CSDL sách
- Restaurant management: Customers, operations, and employees: 3rd ed.
- Tác giả: Robert Christie Mill
- Nhà xuất bản: Prentice Hall - New Jersey
- Năm xuất bản: 2007
- Số trang:443 p.
- Kích thước:28 cm
- Số đăng ký cá biệt:17223
- ISBN:0131136909
- Mã Dewey:647.95 068
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Sách Tham Khảo
- Đang rỗi/ Tổng sách:1/1
- Từ khóa:Restaurant management
- Chủ đề: Restaurant management
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: 1. Introduction; 2. Understanding the customer; 3. Developing a marketing plan; 4. Promoting the operation; 5. Pricing and designing the menu; 6. Delivering high quality service; 7. The physical facility; 8. Food and beverage: From supplier to customer; 9. Kitchen equipment and interiors: selection, maintenance, and energy management.
Sách cùng chuyên ngành
Sách cùng chủ đề
- 200 hotel and restaurant management training tutorials : practical training manual for hoteliers and hospitality management students
- The restaurant manager's handbook : how to set up, operate, and Manage a financially successful food service operation with companion CD-ROM: 4th ed.
- The restaurant : from concept to operation: 6th ed.
- The Restaurant : from concept to operation
- Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.