Artículos relacionados a Restaurant Management: Customers, Operations, and Employees
Sinopsis
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 employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation.
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Reseña del editor
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 employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Librería: More Than Words, Waltham, MA, Estados Unidos de America
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Condición: Good. . . All orders guaranteed and ship within 24 hours. Before placing your order for please contact us for confirmation on the book's binding. Check out our other listings to add to your order for discounted shipping. Nº de ref. del artículo: WAL-C-3h-002469
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Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Publicado por
Prentice Hall, 2020
ISBN 10: 0131136909
ISBN 13: 9780131136908
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
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Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Nº de ref. del artículo: 00101865655
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Restaurant Management: Customers, Operations, and Employees
Publicado por
Pearson Education (US), 2006
ISBN 10: 0131136909
ISBN 13: 9780131136908
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Paperback
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: Good. 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 employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. Nº de ref. del artículo: CIN0131136909G
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Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Librería: ThriftBooks-Atlanta, AUSTELL, GA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Nº de ref. del artículo: G0131136909I3N00
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Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Nº de ref. del artículo: G0131136909I5N00
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Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Librería: ThriftBooks-Phoenix, Phoenix, AZ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Nº de ref. del artículo: G0131136909I3N00
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Restaurant Management: Customers, Operations, and Employees
Publicado por
Pearson Education, Limited, 2006
ISBN 10: 0131136909
ISBN 13: 9780131136908
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Librería: Better World Books Ltd, Dunfermline, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Nº de ref. del artículo: 4690710-20
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Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: 89J35_34_0131136909
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