Hotel and Restaurant Management

SMALL FOOD SERVICE VENTURE (2nd Edition) (Book with DVD)

SMALL FOOD SERVICE VENTURE (2nd Edition) (Book with DVD)

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  • About the Editor
    • This updated edition reveals all the hidden facets of this fast-paced business and shows you how to succeed as a food service manager.
    • Study how to start organizing and managing a food service keeping in mind essential principles to follow.
    • Learn how to organize a food service establishment, effective management, administrative aspects of management, personnel management, and personnel policies common to all types of food service.

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.