Restaurant Management
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Restaurant Management: Customers, Operations, and Employees
By Robert Christie MillReaders of this book will learn how to: identify the factors that make the difference between success and failure in running a restaurant develop a marketing plan to attract customers design and price a menu for maximum promotional effect ...
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Restaurant Management: The Myth, the Magic, the Match
By Bruce NelsonBy following Bruce's 40-year restaurant career, you'll learn the most common financial mistakes independent restaurateurs make and the strategies that can turn around any restaurant.In this book, you'll learn the business strategies that, ...
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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.
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Restaurant Management: A Best Practices Approach
By Robert GrimesThe Recipe for Success in Restaurant Management
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Restaurant Management: Customers, Operations, and Employees
By Robert Christie MillExeptionally comprehensive -- yet accessible -- this book identifies and ties together all aspects of managing a successful restaurant.The book goes into detail how to balance customer satisfaction and employee...
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Restaurant Management
By Amrik Singh SudanThe Producer Is Directly Accessible To The Consumer, Creating A Proximity That Allows Restaurant Management To Identify And Respond To Customers Needs.This Book Entitled Restaurant Management Contains Very Useful Readings On Various Issues ...