3 Review(s)

"Restaurant Management" addresses the essential facets of running a restaurant, such as creating a menu, serving food and beverages, running the kitchen, and providing customer service. It explores the financial aspects of managing a restaurant, going over topics including profit maximisation, cost control, pricing strategies, and budgeting. In addition, the book highlights the significance of team management and leadership, offering advice on how to hire, develop, and oversee employees to produce productive and inspired workers. It also looks at branding and marketing techniques for drawing in and keeping consumers, emphasising the use of social media and traditional advertising in the restaurant business. "Restaurant Management" focusses on long-term success while providing readers with the tools they need to tackle day-to-day operations' issues. This book is an invaluable resource for aspiring restaurateurs, students studying hospitality management, and seasoned professionals looking to sharpen their managerial skills in a competitive industry.