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Restaurant management : customers, operations, and employees / Robert Christie Mill.
Material type:
TextPublication details: New Jersey : Prentice Hall , c2007.Edition: 3rd editionDescription: xx, 443 pages : black and white illustrations ; 24 cmISBN: - 9789810698430
- CIR 647.95 M645 2007
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Olivarez College Tagaytay On Display | CIR | CIR 647.95 M645 2007 c.2 (Browse shelf(Opens below)) | 2 | Available | 6998 | |
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Books
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Olivarez College Tagaytay On Display | CIR | CIR 647.95 M645 2007 c.1 (Browse shelf(Opens below)) | 1 | Available | 6976 |
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| Cir 647.95 M426 2000 Bar service : levels 1 and 2 / | CIR 647.95 M426 2000 Bar service : levels 1 and 2 / | CIR 647.95 M645 2007 c.1 Restaurant management : customers, operations, and employees / | CIR 647.95 M645 2007 c.2 Restaurant management : customers, operations, and employees / | CIR 647.95 M648 Food and beverage cost control / | CIR 647.95 P264 2003 Bar and beverage operation : ensuring success and maximum profit / | CIR 647.95 St916 1990 Dining room and banquet management / |
Includes index.
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