The Next Frontier of Restaurant Management by Alex M. Susskind (Editor); Mark Maynard (Editor)The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
The Secrets to Restaurant Management and Staff Training by Christine J. LuedersDo you ever feel that you are not fully appreciated? Are you always looking for a better work environment? Do you ever wonder what could be done to make a restaurant run more smoothly and efficiently? The answers lie with the actions of individuals. Schools only focus on culinary arts and other books on the technical aspects on how to perform certain tasks. This book will teach owners, managers, staff, and those who want to work in the industry, how to interact with each other; how to earn respect, trust and understanding; and how to work with each other as a team. It will show the importance of each suggestion and the reasons behind them. Hosts will learn how important their position is in the restaurant, how and why to better communicate with staff members, managers, and guests, how to use the counting system, and many other things. Servers will learn how they can improve their skills and learn new ones, how and why to become a team player, how to handle difficult customers and much more. This book will also demonstrate procedures and certain technical tricks, which will make everyone's job easier. When managers take care of the staff, the staff will take care of the guests, and the guests will always come back!
Publication Date: 2017
Taking the Heat : Women Chefs and Gender Inequality in the Professional Kitchen by Deborah A. Harris; Patti Giuffre