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.
Đã lưu trong:
| 主要作者: | |
|---|---|
| 格式: | 图书 |
| 语言: | English |
| 出版: |
Upper Saddle River, NJ :
Prentice Hall,
2000.
|
| 版: | 2nd ed. |
| 主题: | |
| 标签: |
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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 | ||