Hospitality Retail Management - A Unit Manager''s Guide

Informationen zum Autor Conrad Lashley Klappentext Provides students and managers with a guide to managing units in hospitality retail organizations. This work shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose'! and demonstrates how you can manage businesses with well-defined objectives. Zusammenfassung Provides students and managers with a guide to managing units in hospitality retail organizations. This work shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives. Inhaltsverzeichnis Chapter 1 Hospitality services management; Chapter 2 Empowering unit management; Chapter 3 Team leadership and motivation; Chapter 4 Working with people; Chapter 5 Staff retention and turnover; Chapter 6 Staff recruitment and selection; Chapter 7 Employee development and training; Chapter 8 Managing service quality; Chapter 9 Time management and activity planning; Chapter 10 Control and operating profit management; Chapter 11 Labour cost management; Chapter 12 Sales generation and marketing; Chapter 13 Preparing a unit business plan; Chapter 14 Quick Serve Restaurants Limited: case study;

Product details

• Authors: Conrad Lashley, Lashley Conrad
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Paperback / Softback
• Released: 27.04.2000
• EAN: 9780750646161
• ISBN: 978-0-7506-4616-1
• No. of pages: 376
• Series: Hospitality, Leisure and Tourism
• Subjects: Social sciences, law, business > Business > Management; BUSINESS & ECONOMICS / Management, BUSINESS & ECONOMICS / Distribution, Management & management techniques, Retail sector, Management and management techniques, Hotel & catering trades, Retail and wholesale industries, Hotel, hospitality and catering trades