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The restaurant manager's handbook : how to set up, operate and manage a financially successful food service operation. Douglas Robert Brown
Material type:
TextPublication details: Ocala, Florida : Atlantic Pub., 29 cm.Edition: 3rd rev. ed.-Description: 1 v (various paging) ; 29 cmISBN: - 0-910627-09-6
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General Reference And Serial Section | Olivarez College Learning Resource Center | GR 647.95068 B812 2005 (Browse shelf(Opens below)) | Available | GR 000022 |
Includes bibliographical references, glossary and index.
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