Hotel and Restaurant Management
Food service industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. The food service business is a complex one. The food and drink that a restaurant offers form part of their total product and only partially explains why customers choose it. Other reasons may include service, decor and ambience. Although every restaurant needs people to deliver the product and service, the food service sector is characterized by a wide range of different management styles and human resource strategies. Food service providers need to balance the need for profit and customer satisfaction. Successful food service management means having your hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Whether you’re managing a new restaurant business or working to improve an existing one, you need a strategic toolkit for success. This work explores some of these conflicting issues in the food service business.
The Second Edition of ‘Small Food Service Venture’ is designed to explore the theory and practice of the foodservice industry to assist food service operators in such varied areas as drive-through restaurants, schools and health-care.