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.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
Van Nostrand Reinhold
1993
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Quality Restaurant Service Guaranteed a training outline
Marketing by menu
