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Pima Community College - Fall 2012 | ||
Section 11961 | ||
 | Restaurant Management: Customers, Operations, and Employees (3rd Edition) by Robert Christie Mill, R. K. Mill Paperback, 464 Pages, Published 2006 ISBN-10: 0-13-113690-9 / 0131136909 ISBN-13: 978-0-13-113690-8 / 9780131136908 Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experienceâthe customers, the operation (consisting of food, beverage and the physical facility) and the emp | |