The book is divided into four parts - The Menu, The Staff, The Customer, and The Kitchen - which cover all of the basic aspects of running a profitable and superior restaurant. In these four parts Bartlett offers informative and practical insights on everything from trends and over-views of cooking in the 1990s, how to achieve exemplary service, marketing and merchandising techniques, and equipment design.
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The book is divided into four parts - The Menu, The Staff, The Customer, and The Kitchen - which cover all of the basic aspects of running a profitable and superior restaurant. In these four parts Bartlett offers informative and practical insights on everything from trends and over-views of cooking in the 1990s, how to achieve exemplary service, marketing and merchandising techniques, and equipment design.
Read Less
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Seller's Description:
Very Good. Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
