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Restaurant Management : Customers, Operations, and Employees - 3rd edition

Restaurant Management : Customers, Operations, and Employees (ISBN10: 0131136909; ISBN13: 9780131136908)
ISBN13: 978-0131136908
ISBN10: 0131136909

Summary: 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 ...show morecontinues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. ...show less

Edition/Copyright: 3RD 07
Cover: Paperback
Publisher: Prentice Hall, Inc.
Published: 07/28/2006
International: No

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All text is legible, may contain markings, cover wear, loose/torn pages or staining and much writing. SKU:9780131136908-5-0
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Upper Saddle River, NJ 2006 Trade paperback 3rd Pbk Version and Revised ed. Fair. Trade paperback (US). Glued binding. 443 p. Contains: Illustrations.
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