The next frontier of restaurant management :: harnessing data to improve guest service and enhance the employee experience /
"Provides managers, employees, and students with tools to better understand the complexities of the restaurant business and how to use those tools to improve business operations"--
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Ithaca :
Cornell University Press,
2019
|
| Schriftenreihe: | Cornell hospitality management.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Provides managers, employees, and students with tools to better understand the complexities of the restaurant business and how to use those tools to improve business operations"-- |
| Beschreibung: | 1 online resource (x, 241 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index |
| ISBN: | 9781501736520 1501736523 9781501736537 1501736531 |
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| 505 | 0 | |a Introduction : our evolving service environment -- How organizational standards and coworker support improve restaurant service / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- Guest satisfaction and restaurant performance / Sachin Gupta, Edward McLaughlin, and Miguel Gomez -- The relationship of service providers' perceptions of service climate to guest satisfaction, return intentions, and firm performance / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests / Alex M. Susskind and Anthony Viccari -- Communication richness : why some guest complaints go straight to the top and other do not / Alex M. Susskind -- Examining the effects of full-spectrum lighting in a restaurant / Stephani K.A. Robson and Sheryl E. Kimes -- Don't sit so close to me : restaurant table characteristics and guest satisfaction / Stephani K.A. Robson and Sheryl E. Kimes -- Customer-facing payment technology in the US restaurant industry / Sheryl E. Kimes and Joel E. Collier -- Guests' reactions to tabletop technology in full-service restaurants / Alex M. Susskind, Saqib Awan, Ron Parikh, and Rajat Suri -- The influence of tabletop technology in full-service restaurants / Alex M. Susskind and Benjamin Curry -- Conclusion : the human function | |
| 520 | |a "Provides managers, employees, and students with tools to better understand the complexities of the restaurant business and how to use those tools to improve business operations"-- |c Provided by publisher | ||
| 650 | 0 | |a Restaurant management. |0 http://id.loc.gov/authorities/subjects/sh85113248 | |
| 650 | 6 | |a Restaurants |x Gestion. | |
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| contents | Introduction : our evolving service environment -- How organizational standards and coworker support improve restaurant service / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- Guest satisfaction and restaurant performance / Sachin Gupta, Edward McLaughlin, and Miguel Gomez -- The relationship of service providers' perceptions of service climate to guest satisfaction, return intentions, and firm performance / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests / Alex M. Susskind and Anthony Viccari -- Communication richness : why some guest complaints go straight to the top and other do not / Alex M. Susskind -- Examining the effects of full-spectrum lighting in a restaurant / Stephani K.A. Robson and Sheryl E. Kimes -- Don't sit so close to me : restaurant table characteristics and guest satisfaction / Stephani K.A. Robson and Sheryl E. Kimes -- Customer-facing payment technology in the US restaurant industry / Sheryl E. Kimes and Joel E. Collier -- Guests' reactions to tabletop technology in full-service restaurants / Alex M. Susskind, Saqib Awan, Ron Parikh, and Rajat Suri -- The influence of tabletop technology in full-service restaurants / Alex M. Susskind and Benjamin Curry -- Conclusion : the human function |
| ctrlnum | (OCoLC)1075077371 |
| dewey-full | 647.95068 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 647 - Management of public households |
| dewey-raw | 647.95068 |
| dewey-search | 647.95068 |
| dewey-sort | 3647.95068 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1075077371 |
| illustrated | Illustrated |
| indexdate | 2024-10-25T15:50:01Z |
| institution | BVB |
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| language | English |
| lccn | 2018054426 |
| oclc_num | 1075077371 |
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| physical | 1 online resource (x, 241 pages) : illustrations |
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| publishDate | 2019 |
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| publisher | Cornell University Press, |
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| series | Cornell hospitality management. |
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| spelling | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / edited by Alex M. Susskind and Mark Maynard Ithaca : Cornell University Press, 2019 1 online resource (x, 241 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Cornell hospitality management: best practices Print version record Includes bibliographical references and index Introduction : our evolving service environment -- How organizational standards and coworker support improve restaurant service / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- Guest satisfaction and restaurant performance / Sachin Gupta, Edward McLaughlin, and Miguel Gomez -- The relationship of service providers' perceptions of service climate to guest satisfaction, return intentions, and firm performance / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests / Alex M. Susskind and Anthony Viccari -- Communication richness : why some guest complaints go straight to the top and other do not / Alex M. Susskind -- Examining the effects of full-spectrum lighting in a restaurant / Stephani K.A. Robson and Sheryl E. Kimes -- Don't sit so close to me : restaurant table characteristics and guest satisfaction / Stephani K.A. Robson and Sheryl E. Kimes -- Customer-facing payment technology in the US restaurant industry / Sheryl E. Kimes and Joel E. Collier -- Guests' reactions to tabletop technology in full-service restaurants / Alex M. Susskind, Saqib Awan, Ron Parikh, and Rajat Suri -- The influence of tabletop technology in full-service restaurants / Alex M. Susskind and Benjamin Curry -- Conclusion : the human function "Provides managers, employees, and students with tools to better understand the complexities of the restaurant business and how to use those tools to improve business operations"-- Provided by publisher Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Restaurants Gestion. BUSINESS & ECONOMICS Small Business. bisacsh BUSINESS & ECONOMICS Industries Hospitality, Travel & Tourism. bisacsh Restaurant management fast Susskind, Alex M., editor. http://id.loc.gov/authorities/names/nr2003010281 Maynard, Mark, 1967- editor. http://id.loc.gov/authorities/names/no2018151602 has work: The next frontier of restaurant management (Text) https://id.oclc.org/worldcat/entity/E39PCFF9rKM3jVJQRBJ38PgK7d https://id.oclc.org/worldcat/ontology/hasWork Print version: Next frontier of restaurant management. Ithaca : Cornell University Press, 2019 9781501736506 (DLC) 2018053224 (OCoLC)1065545004 Cornell hospitality management. http://id.loc.gov/authorities/names/no2013011945 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2089077 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2089077 Volltext |
| spellingShingle | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / Cornell hospitality management. Introduction : our evolving service environment -- How organizational standards and coworker support improve restaurant service / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- Guest satisfaction and restaurant performance / Sachin Gupta, Edward McLaughlin, and Miguel Gomez -- The relationship of service providers' perceptions of service climate to guest satisfaction, return intentions, and firm performance / Alex M. Susskind, K. Michele Kacmar, and Carl P. Borchgrevink -- A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests / Alex M. Susskind and Anthony Viccari -- Communication richness : why some guest complaints go straight to the top and other do not / Alex M. Susskind -- Examining the effects of full-spectrum lighting in a restaurant / Stephani K.A. Robson and Sheryl E. Kimes -- Don't sit so close to me : restaurant table characteristics and guest satisfaction / Stephani K.A. Robson and Sheryl E. Kimes -- Customer-facing payment technology in the US restaurant industry / Sheryl E. Kimes and Joel E. Collier -- Guests' reactions to tabletop technology in full-service restaurants / Alex M. Susskind, Saqib Awan, Ron Parikh, and Rajat Suri -- The influence of tabletop technology in full-service restaurants / Alex M. Susskind and Benjamin Curry -- Conclusion : the human function Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Restaurants Gestion. BUSINESS & ECONOMICS Small Business. bisacsh BUSINESS & ECONOMICS Industries Hospitality, Travel & Tourism. bisacsh Restaurant management fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85113248 |
| title | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / |
| title_auth | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / |
| title_exact_search | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / |
| title_full | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / edited by Alex M. Susskind and Mark Maynard |
| title_fullStr | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / edited by Alex M. Susskind and Mark Maynard |
| title_full_unstemmed | The next frontier of restaurant management : harnessing data to improve guest service and enhance the employee experience / edited by Alex M. Susskind and Mark Maynard |
| title_short | The next frontier of restaurant management : |
| title_sort | next frontier of restaurant management harnessing data to improve guest service and enhance the employee experience |
| title_sub | harnessing data to improve guest service and enhance the employee experience / |
| topic | Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Restaurants Gestion. BUSINESS & ECONOMICS Small Business. bisacsh BUSINESS & ECONOMICS Industries Hospitality, Travel & Tourism. bisacsh Restaurant management fast |
| topic_facet | Restaurant management. Restaurants Gestion. BUSINESS & ECONOMICS Small Business. BUSINESS & ECONOMICS Industries Hospitality, Travel & Tourism. Restaurant management |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2089077 |
| work_keys_str_mv | AT susskindalexm thenextfrontierofrestaurantmanagementharnessingdatatoimproveguestserviceandenhancetheemployeeexperience AT maynardmark thenextfrontierofrestaurantmanagementharnessingdatatoimproveguestserviceandenhancetheemployeeexperience AT susskindalexm nextfrontierofrestaurantmanagementharnessingdatatoimproveguestserviceandenhancetheemployeeexperience AT maynardmark nextfrontierofrestaurantmanagementharnessingdatatoimproveguestserviceandenhancetheemployeeexperience |