Chapter 1 Hospitality services management; Chapter 2 Empowering unit management; Chapter 3 Team leadership and motivation; Chapter 4 Working with people; Chapter 5 Staff retention and turnover; Chapter 6 Staff recruitment and selection; Chapter 7 Employee development and training; Chapter 8 Managing service quality; Chapter 9 Time management and activity planning; Chapter 10 Control and operating profit management; Chapter 11 Labour cost management; Chapter 12 Sales generation and marketing; Chapter 13 Preparing a unit business plan; Chapter 14 Quick Serve Restaurants Limited: case study;
Conrad Lashley
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