Home Industry News Releases Strategic International Restaurant Development: From Concept to Production 

Strategic International Restaurant Development: From Concept to Production 


Part of the Advances in Hospitality, Tourism, and the Services Industry Book Series by Angelo Camillo (Sonoma State University, USA) 

May 3rd – Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons’ demands but also to keep their competitive advantage.  

From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between  food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency  are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of  success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to  new business communication and delivery systems, and to new management systems to stay ahead of the changes. 

Strategic International Restaurant Development: From Concept to Production explains the world of the  food and beverage service industry as well as industry de  nitions, history, and the status quo with a look towards  current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It  highlights trends and explains the logistics of management and its operation. It introduces the basic principles for  strategies and competitive advantage in the international context. It discusses the food and beverage management  philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and  critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of  the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers,  entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the  methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international  restaurant industry. 

ISBN: 9781799843429 Pages: 300 Copyright: 2021 Release Date: April, 2021 Hardcover: $195.00 Softcover: $150.00 E-Book: $195.00 Hardcover + E-Book: $235.00 

Topics Covered: 

  • Accounting and Finance 
  • Cost Control 
  • Entrepreneurship 
  • Food and Beverage Industry Human Resources Management 
  • Management Science Operations Management Preparation and Safety Product Knowledge Restaurant Development 
  • Restaurant Marketing Restaurant Operations Service Operations
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