Mill, Robert Christie. <br/><br/>
Restaurant management  customers, operations, and employees 
Robert Christie Mill. 
 - Upper Saddle River, N.J.  Prentice Hall  c1998. 
 - xii, 388 p.  ill.  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Understanding the customer -- Developing a marketing plan -- Promoting the operation -- Pricing and designing the menu -- Delivering high-quality service -- The physical facility -- Food and beverage: from supplier to customer -- Kitchen equipment and interiors: selection, maintenance, and energy management -- Sanitation and food safety -- Controlling costs -- Employee selection -- Training and development -- Motivating the employee -- Restaurant manager 2000. 
<br/><br/><label>ISBN: </label>0132017741 
<br/><br/><label>LCCN: </label>97030345  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management
<br/><br/><label>LC Class. No.: </label>TX911.3.M24  / M55 1998 
<br/><br/><label>Dewey Class. No.: </label>647.95068  / M6451r