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An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators.
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Book Description U.S.A.: Wiley, 1991. Hardcover. Condition: New. Dust Jacket Condition: Fine. 1st Edition.. Language: eng Language: eng. Seller Inventory # ABE-1490723693909
Book Description Wiley, 1991. Condition: New. book. Seller Inventory # M0471551740
Book Description Wiley, 1991. Hardcover. Condition: New. 1. Seller Inventory # DADAX0471551740
Book Description Wiley, 1991. Hardcover. Condition: New. Never used!. Seller Inventory # P110471551740
Book Description Wiley. Hardcover. Condition: New. 0471551740 New Condition. Seller Inventory # NEW7.1114645