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Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured …
Restaurant Management: Customers, Operations, and Employees: Author: Robert Christie Mill: Publisher: Prentice Hall, 1998: Original from: Pennsylvania State University: Digitized: …
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@inproceedings{Mill1997RestaurantMC, title={Restaurant Management: Customers, Operations, and Employees}, author={Robert Christie Mill}, year={1997} } R. …
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Restaurant management : customers, operations, and employees by Mill, Robert Christie. Publication date 2001 Topics Restaurant management Publisher Upper Saddle River, NJ : …
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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 …
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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 …
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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 …
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Restaurant Management: Customers, Operations, and Employees, Second Edition combines academic research with practitioner wisdom and presents the results in a way that is …
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Exeptionally comprehensive -- yet accessible -- this book identifies and ties together all aspects of managing a successful restaurant. The book goes into detail how to balance …
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