CSDL sách
001
000005809
003
LDTU
020
$a0131136909
041
$aeng
082
$a647.95 068
100
$aMill, Robert Christie
245
$aRestaurant management $bCustomers, operations, and employees $cRobert Christie Mill
250
3rd ed.
260
$aNew Jersey $bPrentice Hall $c2007
300
$a443 p. $bimages $c28 cm
504
$a Index: p.439 - 443
520
$a1. 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.
650
$aRestaurant management
653
$aRestaurant management
852
$a209 Phan Thanh $bTiếng Anh
911
Nguyễn Thị Hảo
927
Mua
928
17223
Sách 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.