The restaurant manager's handbook: how to set up, operate and manage a financially successful food service operation / Brown, Douglas Robert
By: Brown, Douglas Robert [author]
Language: English Publisher: Florida : Atlantic Publishing, 2007Edition: Revised Fourth editionDescription: 1052 pages ; illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 0910627975; 9780910627979Subject(s): Restaurant managementDDC classification: 647.95068| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY GENERAL REFERENCE | 647.95068 B812 2007 (Browse shelf) | Available | CITU-CL-36038 |
Total holds: 0
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| 647.940683 N213 2007 NRAEF manage first human resources management and supervision: competency guide / | 647.940683 N213 2007 NRAEF manage first human resources management and supervision: competency guide / | 647.95068/7 F327 2010 Purchasing for chefs : a concise guide / | 647.95068 B812 2007 The restaurant manager's handbook: how to set up, operate and manage a financially successful food service operation / | 647.95068 N213 2007 Hospitality and restaurant management : competency guide / | 647.95068 N213 2007 Hospitality and restaurant management : competency guide / | 647.95068 N213 2007 Controlling foodservice costs : competency guide / |
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