Customer Reviews:
Really Good Book...But Dated........2007-03-09
This book has a lot of great information in it. Alot of the information is timeless. However, this book is from 1992 and all the restaurant case studies are from then as well. As I read the book and they discuss restaurants like Mesa Grill and they speak of it as being new, when I know it has been around for 15 or so years, it just seems off. Also the stats such as average checks and other sales data is kind of dated. You could definitley learn from the case studies but it would be nice if they would update the book.
pretty good- but dated.......2005-07-22
Need a book like this but more up to date. Very informative though.
Excellent resource for anyone in or interested in "the biz".......2004-06-30
I own a pretty sucessful bar in Santa Barbara California and decided (about a year ago) to try my hand in the Restaurant Business.
Before I could turn back, the lease was signed, money was coming in...there was no escape. I was pretty terrified.
I decided to learn everything I could about design, management, success' and failures. The principal way I did this was to order an armada of books about the business. In all I think I bought roughly 20 books. Most of them were somewhat helpful, but none of them approached the value of this fine book.
Chronicling almost 3 dozen successful cases from such diverse business' as China Grill and Farallon, every aspect of the business is covered - design, capitalization, management organization, revenue and profit - FANTASTIC.
I can't recommend this book any higher. It was an enormous help to me in putting my new restaurant together.
Christian Hunter
Owner - Sevilla Restaurant, Santa Barbara
Excellent and Insightful.......2002-02-06
If you are seeking concrete information into the whys and wherefores of creating and building upon a solid restaurant concept, this is the book for you. It is overflowing with detailed descriptions, practical advice, layouts, menus, square footage, operation costs... much more than I anticipated. Although at first glance it seems to be another glossy "picture" book with a high design value (which is greatly appreciated), it is in fact a true workbook and manual. The numbers are all here, allowing the reader to compare and contrast. If you are working on a business plan, this is ideal, because it is a great aid for making realistic projections. Restaurants That Work is extremely thorough and well worth the price. I am very pleased and my only gripe is that I didn't purchase this sooner!
The Best.......2001-08-14
This is without a doubt the best book I have found on restaurant design. From concept to completion and everything in between, this a truly indsepensible book for reference. Every prospective restauranteuer and restaurant designer/architect should have a copy and USE it. Martin E. Dorf asks all the right questions and explains possible solutions to prevent common restaurant design mistakes.
Book Description
Companies that are better at fulfilling customer needs make better returns. In the current state of the world economy and cutthroat competition, the essence for survival is to create more customer value as percieved by your customers relative to your competitors. From the foreword by EJ Kreiken, KLM Royal Dutch Airlines Revenue Management & Pricing treats revenue management and pricing as a practical subject and demonstrates best practice throughout the tourism and hospitality industries by the extensive use of case material.
Customer Reviews:
Revenue Management and Pricing: Case Studies.......2006-03-11
I liked this book a lot. The cases give a variety of revenue and pricing optimization examples. The possible solutions section in the back of the book reviews solutions to the cases. The book will make you think about alternative uses of the technology.
Average customer rating:
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Sex, Strategy and the Stratosphere: Airlines and the Gendering of Organizational Culture
Albert Mills
Manufacturer: Palgrave Macmillan
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ASIN: 1403998574
Release Date: 2006-05-25 |
Book Description
This book bridges a crucial gap in the literature on gender and organizational culture by providing an historical account of how discriminatory practices develop, are maintained but also change over time. Drawing on in-depth interviews and extensive archival material, the author presents an historical account of the way specific discriminatory practices developed and changed over the life of three airline companies--British Airways, Air Canada, and Pan American Airways. The book covers the period 1919 to 1991 and is organized around key periods in the hiring and treatment of female employees but the focus is on gender in the broadest sense of the word (looking at the social construction of male and female sexuality; heterosexuality and homosexuality). Gender is explored through analysis of organizational symbolism, workplace practices and organizational structuring. As a history of discriminatory practices the book is unique in the field of business and corporate history.
Book Description
Your guide to becoming an effective hospitality manager
The hospitality industry is a "people" business. Whether dealing with guests or customers, managers or coworkers, those who work in this industry interact with other people perhaps more than in any other. And unlike many other industries, graduates entering the hospitality industry will quickly be assuming managerial roles. One of the only casebooks available that focuses specifically on hospitality management, Cases in Hospitality Management prepares readers to be successful managers by providing an effective connection between hospitality management theory and real-world workplace scenarios.
Whether managing a kitchen, dining room, front desk, travel agency, fast-food restaurant, or an entire hotel, employees seek cues and reinforcement from managers to guide their behavior. Cases in Hospitality Management provides readers with the opportunity to apply their knowledge, experience, and management skills, allowing them to think quickly on their feet and react appropriately in a wide variety of settings. By analyzing and understanding the causes and effects of a number of real, critical incidents, readers will be better prepared to effectively deal with similar situations when they face them on the job.
This new, updated Second Edition features:
- Fifteen all-new cases dealing with a variety of managerial topics including technology, human resource management, customer service, and ethics
- A broad array of real industry cases, including airlines, railroads, private clubs, conference centers, travel agents, auto rental, hotels, and restaurants
- A new Technology section that explores data warehousing, the Internet, and electronic banking
- A new Service Exemplars section that presents incidents involving truly exceptional service in a variety of contexts—from trains to resorts
- A new Service Recovery section presents examples of companies failing to salvage service encounters that have gone awry
Average customer rating:
- 5 stars for these fresh ideas for a complete marketing strategy in a modern arts venue
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The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events
Arthur M. Manask , and
Mitchell Schechter
Manufacturer: Wiley
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Foodservice Organizations: A Managerial and Systems Approach (6th Edition)
ASIN: 0471396885 |
Book Description
Create, manage, and grow a successful foodservice operation in any cultural institution
The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution.
A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions' foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to:
- Use catered special events to encourage membership and sponsorship
- Develop and market a private special events program
- Create a restaurant that enhances the visitor experience
- Evaluate and assess in-house restaurants and special events programs
- Renovate or expand an existing foodservice operation
- Ensure food quality and safety
Customer Reviews:
5 stars for these fresh ideas for a complete marketing strategy in a modern arts venue.......2006-02-25
Sometimes there are publications, which are long awaited by professionals, and people wonder why no author had the idea earlier to cover this topic. The Complete Guide to Foodservice in Cultural Institutions is such a book. Dedicated to high frequented attractions like art museums, concert halls, or Zoos, it serves as a key guide to offer services which are in fact the secret of hospitality and visitor orientation in a cultural venue.
Arthur M. Manask, a foodservice consultant in California, introduce both easy-to-understand issues and unexpected opportunities of how to develop an own service in catering, offer refreshments and organize regular special events combined with meal and drinks. As simple it sounds, as hard it might be for smaller organisation with limited staff. Manask introduces some solutions as a combination of internal and external human resources. Catering companies are growing not only in the US, so the chance to find appropriate partners whose assist in establish successful food services, is high.
The publication cares not only about exclusive content, it has an exclusive outfit, too. We can strongly recommend to buy this book - fresh ideas for a complete marketing strategy in a modern arts venue. We can award it with 5 stars - like for a restaurant.--Dirk Heinze, Arts Management Network
Book Description
This book presents a collection of current stories culminated into cases from the real world experiences of industry practitioners. The authors bring a combined experience of over 35 years in lodging, meeting planning, F&B, human resources, strategy, marketing, and destination promotion. The 45 easy to read, thought provoking cases–focusing on all sectors of the industry–provide users with the visceral experiences of practicing middle level hospitality management.
Features
45 real world cases culminated from stories extracted from practicing managers in the hospitality industry–including lodging, foodservice, theme parks, attractions, resorts, recreation, events, transportation and entertainment venues.
A great supplement for entry-level managers in the hospitality industry or operations, marketing, human resources, finance, and administration careers.
Average customer rating:
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Inlet Isles: A Hospital Foodservice Case Study
Amy M. Allen-Chabot ,
Suzanne Curtis , and
Alma Blake
Manufacturer: Prentice Hall
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Binding: Paperback
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Introduction to Foodservice (10th Edition)
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Krause's Food, Nutrition and Diet Therapy (Food, Nutrition & Diet Therapy ( Krause's))
ASIN: 0130328367 |
Book Description
Praise for Making Dough
"I was enchanted, intrigued, and fascinated by every page of this book. Kirk Kazanjian, Amy Joyner, and Dick Clark (yes, that Dick Clark) have done a masterful job of storytelling in Making Dough. The book is inspirational, enlightening, and just plain great reading. In fact, it's great reading with sprinkles on it. What a yummy book!"
-Jay Conrad Levinson
Bestselling Author, Guerrilla Marketing series of books
"Krispy Kreme's success goes well beyond being a retail phenomenon. This book will show you what went on behind the scenes to build the company. Along the way, it will teach you how you can take a product that is seemingly counter-culture and turn it into an addictive brand."
-Phil Lempert
Author, Being the Shopper and Today show food trends editor
"Words can't do justice to Krispy Kreme doughnuts-just eat one! But as a fan of the product, it's interesting to read this business success story."
-Vince Gill
Singer/Songwriter
"You know what? You have absolutely no chance of starting the next Krispy Kreme! But, the lessons they learned and the insight they used to build their once-in-a-lifetime success are useful, practical, and powerful tactics that any business can benefit from."
-Seth Godin
Author, Purple Cow
"Take heart. You don't need a massive organization and a massive advertising budget to build a powerful brand. This interesting book by Kirk Kazanjian and Amy Joyner tells how Krispy Kreme did it on a shoestring."
-Al Ries
Coauthor, The Fall of Advertising and the Rise of PR
"I think it's safe to say that just about every company would love to know the secret ingredients of Krispy Kreme's sweet success. After all, it doesn't advertise, it is a revered member of the community, and it keeps growing like crazy. What an extraordinary business! Without doubt, you should pay attention to what Krispy Kreme is doing, especially if you want to prosper in today's competitive world."
-From the Foreword by Dick Clark
Producer, Entertainer, and Krispy Kreme Franchisee
Download Description
The story behind America's favorite doughnut company and its astounding rise to the top
Mention Krispy Kreme and people start licking their lips. Almost everyone has either tasted the company's products or heard about the "secret" recipes involved in making the doughnuts. Making Dough tells the amazing story of Krispy Kreme doughnuts, and reveals the twelve secrets of the company's incredible success. The book traces the history of Krispy Kreme from its inception in 1937 to its present status as an international icon. Filled with interesting anecdotes and fascinating facts, Making Dough tells the compelling true story of a company that has managed to maintain a wholesome, small town image, while achieving phenomenal success through carefully chosen business strategies and alliances. Through interviews with Krispy Kreme executives, franchise owners, employees, and even diehard fans, readers will go behind the counter to learn how a mixture of customer loyalty, high product standards, technological advancements, and community involvement has become a winning business recipe for this popular company.
Kirk Kazanjian (Mountain View, CA) is the author of more than fifteen business and personal finance books. A former award-winning television news anchor and reporter, he appears regularly on CNBC, CNN, and Bloomberg TV, and has been featured in a variety of leading publications, including USA Today, BusinessWeek, and Barron's.
Amy Joyner (Greensboro, NC) is an award-winning business reporter for the News & Record in North Carolina. She has been covering Krispy Kreme for several years, and has been eating the company's doughnuts her entire life. A former Knight Center fellow, Joyner's stories have appeared in newspapers around the country.
Customer Reviews:
Poorly written brochure.......2006-10-19
This book is poorly written, as poorly as the obviously fake positive reviews the author always contaminates Amazon with for all his books. Look at his different books and reviews and you will quickly see how ridiculous he cheats.
Lifestyle Magazine.......2004-07-30
As owner of an online Lifestyle Magazine, we are all wondering will Krispy Kreme go low-fat, low-carb, or no-sugar?
She Unlimited Magazine
sheunlimited.com
Too much rah rah, not enough facts.......2004-07-06
This thing reads like an advertising company wrote it for Krispy Kreme. I was hoping to find a bit more in depth history, and what led to the leveraged buyout from Beatrice Foods in the 80's. This book offered 3 mere pages on that. It does not talk about the competition, as far as this book appears, there is none.
Sure, the doughnuts are great. For those looking for an unbiased view of the franchise, however, keep looking. This book is nothing more than a written commercial.
Good Pieces Between Shameless Self Promotion.......2004-07-01
After finishing Trump's Art of the Deal, I moved on to Making Dough. This book is one step above go dog go and reads like a guide to why Krispy Kreme is great written and published by Krispy Kreme (I thought marketing literature was supposed to be printed on all glossy pages?).
There is little advice presented that would be easily applied to your own buisness, unless you are a KK franchise holder. This is amazingly disappointing since I love the product.
My Advice.... Go to the library and take the book out for free, buy a few gallons of gas to get to krispy kreme; Buy a dozen doughnuts; Sit and skim the book for an hour, you will still be up $5 which you can spend however you want.
Not worth the "dough".......2004-04-04
What a disappointment. Nothing new in this book. It's more of a poorly created PR campaign for the company.
Book Description
Useful and comprehensive executive-level coverage of strategic management
Hospitality Strategic Management: Concepts and Cases offers a complete, comprehensive, and managerially useful treatment of strategic management in the hospitality industry. This up-to-date resource provides the most relevant models, theories, and hospitality practices for those interested in managing effectively in today's competitive international hospitality industry.
Hospitality Strategic Management provides a realistic, balanced, and current view of the field by considering the practical aspects of the strategic manager's role, including the acquisition, development, and management of internal resources (such as people, knowledge, financial capital, and physical assets) and relationships with external stakeholders (such as guests, suppliers, owners, franchisors, venture partners, and governmental agencies).
Throughout the book, examples and best practices of leading hospitality organizations are used to illustrate ideas and concepts.
Hospitality Strategic Management:
- Integrates global strategic management theory throughout the text
- Addresses strategic thinking as an essential, creative aspect of the strategy process
- Covers aspects of starting a business, including what a business plan contains, franchising, and entrepreneurship within existing organizations
- Pulls the implementation process together with a careful treatment of organizational design and control
Reflecting the dynamic environment found in the real world, Hospitality Strategic Management explains principles and theories with extensive use of examples from various segments of the industry, including lodging, gaming, cruise lines, airlines, and food service.
Complete with free access to case examples online from the Center for Hospitality Research at Cornell University, Hospitality Strategic Management is an invaluable learning tool for industry executives and managers in executive-level training courses and for students.
Average customer rating:
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The Laws of Innkeepers: For Hotels, Motels, Restaurants, and Clubs
John E. H. Sherry
Manufacturer: Cornell University Press
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Understanding Hospitality Law
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Hotel, Restaurant, and Travel Law (Hotel, Restaurant and Travel Law)
ASIN: 0801425085 |
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The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
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