Restaurant Management: Customers, Operations, and Employees Год выпуска: 2006Автор: Robert Christie MillИздательство: Prentice HallСтраниц: 464ISBN: 0131136909Описание 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. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and...
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Наталья Спасибо огромное Марине!!! Я защитилась на \"хорошо\", не ответила на один вопрос (по поводу закона). Более трети человек из группы гос.аттестационная комиссия завернула из-за плохого содержания работы. Содержание моего диплома им очень понравилось! Всем рекомендую студенточку :)
