RESTAURANT MANAGEMENT

RESTAURANT MANAGEMENT

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Saved in:
Bibliographic Details
Main Author: Scanlon, Nancy Loman (Author)
Format: Book
Language:English
Published: New York Van Nostrand Reinhold 1993
Subjects:
Restaurant management
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-134052
005 2022524115726
008 220624t1993 -US a 001 eng D
020 # # |a 0442008341  |q hardback 
040 # # |a UiTM  |b eng  |c UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX911.3.M27  |b S26 1993 
100 1 # |a Scanlon, Nancy Loman  |e author 
245 1 0 |a RESTAURANT MANAGEMENT  |c Nancy Scanlon 
264 # 1 |a New York  |b Van Nostrand Reinhold  |c 1993 
264 # 4 |c ©1993 
300 # # |a xi, 260 pages  |b illustrations  |c 25 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit. 
650 # 0 |a Restaurant management 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=134052 
998 # # |a 00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00520##a007.2||00520##b007.2|| 

Similar Items