customers, operations, and employees Mill, Robert Christie. creator text bibliography nju Upper Saddle River, N.J Prentice Hall c1998 1998 monographic eng

print

xii, 388 p. ill. 25 cm. 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. Robert Christie Mill. Includes bibliographical references and index. Restaurant management TX911.3.M24 M55 1998 647.95068 M6451r 0132017741 97030345 DLC 970725 20160527193108.0 264254