Mill, Robert Christie <br/><br/>
An Introduction to restaurant management :  Customers, operations, and employees / 
Robert Christie Mill 
 - Third Edition 
 - New Jersey :  Pearson Prentice-Hall,  c2007 
 - xx, 443 pages :  illustrations ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9789810698430 
<br/><br/><label>Subjects--Topical Terms: </label><br/>RESTAURANT MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 911.3.M24 .M55 2007