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An Introduction to restaurant management : Customers, operations, and employees / Robert Christie Mill

By: Mill, Robert Christie [author]Material type: Text

TextPublication details: New Jersey : Pearson Prentice-Hall, c2007Edition: Third EditionDescription: xx, 443 pages : illustrations ; 24 cmISBN: 9789810698430Subject(s): RESTAURANT MANAGEMENTLOC classification: TX 911.3.M24 .M55 2007

Contents:

Chapter 1. An introduction -- Chapter 2. On understanding the customer -- Chapter 3. On developing a marketing plan -- Chapter 4. On promoting the operation -- Chapter 5. On pricing and designing the menu -- Chapter 6. On delivering quality service -- Chapter 7. About the physical facility -- Chapter 8. About food and beverage: from supplier to customer -- Chapter 9. The kitchen equipment and interiors: selection, maintenance, and energy management -- Chapter 10. About sanitation and food safety -- Chapter 11. On controlling costs -- Chapter 12. On employee selection -- Chapter 13. On training and development -- Chapter 14. On motivating the employee -- Chapter 15. The restaurant manager

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911.3.M24 .M55 2007 c.1 (Browse shelf (Opens below))	c.1	Available		NULIB000000735
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911.3.M24 .M55 2007 c.2 (Browse shelf (Opens below))	c.2	Available		NULIB000002162

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Previous	GC TX 911.3.M3 .K68 2010 Marketing for hospitality and tourism /	GC TX 911.3.M3 .S56 2008 Marketing essentials in hospitality and tourism : foundations and practices /	GC TX 911.3.M4 .C53 2016 Marketing hotels and tourism online : website : make your website engage, convert and get more direct bookings /	GC TX 911.3.M24 .M55 2007 c.1 An Introduction to restaurant management : Customers, operations, and employees /	GC TX 911.3.M24 .M55 2007 c.2 An Introduction to restaurant management : Customers, operations, and employees /	GC TX 911.3.M27 .B37 2011 Hotel front office management	GC TX 911.3.M27 .B57 2008 Design and layout of foodservice facilities /	Next

Includes index.

Chapter 1. An introduction --
Chapter 2. On understanding the customer --
Chapter 3. On developing a marketing plan --
Chapter 4. On promoting the operation --
Chapter 5. On pricing and designing the menu --
Chapter 6. On delivering quality service --
Chapter 7. About the physical facility --
Chapter 8. About food and beverage: from supplier to customer --
Chapter 9. The kitchen equipment and interiors: selection, maintenance, and energy management --
Chapter 10. About sanitation and food safety --
Chapter 11. On controlling costs --
Chapter 12. On employee selection --
Chapter 13. On training and development --
Chapter 14. On motivating the employee --
Chapter 15. The restaurant manager

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