The complete guide to foodservice in cultural institution keys to success in restaurants, catering, and special event

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Bibliographic Details
Main Author:	Manas, Arthur M.
Other Authors:	Schechter, Mitchell E.
Format:	Unknown
Published:	New Yor Wile 2002
Subjects:	Restaurant management Food service management > Management Caterers and catering > Management Food service management > Case studies Restaurant management > Case studies Caterers and catering > Case studies > Management
Online Access:	Click Here to View Status and Holdings.
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LEADER	00000n a2200000 a 4501
001	wils-370858
020	#	#	\|a 0471396885 (cloth : alk. paper)
020	#	#	\|a 9780471396888
040	#	#	\|a NT \|d ITMB
090	0	0	\|a TX911.3.M27 \|b M326 2002
100	1	#	\|a Manas, Arthur M.
245	1	4	\|a The complete guide to foodservice in cultural institution \|b keys to success in restaurants, catering, and special event \|c Arthur M. Manask with Mitchell Schechter
260	#	#	\|a New Yor \|b Wile \|c 2002
300	#	#	\|a xii, 237 p. \|b ill. \|c 25 cm
500	#	#	\|a Includes index
650	#	0	\|a Restaurant management
650	#	0	\|a Food service management \|x Management
650	#	0	\|a Caterers and catering \|x Management
650	#	0	\|a Food service management \|v Case studies
650	#	0	\|a Restaurant management \|v Case studies
650	#	0	\|a Caterers and catering \|v Case studies \|x Management
700	1	#	\|a Schechter, Mitchell E.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=370858
964	#	#	\|c BOK \|d 01
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