Restaurant Management: Customers, Operations, and Employees

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Restaurant Management: Customers, Operations, and Employees - Mill, Robert Christie

Exeptionally comprehensive -- yet accessible -- this book identifies and ties together all aspects of managing a successful restaurant. The book goes into detail how to balance customer satisfaction and employee productivity to manage operations (food and beverage items and the physical facility) at a profit. It explains how to develop a marketing ...

Restaurant Management: Customers, Operations, and Employees 1997, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780132017749

Hardcover

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