Restaurant Management
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 emp…
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Produktdetails
- ISBN: 978-0-13-113690-8
- EAN: 9780131136908
- Produktnummer: 27781131
- Verlag: Pearson Academic
- Sprache: Englisch
- Erscheinungsjahr: 2006
- Seitenangabe: 464 S.
- Masse: 610 g
- Auflage: 3. A.
- Gewicht: 610
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