An Introduction to restaurant management : Customers, operations, and employees / Robert Christie Mill
Material type:
TextPublication details: New Jersey : Pearson Prentice-Hall, c2007Edition: Third EditionDescription: xx, 443 pages : illustrations ; 24 cmISBN: - 9789810698430
- TX 911.3.M24 .M55 2007
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.M24 .M55 2007 c.1 (Browse shelf(Opens below)) | c.1 | Available | NULIB000000735 |
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| GC TX 911.3.M3 .K68 2014 Marketing for hospitality and tourism / | GC TX 911.3.M3 .S56 2008 Marketing essentials in hospitality and tourism : foundations and practices / | GC TX 911.3.M4 .C53 2016 Marketing hotels and tourism online : website : make your website engage, convert and get more direct bookings / | GC TX 911.3.M24 .M55 2007 c.1 An Introduction to restaurant management : Customers, operations, and employees / | GC TX 911.3.M24 .M55 2007 c.2 An Introduction to restaurant management : Customers, operations, and employees / | GC TX 911.3.M27 .A54 2007 Hospitality today : an introduction / | GC TX 911.3.M27 .B37 2007 c.1 Hotel front office management / |
Includes index.
Chapter 1. An introduction -- Chapter 2. On understanding the customer -- Chapter 3. On developing a marketing plan -- Chapter 4. On promoting the operation -- Chapter 5. On pricing and designing the menu -- Chapter 6. On delivering quality service -- Chapter 7. About the physical facility -- Chapter 8. About food and beverage: from supplier to customer -- Chapter 9. The kitchen equipment and interiors: selection, maintenance, and energy management -- Chapter 10. About sanitation and food safety -- Chapter 11. On controlling costs -- Chapter 12. On employee selection -- Chapter 13. On training and development -- Chapter 14. On motivating the employee -- Chapter 15. The restaurant manager
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