Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Restaurant Management: Customers, Operations, and Employees offers a comprehensive introduction to the central responsibilities of running a restaurant. This third edition examines the interconnected roles of customers, operations, and employees, making it a useful resource for studying or understanding the fundamentals of restaurant and food service management.
About This Book
Restaurant Management: Customers, Operations, and Employees presents a broad overview of the key areas involved in managing a restaurant.
This third edition focuses on customers, day-to-day operations, and employees, offering a structured perspective on restaurant management.
Designed for readers seeking a practical foundation, the book brings together major management considerations within the food service environment.
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