Restaurant management
Subtitle: customers, operations, and employees
By: Robert Christie Mill.
Edition: 3rd ed.
Publisher: Pearson, Prentice Hall
Published: 2007
Place of publication: Upper Saddle River, N.J
Language: eng
Number of pages: 443
ISBN-13: 9780131136908
Subjects: Restaurant management
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.
Notes: Includes bibliographical references and index.