Restaurant Management Book from C.H.I.P.S.
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Restaurant Management
Customers, Operations, and Employees
Third Edition
by Robert Mill
Restaurant Management identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success.
Features:
- Includes meal experience–the customers, the operation (consisting of food, beverage and the physical facility) and the employees
- Examines how to effectively manage an existing restaurant operation
- 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
Contents
- Understanding the Customer
- Developing A Marketing Plan
- Promoting the Operation
- Pricing and Designing the Menu
- Delivering Quality Service
- The Physical Facility
- Food and Beverage: From Supplier to Customer
- Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management
- Sanitation and Food Safety
- Controlling Costs
- Employee Selection
- Training and Development
- Motivating the Employee
- Restaurant Manager 2010
Index
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Restaurant Management
Customers, Operations, and Employees
Third Edition
by Robert Mill
2006 • 464 pages • $90.00 + shipping
Texas residents please add 6.75 % sales tax
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