Next Frontier of Restaurant Management
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B01=Alex M. Susskind
B01=Mark Maynard
book for culinary school
books for chefs
books for front of house staff
books for hospitality courses
books for hospitality management
books for management
books for opening a restaurant
books for restaurant trainers
books for restauranteurs
books for restaurateurs
books for service marketing
books for service-focused businesses
books for the restaurant industry
books for waiters
business management
Category1=Non-Fiction
Category=KJM
Category=KNSG
Category=KNSH
consumer relations
COP=United States
customer experience restaurants
customer service fine dining
danny meyer restaurateurs
Delivery_Delivery within 10-20 working days
disney customer service
enhancing restaurant employee experience
eq_bestseller
eq_business-finance-law
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
executive education
foodservice management
good hotel administration
good restaurant management
gordon ramsey restaurateur
GSX model
guest orientation
guest satisfaction and restaurant preformance
guy fieri restaurateurs
healthy company culture in kitchens
how thomas keller runs a restaurant
how to be a restaurateurs
how to become a restaurateurs
how to build customer loyalty at restaurants
how to improve restaurant service
how to manage a restaurant
how to run to a full-service restaurant
improved restaurant service
improving guest service in restaurants
is running restaurants hard
key managerial issues
Language_English
leadership
management
modern restaurant management
opening a restaurant
PA=Available
payment technology at restaurants
perfecting customer service
Price_€20 to €50
PS=Active
r
restaurant design for customer service
restaurant entrepreneur
restaurant management
restaurant trainers
restauranteur
restaurateur empires
running a professional kitchen
school of hotel administration
services marketing
softlaunch
successful restaurants
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the new restaurant manager
thomas keller restaurateur
union square hospitatliy group
unreasonable hospitality
wolfgang puck restaurateur
Product details
- ISBN 9781501736513
- Weight: 454g
- Dimensions: 152 x 229mm
- Publication Date: 15 Jun 2019
- Publisher: Cornell University Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level."
― (Richard Ghiselli, Purdue University)
* Creating and preserving a healthy company culture
* Developing and upholding standards of service
* Successfully navigating guest complaints to promote loyalty
* Creating a desirable (and profitable) ambiance
* Harnessing technology to improve guest and employee experiences
* Mentoring employeesMaynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Alex M. Susskind is Professor of Food and Beverage Management and Associate Dean for Academic Affairs at the School of Hotel Administration, SC Johnson College of Business, Cornell University. Mark Maynard is a Director of Operations at Union Square Hospitality Group. He was General Manager at Union Square Cafe, cofounder of Blue Smoke and Jazz Standard restaurants, Managing Director of Union Square Events, and cofounder of Porchlight bar.
