customers, operations, and employees Mill, Robert Christe. creator S.l.] Prentice Hall 1998 1st ed. 388 p. ; 24 cm. For undergraduate courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. Exceptionally comprehensive yet accessible, this text identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit. Robert Christe Mill. Hardcover. 647.95068 0132017741 9780132017749 http://www.amazon.com/exec/obidos/ASIN/0132017741/chopaconline-20 http://www.chopac.org/cgi-bin/tools/azrev.pl?q=0132017741 http://www.amazon.com/exec/obidos/ASIN/0132017741/chopaconline-20 http://www.chopac.org/cgi-bin/tools/azrev.pl?q=0132017741