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Author: Alex M. Susskind Publisher: Cornell University Press ISBN: 1501736531 Category : Business & Economics Languages : en Pages : 221
Book Description
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) 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.
Author: Alex M. Susskind Publisher: Cornell University Press ISBN: 1501736531 Category : Business & Economics Languages : en Pages : 221
Book Description
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) 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.
Author: Alex M. Susskind Publisher: Cornell University Press ISBN: 1501736523 Category : Business & Economics Languages : en Pages : 254
Book Description
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.
Author: Carl Orsbourn Publisher: ISBN: 9781645439486 Category : Languages : en Pages : 264
Book Description
The omnichannel disruption that upended retail has finally come to the restaurant industry. Restaurateurs must shift how they think, behave, and invest to survive and thrive. Today's consumers are well-conditioned in their expectations: they want the same tech-savvy, on-demand, and frictionless interactions with restaurants that they get in every other vertical. If you think your 1,000-unit restaurant chain is too big to fail, remember that 1,000-unit Sears closed nearly all of its stores after it filed for bankruptcy in February 2019. If you think your local family independent restaurant is too beloved to fail, remember the Amazon effect changed the face of main street and traditional retailing. Delivering the Digital Restaurant explores the massive disruption facing American restaurants through first-hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food. Combining sociological observations, rich industry data, and insider knowledge, Delivering paints a picture of how food is evolving and how you as a leader, owner, or operator can successfully innovate and meet the new consumer demands to capitalize on the opportunities ahead. Those who understand this digital disruption will be better positioned to embrace the innovation that consumers are demanding. Those who resist will surely be left behind.
Author: Ana Pinto Borges Publisher: Business Science Reference ISBN: 9781799891482 Category : COVID-19 Pandemic, 2020- Languages : en Pages : 300
Book Description
"The main objective of the book is to contribute to the dissemination of knowledge, both to academics and professionals, in the areas of Gastronomy and Hospitality, and consequently Tourism, defining strategies and planning options"--
Author: Peter Caldon Publisher: iUniverse ISBN: 153202715X Category : Business & Economics Languages : en Pages : 85
Book Description
Restaurant failure rates have remained steady; they are in the 30 percent range in the early stages of business and slightly higher in the later years. In A Balanced Approach to Restaurant Management, author Peter Caldon shares his experience and knowledge in food service to help restaurant owners and managers improve their business sustainability in the long term. Whether you plan to run a food cart, a lemonade stand, or a full-service restaurant, Caldon offers a wide range of advice. He teaches those in the food-service industry to do the following: Think before you act, and reflect instead of react. Assess the effectiveness of a food-service system. Implement a service blueprint to improve your businesss service-delivery processes and increase profits. Understand key concepts, such as communicating instead of complaining, when it comes to employee behavior. Provide continuous training to change behavior that isnt working. Analyzed from the four perspectives of customer impressions, internal solutions, financial outlook, learning and innovation, A Balanced Approach to Restaurant Management provides a new way to look at performance measurements in all aspects of the customer experience. It enables restaurants to set standards that cover their entire footprint.
Author: John Self Publisher: ISBN: 9781736421925 Category : Languages : en Pages : 224
Book Description
Why not learn from the mistakes of others? This book is for the thousands of new restaurant managers beginning their careers who will make the same mistakes that thousands of other managers made, just like I did when I started. The bad news is that these mistakes will predictably happen; the good news is that they don't have to happen. This is a career, self-improvement book that will accelerate the learning curve of new managers and prevent bad decisions and questionable career moves that can derail or delay promising careers. This is written in a practical, down to earth writing style to help new restaurant managers begin their career journeys.
Author: Justine Ezarik Publisher: Simon and Schuster ISBN: 147679152X Category : Biography & Autobiography Languages : en Pages : 240
Book Description
NEW YORK TIMES BESTSELLER A one-woman media phenomenon and a leading YouTube influencer takes readers behind the camera, and deep inside her world. Justine Ezarik has been tech-obsessed since unboxing her family’s first Apple computer. By sixth grade she had built her first website. A decade later, she became one of the Internet’s first—and most popular—“lifecasters,” inviting people around the world to watch her every move, twenty-four hours a day, seven days a week. But it was a one-minute video about an itemized AT&T bill that gave Justine her first taste of viral success: Within ten days of release, her “300-page iPhone bill” had garnered more than 3 million views and international media attention. These days, iJustine is a one-woman new media phenomenon: The popular techie, gamer, vlogger, and digital influencer has an army of nearly 3.5 million subscribers across multiple YouTube channels, with total views approaching half a billion. Now, Justine is giving friends and fans a look behind the scenes, sharing never-before-told stories about the hilarious (and sometimes heartbreaking) reality of sharing your life online. With her trademark wit and delightfully weird sense of humor, Justine delivers an inspirational message in support of creativity, entrepreneurship, and the power of staying true to yourself, while reminding readers that the Internet is a very small world—you just never know who you’re going to meet.
Author: Alex M. Susskind
Author: Alex M. Susskind
Author: Alex M. Susskind
Author: Carl Orsbourn
Author: Robert T. Gordon
Author: Ana Pinto Borges
Author: Peter Caldon
Author: John Self
Author: Robert Grimes
Author: 
Author: Justine Ezarik