TY  - BOOK
AU  - Mill, Robert Christie
TI  - An Introduction to restaurant management: Customers, operations, and employees 
SN  - 9789810698430
AV  - TX 911.3.M24 .M55 2007  
PY  - 2007///
CY  - New Jersey
PB  - Pearson Prentice-Hall
KW  - RESTAURANT MANAGEMENT
N1  - 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
ER  -