liability in virtually any situation---from hiring and managing employees and dealing with customer complaints to ensuring safety and security, obeying regulatory requirements, and much more. Restaurant Law Basics features: Manager's Briefs that focus on critical legal aspects of your operations Realistic scenarios that are analyzed to help prepare you to make the right decisions in challenging situations Checklists to help you avoid liability before any incident occurs A companion Web site that provides additional resources, training assistance, and more The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in each field, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant---independent, chain, or franchise. show more

Weight: 0.54 KG
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Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1994,
Cover: Paperback,
Dimensions: 187.96x246.38x25.4mm

Timely, authoritative, and practical--an incomparable guide to the crucial "difference makers" that keep patrons coming back. When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features: Step-by-step guidance on extraordinary table and guest service--from meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints A comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages Detailed procedures for service setup and administration How to feature and serve luxuries and regional specialties that add sizzle to your menu ADA requirements and how to comply with them And more Customer satisfaction relies as much on your establishment's courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back. show more

Weight: 0.7 KG
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Pages: 212,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 187.96x228.6x15.24mm

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants. show more

Weight: 0.36 KG
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Pages: 264,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1997,
Cover: Paperback,
Dimensions: 195.58x236.22x20.32mm

For people looking to plan, design and build a restaurant, this useful reference will provide step-by-step explanations throughout the entire process. For restaurant projects of any size or scale, learn the basics of preparing the business plan, choosing and managing the development team, design, and construction. show more

Weight: 0.7 KG
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Pages: 240,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2003,
Cover: Paperback,
Dimensions: 152x226x18mm

This is the complete guide to marketing for restaurant managers. How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest 'bang' for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more. Part of the "Restaurant Basics Series", this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget. show more

Weight: 0.4 KG
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Pages: 272,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1993,
Cover: Paperback,
Dimensions: 195.1x243.1x23.1mm

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit. show more

Weight: 0.61 KG
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Pages: 304,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Paperback,
Dimensions: 188x228x22mm

Transforming service into extraordinary guest experiences with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class serviceRespected industry-wide as a contemporary reference guide and refresher for foodservice professionals show more

Weight: 0.62 KG
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