Successful Management in Foodservice Operations (Paperback)
Idioma: inglés
Editorial: John Wiley & Sons Inc, New York, 2024
- Tapa blanda
- Nuevo
Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Vendedor de IberLibro desde 22 de junio de 2007
Condición: Nuevo
EUR 162,65
Cantidad disponible: 1 disponible
Añadir al carritoDescripción del artículo del vendedor
Paperback. Comprehensive resource covering key need-to-know aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the Uniform System of Accounts for Restaurants (USAR), flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: A Managers 10-Point Effectiveness Checklist offering ideas for management actions, and mini-case studies entitled What Would You Do? with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a USAR income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites, controlling labor costs, and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and ghost restaurants, where no customers actually visit the restaurant in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or other type of foodservice operation. Part of Wileys Foodservice Operations: The Essentials series. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…
N° de ref. del artículo 9781394208494
- Título
- Successful Management in Foodservice Operations (Paperback)
- Autor
- David K. Hayes
- Editorial
- John Wiley & Sons Inc, New York
- Año de publicación
- 2024
- Estado
- new
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 1394208499
- ISBN 13
- 9781394208494
Comprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers
Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success.
The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the Uniform System of Accounts for Restaurants (USAR), flexibility of employee management due to COVID-enforced changes, and more.
Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: ‘A Manager’s 10-Point Effectiveness Checklist’ offering ideas for management actions, and mini-case studies entitled ‘What Would You Do?’ with suggested answers.
Successful Management in Foodservice Operations also discusses:
- Reading a USAR income statement, identifying a target market, and creating an effective proprietary website
- Managing marketing on third-party operated websites, controlling labor costs, and preparing and monitoring an operating budget
- Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs
- Running food trucks and ‘ghost’ restaurants, where no customers actually visit the ‘restaurant’ in person other than to pick-up pre-ordered food
Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or other type of foodservice operation.
Part of Wiley’s Foodservice Operations: The Essentials series.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
David K. Hayes, PhD, has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel & Lodging Educational Institute.
Jack D. Ninemeier, PhD, is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created training monographs.
“Acerca de” puede pertenecer a otra edición de este título.
AussieBookSeller
Truganina, VIC, Australia
Vendedor de IberLibro desde 22 de junio de 2007
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|---|---|---|
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