Restaurant Management Customers, Operations and Employees by Robert Christie Mill
  

Synopsis

Restaurant Management Customers, Operations and Employees by Robert Christie Mill

For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. 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.

About the Author

Other Formats

Book Info

Format

Paperback
464 pages

Author

Robert Christie Mill
More books by Robert Christie Mill

Publisher

Prentice Hall an imprint of Pearson Education (US)

Publication date

14th July 2006

ISBN

9780131136908


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