OPERATIONS MANAGEMENT IN A HOTEL & RESTAURANT BUSINESS 2019

This comprehensive book reveals the secrets of running an efficient and profitable hotel, resort, canteen, restaurant/catering business. It provides practical principles and techniques of rational, cost-efficient management applied to the hospitality industry, with detailed text, illustrative examples, tools and forms for sales forecasting, budgeting, sales analysis, marketing, menu planning, costing and pricing, cash and cost control, monitoring and inspection, performance management, leadership and motivation. The given examples and illustrations are based on existing practices of some successful hospitality establishments. The author cited some corporate practices that worked well for some companies. She also provided some diagnostic exercises for industry practitioners to be able to objectively assess their own practices against the management model. Also included in each chapter are case studies and work sheets for skills practice.