How To Run A Successful Restaurant & Hotel Business

Social Networking For the Hotel, Tourism, and Gaming Industries

Social networking is on the forefront of every business person’s mind these days. How do I use it? How do I capitalize on it? How do I justify it versus considering it creative loafing for my staffers? You have heard all the buzz about MySpace, Facebook, Twitter, and LinkedIn. You may have even heard about Squidoo and the seemingly thousands of other sites that are focused on connecting people to people, people to causes, people to industries, even people to businesses but you may have said, “Yea, well, I have a website. I don’t need all the rest of that stuff!”

OK… I hate to break it to you but here is a reality check. Music no longer comes on records and very few people read newspapers anymore. The same is becoming true of static websites with just a few pages of stuff that you consider interesting about your product and a couple of pictures that haven’t been changed in a year or more. Your website should enable the consumer to interact with you product, learn about food choices, sites you recommend to visit in the area, and why your beds are better for your comfort and posture than your competitor’s. Communicating through video, audio, podcasts, pdf files, ebooks, reports, and social network links is critical to staying viable in today’s world. Think about it this way, what sells you more a still picture of a new car or a test drive in that same vehicle from the dealer? Because people are so busy, experiencing communication overload, and now depending more and more on recommendations from their friends rather than research everything themselves, the rise and domination of mind space goes to social networking activities.

Hold it, let’s stop here for a moment to reinforce what you have known about people is still true. People are still people. They are still quirky. They still have their opinions, even the unfounded ones, that they will defend until death or tomorrow, which ever comes first. You know, if you have been in the hotel or tourism business for any length of time that people are critical, many times impressed by silly little things, and sometimes choose unpredictable outcomes, just because they can. You also thought you knew that people were emotional, buy on emotion, and even though some of them try to appear very analytical, they are really superficial analytical and still connect deeply on an emotional level, even if they will not admit it. You also realize that for your communication message to get across to your targeted consumer you must continue to bombard that consumer with your message over and over until it finally cuts through the clutter and overload in that consumer’s mind. Yes, advertising and marketing is a repetitive, educational game that usually requires a tremendous expenditure to produce even dismal responses. You do all you can but success seems to elude you.

Wait! Could the winning number finally be here? Is this social networking really better than winning the lottery? Is it some kind of hypnotic social mass communication that really connects with people on an individual basis? What about all those people that respond to your brand, your choice, your individual product with loud-mouth whining and complaining online that serves to diminish your brand and drives other potential consumers away from your business or industry? How do we even enter this fray let alone compete and become successful? Should we just not try?

Don’t play and have a zero chance of playing in the big leagues! Begin to play and do something, even if it is wrong, and at least you will be suited up and ready to play in the big leagues after you swing and earn a few strike outs or settle for a base hit rather than a home run. Here is an important thing to remember, even the best of players strike out some times but they tried, suited up, and took a swing at it with the potential of amazing results. Well, keep reading and I will share with you some secrets to producing your early successes and to keep those successes coming long into the future. Ready to learn and earn? Here we go!

First, people are people are people. No matter how unique they say they are, each has several similar emotional buttons that you can push to many times elicit the response you desire. Emotions are the first button. Emotions of warm and inviting bring forth the connection to home as a child, grandma’s home, and loving family memories. Help them recall those happier, less stressful times, and they will connect with you quicker. Earn that connection and they are beginning to trust you. Trust and a call to action can produce sales and income in your bank account.

A fair portion of people respond to ego. Massage their ego with compliments of how smart they are to investigate and make this purchase or to save money for their family’s needs with the inclusion of your product in their lifestyle. Soon you will see their psyche respond by trading some other item of perceived lesser value, their money, for your item(s) of greater value, a night on the town or a leisurely trip to your noted rendezvous destination. The ego compliment can also be addressed to them for another person with a message like she will really love you for respecting her and taking such good care of her for a full, relaxing weekend in the city without the kids. Now they both win and so will you as they favor you with their money. A number of other secret triggers exist within your targeted audience. All of them can produce a significant outpouring of money when enacted correctly with your marketing strategy.

For instance, the lack and loss strategy. Hurry, now before this is completely sold out, it will be gone forever, and you know that if you don’t act now then your future could be without a Valentine on this special day of the year. Those that bet on the stock market and tried to tell you how smart they were are reeling now from the losses, act now or you will join them if you don’t make your move now to invest in 24 karat gold bullion. Your dollar is losing value, global exchanges are considering downgrading the dollar, move to gold now and not only save what value you have now but improve your position as gold heads towards an all-time high.

Now that you have had a short review on triggers and secrets to moving your targeted audience into the buying position for you, your brand, and the specific benefits of your industry, it is time to revisit the social media portion of your marketing plans but first, a short stroll down memory lane. You see, when newspapers entered the market and became the medium of choice, they eclipsed the town criers. When radio entered the market and gained wide acceptance, they eclipsed the newspaper as the standard. The same thing happened with television eclipsing radio. Each time it was a new level of communication, a new method but communication between people never stopped. Oddly enough, newspaper, radio, and television were considered mass media because they forwarded the communication message out to the public but did not establish a return communication loop to verify the receipt of the message and the interaction for questions and other needs to insure desired actions by the consumer. Without this portion of the communication loop, the verification of the message received, marketers could never be truly sure of the receipt of the message and if the targeted audience actually understood what was trying to be communicated to them.

Along came call-out research, Arbitron ratings for radio, Nielsen rating for television, and other communication message verification like focus groups, in-store survey’s, and long-form printed questionnaires being mailed out. All of these only took a scientifically significant sample and extrapolated those numbers to imply the entire survey size group. Still, marketers had to trust statisticians and these bean-counters had to convince clients that all these numbers were really real. This furthered the favored notion that “figures lie and liars figure” as committed to great sayings of history.

Now, enter the computer. This super brain was supposed to help calculate large math problems, drive rocket ships to the moon, and forward standardized accounting practices in businesses around the world. With the gained popularity in business, soon it was realized that computers could do much more including assist with communication issues. Sending messages from one side of the building to the other soon became the select choice of sending one electronic message from one side of the globe to the other. Department talking to department, business talking to business, all the while people talking to people with important business and people talking to people with small talk, chit chat, and friendly interpersonal relationships that grew from one-on-one to group speak environments.

Group speak environments began to realize that they could focus on topics, around certain individuals, or center on a cause. These fan clubs, neighborhoods, and individuals connecting for a variety of reasons soon migrated to newly designed social networking architecture forums and communities. Welcome to Facebook, MySpace, LinkedIn, along with Yahoo Groups, CompuServe communities, and others. Futurist John Nesbit pointed out in his 1990′s best seller MegaTrends that the more high tech we as humans become the more high touch our internal demands become. Thus, more high tech equates with more high touch.

For a number of years we have experienced and embraced the high tech revolution that gives voice to the individual. Email, chat rooms, groups, all focus on the individual voice being heard – sometimes not very loud, sometimes not very well, but individual nonetheless. Now, fast forward as we couple in more technology advances with critical mass of individuals wanting to voice their thoughts and you have the advent of social networking.

Social networking is today’s electronic evolution of the 1950′s staple of talking to your neighbor over the backyard fence. The individual was still valued, the news or information of the day was shared, and quality value opinions were formed. While it was typically a one-on-one exchange, buying habits could be influenced, brand priorities could be adjusted based on another persons experience, and brand fortunes changed one little communication at a time. Social networking today works much the same as a medium that can influence, change brand priorities based on another persons experience with that brand, and via communication efforts brand fortunes can be changed. The difference is many more people connecting at once via a friends list or opt-in system and brand fortunes can be made or destroyed in a few mere electronic seconds. Brands, including personal brands, raised up or shot down faster than you can read this writing.

Some people have thought that not having a presence online in any form or at least not in the social networking portion of all things electronic will eliminate them from harm. Frankly, think about the last time you were wronged. Just because that person or brand was not around, did it stop you from relating your bad experience to someone else? The same is true of your online and social networking presence, no presence does not equate with no talking about you. In football and many other arenas, the best defense is considered to be a great offense. Social media is the same. Having a presence, interacting with your audience one member at a time, and witnessing a no fear attitude are usually the better offenses. It also gives you a front row seat to any complaints and rebuttals or actions your brand cares to take and, even more importantly, talk about to the others monitoring the situation.

Imagine the hotel that has a guest complain that all the floating equipment for the pool is already taken and in use by other guests. Picture the fast acting manager sending a staffer to the local Walmart to purchase some additional items and returning within minutes to the mother who is trying to satisfy her children at the pool. This mother will tell all her online friends and family of the amazing efforts put forth by the establishment, the manager, and the brand. You will not only have a client for life but an array of multiple benefits soon to be realized from her tweets, posts, and instant messages. Further, the wise manager asks her to record a quick video sharing these sentiments so that the manager can post it on the brands’ YouTube channel, even further extending the reach and influence of her voice. Quite literally, her voiced opinion could be influencing hearts and minds via this emotional selling moment for thousands of potential clients and years to come. Smart, very smart!

Consider the time and workforce oriented to working and maintaining your social media outreach a very valuable investment. Savvy use of the array of opportunities to connect with your target audience one-on-one via that huge communication media channel of the Internet is awaiting you and your brand. Use it to chat. Use it to let your audience know of your special offerings. Use it to survey your guests. Use it to offer off-season specials, business packages, or even a package for a typically slow night or weekend. You could even create your own special day, featured week, or event-centered promotion like Official Gear Head Night where anyone bringing in a spark plug receives a free 20 minute massage to help you relax and get your sparks flying. How about the Home Schooler Special to visit the actual battlefields of Gettysburg and star in an actual reenactment of the battle, a once in a lifetime opportunity that your home schooler has to re-live history!

Imagine your website or brand video channel featuring action-packed videos of tours of the Wright-Patterson Air Force Museum in Dayton, Ohio which includes a teaser of an air show event that will be coming up at the museum on a special date package your organization is preparing. Grab the views of the Grand Canyon that stress in the audio that you really have to be here to experience the full grandeur and majesty of the new overlooks and the trails that lead down into the gorge. Share a mixture of video and still pictures of a cruise to Alaska that features a humpbacked whale inviting your target audience to come along, share the fun, and for anyone that captures a picture of a live humpback whale playing in the water, they will win a $200 discount off their next tour with you and your brand.

Audio’s can also lend to the brand experience you offer as you read a book, provide an audio copy of one of the great writing of Abraham Lincoln that can be listened to over and over including as you tour the Lincoln Memorial in Washington, D.C. on President’s Day this year. Include a free ebook about how to set up a tent and store your food in the woods to keep wild animals away as you journey with us on a special tour of the scenic Appalachian Trail. Enjoy this retrospective collection of famous restaurants and hotels of the world from the actual visits by our clients as you share the moments, just picture your own journey making its way into our collection to share with our family of clients. Please let us know now where you will be going and when, then we will look forward to having our team review your pictures for the best moments to be included in our Families, Food, and Historic Hotels Collection in Pictures.

Literally, thousands of applications, some even potentially generating additional streams of revenue, can be yours as you plan your marketing and include offers and activities with social media, websites, video’s, audio’s, ebooks, and so much more. Let your creativity explore the possibilities and remember to connect at the heart with your target market for incredible results!

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The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees $12.47 This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Fa…

Hotel Management and Operations, 3rd Edition $27.99 A real-world look at every major aspect of hotel management and operationsHotel Management and Operations, Third Edition, helps readers to develop the wide-ranging knowledge and analytical skills they need to succeed in today’s burgeoning and dynamic hotel industry. Featuring contributions from 60 leading industry professionals and academics, this comprehensive presentation encourages critical thi…

Harry’s Bar: The Life and Times of the Legendary Venice Landmark $14.55 The complete history of the legendary Venice landmark where Hemingway, Welles and others were regulars.A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry’s Bar in Venice has remained one of the world’s most renowned wa…

Restaurant Financial Management Basics $23.14 A complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.

Restaurant Operations Management: Principles and Practices $33.97 Designed to be the ‘best’ book for restaurant management, "Restaurant Operations Management " addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, "Restaurant Operations Management" is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.

Hotel and Motel Management and Operations $116.04 This book provides information on every facet and department of the hotel. Operation of a property management system is discussed with sample reports for readers are provided. The operation of restaurant point of sale systems is also discussed, with related sample reports included. This comprehensive, easy-to-follow guidebook covers all aspects of hotel and motel development, hotel management, hotel operation, hotel accounting and controls, and the future of the industry. For hotel management and training professionals.

Successful Restaurant Management: From Vision to Execution $89.94 This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts.

Hospitality and Restaurant Management: Competency Guide $44.74 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Hotel Operations Management $94.79 Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager. It shares with readers the procedures effective managers use to ensure their hotelAs-and their own-ultimate success. KEY TOPICS This unique approach addresses all of the operating departments of a full-service hotel-Human Resources, Controller, The Front Office, Housekeeping, Food and Beverage, Safety and Property Security, Sales and Marketing, Facility Engineering and Maintenance-from the viewpoint of the General Manager. It also explores franchise agreements and management contracts, purchasing a hotel, and career opportunities. For current and future hotel general managers, and hotel department heads-i.e., executive housekeepers, directors of sales, controllers, and front office managers.

The International Hotel Industry: Sustainable Management $70.59 Develop insight into the hotel management decision-making process The International Hotel Industry: Sustainable Management examines key theoretical issues and real challenges facing current hotel managers around the world. Each chapter includes case studies of management issues, insights from senior international hotel managers, and stimulating discussion topics. This book explores the entire industry from an international perspective to provide a better understanding of the effective decision-making process commonly used by managers regardless of location. Issues such as employee management, placement of hotel location, marketing decisions, yield management, and others are discussed in detail. Textbooks on the hotel industry are often limited in scope to only one discipline, perspective, or geographic area. The International Hotel Industry: Sustainable Management is international, interdisciplinary, and thought-provoking, allowing readers to understand management issues better by broadening the scope of their knowledge. Current and real examples of problems and issues are posed by the book through case study and interviews with hotel managers around the world. Invaluable for use as a textbook in graduate and undergraduate-level courses in hospitality and hotel management, the book covers crucial areas of the industry such as effective marketing, human resource management, location, resource management, and sustainability. This important source provides an extensive bibliography and numerous figures and tables to clearly illustrate ideas. Each chapter in The International Hotel Industry: Sustainable Management includes: chapter objectives key word definitions chapter review introduction to topic summary of chapter discussion of issues case studies pertaining to topic review questions to spark ideas and discussion The International Hotel Industry: Sustainable Management is a valuable resource for anyone in hotel management, educators, and students in capstone courses in hospitality.

Catering Management a Comprehensive Guide to the Successful Management of Hotel, Restaurant, Board $25.31 This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts – the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide.

Foundations of Restaurant Management & Culinary Arts, Level One $90.62 Program Features: -Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience. – Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. – 21st Century Learning objectives are taught and reinforced throughout the program including: -Critical thinking and problem solving -Communication and collaboration -Creativity and innovation -Global awareness -Health literacy – Curriculum of the ProStart(R) program

Restaurant Planning Guide $22.25 This book gives authoritative advice on how to parley a strong business plan into a food service success story. "The Restaurant Planning Guide" helps you with the business side of the house. Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier. Topics covered include description of business, product/service, the market, location of business, the competition, and management.

NRAEF ManageFirst: Hospitality and Restaurant Management (NRAEF ManageFirst Program) $3.95 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Hotel & Restaurant Design No. 2 $46.16 Hotel and Restaurant Design No. 2 showcases the most current, inspiring solutions gathered from 50 leading architecture and design firms. More than 185 international projects in the hotel, resort, spa, theater, and restaurant fields are presented in 485 stunning full-color photos. Design solutions are organized alphabetically by design firm, with all projects indexed for easy reference. Every professional in hotel and restaurant design needs this book

Management $3.99 The QuickStudy Management guide can be helpful for students or corporate executives. The guide contains a full array of management topics from ethics to globalization.

Hotel & Restaurant Design No. 3 $45.97 An inspiration and necessity to any professional engaged in the many forms of hospitality and restaurant design. over 120 international projects in the hotel, resort,spa, theater and restaurant fields from leading architectural/design firms illustrating the most current, inspirational designs.

Catering Management: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Caf , Tea Ro $25.34 This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Cases in Hospitality Management: A Critical Incident Approach $31.75 Your guide to becoming an effective hospitality manager The hospitality industry is a "people" business. Whether dealing with guests or customers, managers or coworkers, those who work in this industry interact with other people perhaps more than in any other. And unlike many other industries, graduates entering the hospitality industry will quickly be assuming managerial roles. One of the only casebooks available that focuses specifically on hospitality management, Cases in Hospitality Management prepares readers to be successful managers by providing an effective connection between hospitality management theory and real-world workplace scenarios. Whether managing a kitchen, dining room, front desk, travel agency, fast-food restaurant, or an entire hotel, employees seek cues and reinforcement from managers to guide their behavior. Cases in Hospitality Management provides readers with the opportunity to apply their knowledge, experience, and management skills, allowing them to think quickly on their feet and react appropriately in a wide variety of settings. By analyzing and understanding the causes and effects of a number of real, critical incidents, readers will be better prepared to effectively deal with similar situations when they face them on the job. This new, updated Second Edition features: * Fifteen all-new cases dealing with a variety of managerial topics including technology, human resource management, customer service, and ethics * A broad array of real industry cases, including airlines, railroads, private clubs, conference centers, travel agents, auto rental, hotels, and restaurants * A new Technology section that explores data warehousing, the Internet, and electronic banking * A new Service Exemplars section that presents incidents involving truly exceptional service in a variety of contexts–from trains to resorts * A new Service Recovery section presents examples of companies failing to salvage service encounters that have gone awry

Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant $3.95 Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on — the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise. Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the practical issues you’ll face on a daily basis and offers tips from an experienced restaurateur about the risks and rewards of restaurant management. Is owning or managing a restaurant right for you? It can be if you have Streetwise. Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies. Learn how to: 7Select the right location for your restaurant 7Develop the menu 7Attain appropriate permits and licenses 7Manage staff 7Market and promote ideas to generate a positive buzz 7Operate more profitably Evaluate Your Market 7Do you have a concept or menu that stands out? 7Can you live the life of a restaurateur? 7Can you critically evaluate your marketplace? 7Do you know your budget? Recruit and Retain Staff 7Interviewing and selecting 7Communicating expectations 7Utilizing motivational tools 7Awarding promotions 7Adapting appropriate training materials 7Practicing customer service philosophy 7Coping with employee turnover Know the Cost of Doing Business 7Inventory and food costs 7Fixed/variable payroll 7Benefits 7Employee welfare/education costs 7Seasonal changes 7Tax considerations 7Pricing Plan Ahead and Get Organized 7Develop your business plan 7Find the right people: lawyers, bookkeepers, insurancebrokers 7Create a timeline 7Know your mission The restaurant business demands creativity and flair, as well as practical know-how. Streetwise. Restaurant Management explains all you need to know to run a successful restaurant — from what to do to how to fix it. Streetwise. Restaurant Management is your one-stop reference to running a restaurant resourcefully.

Hotel Engineering $24.77 Hotel Engineering is a comprehensive textbook, in the Indian context for Hotel Management students. The book covers fundamentals of engineering in the hotel context, description of working of engineering systems, provision of rules and regulations in a concise way but covering all the relevant topics of hotel engineering. Written in a student-friendly style, it focuses on concepts reinforced with suitable examples, exhibits, illustrations and case studies. The book begins with an introduction to the engineering systems in a hotel. It goes on to discuss the fundamental concepts of work, power, energy and basic electrical systems in a hotel, and wiring and safety precautions in dealing with electrical appliances with reference to hotel industry. It elaborates the science of illumination, lighting devices and lighting requirements for different functional areas in a hotel. The book discusses thermal science and different types of fuels used in catering industry and ovens and cook-tops. Topics such as fire and extinguishers, water hardness and treatment, cold and hot water distribution systems, refrigeration and heating, ventilation and air conditioning and elucidated. The book highlights maintenance procedure requirements. It explicates concerns with maintenance of buildings and swimming pool, utility systems and safety and security aspects of a hotel. The book has maintenance and troubleshooting guides of engineering systems in hotel industry that would be a handy reference for students. Users would find this book useful for its coverage of key concepts of engineering in the context of the hospitality industry. The book would also be useful to practicing hotel engineers for ready reference.

Restaurant Management: Customers, Operations, and Employees $70.64 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. 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 and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity, cost control etc. Restaurant managers. For anyone interested in "the meal experience," or thinking about becoming a restaurant entrepreneur.

Hotel and Lodging Management: An Introduction $32.43 "Hotel and Lodging Management, Second Edition" prepares readers to succeed as managers in the hotel and lodging industry, while developing a solid foundation for a long and successful career. This comprehensive resource combines detailed presentations of each department in a hotel or lodging establishment along with a close examination of organizational structure and the interdependent relationship among departments. This updated "Second Edition" presents: New, completely updated chapters on human resources and the sales and marketing departments Up-to-date case studies reflecting the latest management trends and issues Profiles of industry pioneers working at all types of properties, from small motels to five-star hotels New sections on yield management, lodging environments, franchise companies, and management organizations "Hotel and Lodging Management, Second Edition" is a comprehensive tool to help readers develop the understanding, knowledge, and skills to be tomorrow’s management leaders.

The Restaurant: From Concept to Operation $3.94 Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.

Handbook Of Hospitality Strategic Management $102.09 Handbook of Hospitality Strategic Management provides a critical review of mainstream hospitality strategic management research topics. Internationally recognized leading researchers provide thorough reviews and discussions, reviewing strategic management research by topic, as well as illustrating how theories and concepts can be applied in the hospitality industry. This book covers all aspects of strategic management in hospitality. The depth and coverage of each topic is unprecedented. A must-read for hospitality researchers and educators, students and industry practitioners. . Environmental scanning relating to the hospitality and tourism industry . Competitive methods of multinational companies of the world-wide hotel industry . Organizational structure and Human Resources . The role of technology in organizational structure . Leadership and managerial strategies . Communication, technology and change in hospitality concepts . Concept and strategy models

Core Topics in Thoracic Anesthesia $36.09 Providing an easily readable source of information about the current spectrum of anesthesia and critical care management of patients undergoing thoracic surgery, this book forms part of the successful Core Topics brand. The book provides practical assistance to those commencing careers in thoracic anesthesia and will also to be a useful aide-memoire to those already working in the field. The comprehensive content includes discussion of some of the more contentious issues in the management of thoracic patients as well as giving a flavour of the rapid evolution of new techniques that are of increasing importance in the field, such as lung-assist devices, different modes of ventilation and VAT surgery. Both editors are practising cardiothoracic anesthetists/intensivists at an internationally recognized centre for thoracic surgery, particularly lung transplantation. The contributors are chosen for their clinical expertise and to give a spectrum of opinion across the range of thoracic anesthesia.

Hotel Front Office Management $5.16 The updated guide to running a successful hotel front office "Hotel Front Office Management" uses a human resources approach to cover the unique management and operational challenges in the front offices of today’s hotels and lodging facilities. This Fourth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on technology’s role in the modernized front office. Material is logically presented in the order of operations, beginning with an overview of lodging and then progressing through a tour of the today’s front office, a review of the guest cycle, and an analysis of guest services. This Fourth "Edition" includes new sections on hotel risk management, security, and housekeeping management. Useful features of this new edition include: A new chapter on executive housekeeping and the relationship between the housekeeping department and the front office Commentaries from hotel front office managers, general managers, and other department managers Articles on the international hotel workforce "Opening dilemmas" and their solutions are included in each chapter Additional case studies for applying theory and developing problem-solving strategies "Hotel Front Office Management, Fourth Edition" is an invaluable book for those interested in learning more about a hotel’s front office.

QuickBooks For The Restaurant $22.49 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

QuickBooks for the Restaurant $31.99 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Cases in Hospitality Management: A Critical Incident Approach $9.45 Used – Based on over 100 interviews conducted with guests and employees of hospitality industry organizations, this book contains 55 actual brief cases and situations which illustrate concepts and issues of hotel, restaurant and travel/tourism management. The cases deal with a variety of managerial topics including decision making, communication, compensation, planning, discrimination, performance appraisal, organization design, sexual harassment, ethics and group dynamics. Section introductions

Cases in Hospitality Management: A Critical Incident Approach $28.53 New – Based on over 100 interviews conducted with guests and employees of hospitality industry organizations, this book contains 55 actual brief cases and situations which illustrate concepts and issues of hotel, restaurant and travel/tourism management. The cases deal with a variety of managerial topics including decision making, communication, compensation, planning, discrimination, performance appraisal, organization design, sexual harassment, ethics and group dynamics. Section introductions,

Hospitality Management $41.96 New – This unique book helps readers prepare for the hotel and restaurant operational tasks they’ll come across when working in the industry. Reader-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality field. Topics challenges readers’ competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology. A valuable handbook for restaur

Hospitality Management $41.96 Used – This unique book helps readers prepare for the hotel and restaurant operational tasks they’ll come across when working in the industry. Reader-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality field. Topics challenges readers’ competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology. A valuable handbook for restau

Hospitality Management: A Capstone Course $82.63 New – This unique book helps readers prepare for the hotel and restaurant operational tasks they’ll come across when working in the industry. Reader-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality field. Topics challenges readers’ competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology. A valuable handbook for restaur

Hospitality Management: A Capstone Course $59.38 Used – This unique book helps readers prepare for the hotel and restaurant operational tasks they’ll come across when working in the industry. Reader-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality field. Topics challenges readers’ competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology. A valuable handbook for restau

Introduction to Management in the Hospitality Industry $126.14 New – Updated and revised to reflect a much-changed industry, it contains new chapters on service and international hospitality management, plus current statistics and data to provide a complete overview of the hospitality industry covering all aspects of management. Topics include institutional food service, the restaurant business, automating operations and service in hotels, tourism generators, marketing in the hospitality industry, careers and career planning and much more. Hotel and motel c

Introduction to Management in the Hospitality Industry $6.82 Used – Updated and revised to reflect a much-changed industry, it contains new chapters on service and international hospitality management, plus current statistics and data to provide a complete overview of the hospitality industry covering all aspects of management. Topics include institutional food service, the restaurant business, automating operations and service in hotels, tourism generators, marketing in the hospitality industry, careers and career planning and much more. Hotel and motel

Introduction to Management in the Hospitality Industry $227.42 New – Updated and revised to reflect a much-changed industry, it contains new chapters on service and international hospitality management, plus current statistics and data to provide a complete overview of the hospitality industry covering all aspects of management. Topics include institutional food service, the restaurant business, automating operations and service in hotels, tourism generators, marketing in the hospitality industry, careers and career planning and much more. Hotel and motel c

Strategic Questions in Food and Beverage Management $42.8 New – ‘Strategic Questions in Food and Beverage Management’ examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles ‘hot’ topics such as: * Is McDonaldization inevitable?* Do restaurant reviews have any impact?* Can hotel rest

Strategic Questions in Food and Beverage Management $25.83 Used – ‘Strategic Questions in Food and Beverage Management’ examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles ‘hot’ topics such as: * Is McDonaldization inevitable?* Do restaurant reviews have any impact?* Can hotel res