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 Wiley, 1991. Hardcover. Book Condition: New. book. Bookseller Inventory # 0471551740
Book Description U.S.A.: Wiley, 1991. Hardcover. Book Condition: New. Dust Jacket Condition: Fine. 1st Edition. Bookseller Inventory # ABE-1490723693909
Book Description Wiley, 1991. Hardcover. Book Condition: New. Bookseller Inventory # P110471551740
Book Description Wiley. Hardcover. Book Condition: New. 0471551740 New Condition. Bookseller Inventory # NEW6.0249547
Book Description Hardcover. Book Condition: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Bookseller Inventory # 0471551740BNA