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.
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