The secrets to restaurant management and staff training :: the missing pieces to a highly successful restaurant operation /
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Ocala, Florida :
Atlantic Publishing Group, Inc.,
[2017]
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 1620234122 9781620234129 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
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| 008 | 170516s2017 flua ob 001 0 eng | ||
| 010 | |a 2017023672 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCO |d OCLCF |d OCLCQ |d YDX |d N$T |d UKAHL |d OCLCO |d OCLCQ |d OCLCO |d OCLCL |d DXU | ||
| 019 | |a 1114385254 | ||
| 020 | |a 1620234122 |q electronic book | ||
| 020 | |a 9781620234129 |q (electronic bk.) | ||
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| 082 | 7 | |a 647.95068 |2 23 | |
| 049 | |a MAIN | ||
| 100 | 1 | |a Lueders, Christine J., |e author. | |
| 245 | 1 | 4 | |a The secrets to restaurant management and staff training : |b the missing pieces to a highly successful restaurant operation / |c by Christine J. Lueders. |
| 264 | 1 | |a Ocala, Florida : |b Atlantic Publishing Group, Inc., |c [2017] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on April 29, 2019). | ||
| 505 | 0 | |a Intro -- Table of Contents -- Introduction -- Part One -- All Staff Members -- Chapter 1 -- General Information -- Presentation -- Attitude -- Atmosphere -- Cleanliness and hygiene -- Uniforms -- Cleanliness throughout the restaurant -- Safety in the workplace -- Training -- Part Two -- Hosts -- Chapter 2 -- General Information -- Starting Off on the Right Foot -- Bathrooms -- Keep items in stock -- Table orientation -- No favoritism -- Know your servers -- Large groups -- Communication -- Chapter 3 -- Host Stand -- Host stand -- Guest questions -- Positioning -- Floor plans -- Greeting guests -- Don't say "Just one?" -- Size of people/handicapped people -- Answering the phone -- Guests leaving -- Chapter 4 -- Seating -- Counting system -- Openers -- Women -- Requests -- Seating guests -- Open menus -- Wait time -- Outside seating -- Phone seating -- High-tops -- False wait -- Conclusion -- Part Three -- Take-Out Service, Servers, and Bartenders -- Chapter 5 -- Take-Out Service -- Conclusion -- Chapter 6 -- Servers -- Introduction -- 86 board -- Arriving at work -- Buddy system -- Checkbooks -- Condiments -- Customer needs -- Dishland -- Emptying something -- Expo -- Famous or well-known people -- First In, First Out (FIFO) -- Foreigners -- Full hands in, and full hands out -- Nobody at the host stand -- Odd things -- Problem-solving -- Running food -- Saving steps -- Sayings/terms -- Shift leaders -- Sneezing and coughing -- Soda machine -- Talking among staff members -- Talking with guests -- Teaching the public -- Teamwork -- Tips -- Tools that servers need -- Training others -- Trays -- Chapter 7 -- Steps of Service -- Step 1: Arrival of Guests -- Step 2: Beverages -- Step 3: Taking Orders -- Step 4: Serving and Maintenance -- Step 5: Desserts and Payment -- Conclusion -- Chapter 8 -- Bartenders -- Communication with servers -- Logbooks. | |
| 505 | 8 | |a Substitutions -- Cash drawer -- Opening the bar -- Part Four -- Managers -- Chapter 9 -- General Information -- Introduction -- Availability -- Cash registers -- Checking grounds -- Checkout -- Certifications -- Comment cards -- Computer setup -- Costs -- Guest checks -- Evacuation plans -- First-aid kits -- First In, First Out (FIFO) -- Information boards -- Inventory -- Logbooks -- Meetings -- Minimum wages -- News and social media -- Observation -- Open door policy -- Power outages -- Server break or must leave -- Server requests -- Table numbers -- Teamwork -- Touching tables -- Chapter 10 -- Hiring and Keeping Employees -- Finding new employees -- Resumes -- Interviews -- Orientation -- Training -- Allergies -- Alcohol -- Cross-training -- Performance expectations -- Incentives -- Interactions -- Employee turnover -- High management turnover -- Exit reviews -- Chapter 11 -- Good Leadership -- Appreciation -- Knowledge -- Negative talking -- Productive staff -- Seniority -- Strong servers -- Chapter 12 -- Bad Leadership -- Anger and frustration -- Hovering over -- Humiliation -- Hypocrisy -- Unfairness -- Chapter 13 -- Problem Solving -- Deal with it -- Arrangement with guests -- Problem guests -- Free stuff -- Chapter 14 -- Rules -- Broken glass bins -- Consistency -- Cutting gloves -- Favoritism -- Marrying condiments -- Parking -- Phone usage -- Chapter 15 -- Guidelines -- Assignment of sections and seating -- Bus pans -- Food costs -- Kitchen -- Mistakes -- Sanitation -- Chapter 16 -- Scheduling -- Consistent schedules -- Floaters -- Schedule versus availability -- Conflicts -- Double shifts -- Events -- Standby shifts -- Sufficiently staffed -- Overstaffed -- Short Staffed -- Outside seating -- Scheduling for the patio -- Appendix -- References -- Server Training Program -- Training Sheet -- Examples of Test Questions -- Server Checklist. | |
| 505 | 8 | |a List of Teamwork -- Host Training Program -- Host Checklist -- List of Interview Questions -- List of Rules -- List of Guidelines -- List of Manager's Exit Review Questions -- Job Boards -- Online Support -- RestaurantTerminology -- Aboutthe Author. | |
| 650 | 0 | |a Restaurant management. |0 http://id.loc.gov/authorities/subjects/sh85113248 | |
| 650 | 0 | |a Restaurants |x Personnel management. |0 http://id.loc.gov/authorities/subjects/sh85113258 | |
| 650 | 6 | |a Restaurants |x Gestion. | |
| 650 | 6 | |a Restaurants |x Personnel |x Direction. | |
| 650 | 7 | |a BUSINESS & ECONOMICS / Small Business |2 bisacsh | |
| 650 | 7 | |a Restaurant management |2 fast | |
| 650 | 7 | |a Restaurants |x Personnel management |2 fast | |
| 758 | |i has work: |a The secrets to restaurant management and staff training (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH6jJmx8qycjmDxp3CrVT3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Lueders, Christine J. |t Secrets to restaurant management and staff training. |d Ocala, Florida : Atlantic Publishing Group, Inc., 2017 |z 9781620234112 |w (DLC) 2017022601 |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBU-ocn987437511 |
|---|---|
| _version_ | 1816796927234146304 |
| adam_text | |
| any_adam_object | |
| author | Lueders, Christine J. |
| author_facet | Lueders, Christine J. |
| author_role | aut |
| author_sort | Lueders, Christine J. |
| author_variant | c j l cj cjl |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX911 |
| callnumber-raw | TX911.3.M27 L84 2017 |
| callnumber-search | TX911.3.M27 L84 2017 |
| callnumber-sort | TX 3911.3 M27 L84 42017 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBU |
| contents | Intro -- Table of Contents -- Introduction -- Part One -- All Staff Members -- Chapter 1 -- General Information -- Presentation -- Attitude -- Atmosphere -- Cleanliness and hygiene -- Uniforms -- Cleanliness throughout the restaurant -- Safety in the workplace -- Training -- Part Two -- Hosts -- Chapter 2 -- General Information -- Starting Off on the Right Foot -- Bathrooms -- Keep items in stock -- Table orientation -- No favoritism -- Know your servers -- Large groups -- Communication -- Chapter 3 -- Host Stand -- Host stand -- Guest questions -- Positioning -- Floor plans -- Greeting guests -- Don't say "Just one?" -- Size of people/handicapped people -- Answering the phone -- Guests leaving -- Chapter 4 -- Seating -- Counting system -- Openers -- Women -- Requests -- Seating guests -- Open menus -- Wait time -- Outside seating -- Phone seating -- High-tops -- False wait -- Conclusion -- Part Three -- Take-Out Service, Servers, and Bartenders -- Chapter 5 -- Take-Out Service -- Conclusion -- Chapter 6 -- Servers -- Introduction -- 86 board -- Arriving at work -- Buddy system -- Checkbooks -- Condiments -- Customer needs -- Dishland -- Emptying something -- Expo -- Famous or well-known people -- First In, First Out (FIFO) -- Foreigners -- Full hands in, and full hands out -- Nobody at the host stand -- Odd things -- Problem-solving -- Running food -- Saving steps -- Sayings/terms -- Shift leaders -- Sneezing and coughing -- Soda machine -- Talking among staff members -- Talking with guests -- Teaching the public -- Teamwork -- Tips -- Tools that servers need -- Training others -- Trays -- Chapter 7 -- Steps of Service -- Step 1: Arrival of Guests -- Step 2: Beverages -- Step 3: Taking Orders -- Step 4: Serving and Maintenance -- Step 5: Desserts and Payment -- Conclusion -- Chapter 8 -- Bartenders -- Communication with servers -- Logbooks. Substitutions -- Cash drawer -- Opening the bar -- Part Four -- Managers -- Chapter 9 -- General Information -- Introduction -- Availability -- Cash registers -- Checking grounds -- Checkout -- Certifications -- Comment cards -- Computer setup -- Costs -- Guest checks -- Evacuation plans -- First-aid kits -- First In, First Out (FIFO) -- Information boards -- Inventory -- Logbooks -- Meetings -- Minimum wages -- News and social media -- Observation -- Open door policy -- Power outages -- Server break or must leave -- Server requests -- Table numbers -- Teamwork -- Touching tables -- Chapter 10 -- Hiring and Keeping Employees -- Finding new employees -- Resumes -- Interviews -- Orientation -- Training -- Allergies -- Alcohol -- Cross-training -- Performance expectations -- Incentives -- Interactions -- Employee turnover -- High management turnover -- Exit reviews -- Chapter 11 -- Good Leadership -- Appreciation -- Knowledge -- Negative talking -- Productive staff -- Seniority -- Strong servers -- Chapter 12 -- Bad Leadership -- Anger and frustration -- Hovering over -- Humiliation -- Hypocrisy -- Unfairness -- Chapter 13 -- Problem Solving -- Deal with it -- Arrangement with guests -- Problem guests -- Free stuff -- Chapter 14 -- Rules -- Broken glass bins -- Consistency -- Cutting gloves -- Favoritism -- Marrying condiments -- Parking -- Phone usage -- Chapter 15 -- Guidelines -- Assignment of sections and seating -- Bus pans -- Food costs -- Kitchen -- Mistakes -- Sanitation -- Chapter 16 -- Scheduling -- Consistent schedules -- Floaters -- Schedule versus availability -- Conflicts -- Double shifts -- Events -- Standby shifts -- Sufficiently staffed -- Overstaffed -- Short Staffed -- Outside seating -- Scheduling for the patio -- Appendix -- References -- Server Training Program -- Training Sheet -- Examples of Test Questions -- Server Checklist. List of Teamwork -- Host Training Program -- Host Checklist -- List of Interview Questions -- List of Rules -- List of Guidelines -- List of Manager's Exit Review Questions -- Job Boards -- Online Support -- RestaurantTerminology -- Aboutthe Author. |
| ctrlnum | (OCoLC)987437511 |
| dewey-full | 647.95068 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 647 - Management of public households |
| dewey-raw | 647.95068 |
| dewey-search | 647.95068 |
| dewey-sort | 3647.95068 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-4-EBU-ocn987437511 |
| illustrated | Illustrated |
| indexdate | 2024-11-26T14:49:27Z |
| institution | BVB |
| isbn | 1620234122 9781620234129 |
| language | English |
| lccn | 2017023672 |
| oclc_num | 987437511 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource |
| psigel | ZDB-4-EBU |
| publishDate | 2017 |
| publishDateSearch | 2017 |
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| publisher | Atlantic Publishing Group, Inc., |
| record_format | marc |
| spelling | Lueders, Christine J., author. The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / by Christine J. Lueders. Ocala, Florida : Atlantic Publishing Group, Inc., [2017] 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references and index. Description based on online resource; title from digital title page (viewed on April 29, 2019). Intro -- Table of Contents -- Introduction -- Part One -- All Staff Members -- Chapter 1 -- General Information -- Presentation -- Attitude -- Atmosphere -- Cleanliness and hygiene -- Uniforms -- Cleanliness throughout the restaurant -- Safety in the workplace -- Training -- Part Two -- Hosts -- Chapter 2 -- General Information -- Starting Off on the Right Foot -- Bathrooms -- Keep items in stock -- Table orientation -- No favoritism -- Know your servers -- Large groups -- Communication -- Chapter 3 -- Host Stand -- Host stand -- Guest questions -- Positioning -- Floor plans -- Greeting guests -- Don't say "Just one?" -- Size of people/handicapped people -- Answering the phone -- Guests leaving -- Chapter 4 -- Seating -- Counting system -- Openers -- Women -- Requests -- Seating guests -- Open menus -- Wait time -- Outside seating -- Phone seating -- High-tops -- False wait -- Conclusion -- Part Three -- Take-Out Service, Servers, and Bartenders -- Chapter 5 -- Take-Out Service -- Conclusion -- Chapter 6 -- Servers -- Introduction -- 86 board -- Arriving at work -- Buddy system -- Checkbooks -- Condiments -- Customer needs -- Dishland -- Emptying something -- Expo -- Famous or well-known people -- First In, First Out (FIFO) -- Foreigners -- Full hands in, and full hands out -- Nobody at the host stand -- Odd things -- Problem-solving -- Running food -- Saving steps -- Sayings/terms -- Shift leaders -- Sneezing and coughing -- Soda machine -- Talking among staff members -- Talking with guests -- Teaching the public -- Teamwork -- Tips -- Tools that servers need -- Training others -- Trays -- Chapter 7 -- Steps of Service -- Step 1: Arrival of Guests -- Step 2: Beverages -- Step 3: Taking Orders -- Step 4: Serving and Maintenance -- Step 5: Desserts and Payment -- Conclusion -- Chapter 8 -- Bartenders -- Communication with servers -- Logbooks. Substitutions -- Cash drawer -- Opening the bar -- Part Four -- Managers -- Chapter 9 -- General Information -- Introduction -- Availability -- Cash registers -- Checking grounds -- Checkout -- Certifications -- Comment cards -- Computer setup -- Costs -- Guest checks -- Evacuation plans -- First-aid kits -- First In, First Out (FIFO) -- Information boards -- Inventory -- Logbooks -- Meetings -- Minimum wages -- News and social media -- Observation -- Open door policy -- Power outages -- Server break or must leave -- Server requests -- Table numbers -- Teamwork -- Touching tables -- Chapter 10 -- Hiring and Keeping Employees -- Finding new employees -- Resumes -- Interviews -- Orientation -- Training -- Allergies -- Alcohol -- Cross-training -- Performance expectations -- Incentives -- Interactions -- Employee turnover -- High management turnover -- Exit reviews -- Chapter 11 -- Good Leadership -- Appreciation -- Knowledge -- Negative talking -- Productive staff -- Seniority -- Strong servers -- Chapter 12 -- Bad Leadership -- Anger and frustration -- Hovering over -- Humiliation -- Hypocrisy -- Unfairness -- Chapter 13 -- Problem Solving -- Deal with it -- Arrangement with guests -- Problem guests -- Free stuff -- Chapter 14 -- Rules -- Broken glass bins -- Consistency -- Cutting gloves -- Favoritism -- Marrying condiments -- Parking -- Phone usage -- Chapter 15 -- Guidelines -- Assignment of sections and seating -- Bus pans -- Food costs -- Kitchen -- Mistakes -- Sanitation -- Chapter 16 -- Scheduling -- Consistent schedules -- Floaters -- Schedule versus availability -- Conflicts -- Double shifts -- Events -- Standby shifts -- Sufficiently staffed -- Overstaffed -- Short Staffed -- Outside seating -- Scheduling for the patio -- Appendix -- References -- Server Training Program -- Training Sheet -- Examples of Test Questions -- Server Checklist. List of Teamwork -- Host Training Program -- Host Checklist -- List of Interview Questions -- List of Rules -- List of Guidelines -- List of Manager's Exit Review Questions -- Job Boards -- Online Support -- RestaurantTerminology -- Aboutthe Author. Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Restaurants Personnel management. http://id.loc.gov/authorities/subjects/sh85113258 Restaurants Gestion. Restaurants Personnel Direction. BUSINESS & ECONOMICS / Small Business bisacsh Restaurant management fast Restaurants Personnel management fast has work: The secrets to restaurant management and staff training (Text) https://id.oclc.org/worldcat/entity/E39PCH6jJmx8qycjmDxp3CrVT3 https://id.oclc.org/worldcat/ontology/hasWork Print version: Lueders, Christine J. Secrets to restaurant management and staff training. Ocala, Florida : Atlantic Publishing Group, Inc., 2017 9781620234112 (DLC) 2017022601 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2103179 Volltext |
| spellingShingle | Lueders, Christine J. The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / Intro -- Table of Contents -- Introduction -- Part One -- All Staff Members -- Chapter 1 -- General Information -- Presentation -- Attitude -- Atmosphere -- Cleanliness and hygiene -- Uniforms -- Cleanliness throughout the restaurant -- Safety in the workplace -- Training -- Part Two -- Hosts -- Chapter 2 -- General Information -- Starting Off on the Right Foot -- Bathrooms -- Keep items in stock -- Table orientation -- No favoritism -- Know your servers -- Large groups -- Communication -- Chapter 3 -- Host Stand -- Host stand -- Guest questions -- Positioning -- Floor plans -- Greeting guests -- Don't say "Just one?" -- Size of people/handicapped people -- Answering the phone -- Guests leaving -- Chapter 4 -- Seating -- Counting system -- Openers -- Women -- Requests -- Seating guests -- Open menus -- Wait time -- Outside seating -- Phone seating -- High-tops -- False wait -- Conclusion -- Part Three -- Take-Out Service, Servers, and Bartenders -- Chapter 5 -- Take-Out Service -- Conclusion -- Chapter 6 -- Servers -- Introduction -- 86 board -- Arriving at work -- Buddy system -- Checkbooks -- Condiments -- Customer needs -- Dishland -- Emptying something -- Expo -- Famous or well-known people -- First In, First Out (FIFO) -- Foreigners -- Full hands in, and full hands out -- Nobody at the host stand -- Odd things -- Problem-solving -- Running food -- Saving steps -- Sayings/terms -- Shift leaders -- Sneezing and coughing -- Soda machine -- Talking among staff members -- Talking with guests -- Teaching the public -- Teamwork -- Tips -- Tools that servers need -- Training others -- Trays -- Chapter 7 -- Steps of Service -- Step 1: Arrival of Guests -- Step 2: Beverages -- Step 3: Taking Orders -- Step 4: Serving and Maintenance -- Step 5: Desserts and Payment -- Conclusion -- Chapter 8 -- Bartenders -- Communication with servers -- Logbooks. Substitutions -- Cash drawer -- Opening the bar -- Part Four -- Managers -- Chapter 9 -- General Information -- Introduction -- Availability -- Cash registers -- Checking grounds -- Checkout -- Certifications -- Comment cards -- Computer setup -- Costs -- Guest checks -- Evacuation plans -- First-aid kits -- First In, First Out (FIFO) -- Information boards -- Inventory -- Logbooks -- Meetings -- Minimum wages -- News and social media -- Observation -- Open door policy -- Power outages -- Server break or must leave -- Server requests -- Table numbers -- Teamwork -- Touching tables -- Chapter 10 -- Hiring and Keeping Employees -- Finding new employees -- Resumes -- Interviews -- Orientation -- Training -- Allergies -- Alcohol -- Cross-training -- Performance expectations -- Incentives -- Interactions -- Employee turnover -- High management turnover -- Exit reviews -- Chapter 11 -- Good Leadership -- Appreciation -- Knowledge -- Negative talking -- Productive staff -- Seniority -- Strong servers -- Chapter 12 -- Bad Leadership -- Anger and frustration -- Hovering over -- Humiliation -- Hypocrisy -- Unfairness -- Chapter 13 -- Problem Solving -- Deal with it -- Arrangement with guests -- Problem guests -- Free stuff -- Chapter 14 -- Rules -- Broken glass bins -- Consistency -- Cutting gloves -- Favoritism -- Marrying condiments -- Parking -- Phone usage -- Chapter 15 -- Guidelines -- Assignment of sections and seating -- Bus pans -- Food costs -- Kitchen -- Mistakes -- Sanitation -- Chapter 16 -- Scheduling -- Consistent schedules -- Floaters -- Schedule versus availability -- Conflicts -- Double shifts -- Events -- Standby shifts -- Sufficiently staffed -- Overstaffed -- Short Staffed -- Outside seating -- Scheduling for the patio -- Appendix -- References -- Server Training Program -- Training Sheet -- Examples of Test Questions -- Server Checklist. List of Teamwork -- Host Training Program -- Host Checklist -- List of Interview Questions -- List of Rules -- List of Guidelines -- List of Manager's Exit Review Questions -- Job Boards -- Online Support -- RestaurantTerminology -- Aboutthe Author. Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Restaurants Personnel management. http://id.loc.gov/authorities/subjects/sh85113258 Restaurants Gestion. Restaurants Personnel Direction. BUSINESS & ECONOMICS / Small Business bisacsh Restaurant management fast Restaurants Personnel management fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85113248 http://id.loc.gov/authorities/subjects/sh85113258 |
| title | The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / |
| title_auth | The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / |
| title_exact_search | The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / |
| title_full | The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / by Christine J. Lueders. |
| title_fullStr | The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / by Christine J. Lueders. |
| title_full_unstemmed | The secrets to restaurant management and staff training : the missing pieces to a highly successful restaurant operation / by Christine J. Lueders. |
| title_short | The secrets to restaurant management and staff training : |
| title_sort | secrets to restaurant management and staff training the missing pieces to a highly successful restaurant operation |
| title_sub | the missing pieces to a highly successful restaurant operation / |
| topic | Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Restaurants Personnel management. http://id.loc.gov/authorities/subjects/sh85113258 Restaurants Gestion. Restaurants Personnel Direction. BUSINESS & ECONOMICS / Small Business bisacsh Restaurant management fast Restaurants Personnel management fast |
| topic_facet | Restaurant management. Restaurants Personnel management. Restaurants Gestion. Restaurants Personnel Direction. BUSINESS & ECONOMICS / Small Business Restaurant management Restaurants Personnel management |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2103179 |
| work_keys_str_mv | AT luederschristinej thesecretstorestaurantmanagementandstafftrainingthemissingpiecestoahighlysuccessfulrestaurantoperation AT luederschristinej secretstorestaurantmanagementandstafftrainingthemissingpiecestoahighlysuccessfulrestaurantoperation |