Brown, Douglas Robert <br/><br/>
The restaurant manager's handbook:    how to set up, operate and manage a financially successful food service operation / 
Brown, Douglas Robert 
 - Revised Fourth edition 
 - 1052 pages ;  illustrations ;  29 cm. 
<br/><br/><label>ISBN: </label>0910627975 9780910627979 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management
<br/><br/><label>Dewey Class. No.: </label>647.95068