TY  - GEN
AU  - Mill,Robert Christe
TI  - Restaurant management: customers, operations, and employees 
SN  - 0132017741
U1  - 647.95068 
PY  - 1998///
CY  - [S.l.]
PB  - Prentice Hall
N1  - Hardcover
N2  - 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
UR  - http://www.amazon.com/exec/obidos/ASIN/0132017741/chopaconline-20
UR  - http://www.chopac.org/cgi-bin/tools/azrev.pl?q=0132017741
ER  -