The management of service for the restaurant manager by Raymond J. Goodman, Jr.
Material type:
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
![]() |
CAT College, Inc. - Main Library Circulation Section | SHS 647.95 G62m 1996 (Browse shelf (Opens below)) | Available | S2270 |
Browsing CAT College, Inc. - Main Library shelves, Shelving location: Circulation Section Close shelf browser (Hides shelf browser)
![]() |
![]() |
No cover image available |
![]() |
![]() |
![]() |
![]() |
||
SHS 634.9 Sm4p 1986 The practice of silviculture | SHS 634.9 Sm4p 1986 The practice of silviculture | SHS 636.082 L52b 1990 Breeding and improvement of farm animals | SHS 647.95 G62m 1996 The management of service for the restaurant manager | SHS 649/.122 O1u 1988 Under three : a comprehensive guide to caring for your baby and toddler | SHS 649/.122 O1u 1988 Under three : a comprehensive guide to caring for your baby and toddler | SHS 650/.01/513 S1p 1991 Practical business math procedures |
Includes bibliographical references and index.
"Service is the competitive advantage, and excellent service cannot be copied as easily as the menu or the food presentation, and even, with a little more time, the design and decor. Excellent service speaks to the culture of the organization and fundamentally defines the 'total experience service.' "
English text.
There are no comments on this title.