by
Hyung-il, Jung.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
77631.7344
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
71875.3984
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by
Goldsteen, Ernest M. (Ernest Maurice)
Call Number
ARC 647.95068 GOL
Publication Date
1950
Format:
Books
Relevance:
63385.7539
by
Huebener, Paul O. 1910-
Call Number
ARC 642.6 HUE
Publication Date
1961
Format:
Books
Relevance:
50826.0664
by
Donnell, A. W.
Call Number
ARC 647.95 DON
Publication Date
1948
Format:
Books
Relevance:
43631.1406
by
Morel, J. J. (Julian John)
Call Number
ARC 642 MOR VOL. 1
Publication Date
1952
Format:
Books
Relevance:
40545.7773
by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
40545.5820
by
Alagan, Eric.
Call Number
642.5
Publication Date
2011
Summary
Increase F&B Sales is not a cookbook - it's a book for managers and owners of F&B outlets. Escalating costs cut into profits. This leads some F&B operators to raise prices, reduce portions, drop quality or resort to a combination of all three. A more effective and sustainable strategy to drive bottom line is to exploit the sometimes overlooked potential within their organisations - the waitstaff. The waitstaff spends the most time with diners and is in a position to build rapport with customers and many do. This bond is a powerful tool enticing and encouraging customers to return and motivates
Format:
Electronic Resources
Relevance:
2.2980
9.
by
Khan, Mahmood A.
Call Number
647.95
Publication Date
2014
Summary
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay
Format:
Electronic Resources
Relevance:
2.0537
by
Evans, Bayard D.
Call Number
ARC 647.94068 EVA
Publication Date
1943
Format:
Books
Relevance:
1.7056
by
Smith, Henry, 1902-
Call Number
ARC STA 647.95 SMI
Publication Date
1952
Format:
Books
Relevance:
1.6764
by
Egerton-Thomas, Christopher.
Call Number
ARC 647.95068 EGE
Publication Date
1989
Format:
Books
Relevance:
1.6722
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