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| fast food restaurant operations management: Food Service Management Bill Wentz, 2008 Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. |
| fast food restaurant operations management: Restaurant Concepts, Management, and Operations John R. Walker, 2017-11-30 Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business. |
| fast food restaurant operations management: Operations Management Mike Pycraft, 2000 |
| fast food restaurant operations management: The Next Frontier of Restaurant Management Alex M. Susskind, Mark Maynard, 2019-06-15 The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level. ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident. |
| fast food restaurant operations management: Operations Management B. Mahadevan, 2010 Covers the core concepts and theories of production and operations management in the global as well as Indian context. Includes boxes, solved numerical examples, real-world examples and case studies, practice problems, and videos. Focuses on strategic decision making, design, planning, and operational control--Provided by publisher. |
| fast food restaurant operations management: Internationalization, Innovation and Sustainability of MNCs in Latin America Leonardo Liberman, William Newburry, 2013-11-08 As global and regional integration move forward, firms must be innovative and sustainable when setting up operations in new countries and markets. The AIB-LAT book series presents research findings and theoretical developments in international business, with special emphasis on studies focusing on internationalization, innovation and sustainability in Latin America – three increasingly interconnected and important issues for firms around the world. Latin America continues to gather business and academic attention as the region plays a growing role in the global economy. The chapters of this volume will further readers' understanding of how business enterprises from and in Latin America strive to create and implement sustainable and innovative solutions while developing their international operations by presenting research findings from top scholars working in the region. |
| fast food restaurant operations management: Operations Management Peter Jones, Peter Robinson, 2012-03-22 An integrated media and text solution which clearly demonstrates the relevance of operations to everyday business activities, through extensive use of text and running video case studies from companies such as Ikea, Domino's, EasyJet, and Ticketmaster. A truly engaging package for those with little knowledge or experience in operations management. |
| fast food restaurant operations management: 101 Restaurant Secrets Ross Boardman, 2012-10 This book is about the business of being in the restaurant businesses. Most restaurants fail within the first three year. During tough times, many will not reach the first year. Nearly all the reasons they fail are down to a few areas that the owner neglects to find out about. If you want to get into the restaurant business and learn the key skills to keep you there, read on . . . |
| fast food restaurant operations management: Food Service And Catering Management Arora, 2007 |
| fast food restaurant operations management: Key Concepts in Operations Management Michel Leseure, 2010-07-19 Key Concepts in Operations Management introduces a selection of key concepts and techniques in the field. Concise, informative and contemporary, with consideration given to explaining the principles of the topic, as well as the relevant debates and literature, the book contains over 50 concept entries including: Operations Strategy, Managing Innovation, Process Modeling, New Product Development, Forecasting, Planning and Control, Supply Chain Management, Risk Management and many more. |
| fast food restaurant operations management: The Restaurant John R. Walker, 2021-12-02 THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business. |
| fast food restaurant operations management: Fundamentals of Business (black and White) Stephen J. Skripak, 2016-07-29 (Black & White version) Fundamentals of Business was created for Virginia Tech's MGT 1104 Foundations of Business through a collaboration between the Pamplin College of Business and Virginia Tech Libraries. This book is freely available at: http://hdl.handle.net/10919/70961 It is licensed with a Creative Commons-NonCommercial ShareAlike 3.0 license. |
| fast food restaurant operations management: Production/operations Management Thomas E. Hendrick, 1985 |
| fast food restaurant operations management: Running a Restaurant For Dummies Michael Garvey, Andrew G. Dismore, Heather Dismore, 2011-09-13 The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants. |
| fast food restaurant operations management: Out of Line Barbara Lynch, 2017-04-11 Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom. |
| fast food restaurant operations management: Operation Management B. Mahadevan, 2009 |
| fast food restaurant operations management: Operations Management For Dummies Mary Ann Anderson, Edward J. Anderson, Geoffrey Parker, 2013-07-09 Score your highest in Operations Management Operations management is an important skill for current and aspiring business leaders to develop and master. It deals with the design and management of products, processes, services, and supply chains. Operations management is a growing field and a required course for most undergraduate business majors and MBA candidates. Now, Operations Management For Dummies serves as an extremely resourceful aid for this difficult subject. Tracks to a typical course in operations management or operations strategy, and covers topics such as evaluating and measuring existing systems' performance and efficiency, materials management and product development, using tools like Six Sigma and Lean production, designing new, improved processes, and defining, planning, and controlling costs of projects. Clearly organizes and explains complex topics Serves as an supplement to your Operations Management textbooks Helps you score your highest in your Operations Management course Whether your aim is to earn an undergraduate degree in business or an MBA, Operations Management For Dummies is indispensable supplemental reading for your operations management course. |
| fast food restaurant operations management: The Restaurant Manager's Handbook Douglas Robert Brown, 2007 Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended! |
| fast food restaurant operations management: Setting the Table Danny Meyer, 2009-10-13 The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders. |
| fast food restaurant operations management: Food and Beverage Management Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott, 2013-01-11 This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. |
| fast food restaurant operations management: OPERATIONS MANAGEMENT SUBIMAL BHATTACHARYA, 2014-06-02 A successful Operations Management (OM) requires a totality perspective: it has to have a cross-functional approach, involving all operations functions, such as Engineering, Human Resource Management (HRM), Purchasing, Manufacturing, Logistics, Accounting, Finance, and Marketing. This book comprehensively delves on all components of Operations Management, and pans out practical approaches for their effective and efficient handling. The book shows how Operations Management integrates the Top management, i.e. strategic level; Middle management, i.e. tactical level; and Functional management, i.e. operational slevel functions, to complement each other. Divided into 11 sections containing 28 chapters, the book extensively elucidates processes to formulate successful products and services, tools and measures of quality control standards (TQM), and various effective Supply Chain Management techniques. Along with theoretical expositions, the concepts are exemplified with Real-Life Cases and Examples throughout. The book is primarily intended for the postgraduate students of Management and Engineering—Production, Industrial and Mechanical. Also, the book will be equally useful for the management and engineering professionals. |
| fast food restaurant operations management: Ask a Manager Alison Green, 2018-05-01 From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together |
| fast food restaurant operations management: Service And Operations Management Cengiz Haksever, Barry Render, 2017-12-26 The purpose of this book is to provide cutting-edge information on service management such as the role services play in an economy, service strategy, ethical issues in services and service supply chains. It also covers basic topics of operations management including linear and goal programming, project management, inventory management and forecasting.This book takes a multidisciplinary approach to services and operational management challenges; it draws upon the theory and practice in many fields of study such as economics, management science, statistics, psychology, sociology, ethics and technology, to name a few. It contains chapters most textbooks do not include, such as ethics, management of public and non-profit service organizations, productivity and measurement of performance, routing and scheduling of service vehicles.An Instructor's Solutions Manual is available upon request for all instructors who adopt this book as a course text. Please send your request to sales@wspc.com. |
| fast food restaurant operations management: Running a Food Hub: Volume Two, a Business Operations Guide James Matson, Jeremiah Thayer, Jessica Shaw, 2015-09-17 This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline. |
| fast food restaurant operations management: Restaurant Owners Uncorked Wil Brawley, 2011 Discusses successful restaurant management through interviews with successful restaurant owners. |
| fast food restaurant operations management: Fast-food Operations and Their Management Stephen D. Ball, 1992-01-01 |
| fast food restaurant operations management: Operations Management David Barnes, 2018-01-30 This fascinating new core textbook, authored by a highly respected academic with over a decade of industry experience, takes a global and strategic approach to the important topic of operations management (OM). Integrating contemporary and traditional theories the text covers everything a student needs to understand the reality of operations in the modern world and combines the latest cutting-edge thinking with innovative learning features. Written in a concise and engaging style and based on up-to-date research in the field, the book provides a range of international case studies and examples that help students to apply theoretical knowledge to real-world practice. This is a must-have textbook for students studying operations management modules on undergraduate, postgraduate and MBA programmes. In addition, this is an ideal textbook to accompany modules on operations strategy, production management and services management. |
| fast food restaurant operations management: Restaurant Success by the Numbers, Second Edition Roger Fields, 2014-07-15 This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. |
| fast food restaurant operations management: Production & Operations Management Upendra Kachru, 2009 This book takes a pedagogical approach that is participative and interactive, involving the case study method of learning. Chapters start with an Indian case study of a well known company. This is used as a capstone case for the chapter. The student will find this an easy learning experience as data and additional information for these enterprises is readily available. The selection of such cases makes classroom learning truly suited to the Indian business environment.The value driven approach to Operations Management is used in structuring the text into three modules. The first module discusses the infrastructure function of Operations Management. Infrastructure function is considered to be product, process, capacity and location. Module Two describes the structure of the operations function. This includes quality and other product transformation processes. Module Three focuses on the organization, people and processes i.e. the job, the work, and the workplace. In addition, most of the mathematical techniques have been separated into supplements attached to the relevant chapters. Software solutions for the techniques have been explained in the text. Every mathematical technique is exemplified with a number of solved problems. Unlike many Production and Operations Management texts, this book covers E-commerce, Industrial Safety, Maintenance, Environmental Management (Green Productivity) and new technological trends in the discipline. These sections should add to the significance of exploring how firms can gain competitive advantage and promote sustainable development at the same time. The last section of the book comprises of a selection of cases from The Indian Institute of Management at Ahmedabad. The cases encompass the entire spectrum of Indian Industry the private and the public sectors, professional and family managed business organizations, service and manufacturing industries, single industry and conglomerates. The cases relate to Operations Strategy, Supply Chain Management, Capacity Planning, New Products, Manufacturing Technologies, etc. The Case Studies are of world class. Prof. Tirupati, one of the authors of the case studies, according to Management Science, has penned one of the top 100 management articles in the 50 years.The book is comprehensive, lucid and easy to read and understand. It should be of great value both to students and faculty. |
| fast food restaurant operations management: Cases in Operations Management Robert D. Klassen, 2006 Featuring case studies from varied settings with strong grounding in real-world decisions, this text illustrates basic concepts while expanding students' understanding of economic, political and cultural concerns that must be interwoven into such key areas as process design, quality and supply chain management. |
| fast food restaurant operations management: Operations Management: Policy, Practice and Performance Improvement Steve Brown, Kate Blackmon, Paul Cousins, Harvey Maylor, 2013-06-17 'Operations Management: policy, practices, performance improvement' is the latest state-of-the-art approach to operations management. It provides new cutting edge input into operations management theory and practice that cannot be found in any other text. Discussing both strategic and tactical inputs it combines and balances service and manufacturing operations. * Cutting edge techniques accompanied by brand new case studies * Challenges standard approaches * Comprehensive coverage of strategic supply management * Critical sample questions to aid discussion * Reading lists and articles to support learning * Additional lecturer support material This outstanding author team is from the Operations Management Group at the University of Bath. Their expertise and knowledge is apparent in the text, and they bring to it their original research and experience in the field of operations management. |
| fast food restaurant operations management: Strategic Operations Management Steve Brown, J. R. Bessant, Richard Lamming, 2013 This revitalized new edition of Strategic Operations Management focuses on the four core themes of operations strategy, a vital topic for any company's objectives: strategy, innovation, services, and supply. Expertly authored by a team of Europe's top scholars in the field, the text is enhanced by the addition of new case examples, graphic images, learning objectives, discussion questions, and suggestions for further reading. In addition, the companion website offers a comprehensive set of web links and videos to augment the learning experience. This truly comprehensive volume underscores the differences between the core theories that underpin operations management. Students taking MBA, MSc and MBM classes on operations management, advanced operations management, and strategic operations management will find this textbook fulfills all their requirements whilst advanced undergraduate classes in these areas will also find the book an essential read. |
| fast food restaurant operations management: The 5 Fundamentals Brent Boso, 2014-08-02 So you're a manager in a Quick-Service restaurant. Congratulations! But your path doesn't end there -- it has just started! This is a crucial time in your life to develop leadership skills. Unfortunately, most newer managers don't take advantage of this important time in their life to grow the skills ultimately needed for any career. Even if it may not be your dream career choice, these are fundamentals of any job no matter what you wish to become. Management and leadership are both much more than just counting drawers and turning off the lights at the end of the night. This book is jam-packed with both motivation and knowledge to give you a huge boost in your job performance. It's not just for new managers either. More experienced managers surely know that it's good habit to get re-energized from time to time. This book will do that and challenge you to push yourself. -Learn how to set realistic and challenging goals for yourself to get paid more at your job! -Better understand your role and how pivotal it is to your restaurant's success. -Build important communication skills to be a strong leader. -Learn how to properly teach others and pass down your knowledge to ultimately make your job easier. -Wield confidence and be the go-to person to get things done. -Get organized and stop stressing out. -Go to work feeling good and then come home feeling great. The 5 Fundamentals: Management in Quick-Service Restaurants will not waste your time. It is not a novel -- it's appropriately condensed to teach a lot of information in little time. It will challenge your work-ethic and give you fresh ideas in just a few pages time. |
| fast food restaurant operations management: Operations Management Michael Lewis, Nigel Slack, 2003 The material is concerned with fundamental activities of organizations - how they provide goods and services. The increase in international competition has seen a resurgence of interest in the development of this field. |
| fast food restaurant operations management: Food Supply Chain Management and Logistics Samir Dani, 2015-06-03 WINNER: ACA-Bruel 2015 - Prix des Associations With the growth of the food industry come unique logistics challenges, new supply routes, demand dynamics and investment re-shaping the future of the food logistics industry. It is therefore important for the food industry to innovate both with regards to demand management and sustainability of food sources for a growing population. Food Supply Chain Management and Logistics provides an accessible and essential guide to food supply chain management, considering the food supply chain from 'farm to fork'. Samir Dani shows the reader how to stay ahead of the game by keeping abreast of global best practice, harnessing the very latest technology and squeezing efficiency and profit from increasingly complex supply chains. Food Supply Chain Management and Logistics covers essential topics in food supply chain management, including: food supply chain production and manufacturing; food logistics; food regulation, safety and quality; food sourcing; food retailing; risk management; food innovation; technology trends; food sector and economic regeneration; challenges in International food supply chains; triple bottom-line trends in the food sector; food security and future challenges. Winner of the 2015 Prix des Associations, this book has been commended for its comprehensive coverage of the design, governance, supporting mechanisms and future challenges in the food supply chain. |
| fast food restaurant operations management: Foodservice Management by Design - Soniya Perl, 2021-01-04 |
| fast food restaurant operations management: Prepare Operational Budgets Sharon Rumble, 2018-09-01 Prepare Operational Budgets is for students of the Certificate IV in Accounting and has been specifically developed to meet the requirements of the unit of competency: Prepare Operational Budgets. Content is presented in bite-sized segments to allow learners to access individual parts at their own pace, and detailed mapping to learning outcomes is provided throughout the text. A complete tool for learning and assessment for both students and instructors, the text includes an assessment tool as an appendix, which has been developed and mapped to meet all essential requirements of assessment. An end-of-chapter developing case study task provides students with practical tasks and activities that build on the concepts covered in previous chapters, enabling a scaffolded approach to the application, and holistic understanding of preparing operational budgets using a realistic case study business scenario. |
| fast food restaurant operations management: Operations Management Dr. G. Suresh , Dr. R. Myilvaganan , Dr. Anand. J, 2022-12-01 Discover the comprehensive ‘Operations Management’ e-Book designed specifically for MBA II Sem students at Anna University, Chennai. Published by Thakur Publications, this essential resource offers in-depth insights, practical strategies, and real-world case studies to enhance your understanding of operations management principles. Master the art of optimizing processes, improving productivity, and achieving operational excellence with this must-have e-Book for MBA students. Get your copy today and gain a competitive edge in the world of business. |
| fast food restaurant operations management: Service Operations Management John McManus, Mats Winroth, Jannis Angelis, 2019-10-12 This engaging and accessible textbook explores the challenges and complexities of managing operations in a service industry setting. Comprehensive in scope, this textbook considers key concepts from strategy and operations management from a global services perspective and integrates traditional theory with cutting-edge contemporary examples. Taking a student-centred approach, it gives the reader a solid understanding of the key issues faced by contemporary service organisations, from managing and reviewing risk to managing supplier relationships. Rich pedagogy, integrated online resources and relevant international case studies develop strategic thinking skills and equip students with the essential tools and techniques needed to plan, design, manage and control operations in diverse service industry contexts. This is an ideal textbook for students of service operations management at undergraduate, postgraduate and MBA level. |
| fast food restaurant operations management: EBOOK: Operations Management 2/e PATON, 2020-12-03 EBOOK: Operations Management 2/e |
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Fast X premiered in Rome on May 12, 2023, and was released in the United States on May 19, by Universal Pictures. The film received mixed reviews from critics, with praise for its action …
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