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Hospitality retail management[electronic resource] :a unit manager's guide /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	647.94/068
書名/作者:	Hospitality retail management : a unit manager's guide // Conrad Lashley.
作者:	Lashley, Conrad.
出版者:	Oxford [England] ; : Butterworth-Heinemann,, 2000.
面頁冊數:	1 online resource (xviii, 355 p.) : : ill.
標題:	Hospitality industry - Management.
標題:	Hospitality industry - Personnel management.
標題:	BUSINESS & ECONOMICS - Small Business.
標題:	Hospitalidade.
標題:	Servi�cos de alimenta�c�ao e bebidas.
標題:	Hotelaria.
ISBN:	9780750646161 (electronic bk.)
ISBN:	0750646160 (electronic bk.)
ISBN:	9780080939131 (electronic bk.)
ISBN:	0080939139 (electronic bk.)
書目註:	Includes bibliographical references and index.
內容註:	Hospitality services management; Empowering unit management; Team leadership and motivation; Working with people; Staff retention and turnover; Staff recruitment and selection; Employee development and training; Managing service quality; Time management and activity planning; Control and operating profit management; Food and beverage cost management; Labour cost management; Sales generation and marketing; Preparing a unit business plan; Quick service restaurants -- case study.
摘要、提要註:	'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit. 'Hospitality Retail Management' 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 while also allowing local managers to interpret their local market as they see fit. Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text. Forms the basis of a complete course in unit management development Provides an overview of the range of skills needed for effective unit management Includes extensive examples of best practice from world-wide companies and a substantial integrated case study.
電子資源:	http://www.sciencedirect.com/science/book/9780750646161

Hospitality retail management[electronic resource] :a unit manager's guide /
Lashley, Conrad.

Hospitality retail managementa unit manager's guide /[electronic resource] :Conrad Lashley. - Oxford [England] ;Butterworth-Heinemann,2000. - 1 online resource (xviii, 355 p.) :ill. - The Hospitality, leisure, and tourism series. - Hospitality, leisure, and tourism series..

Includes bibliographical references and index.

Hospitality services management; Empowering unit management; Team leadership and motivation; Working with people; Staff retention and turnover; Staff recruitment and selection; Employee development and training; Managing service quality; Time management and activity planning; Control and operating profit management; Food and beverage cost management; Labour cost management; Sales generation and marketing; Preparing a unit business plan; Quick service restaurants -- case study.

'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit. 'Hospitality Retail Management' 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 while also allowing local managers to interpret their local market as they see fit. Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text. Forms the basis of a complete course in unit management development Provides an overview of the range of skills needed for effective unit management Includes extensive examples of best practice from world-wide companies and a substantial integrated case study.

ISBN: 9780750646161 (electronic bk.)Subjects--Topical Terms:

344517
Hospitality industry
--Management.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TX911.3.M27 / L375 2000eb

Dewey Class. No.: 647.94/068

Hospitality retail management[electronic resource] :a unit manager's guide /
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020 $a 0080939139 (electronic bk.)
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260 $a Oxford [England] ; $a Boston : $b Butterworth-Heinemann, $c 2000.
300 $a 1 online resource (xviii, 355 p.) : $b ill.
490 1 $a The Hospitality, leisure, and tourism series
504 $a Includes bibliographical references and index.
505 0 $a Hospitality services management; Empowering unit management; Team leadership and motivation; Working with people; Staff retention and turnover; Staff recruitment and selection; Employee development and training; Managing service quality; Time management and activity planning; Control and operating profit management; Food and beverage cost management; Labour cost management; Sales generation and marketing; Preparing a unit business plan; Quick service restaurants -- case study.
520 $a 'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit. 'Hospitality Retail Management' 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 while also allowing local managers to interpret their local market as they see fit. Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text. Forms the basis of a complete course in unit management development Provides an overview of the range of skills needed for effective unit management Includes extensive examples of best practice from world-wide companies and a substantial integrated case study.
588 $a Description based on print version record.
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650 0 $a Hospitality industry $x Personnel management. $3 388354
650 7 $a BUSINESS & ECONOMICS $x Small Business. $2 bisacsh $3 444261
650 7 $a Hospitalidade. $2 larpcal $3 444262
650 7 $a Servi�cos de alimenta�c�ao e bebidas. $2 larpcal $3 444263
650 7 $a Hotelaria. $2 larpcal $3 444264
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830 0 $a Hospitality, leisure, and tourism series. $3 350051
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750646161
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