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.

Convicts round up wild mustangs, a schizophrenic homeless man wins the jackpot and disappears, a truck driver with a child's mind spends his last hours in the embrace of a prostitute's photos--disparate and vivid, Mark Maynard's characters intersect in the new wild west of Reno, Nevada.
"Throughout the volume's eight tenuously linked tales, lives and fortune are lost, and the city of Reno emerges as a locus of shattered souls. Maynard's debut collection bursts with idiosyncratic characters...packs a strong emotional punch...is strangely entertaining."
--Publishers Weekly
"In "Grind," Maynard reveals a world the Nevada tourism board would rather you didn't see...A debut collection of stories that perfectly captures the seediness, desperation and sense of loss permeating the hot desert world of Reno."
--Shelf Awareness
"Mark Maynard's Reno is so sleazily appealing, so filled with convict cowboys, wild horses, racing pilots, truckers, snow bums, eco-terrorists, tattoo conventions, pawnshops and jackpots that you emerge from reading Grind dazed by this author's empathy for neglected quarters of humanity. You feel gritty all over--and more alive."
--Carolyn Cooke, author of "Daughters of the Revolution"
"The characters in these stories are as beautiful and broken as the desert itself. Mark Maynard explores the stony truths of lost lives with an unflinching eye for detail, an insider's sense of the place and its people, and an honest compassion. The heartbreaks here are real, as are the moments of uncommon grace and hard-won redemption."
--Kim Barnes, author of "In the Kingdom of Men"
"Mark Maynard's "Grind" is chock full of men and women who are desperate with want and full of spirit. Pawnbrokers. Truckers. Casino shills. Prison inmates. They're all here, and they're all gloriously alive. This is prime American fiction--tough, generous, and open-eyed."
--Alyson Hagy, author of "Boleto"
""Grind" is exactly what I like in a locally based book. Plenty of those characters who make a visit to the environs of Reno both an exciting potential and an illicit affair...This is a Northern Nevada book."
--D. Brian Burghart, "Reno News & Review"

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.