Restaurant Management: Customers, Operations, and Employees - Softcover

Mill, Robert Christie

 
9780131136908: Restaurant Management: Customers, Operations, and Employees
Softcover
ISBN 10: 0131136909 ISBN 13: 9780131136908
Verlag: Pearson Education (US), 2006

Inhaltsangabe

For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.

 

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.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Pearson Education (US)
Erscheinungsdatum
2006
Sprache
Englisch
ISBN 10 
0131136909
ISBN 13 
9780131136908
Einband
Taschenbuch
Auflage
3
Anzahl der Seiten
472
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Riccardo Bacigalupo
riccardo.bacigalupo@sanoma.it

Sanoma Italia Via Arconati, 1 �
Milano
20135
Italien