Synopsis
Second Edition of The Management of Service for the Restaurant Manager by Raymond J. Goodman, Jr. Department of Hospitality Management, The Whittemore School of Business and Economics. Total 300 pages with index. ISBN 9780256187373.
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From the Publisher
The Management of Service for the Restaurant Manager is appropriate for any service course on dining room management, banquet management, food and table service management, or food and beverage service.
Current hot topics in service management quality, conventions and meetings, and room design are integrated throughout the text.
Each chapter includes clear figures and diagrams, so students can see the theory in practice.
A comprehensive set of appendixes gives students ready reference to some of the more day-to-day chores in dining room management.
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Other Popular Editions of the Same Title
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The Management of Service for the Restaurant Manager
Seller: HPB-Movies, Dallas, TX, U.S.A.
Seller rating 4 out of 5 stars
paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_467225777
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The Management of Service for the Restaurant Manager
Seller: Jenson Books Inc, Logan, UT, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: Good. The item is in good condition and works perfectly, however it is showing some signs of previous ownership which could include: small tears, scuffing, notes, highlighting, gift inscriptions, and library markings. Seller Inventory # 4BQGBJ014E28
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The Management of Service for the Restaurant Manager
Published by
Wm. C. Brown Company 1979, 1979
ISBN 10: 0697084094
ISBN 13: 9780697084095
Used
Hardcover
Seller: 2nd Hand Books, Kenner, LA, U.S.A.
Seller rating 4 out of 5 stars
Hardcover second, as managerial guide for executives involved in food service. This book serves three purposes: first, as a textbook for technical schools, colleges, and universities offering courses in hotel and restaurant administration. and third, as a reference for teachers in food service education who have not studied service as a separate discipline. (302 Pgs). Seller Inventory # AA-HC-1485