TAILIEUCHUNG - Lecture The restaurant: From concept to operation (7th edition): Chapter 10 - Walker

Chapter 10 - Restaurant management and leadership. After reading and studying this chapter, you should be able to: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution. | Chapter 10 Restaurant Management and Leadership The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Describe the characteristics of effective leaders Discuss some important factors that must be considered when leading restaurant employees Know several important management concepts Discuss conflict management Describe the process of conflict resolution Leading Employees Employee resources are the most valuable asset and competitive advantage We need to realize that leadership of employee resources is critical: We don’t manage our employees, we lead them Being a leader is exciting: There are challenges, opportunities, and rewards In the hospitality industry: Almost everything depends on the physical labor of many hourly (or nonmanagerial) workers People who cook, serve tables, mix drinks, wash dishes, and mop floors Leading Employees (cont’d.) How well employees produce: Depends .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Restaurant management
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn