Restaurant Management: Customers, Operations, and Employees
- ISBN-10
- 0130273643
- ISBN-13
- 9780130273642
- Series
- Restaurant Management
- Category
- Restaurant management
- Pages
- 436
- Language
- English
- Published
- 2001
- Author
- Robert Christie Mill
Description
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.
Get the book
Other editions
-
- 2020-09-02
- 142 pages
- Paperback
- Wisdom Editions
-
- 2015-02-10
- 754 pages
- Paperback
- Kendall/Hunt Publishing Company
Similar books
-
The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance the Employee Experience
By Mark Maynard, Alex M. SusskindThe Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success.
-
Restaurant Management
By Nancy Loman ScanlonSherry , John E. H. Legal Aspects of Foodservice Management . New York : John Wiley & Sons , 1984 . Stranger , Ila . " Southwest Cookery - Hotter Than Ever , " Food & Wine Magazine VII # 4 , p 53. AMEX Food & Wine Magazine Corp.
-
The Complete Restaurant Management Guide
By Robert T. Gordon, Mark H. BrezinskiHighlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding ...
-
The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance the Employee Experience
By Mark Maynard, Alex M. SusskindHarnessing Data to Improve Guest Service and Enhance the Employee Experience Alex M. Susskind, Mark Maynard ... This outline of the complaint process highlights in general how guests form specific attitudes and beliefs toward the act of ...
-
Hotel/restaurant Management Career Starter
By Lauren B. StarkeyMiddle school students who need to improve their grammar skills can use this guide for 15 minutes a day to master parts of speech, punctuation, capitalization, spelling, and more-in only one month!
-
Hospitality and Restaurant Management
By National Restaurant National Restaurant AssociationThe text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management.
-
How to Rock Restaurant Management: 5 Ingredients to Leading a Successful Team
By Katelyn SilvaIn this straightforward and tip-filled book, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and ultimately more money.- ...
-
Food Service Management: How to Succeed in the High-risk Restaurant Business-- by Someone who Did
By Bill WentzThis book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable.
-
The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
By Douglas Robert BrownCOM 5934 N Northwest Hwy Chicago, IL 60631-2643 www.hypermeals.com 773-775-6850 • FAX 773-467-1760 I B M CORP 1 N Castle ... 973-227-2426 I.N.S. OFFICE OF BUSINESS LIAS 425 I St # 3034 Washington DC 20536-0001 e-mail: Crystal.A.Coulson ...
-
Restaurant Concepts, Management, and Operations
By John R. WalkerA one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information ...