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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| Autore principale: | |
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| Natura: | Libro |
| Lingua: | English |
| Pubblicazione: |
Upper Saddle River, NJ :
Prentice Hall,
2000.
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| Edizione: | 2nd ed. |
| Soggetti: | |
| Tags: |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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| Riassunto: | 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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| Descrizione fisica: | 436p. ; 23.5cm. |
| ISBN: | 0130273643 |