Goodman, Raymond J. <br/><br/>
The management of service for the restaurant manager  
by Raymond J. Goodman, Jr. 
 - 2nd ed. 
 - Chicago :  Irwin,  c1996. 
 - xviii, 300 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> "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.' "  
<br/><br/><br/>English text.  
<br/><br/><label>ISBN: </label>0256187371 
<br/><br/><label>LCCN: </label>95036931  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Customer services.<br/>Restaurant management.
<br/><br/><label>LC Class. No.: </label>TX911.3.C8  / G66 1996 
<br/><br/><label>Dewey Class. No.: </label>SHS 647.95 G62m 1996