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Restaurant Management : Customers, Operations and Employees


For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management. Restaurant Management: Customers, Operations, and Employees, Third Edition, identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience-the customers, the operation (consisting of food, beverage and the physical facility) and the employees-the book examines how to effectively manage an existing restaurant operation.

This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. 

More Information
Weight 1.0000
By Mill
Country of Publication United States
Dimensions 235 x 178 mm
Edition 3 Rev ed
Format Paperback
ISBN/EAN 9780131136908
Pagination 464 pages
Publication Date Jul 13, 2006
Publisher Pearson Education (US)
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