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| HOSPITALITY RETAIL MANAGEMENT
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To order this title, and for more information, click here
By
Conrad Lashley, Professor of Leisure Retailing, Centre for Leisure Retailing, Nottingham Business School, UK
Included in series
Hospitality, Leisure and Tourism,
Description
'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.
Audience
Second and final year undergraduate and postgraduate students of hospitality management and licensed retail management degrees.
Caterer and Hotelkeeper readers.
Unit managers and pub managers.
Contents
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
| Bibliographic details |
Paperback, 376 pages, publication date: APR-2000
ISBN-13: 978-0-7506-4616-1
ISBN-10: 0-7506-4616-0
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 42.95
USD 52.95
GBP 27.99
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Last update: 4 Sep 2009
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