Whoever thought that the secret to opening
a restaurant isn’t the food? It’s really about
managing people. Restaurant owners
must relate to and accommodate all
types of people every day — and not just
customers. Suppliers, corporate partners,
equity partners, accountants. Everyone that
touches your business, really. And above all other responsibilities and
relationships, one of the most difficult
and important things you have to do as a
restaurant operator is build and maintain
a staff. These are the people into whose
hands you entrust your investment, your
assets, and your passion. Yet, according to the National Restaurant
Association, our industry experiences a
66.3 percent turnover rate on average. That
means for every three employees you have
right now, odds are, you’ll be replacing two of
them within a year. Think about that for a minute. You could be
replacing two employees for every one you
And it’s not just the disruption that kind of
turnover causes in your processes, in the
morale of your remaining staff, and for the
experience of your diners. Hiring also takes
time away from other things that demand
your attention as an operator. There’s got
to be a better way to keep your business
Effectively Develop and Manage a Resort Property-Revised and Updated In recent years, the definition of "resort" has expanded to include any facility that provides recreation and entertainment in combination with lodging. Revised and updated for these ch
Đây là 1 khóa học trong 5 khóa học về revenue management của trường E-Cornell. Khi bạn quyết định mua, vui lòng cho mình email, mình sẽ gửi toàn bộ thông tin của khóa này qua email lý do trang này không cho upload video và tài liệu khá năng.
The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students’ learning and understanding. It is a key resource for all future hospitality managers.
Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.