By ΠΠ²ΠΎΠ·Π΄ΠΎΠ²ΡΠΊΠ°Ρ ΠΠΈΠΎΠ»Π΅ΡΡΠ° ΠΠ½Π°ΡΠΎΠ»ΡΠ΅Π²Π½Π°
ΠΠ°Π½Π½Π°Ρ ΠΊΠ½ΠΈΠ³Π° ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΏΠ΅ΡΠ²ΡΠΌ ΡΠΎΠΌΠΎΠΌ ΡΠ΅ΡΠΈΠΈ, ΠΏΠΎΡΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΎΠΏΠ΅ΡΠ°ΡΠΈΠΎΠ½Π½ΠΎΠΌΡ ΡΠΏΡΠ°Π²Π»Π΅Π½ΠΈΡ Π² ΡΠ΅ΡΡΠΎΡΠ°Π½Π½ΠΎΠΌ Π±ΠΈΠ·Π½Π΅ΡΠ΅. ΠΠ½Π° ΡΠ°ΡΠΊΡΡΠ²Π°Π΅Ρ ΠΊΠ»ΡΡΠ΅Π²ΡΠ΅ Π°ΡΠΏΠ΅ΠΊΡΡ ΡΠ°Π±ΠΎΡΡ ΠΎΠΏΠ΅ΡΠ°ΡΠΈΠΎΠ½Π½ΠΎΠ³ΠΎ Π΄ΠΈΡΠ΅ΠΊΡΠΎΡΠ° ΠΈ Π΅Π³ΠΎ Π²Π»ΠΈΡΠ½ΠΈΠ΅ Π½Π° ΡΡΠΏΠ΅Ρ ΡΠ΅ΡΡΠΎΡΠ°Π½Π½ΠΎΠΉ ΠΊΠΎΠΌΠΏΠ°Π½ΠΈΠΈ. ΠΠ°ΡΠ΅ΡΠΈΠ°Π» ΠΎΡ Π²Π°ΡΡΠ²Π°Π΅Ρ ΡΡΠ½Π΄Π°ΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΡΠ΅ ΠΏΡΠΈΠ½ΡΠΈΠΏΡ, Π½Π΅ΠΎΠ±Ρ ΠΎΠ΄ΠΈΠΌΡΠ΅ Π΄Π»Ρ ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΠ³ΠΎ ΡΡΠΊΠΎΠ²ΠΎΠ΄ΡΡΠ²Π° ΠΈ ΡΠ°Π·Π²ΠΈΡΠΈΡ ΡΠ΅ΡΡΠΎΡΠ°Π½Π½ΠΎΠ³ΠΎ ΠΏΡΠ΅Π΄ΠΏΡΠΈΡΡΠΈΡ.
This book is the first volume in a series dedicated to operational management within the restaurant industry. It explores the key responsibilities of an operations director and their impact on the success of a restaurant company. The content covers fundamental principles essential for effective leadership and development in the food service sector.