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OverviewFull Product DetailsAuthor: Conrad LashleyPublisher: Taylor & Francis Ltd Imprint: Butterworth-Heinemann Ltd Dimensions: Width: 18.90cm , Height: 1.90cm , Length: 24.60cm Weight: 0.690kg ISBN: 9780750646161ISBN 10: 0750646160 Pages: 374 Publication Date: 27 April 2000 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: Out of stock ![]() The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsChapter 1 Hospitality services management; Chapter 2 Empowering unit management; Chapter 3 Team leadership and motivation; Chapter 4 Working with people; Chapter 5 Staff retention and turnover; Chapter 6 Staff recruitment and selection; Chapter 7 Employee development and training; Chapter 8 Managing service quality; Chapter 9 Time management and activity planning; Chapter 10 Control and operating profit management; Chapter 11 Labour cost management; Chapter 12 Sales generation and marketing; Chapter 13 Preparing a unit business plan; Chapter 14 Quick Serve Restaurants Limited: case study;ReviewsAuthor InformationProfessor Conrad Lashley is Professor of Leisure Retailing at the Centre for Leisure Retailing at the Nottingham Business School. His research interests have largely been concerned with service quality management, and specifically employee empowerment in service delivery. He works closely with several major industry organizations including the British Institute of Innkeeping, J. D. Wetherspoon and McDonald's Restaurants Limited. Tab Content 6Author Website:Countries AvailableAll regions |