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Restaurant Management : Customers, Operations, and Employees

Restaurant Management : Customers, Operations, and Employees - 2nd edition

Restaurant Management : Customers, Operations, and Employees - 2nd edition

ISBN13: 9780130273642

ISBN10: 0130273643

Restaurant Management : Customers, Operations, and Employees by Robert Christe Mill - ISBN 9780130273642
Edition: 2ND 01
Copyright: 2001
Publisher: Prentice Hall, Inc.
Published: 2001
International: No
Restaurant Management : Customers, Operations, and Employees by Robert Christe Mill - ISBN 9780130273642

ISBN13: 9780130273642

ISBN10: 0130273643

Edition: 2ND 01

Table of Contents

Table of Contents

1. Introduction.
2. Understanding the Customer.
3. Developing a Marketing Plan.
4. Promoting the Operation.
5. Pricing and Designing the Menu.
6. Delivering High-Quality Service.
7. The Physical Facility.
8. Food and Beverage: From Supplier to Customer.
9. Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management.
10. Sanitation and Food Safety.
11. Controlling Costs.
12. Employee Selection.
13. Training and Development.
14. Motivating the Employee.
15. Restaurant Manager 2000.


Index.

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