Restaurant Management: Customers, Operations and Employees (BOK)

Robert Christie Mill

1 069,00 1 06900
Sendes vanligvis innen 5-15 dager
For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. 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.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2006 Forfatter Robert Christie Mill
Forlag
Pearson Higher Education
ISBN 9780131136908
Antall sider 464 Dimensjoner 18,1cm x 23,4cm x 2,3cm
Vekt 767 gram Leverandør Bertram Trading Ltd
Emner og form Educational: Citizenship & social education

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