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The management of service for the restaurant manager by Raymond J. Goodman, Jr.

By: Goodman, Raymond JMaterial type: TextTextLanguage: English Publication details: Chicago : Irwin, c1996Edition: 2nd edDescription: xviii, 300 p. : ill. ; 24 cmISBN: 0256187371Subject(s): Food service -- Customer services | Restaurant managementDDC classification: SHS 647.95 G62m 1996 LOC classification: TX911.3.C8 | G66 1996Summary: "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.' "
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Books Books CAT College, Inc. - Main Library
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SHS 647.95 G62m 1996 (Browse shelf (Opens below)) Available S2270

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.

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