Restaurant management : customers, operations, and employees / Robert Christie Mill.
By: Mill, Robert Christie
.
Publisher: Upper Saddle River, N.J. : Pearson, Prentice Hall, c2007Edition: 3rd ed.Description: xx, 443 p. : ill. ; 24 cm.ISBN: 0131136909 (pbk.).Subject(s): Restaurant managementDDC classification: 647.95068 | Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 8 |
647.95068 MIL (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 1000808718 |
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| 647.95068 MEY 2010 Setting the table : | 647.95068 MEY 2010 Setting the table : | 647.95068 MIL Restaurant management : | 647.95068 MIL Restaurant management : | 647.95068 MON Espresso! : | 647.95068 MOR 2018 A concise guide to culinary management / | 647.95068 MOR 2018 A concise guide to culinary management / |
Includes bibliographical references and index.
1. 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 - Index.