by
Gupta, V.K.
Call Number
647.95068 GUP
Publication Date
2008
Format:
Electronic Resources
Relevance:
71874.9766
by
Wade, Donald.
Call Number
647.95068 WAD
Publication Date
2006
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip063/2005031991.html
Relevance:
63392.2344
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by
Ninemeier, Jack D.
Call Number
647.95068 NIN
Publication Date
1995
Format:
Books
Relevance:
63390.7383
by
Gordon, Robert T.
Call Number
647.95068 COM
Publication Date
1999
Format:
Books
Relevance:
54898.9063
by
Ninemeier, Jack D.
Call Number
647.95068 NIN
Publication Date
2006 2005
Summary
"Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip057/2005002365.html
Relevance:
54898.8945
6.
by
Singh, Percy K., 1950-
Call Number
647.94 SIN
Publication Date
2006
Format:
Books
Relevance:
52744.9922
by
Lueders, Christine J., author.
Call Number
647.95068 LUE
Publication Date
2017
Format:
Electronic Resources
Relevance:
41502.1328
by
Susskind, Alex M., editor.
Call Number
647.95068 NEX
Publication Date
2019
Format:
Electronic Resources
Relevance:
38036.8516
by
Miltiades, Michael.
Call Number
647.95068 MIL
Publication Date
2004
Summary
Designed primarily to assist the restaurant professional and would-be restauranteur. Sections include: kitchen management, dealing with international guests, liquor cost control, eliminating business risks and much more.
Format:
Books
Relevance:
3.0520
by
Cullen, Paul, 1954-
Call Number
647.95068 CUL
Publication Date
1997
Format:
Books
Relevance:
2.8333
by
Waller, Keith.
Call Number
647.95068 WAL
Publication Date
1996
Summary
The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format:
Books
Relevance:
2.7543
by
Bartlett, Michael.
Call Number
647.95068 WIN
Publication Date
1994
Summary
Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html
Relevance:
2.7021
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