Culinary, Hospitality, Travel & Tourism

For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.

Restaurant Management: Customers, Operations, and Employees, Third Edition, 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.

New to the Edition

New! 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

·        New material on energy conservation and cost savings

New! Strategies for using the Internet as a promotional tool–appear in this edition.

·        Shows readers how to use technology to run and increase their business.

New! Day in the Life sidebars–appear in this edition.

·        Offer students examples of day-to-day situations managers face.

·        Tie practical real-world examples directly to chapter learning objectives.

New! Video cases–are available as a supplement to the third edition.

·        Produced for the Cornell Entrepreneurship and Personal Enterprise Program ( EPE), by Peter Rainsford, Director of the School of Hotel Restaurant and Tourism Management at the University of Denver. 

·        Serve as real-life examples of many of the principles outlined in the text.

Hallmark Features

A focus on profitability–makes this text a valuable resource.

·        Addresses common reasons restaurants fail.

·        Examines factors to success, such as concept, creativity, menu, pricing, productivity,  cost control etc.

An emphasis on the three elements of “The Meal Experience”–provides a sound structure for the text.

·        Breaks restaurant management into three main factors, including customers, operations (consisting of food, beverage and the physical facility), and employees.

·        Explains how these elements are inter-related and impact one another. 

Strong coverage of marketing and promotions–appears in Chapter 3 and Chapter 4.

·        Shows how to identify target markets, position the property, and develop marketing action plans.

·        Discusses steps in the promotional process, how to select an advertising agency, and the effectiveness of various advertising mediums.

Three chapters devoted to selecting, training and motivating employees–help address a common problem within the industry.

·        Discuss important trends in the labor supply, the latest training methods, and strategies for motivating and retaining employees.

Quick Bites–offer real-world applications that are linked to each learning objective.

·        Use material from research journals or the trade press to illustrate how theory is applied in practice.

·        Feature Hot Concepts, Road to the Top, and Day in the Life sections that reveal new trends, highlight successful restauranteurs and examine common management dilemmas.

New! 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

·        New material on energy conservation and cost savings

New! Strategies for using the Internet as a promotional tool–appear in this edition.

·        Shows readers how to use technology to run and increase their business.

New! Day in the Life sidebars–appear in this edition.

·        Offer students examples of day-to-day situations managers face.

·        Tie practical real-world examples directly to chapter learning objectives.

New! Video cases–are available as a supplement to the third edition.

·        Produced for the Cornell Entrepreneurship and Personal Enterprise Program ( EPE), by Peter Rainsford, Director of the School of Hotel Restaurant and Tourism Management at the University of Denver. 

·        Serve as real-life examples of many of the principles outlined in the text.

Table of Contents

1.      Introduction

2.      Understanding the Customer

3.      Developing A Marketing Plan

4.      Promoting the Operation

5.      Pricing and Designing the Menu

6.      Delivering Quality Service

7.      The Physical Facility

8.      Food and Beverage: From Supplier to Customer

9.      Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

10.    Sanitation and Food Safety

11.    Controlling Costs

12.    Employee Selection

13.    Training and Development

14.    Motivating the Employee

15.    Restaurant Manager 2010

Restaurant Management  (Culinary Arts)

Instructor's Manual with Test Item File, 3/E
Mill
©2007 | Prentice Hall | Paper; 64 pp | Instock
ISBN-10: 0131136917 | ISBN-13: 9780131136915
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Instructor's Resource CD, 3/E
Mill
©2007 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 0132437511 | ISBN-13: 9780132437516

Online PowerPoints, 3/E
Mill
©2007 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131958755 | ISBN-13: 9780131958753
  View Downloadable Files

Online TestGen, 3/E
Mill
©2007 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131136925 | ISBN-13: 9780131136922
URL:  http://www.prenhall.com/mill
  View Downloadable Files

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  Hospitality & Culinary Arts Custom Library
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  ©2010 | Prentice Hall | On-line Supplement | Instock
  ISBN-10: 013510310X | ISBN-13: 9780135103104
  

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