Restaurant Management: Customers, Operations And Employees (2nd Edition)

Brand: Prentice Hall
SKU: DADAX0130273643
ISBN : 9780130273642
Price:
$17.52

Domestic Shipping:$4.95
Qty: - +
   - OR -   

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)

GENERAL
AuthorRobert Christie Mill
BindingHardcover
LanguageEnglish
Edition2
ISBN-100130273643
ISBN-139780130273642
PublisherPrentice Hall
Number Of Pages436
Publication Date2000-06-25
DIMENSIONS
Height9.3 inch.
Length7.2 inch.
Width1 inch.
Weight1.85 pounds.

Write a review


Your Name:


Your Email:


Your Review:

Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: