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Labor Utilization and Operating Practices in Table Service Restaurant
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: New. Print on Demand. This book provides a comprehensive analysis of labor utilization and operating practices within table service restaurants. The author presents a detailed description of the techniques and methods used in the study, including data collection and analysis. Key findings include insights on the average performance percentages in family-type and occasion-type restaurants, which were 78 and 74 percent respectively. The research found employees in family-type restaurants were scheduled 4 percent more effectively than those in occasion-type restaurants. The book then goes on to explore the impact of facilities design on employee productivity, discussing specific areas such as storage facilities and work center layouts. The author also emphasizes the importance of employee selection, motivation, and training, recognizing these as key components in maximizing productivity and customer satisfaction. Overall, this book offers valuable insights into the factors affecting labor utilization and operating practices in table service restaurants, making it a useful resource for restaurant owners, managers, and industry professionals seeking to optimize their operations and enhance profitability. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781390537154_0
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