Restaurant management
customers, operations, and employees
2nd ed.
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Author
Publication
2001 - Prentice Hall, Upper Saddle River, NJ, United States
Language
English
Word Count
109,000 words, Guess
Page Count
436 pages
Identifiers
- Internet Archiverestaurantmanage0000mill
- ISBN-100130273643
- ISBN-139780130273642
- LibraryThing3781004
- Library of Congress Control Number00027168
and 2 more
- Better World Books9780130273642
- Open LibraryOL22056393M
Classifications
- DDC647.95/068
- LCCTX911.3.M24
- LCCTX911.3.M24 M55 2001
and 1 more
- LCCTX911.3.M24M55 2001
Description
"'Restaurant Management: Customers, Operations, and Employees, Third Edition, ' identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience--the customers, the operation (consisting of food, beverage and the physical facility) and the employees--the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation."--Publisher description.
Subjects
Topics
Other Editions
- Restaurant management
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