Restaurant Management

eating house management INTRODUCTION One of the oldest and most adult problems in the restaurant industry is employee turnover. With annual turnover grade reaching 300%, apparently the food supporter industrys problem is not purpose employees, its keeping them (Weinstein, 1992, [online]). The manager is the essential 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 pleased with the service they receive when dining out, they are more inclined to clear and tell their friends about the good experience they had. The manager is the book of facts in keeping her employees smiling 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: Ordercustompaper.com

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