Author Description

Abstract: Guidelines for profitable and effective management of a foodservice operation are presented in a practical problem-recommendation format. The systems and procedures that are recommended throughout the 9 chapters of the guide are aimed at improving the 3 factors judged to be the most important in successful foodservice management; viz., patrons, personnel, and profits. Chapters on hiring, employee training, and employee relations provide functional tips for attracting, developing motivating, and retaining the best employees. Other chapters discuss useful, standardized operating protocols for anticipating and solving daily problems that can diminish profits. Hints are included concerning cost-savings, security, inexpensive and effective advertising, and increasing guest counts. A sample employment agreement is appended. (wz).