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HOSP 2360 - Restaurant Operations: Welcome

Suggested Readings

Stoessel, E. (2014). 5 Tips for Better Service. Restaurant Hospitality98(4), 26.

Petran, R. (2014). 5 Reasons: Restaurants Fail Health InspectionsRestaurant Hospitality98(2), 24.

Sanson, M. (2014). It's About the Little ThingsRestaurant Hospitality98(2), 8.

Sanson, M. (2013). No Excuses: Take Responsibility. Restaurant Hospitality97(7), 6.

Naylor, T. (2012). HOW TO LOSE CUSTOMERS AND INFURIATE PEOPLE. Restaurant Magazine, (220), 30-33.

Sergeant, D. (2010). Ideas for running any business successfully. Alaska Business Monthly26(10), 34-37.

Sullivan, J. (2011). When it comes to service, do sweat the small stuff. Nation's Restaurant News45(12), 25.

Nassauer, S. (2012, February 22). HOW WAITERS READ YOUR TABLE. Wall Street Journal - Eastern Edition. pp. D1-D2.

McClaskey, D. (2014). Aim for perfection to achieve greatness. Nation's Restaurant News48(3), 36.

FOR SAFETY'S SAKE: Handling Fresh Produce. (2013). Restaurant Business112(3), S13-S14.

Owens, D. (2013). CLEAN SWEEPPizza Today31(3), 36-38.

JENNINGS, L. (2011). Show off your chef. Nation's Restaurant News45(20), 32.

Stoessel, E. (2014). Turning Takeout into Big Business. Restaurant Hospitality98(4), 36-40.

Burgin, K. (2012). The modern chef. Hospitality (1036644X), (682), 31.

Streaming Videos about Restaurant Operations

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