Restaurant Management Customers, Operations and Employees

Name: Restaurant Management Customers, Operations and Employees
Price: 49.63 USD
Availability: InStock
ISBN: 9780130273642

ISBN-10: 0130273643

ISBN-13: 9780130273642

Edition: 2nd 2001

Authors: Robert C. Mill

List price: $90.80

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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.

Book details

List price: $90.80
Edition: 2nd
Copyright year: 2001
Publisher: Prentice Hall PTR
Publication date: 6/15/2000
Binding: Hardcover
Pages: 436
Size: 7.00" wide x 9.25" long x 1.00" tall
Weight: 1.848
Language: English




Introduction



Understanding the Customer



Developing a Marketing Plan



Promoting the Operation



Pricing and Designing the Menu



Delivering High-Quality Service



The Physical Facility



Food and Beverage: From Supplier to Customer



Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management



Sanitation and Food Safety



Controlling Costs



Employee Selection



Training and Development



Motivating the Employee



Restaurant Manager 2000


Index