Restaurant Manager Business Operation Manual

Author: Tian Junping
Publisher:
Publish Date: 2007-01-01
Features: The competition in the catering industry is exceptionally fierce, and the key to the sustainable survival of a catering establishment does not lie in the superiority of its "location," but rather in the additional value it provides. The level of additional value offered by a catering establishment is largely determined by the manager (operator). In other words, whether a modern catering business thrives depends on the manager's capabilities. The strength of a manager's management skills directly impacts the business performance of a catering establishment, but what is even more important is the actual operation, i.e., business skills. This book focuses on enhancing and applying the operational skills of a manager, introducing all the management techniques that a manager must know, with a particular emphasis on the origin of the service industry—customer satisfaction. It provides detailed explanations of the various tasks performed by catering managers and offers some highly practical templates for reference.