'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.
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