How to attract guests to a restaurant
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About how to attract guests to a restaurant, in this book tells the unique Tandem-Shaf-cook and the restaurant manager. The authors share their experience in solving the eternal restaurant problems:
- Motivation of contact staff and linear chefs,
- Increase sales in the restaurant and an increase in scheduled visits,
- Implementing the quality control system for dishes and maintenance,
- Management accounting and control of balanced financial indicators. The concept of I am a restaurant, described in the book, is a new motivational approach to the management of contact and linear personnel in the institution. In a complex with a time management program and the newest system of five-bean wages, material and intangible motivation of staff, it increases the efficiency of all institutions.
The authors share their experience in organizing active sales and promotion, unfortunately marketing and managing the cost of dishes, effective cost planning, tracking the main economic coefficients of the restaurant, tell new technologies to work with club cards, carrying out stocks and specialty, the use of interactive services, work From the media and creating news reasons.
The book will be a good assistant to restaurateurs, chefs and managers of restaurant and entertainment business enterprises, will be useful to students of universities. Profile of specialties
- Motivation of contact staff and linear chefs,
- Increase sales in the restaurant and an increase in scheduled visits,
- Implementing the quality control system for dishes and maintenance,
- Management accounting and control of balanced financial indicators. The concept of I am a restaurant, described in the book, is a new motivational approach to the management of contact and linear personnel in the institution. In a complex with a time management program and the newest system of five-bean wages, material and intangible motivation of staff, it increases the efficiency of all institutions.
The authors share their experience in organizing active sales and promotion, unfortunately marketing and managing the cost of dishes, effective cost planning, tracking the main economic coefficients of the restaurant, tell new technologies to work with club cards, carrying out stocks and specialty, the use of interactive services, work From the media and creating news reasons.
The book will be a good assistant to restaurateurs, chefs and managers of restaurant and entertainment business enterprises, will be useful to students of universities. Profile of specialties
Author:
Author:Laberson I.
Cover:
Cover:Soft
Category:
- Category:Business & Money
- Category:Cookbooks, Food & Wine
Paper:
Paper:White
Series:
Series: His business
ISBN:
ISBN:978-5-699-45263-7
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