Edition, 2007

Restaurant Management - Customers, Operations, and Employees (Paperback)

by Robert Christie Mill

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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 experiencethe customers, the operation (consisting of food, beverage and the physical facility) and the employeesthe 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.

Title	Restaurant Management - Customers, Operations, and Employees
Author	Robert Christie Mill
Publisher	Pearson Education (India)
ISBN	9788131713723
Edition	Edition, 2007
Number of Pages	464
Country	India
Language	English