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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| Autor principal: | |
|---|---|
| Formato: | Livro |
| Idioma: | English |
| Publicado em: |
Upper Saddle River, NJ :
Prentice Hall,
2000.
|
| Edição: | 2nd ed. |
| Assuntos: | |
| Tags: |
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
|---|
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| 040 | |a IRC |c IRC |d IRC | ||
| 041 | 0 | |a eng | |
| 082 | 1 | 4 | |a 647.95068 |b MI-R |
| 100 | 1 | |a Mill, Robert Christie. | |
| 245 | 0 | 0 | |a Restaurant management : |b customers, operations, and employees / |c Robert Christie Mill. |
| 250 | |a 2nd ed. | ||
| 260 | |a Upper Saddle River, NJ : |b Prentice Hall, |c 2000. | ||
| 300 | |a 436p. ; |c 23.5cm. | ||
| 520 | 3 | |a 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. | |
| 630 | 0 | 4 | |a Restaurant management. |
| 650 | 0 | 4 | |a Restaurant management. |
| OWN | |a DUT | ||
| 999 | |a From the UDN01 | ||
| TYP | |a Monograph | ||
| TYP | |a Printed language | ||
| 980 | |a Mạng thư viện Đại học Đà Nẵng | ||