Restaurant Management: Customers, Operations, and Employees (3rd Edition)
ISBN-13:
9780131136908
ISBN-10:
0131136909
Edition:
3
Author:
Robert Christie Mill
Publication date:
2020
Publisher:
Pearson
Format:
Paperback
472 pages
Category:
Hospitality, Travel & Tourism
,
Industries
,
Management
,
Management & Leadership
,
Motivational
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Book details
ISBN-13:
9780131136908
ISBN-10:
0131136909
Edition:
3
Author:
Robert Christie Mill
Publication date:
2020
Publisher:
Pearson
Format:
Paperback
472 pages
Category:
Hospitality, Travel & Tourism
,
Industries
,
Management
,
Management & Leadership
,
Motivational
Summary
Restaurant Management: Customers, Operations, and Employees (3rd Edition) (ISBN-13: 9780131136908 and ISBN-10: 0131136909), written by authors
Robert Christie Mill, was published by Pearson in 2020.
With an overall rating of 3.7 stars, it's a notable title among other
Hospitality, Travel & Tourism
(Industries, Management, Management & Leadership, Motivational) books. You can easily purchase or rent Restaurant Management: Customers, Operations, and Employees (3rd Edition) (Paperback) from BooksRun,
along with many other new and used
Hospitality, Travel & Tourism
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.62.
Description
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. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity, cost control etc. Restaurant managers. For anyone interested in “the meal experience,” or thinking about becoming a restaurant entrepreneur.
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