Restaurant Management: Customers, Operations, and Employees

1. Introduction. 2. Understanding the Customer. 3. Developing a Marketing Plan. 4. Promoting the Operation. 5. Pricing and Designing the Menu. 6. Delivering High-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 2000. Index.