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Hospitality retail management = a unit manager's guide /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Hospitality retail management/ Conrad Lashley.
Reminder of title:	a unit manager's guide /
Author:	Lashley, Conrad.{me_controlnum}
Published:	Oxford [England] ;Butterworth-Heinemann, : 2000.,
Description:	1 online resource (xviii, 355 p.) :ill.
[NT 15003449]:	Hospitality services management; Empowering unit management; Team leadership and motivation; Working with people; Staff retention and turnover; Staff recruitment and selection; Employee development and training; Managing service quality; Time management and activity planning; Control and operating profit management; Food and beverage cost management; Labour cost management; Sales generation and marketing; Preparing a unit business plan; Quick service restaurants -- case study.
Subject:	Hospitality industry - Management. -
Online resource:	http://www.sciencedirect.com/science/book/9780750646161
ISBN:	9780750646161 (electronic bk.)

Hospitality retail management = a unit manager's guide /
Lashley, Conrad.{me_controlnum}

Hospitality retail managementa unit manager's guide /[electronic resource] :Conrad Lashley. - Oxford [England] ;Butterworth-Heinemann,2000. - 1 online resource (xviii, 355 p.) :ill. - The Hospitality, leisure, and tourism series. - Hospitality, leisure, and tourism series..

Includes bibliographical references and index.

Hospitality services management; Empowering unit management; Team leadership and motivation; Working with people; Staff retention and turnover; Staff recruitment and selection; Employee development and training; Managing service quality; Time management and activity planning; Control and operating profit management; Food and beverage cost management; Labour cost management; Sales generation and marketing; Preparing a unit business plan; Quick service restaurants -- case study.

'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit. 'Hospitality Retail Management' shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives while also allowing local managers to interpret their local market as they see fit. Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text. Forms the basis of a complete course in unit management development Provides an overview of the range of skills needed for effective unit management Includes extensive examples of best practice from world-wide companies and a substantial integrated case study.

ISBN: 9780750646161 (electronic bk.)Subjects--Topical Terms:

578617
Hospitality industry
--Management.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX911.3.M27 / L375 2000eb

Dewey Class. No.: 647.94/068

Hospitality retail management = a unit manager's guide /
LDR:03490cmm 2200361Ia 4500 001 1151203
003 OCoLC
005 20111122090956.0
006 m d
007 cr cnu---unuuu
008 120605s2000 enka ob 001 0 eng d
020 $a 9780750646161 (electronic bk.)
020 $a 0750646160 (electronic bk.)
020 $a 9780080939131 (electronic bk.)
020 $a 0080939139 (electronic bk.)
035 $a (OCoLC)474931009
035 $a ocn474931009
040 $a OPELS $b eng $c OPELS $d N$T $d OCLCQ $d EBLCP $d IDEBK $d OCLCQ $d OPELS $d OCLCQ
049 $a TEFA
050 4 $a TX911.3.M27 $b L375 2000eb
072 7 $a BUS $x 060000 $2 bisacsh
082 0 4 $a 647.94/068 $2 22
100 1 $a Lashley, Conrad.{me_controlnum} $3 1457466
245 1 0 $a Hospitality retail management $h [electronic resource] : $b a unit manager's guide / $c Conrad Lashley.
260 $a Oxford [England] ; $a Boston : $b Butterworth-Heinemann, $c 2000.
300 $a 1 online resource (xviii, 355 p.) : $b ill.
490 1 $a The Hospitality, leisure, and tourism series
504 $a Includes bibliographical references and index.
505 0 $a Hospitality services management; Empowering unit management; Team leadership and motivation; Working with people; Staff retention and turnover; Staff recruitment and selection; Employee development and training; Managing service quality; Time management and activity planning; Control and operating profit management; Food and beverage cost management; Labour cost management; Sales generation and marketing; Preparing a unit business plan; Quick service restaurants -- case study.
520 $a 'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit. 'Hospitality Retail Management' shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives while also allowing local managers to interpret their local market as they see fit. Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text. Forms the basis of a complete course in unit management development Provides an overview of the range of skills needed for effective unit management Includes extensive examples of best practice from world-wide companies and a substantial integrated case study.
588 $a Description based on print version record.
650 0 $a Hospitality industry $x Management. $3 578617
650 0 $a Hospitality industry $x Personnel management. $3 686662
650 7 $a BUSINESS & ECONOMICS $x Small Business. $2 bisacsh $3 1457467
650 7 $a Hospitalidade. $2 larpcal $3 1457468
650 7 $a Servi�cos de alimenta�c�ao e bebidas. $2 larpcal $3 1457469
650 7 $a Hotelaria. $2 larpcal $3 1457470
655 4 $a Electronic books. $2 lcsh $3 542853
776 0 8 $i Print version: $a Lashley, Conrad. $t Hospitality retail management. $d Oxford [England] ; Boston : Butterworth-Heinemann, 2000 $z 9780750646161 $w (DLC) 00697795 $w (OCoLC)43457279
830 0 $a Hospitality, leisure, and tourism series. $3 874805
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750646161
938 $a EBL - Ebook Library $b EBLB $n EBL535188
994 $a C0 $b TEF