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Restaurant management : customers, operations, and employees
Posted on 29 May 2013

  • Restaurant management : customers, operations, and employees - Robert Christie Mill.
    Material Type: Book
    Language: English
    OUM Control No: 000027371
    Call No: TX911.3 M24Mil
    LC Call No: TX911.3.M24 M55 2007
    Publication Details: Upper Saddle River, N.J. : Pearson, Prentice Hall, c2007.
    Description: xx, 443 p. : ill. ; 24 cm.
    Item Type: Printed
    Bibliography Note: Includes bibliographical references and index.
    ISBN No:
    • 0131136909 (pbk.)
    • 9780131136908 (pbk.)
    • 9780131136908 (pbk.)

      Summary: For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management.

      Restaurant Management: Customers, Operations, and Employees, Third Edition, identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience-the customers, the operation (consisting of food, beverage and the physical facility) and the employees-the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation.

    Item LocationItem TypeItem Barcode
    Main LibraryBook27802
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