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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| Auteur principal: | |
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| Format: | Livre |
| Langue: | English |
| Publié: |
Upper Saddle River, NJ :
Prentice Hall,
2000.
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| Édition: | 2nd ed. |
| Sujets: | |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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| Résumé: | 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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| Description matérielle: | 436p. ; 23.5cm. |
| ISBN: | 0130273643 |