Restaurant Management: Customers, Operations and Employees (2nd Edition)
For undergraduate courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. Exceptionally comprehensive yet accessible, this text identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit.
Specifications of Restaurant Management: Customers, Operations and Employees (2nd Edition)
|Author||Robert Christie Mill|
|Number Of Pages||436|
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