000			01366nam a2200217Ia 4500
003			NULRC
005			20250520094812.0
008			250520s9999 xx 000 0 und d
020			_a9789810698430
040			_cNULRC
050			_aTX 911.3.M24 .M55 2007
100			_aMill, Robert Christie _eauthor
245		3	_aAn Introduction to restaurant management : _bCustomers, operations, and employees / _cRobert Christie Mill
250			_aThird Edition
260			_aNew Jersey : _bPearson Prentice-Hall, _cc2007
300			_axx, 443 pages : _billustrations ; _c24 cm.
504			_aIncludes index.
505			_aChapter 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
650			_aRESTAURANT MANAGEMENT
942			_2lcc _cBK
999			_c2976 _d2976