|Title:||RESTAURANT MANAGEMENT, CUSTOMERS, OPERATIONS AND EMPLOYEES|
|Author:||Robert Christie Mill|
|Publisher:||Pearson Education Inc.|
| REVIEW: The book features an emphasis on the three elements of “The meal Experience”. This forms the structure of the book. Authors have strongly covered aspects of marketing and promotions. They have described how to identify target markets, positioning the property and developing marketing action plans. Three chapters of the book have been devoted to selecting, motivating, and training employees. The book offers Quick Bites which give real world applications that are linked to the learning objectives.
The third edition of the book identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around three parts of the meal experience- the customers, the operations (consisting of Food Beverage and the physical facilities) and the employees – the book examines how to effectively manage an existing restaurant operation.
|Reviewed By: Atul Gupta, Institute of Hotel management and catering Technology, Bhopal