An Introduction to restaurant management : Customers, operations, and employees / Robert Christie Mill

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