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Restaurant Management : Customers, Operations and Employees by Robert C. Mill (2000, Hardcover)
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- Buy It NowRestaurant Management : Customers, Operations and Employees Rober
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100130273643
ISBN-139780130273642
eBay Product ID (ePID)1696586
Product Key Features
Number of Pages436 Pages
Publication NameRestaurant Management : Customers, Operations and Employees
LanguageEnglish
Publication Year2000
SubjectIndustries / Hospitality, Travel & Tourism
TypeTextbook
AuthorRobert C. Mill
Subject AreaBusiness & Economics
FormatHardcover
Dimensions
Item Height1 in
Item Weight29.6 Oz
Item Length9.5 in
Item Width7.2 in
Additional Product Features
Edition Number2
Intended AudienceCollege Audience
LCCN00-027168
Dewey Edition21
IllustratedYes
Dewey Decimal647.95/068
Table Of Content1. Introduction. 2. Understanding the Customer. 3. Developing a Marketing Plan. 4. Promoting the Operation. 5. Pricing and Designing the Menu. 6. Delivering High-Quality Service. 7. The Physical Facility. 8. Food and Beverage: From Supplier to Customer. 9. Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management. 10. Sanitation and Food Safety. 11. Controlling Costs. 12. Employee Selection. 13. Training and Development. 14. Motivating the Employee. 15. Restaurant Manager 2000. Index.
SynopsisIdentifying the various elements involved in the operation of a restaurant, this book also discusses their interrelationships. It shows how to balance customer satisfaction and employee productivity in order to manage operations at a profit. It is for undergraduate courses in Introduction to Food and Beverage Operations and Culinary Management., For undergraduate courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. Exceptionally comprehensive yet accessible, this text identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit.
LC Classification NumberTX911.3.M24M55 2001
