Restaurant management
customers, operations, and employees
by Robert Christie Mill
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- 2 Currently reading
"'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."--Publisher description.
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| Edition | Availability |
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1
Restaurant management: customers, operations, and employees
2007, Pearson, Prentice Hall
in English
- 3rd ed.
0131136909 9780131136908
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2
Restaurant Management: Customers, Operations, and Employees (3rd Edition)
July 14, 2006, Prentice Hall
in English
0131136909 9780131136908
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zzzz
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3
Restaurant Management: Customers, Operations, and Employees (3rd Edition)
July 14, 2006, Prentice Hall
Paperback
in English
- 3 edition
0131136909 9780131136908
|
zzzz
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4
Restaurant management: customers, operations, and employees
2001, Prentice Hall
in English
- 2nd ed.
0130273643 9780130273642
|
aaaa
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5
Restaurant Management: Customers, Operations and Employees (2nd Edition)
June 15, 2000, Prentice Hall
Hardcover
in English
- 2 edition
0130273643 9780130273642
|
zzzz
|
6
Restaurant Management: Customers, Operations and Employees (2nd Edition)
June 15, 2000, Prentice Hall
in English
0130273643 9780130273642
|
zzzz
|
7
Restaurant management: customers, operations, and employees
1998, Prentice Hall
in English
0132017741 9780132017749
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zzzz
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Book Details
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Includes bibliographical references and index.
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