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Restaurant Management : Customers, Operations and Employees

Robert Christie Mill

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Restaurant Management : Customers, Operations and Employees

by Robert Christie Mill
Save up to 40%
Compare to estimated retail price: S$115.70  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Restaurant Management : Customers, Operations and Employees - Thryft
Restaurant Management : Customers, Operations and Employees - Thryft

Maximizing profits through customer satisfaction and efficiency.

"Restaurant Management: Customers, Operations and Employees" by Robert Christie Mill is an incredibly detailed and comprehensive resource for anyone interested in running a restaurant. It provides practical insights into managing operations, balancing customer satisfaction with employee productivity, and ultimately achieving profitability. If you're looking to start your own restaurant or just want to learn more about the industry, this book is a must-read.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

Restaurant Management : Customers, Operations and Employees

by Robert Christie Mill
Save up to 40%
Compare to estimated retail price: S$115.70  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9780130273642
Author: Robert Christie Mill
Publisher: Pearson College Div
Date of Publication: 2000-01-01
Format: Hardcover
Related Collections: Business, Food & Drink
Related Topics: Management, Operations, Cooking, Food and Drink
Goodreads rating: 3.89
(rated by 28 readers)

Description

Exceptionally comprehensive yet accessible, this book identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. It shows, clearly and in detail, how to balance customer satisfaction and employee productivity in order to manage operations (food and beverage items and the physical facility) at a profit.
 

Maximizing profits through customer satisfaction and efficiency.

"Restaurant Management: Customers, Operations and Employees" by Robert Christie Mill is an incredibly detailed and comprehensive resource for anyone interested in running a restaurant. It provides practical insights into managing operations, balancing customer satisfaction with employee productivity, and ultimately achieving profitability. If you're looking to start your own restaurant or just want to learn more about the industry, this book is a must-read.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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