Restaurant Management

eating house management INTRODUCTION One of the oldest and just about adult problems in the eating house industry is employee swage. With annual turnover grade reaching 300%, app argonntly the food protagonist industrys problem is not purpose employees, its keeping them (Weinstein, 1992, [online]). The manager is the substantial element to running a successful independent restaurant. In my eyes, a successful restaurant goes beyond the financial spectrum. I believe successful, in this sense, is delimit as employing and retaining halcyon employees who are motivated to work. A happy employee makes a happy customer (Strauss, 1999, [online]).

When customers are plea sed with the service they receive when dining out, they are more inclined to clear and tell their friends about the strong experience they had. The manager is the book of facts in keeping her employees joyous because she is responsible for setting the esprit de corps and the tone inside the establishment. From restaurant to restaurant, th...If you want to get a full essay, order it on our website: OrderEssay.net

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