Restaurant management : customers, operations, and employees / Robert Christe Mill.
Publisher: [S.l.] : Prentice Hall, 1998Edition: 1st edDescription: 388 p. ; 24 cmISBN: 0132017741; 9780132017749DDC classification: 647.95068 Online resources: Amazon.com | Amazon customer reviews Summary: 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.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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Central Library (CL) | Central Library (CL) | 647.95068 MIL (Browse shelf) | Available | NBS3086 |
Browsing Central Library (CL) shelves Close shelf browser
| 647.95068 JON The restaurant : | 647.95068 KHA Concepts of foodservice operations and management / | 647.95068 KIN Professional dining room management / | 647.95068 MIL Restaurant management : customers, operations, and employees / | 647.95068 MOO Management Services Food Beverage Operations / | 647.95068 WAR Noncommercial, institutional, and contract foodservice management / | 647.95068 WES West's and wood's introduction to foodservice / |
Hardcover.
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.
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