| 000 | 01191 a2200193 4500 | ||
|---|---|---|---|
| 020 | _a0132017741 | ||
| 020 | _a9780132017749 | ||
| 082 | 0 | 4 | _a647.95068 |
| 100 | 1 |
_aMill, Robert Christe. _9125198 |
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| 245 | 1 | 0 |
_aRestaurant management : _bcustomers, operations, and employees / _cRobert Christe Mill. |
| 250 | _a1st ed. | ||
| 260 |
_a[S.l.] : _bPrentice Hall, _c1998. |
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| 300 |
_a388 p. ; _c24 cm. |
||
| 500 | _aHardcover. | ||
| 520 | _aFor 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. | ||
| 856 | 4 | 0 |
_3Amazon.com _uhttp://www.amazon.com/exec/obidos/ASIN/0132017741/chopaconline-20 |
| 856 | 4 | 0 |
_3Amazon customer reviews _uhttp://www.chopac.org/cgi-bin/tools/azrev.pl?q=0132017741 |
| 942 |
_aNBS _cBK _k647.95068 CHR _2ddc |
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| 999 |
_c344348 _d344348 |
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