The Editor-in-Chief of Restaurants and Institutions, the leading magazine in foodservice, presents a compact, all-in-one resource to help you run a high-quality profitable restaurant operation. Features four basic aspects of the business: The Menu contains ideas about trends with overviews on where American cooking is in the 90s; The Staff provides an insightful, five-part program on how to achieve exemplary service; The Customer includes marketing and merchandising techniques that let you reach out to clients; The Kitchen contains award-winning articles on clean, secure and accessible restaurants.
- ISBN10 047130820X
- ISBN13 9780471308201
- Publish Date 6 December 1993
- Publish Status Out of Print
- Out of Print 6 June 2002
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 304
- Language English