The Restaurant Manager's Handbook by
This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.
Start Your Own Event Planning Business by
START YOUR OWN EVENT PLANNING BUSINESS AND CELEBRATE ALL THE WAY TO THE BANK! Weddings, graduations, birthday parties, anniversaries, and conferences--what do these all have in common? Everyone would rather hire someone else to plan and run them! That someone can be you.
Start Your Own Restaurant and More by
Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today’s busy consumers don’t have the time or the inclination to cook--they want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services to fill that need. There’s plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.
Never Lose a Customer Again by
Award-winning speaker and business consultant Joey Coleman teaches audiences and companies all over the world how to turn a one-time purchaser into a lifelong customer.Coleman's theory of building customer loyalty isn't about focusing on marketing or closing the sale: It's about the First 100 Days® after the sale and the interactions the customer experiences. While new customers experience joy, euphoria, and excitement, these feelings quickly shift to fear, doubt, and uncertainty as buyer's remorse sets in
Global Trends, Practices, and Challenges in Contemporary Tourism and Hospitality Management by
As one of the largest service industries serving millions of international and domestic individuals yearly, it is important to understand the current trends, practices, and challenges surrounding tourism. Global Trends, Practices, and Challenges in Contemporary Tourism and Hospitality Management discusses and analyzes the impacts of new trends in the tourism industry, including sub-sectors of tourism, and revisits existing trends, identifies new types and forms of tourism, and discusses the influence and use of technology.
Hospitality Business Development by
Hospitality Business Development analyses and evaluates the different aspects of business growth routes and development processes in the international hospitality industry. It considers the essential features of the strategic business context, in which any hospitality organisation operates. Since the first edition, the hospitality industry has evolved significantly with the emergence of new entrants, new technologies and evolved global market structures. This new edition has been updated to reflect these developments in the field and includes the following: New contemporary topics such as social enterprises, business models, social capital, value proposition, co-creation and the sharing economy. Examples and case studies on hospitality organisations from across the world to demonstrate the globalisation of the hospitality business. A new up-to-date standard for explaining the hospitality business development concept, scope and process. This book equips students and aspiring hospitality managers with the necessary knowledge, expertise and skills in business development. It is a must-read for anyone studying or working in the hospitality industry.
Modelling and Simulations for Tourism and Hospitality by
This book aims to shed light on the use of various modelling tools and simulation techniques in the domains of tourism and hospitality. It offers an essential introduction to the most popular methods used for modelling and simulating systems and phenomena of interest, and an overview of these techniques and methods. The main concept of each technique and method is examined and case studies and links to free online tutorials and other helpful resources are provided. The volume aims to encourage students, researchers and practitioners in tourism and hospitality to enhance and enrich their toolbox in order to achieve a better and more profound knowledge of their field.
The Next Frontier of Restaurant Management by
"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.
Lead Like Walt by
Whether you are building a small business from the ground up or managing a multinational company, you can learn the 7 key traits for leadership success from one of the greatest business innovators and creative thinkers of the 20th century: Walt Disney. Whether you know him as the first to produce cartoons in Technicolor, the mastermind behind the theme park Disneyland, or the founder of the largest entertainment conglomerate, Walt's story of creativity, perseverance in spite of obstacles, and achieving goals resonates and inspires as much today as it ever has. Author Pat Williams began studying the life and leadership example of Walt Disney as he struggled to build an NBA franchise, the Orlando Magic.
The Secrets to Restaurant Management and Staff Training by
Do 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.
Hotel Housekeeping by
The book entitled Hotel Housekeeping has been written for the students of Hotel Management of degree and diploma courses. It covers the syllabus of housekeeping from WBUT and other Indian universities. This book has eight chapters.
Financial Decision-Making in the Foodservice Industry by
The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry.
COVID-19 and Travel by
The year 2020 will be a defining moment in the history of the tourism and hospitality industry worldwide. The arrival of the novel coronavirus, COVID-19 dealt the industry a vicious blow. It is forecast that due to this pandemic, the number of international tourist arrivals will fall by at least 60-80% in 2020, putting millions of jobs at risk. The industry will recover, but travel will never be the same again.COVID-19 and Travel: impacts, responses and outcomes examines how this crisis unfolded and its devasting impacts on the travel, tourism and hospitality industries. Packed with international case studies, it takes the reader from the very outset of the crisis, how the industry reacted and its message to the market, through to its impacts and a possible future. It examines issues such as:* Why the COVID-19 outbreak and travel were inextricably linked;* How the different sectors of the industry adapted to the crisis;* Crisis communication strategies employed by organizations in response to the crisis;* How travellers were impacted by the crisis;* The social, economic and environmental impacts of the pandemic;* The future of travel after COVID-19.The book has a thorough user-friendly pedagogic structure and is accompanied by a website which contains an instructor's guide that includes chapter questions and model answers, a test bank, PowerPoint slides for each chapter, and short videos to accompany the cases. The impacts of this pandemic change daily, and the crisis is still fluid. To this end, the book will be updated regularly with online articles that can be found on the book's website at: www.goodfellowpublishers.com/COVID19Must have reading for all tourism students, educators, and practitioners all over the world and the 'go to' text on the subject of COVID-19 and its impact on travel.