000			01343nam a2200349 i 4500
003			CSPC
005			20250122130757.0
008			250120s2020 nyua b 001 0 eng d
020			_a9781984638137
040			_cCSPC _aCSPC _beng _erda
082	0	4	_a647.95068 _bV829 _223
245	0	2	_aA visual reference to restaurant management and operations.
264		1	_aNew York : _b3G E-Learning, _c2020.
300			_a234 pages : _bcolor illustrations ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490			_aA visual reference to
504			_aIncludes bibliographical references and index.
505	0		_aThe server -- Types of service and table settings -- Before and the guests arrive -- Initiating the service -- Serving the meal -- Safety and sanitation in restaurant -- Handling services using technology.
650		0	_aRestaurant management.
650		0	_aFood service management.
650		0	_aRestaurants.
650		0	_aHospitality industry.
650		0	_aOperations management.
650		0	_aCustomer relations.
650		0	_aMenus.
650		0	_aMarketing.
710	1		_a3G E-Learning.
942			_2ddc _n0 _cBK _e23 _h647.95068 _iV829 _kCIR _m2020
999			_c28646 _d28646