TABLE OF CONTENTS

Chapter 1: An Introduction
Chapter 2: On Understanding the Customer
Chapter 3: On Developing a Marketing Plan
Chapter 4: On Promoting the Operation
Chapter 5: On Pricing and Designing the Menu
Chapter 6: On Delivering Quality Service
Chapter 7: About the Physical Facility
Chapter 8: About Food and Beverage: From Supplier to Customer
Chapter 9: The Kitchen Equipment and Interiors: Selection, Maintenance, and Energy Management
Chapter 10: About Sanitation and Food Safety
Chapter 11: On Controlling Costs
Chapter 12: On Employee Selection
Chapter 13: On Training and Development
Chapter 14: On Motivating the Employee
Chapter 15: The Restaurant Manager

ABOUT THE AUTHOR/S

Robert Christie Mill, Ph.D., CHA, is a Professor in the School of Hotel, Restaurant, and Tourism Management in the Daniels College of Business at the University of Denver.