Restaurant management : customers, operations, and employees /
This book presents three elements: customers, the operation (consisting of food and beverage items as weell as the physical facility), and employees. The operator's task is to manage these elements to produce satisfied customers.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, NJ :
Prentice Hall,
2000.
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| Edition: | 2nd ed. |
| Subjects: | |
| Tags: |
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| Institutions: | Mạng thư viện Đại học Đà Nẵng |
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| Summary: | This book presents three elements: customers, the operation (consisting of food and beverage items as weell as the physical facility), and employees. The operator's task is to manage these elements to produce satisfied customers. |
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| Physical Description: | 436p. ; 23.5cm. |
| ISBN: | 0130273643 |