The Next Frontier of Restaurant Management : Harnessing Data to Improve Guest Service and Enhance the Employee Experience /

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"Provides managers, employees, and students with tools to better understand the complexities of the restaurant business and how to use those tools to improve business operations"--

Detalles Bibliográficos
Otros Autores: Maynard, Mark, 1967- (Editor ), Susskind, Alex M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Ithaca : Cornell University Press, 2019
Colección:Book collections on Project MUSE.
Temas:
Restaurant management.
BUSINESS & ECONOMICS > Industries > Hospitality, Travel & Tourism.
BUSINESS & ECONOMICS > Small Business.
Restaurants > Gestion.
Electronic books.
Acceso en línea:Texto completo

MARC

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010 |z  2018054426 
020 |a 9781501736520 
020 |z 9781501736513 
020 |z 9781501736537 
020 |z 9781501736506 
035 |a (OCoLC)1075077371 
040 |a MdBmJHUP  |c MdBmJHUP 
245 0 4 |a The Next Frontier of Restaurant Management :   |b Harnessing Data to Improve Guest Service and Enhance the Employee Experience /   |c edited by Alex M. Susskind and Mark Maynard 
264 1 |a Ithaca :  |b Cornell University Press,  |c 2019 
264 3 |a Baltimore, Md. :  |b Project MUSE,   |c 2019 
264 4 |c ©2019 
300 |a 1 online resource (258 pages):   |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Cornell hospitality management: best practices 
505 0 |a Introduction : our evolving service environment -- How organizational standards and coworker support improve restaurant service / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- Guest satisfaction and restaurant performance / Sachin Gupta, Edward McLaughlin, and Miguel Gomez -- The relationship of service providers' perceptions of service climate to guest satisfaction, return intentions, and firm performance / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests / Alex M. Susskind and Anthony Viccari -- Communication richness : why some guest complaints go straight to the top and other do not / Alex M. Susskind -- Examining the effects of full-spectrum lighting in a restaurant / Stephani K.A. Robson and Sheryl E. Kimes -- Don't sit so close to me : restaurant table characteristics and guest satisfaction / Stephani K.A. Robson and Sheryl E. Kimes -- Customer-facing payment technology in the US restaurant industry / Sheryl E. Kimes and Joel E. Collier -- Guests' reactions to tabletop technology in full-service restaurants / Alex M. Susskind, Saqib Awan, Ron Parikh, and Rajat Suri -- The influence of tabletop technology in full-service restaurants / Alex M. Susskind and Benjamin Curry -- Conclusion : the human function 
520 |a "Provides managers, employees, and students with tools to better understand the complexities of the restaurant business and how to use those tools to improve business operations"--  |c Provided by publisher 
588 |a Description based on print version record. 
650 7 |a Restaurant management.  |2 fast  |0 (OCoLC)fst01095899 
650 7 |a BUSINESS & ECONOMICS  |x Industries  |x Hospitality, Travel & Tourism.  |2 bisacsh 
650 7 |a BUSINESS & ECONOMICS  |x Small Business.  |2 bisacsh 
650 6 |a Restaurants  |x Gestion. 
650 0 |a Restaurant management. 
655 7 |a Electronic books.   |2 local 
700 1 |a Maynard, Mark,  |d 1967-  |e editor. 
700 1 |a Susskind, Alex M.,  |e editor. 
710 2 |a Project Muse.  |e distributor 
830 0 |a Book collections on Project MUSE. 
856 4 0 |z Texto completo  |u https://projectmuse.uam.elogim.com/book/65837/ 
945 |a Project MUSE - Custom Collection 
945 |a Project MUSE - 2019 Complete 

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