000			01217nam a2200241Ia 4500
001			264254
003			OCoLC
005			20160527193108.0
008			970725s1998 njua b 001 0 eng
010			_a 97030345
020			_a0132017741
040			_aDLC _cDLC _dXDM
049			_aPUXA _bev
050	0	0	_aTX911.3.M24 _bM55 1998
082	0	0	_a647.95068 _bM6451r _221
100	1		_aMill, Robert Christie. _2Local _9136454
245	1	0	_aRestaurant management _bcustomers, operations, and employees _cRobert Christie Mill.
260			_aUpper Saddle River, N.J. _bPrentice Hall _cc1998.
300			_axii, 388 p. _bill. _c25 cm.
504			_aIncludes bibliographical references and index.
505	0		_aUnderstanding 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.
650		0	_aRestaurant management _2Local _9158776
999			_c190483 _d190483