The importance of supply chain management has increased over the last few decades. Today, entire supply chains are competing with each other instead of individual companies. As such, supply chain management has become a way for companies to set themselves apart from competing companies and their supply chains. Interestingly, supply chain management mainly focuses on efficiency-oriented topics rather than effectiveness-driven issues, in particular the design of supply chains from manufacturing sites downstream, instead of upstream from the customer.
The Supply Chain Differentiation Guide offers a modern approach to supply chain management. While for many years "one-size-fits-all" approaches to supply chain management were very common, the current efforts of managers and academics alike focus on the simultaneous management of multiple supply chains. Despite the interest of the business sector in the management of multiple supply chains, academia has largely neglected this topic to date. The Supply Chain Differentiation Guide addresses this shortcoming, introducing both established and cutting-edge management methods to the context of supply chain differentiation and providing inspirations for how to improve corporate operations.
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.
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