Restaurant Management
ISBN
0130273643
Restaurant Management is a restaurant management book by Robert Christie Mill.
About this book
"'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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Frequently Asked Questions
What genre is Restaurant Management?+
Restaurant Management is a Restaurant management book.
What is Restaurant Management about?+
"'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 ...
Who wrote Restaurant Management?+
Restaurant Management was written by Robert Christie Mill.