Restaurant management : customers, operations, and employees / Robert Christie Mill.
Material type:
TextPublisher: Upper Saddle River, N.J. : Pearson, Prentice Hall, c2007Edition: Third editionDescription: xx, 443 pages : illustration ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0131136909 [paperback]Subject(s): Restaurant managementDDC classification: Online resources: Table of contents | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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College Library | 647.95068 M61 2007 (Browse shelf) | Available | 3UCBL000020503 |
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| 647.95068 F73 2016 Food and beverage service : | 647.95068 K15 2003 The bar and beverage book / | 647.95068 M61 2001 Restaurant management : | 647.95068 M61 2007 Restaurant management : | 647.95068 M64 2005 Food and beverage cost control / | 647.95068 N21 2007 Controlling food service costs : | 647.95068 P29 2005 Foodservice management / |
Includes bibliographical references and index.
Contents: Chapter 1 Introduction -- Chapter 2 Understanding the customer -- Chapter 3 Developing a marketing plan -- Chapter 4 Promoting the operation -- Chapter 5 Pricing and designing the menu -- Chapter 6 Delivering high-quality service -- Chapter 7 The physical facility -- Chapter 8 Food and beverage: from supplier to customer -- Chapter 9 Kitchen equipment and interiors: selection, maintenance, and energy management -- Chapter 10 Sanitation and food safety -- Chapter 11 Controlling costs -- Chapter 12 Employee selection -- Chapter 13 Training and development -- Chapter 14 Motivating the employee -- Chapter 15 Restaurant manager 2010.
HRM
English
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