Restaurant Management: Customers, Operations, and Employees, 3rd Edition
ISBN-10: 0-13-113690-9
ISBN-13: 978-0-13-113690-8
Published by Prentice Hall
© 2007
Pub. Date: Jul 14, 2006
Format: Paper
Table of Contents
Table of Contents
1. Introduction
2. Understanding the Customer
3. Developing A Marketing Plan
4. Promoting the Operation
5. Pricing and Designing the Menu
6. Delivering Quality Service
7. The Physical Facility
8. Food and Beverage: From Supplier to Customer
9. Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management
10. Sanitation and Food Safety
11. Controlling Costs
12. Employee Selection
13. Training and Development
14. Motivating the Employee
15. Restaurant Manager 2010
This textbook is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.
Package ISBN-13: 9780131789449
$126.53 | Add to Cart
This package contains:
- Restaurant Management: Customers, Operations, and Employees, 3rd Edition
Robert Christie Mill | ©2007 | Paper; 464 pages - ManageFirst: Hospitality and Restaurant Management with Pencil/Paper Exam
NRA National Restaurant Association | ©2007 | Paper; 272 pages
Package ISBN-13: 9780136007845
$126.53 | Add to Cart
This package contains:
- Restaurant Management: Customers, Operations, and Employees, 3rd Edition
Robert Christie Mill | ©2007 | Paper; 464 pages - NRAEF ManageFirst: Hospitality and Restaurant Management w/ On-line Testing Access Code Card
NRA National Restaurant Association | ©2007 | Paper; 272 pages
