• Identifies the crucial elements involved in the operation of a restaurant and interrelationships to achieve success
• Strong coverage of marketing, promotions, and employment issues
• Captures the essential elements needed to produce satisfied customers and a profitable restaurant operation
• A focus on profitability makes this text a valuable resource
• An emphasis on the three elements of “The Meal Experience”
• Strong coverage of marketing and promotions
• Three chapters devoted to selecting, training and motivating employees
• Quick Bites–offer real-world applications that are linked to each learning objective
• Strategies for using the Internet as a promotional tool
• Day in the Life sidebars
• Video cases–are available as a supplement to the third edition

• Introduction
• Understanding the Customer
• Developing A Marketing Plan
• Promoting the Operation
• Pricing and Designing the Menu
• Delivering Quality Service
• The Physical Facility
• Food and Beverage: From Supplier to Customer
• Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management
• Sanitation and Food Safety
• Controlling Costs
• Employee Selection
• Training and Development
• Motivating the Employee
• Restaurant Manager 2010

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