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  1. 2281
    Restaurant reality a manager's guide

    Restaurant reality a manager's guide by Lefever, Michael M. 1948-

    Published 1989
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  2. 2282
    THE SALE AND PURCHASE OF RESTAURANTS

    THE SALE AND PURCHASE OF RESTAURANTS by Stefanelli, John M.

    Published 1985
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  3. 2283
    Principles of food, beverage & labor cost controls for hotels and restaurants

    Principles of food, beverage & labor cost controls for hotels and restaurants by Dittmer, Paul R

    Published 1984
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  4. 2284
    How to run a successful restaurant

    How to run a successful restaurant by Siegel, William Laird

    Published 1977
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  5. 2285
    Administrative office management

    Administrative office management by Keeling, Billy Lewis

    Published 1978
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  6. 2286
    PROFESSIONAL MANAGEMENT OF HOUSEKEEPING OPERATIONS

    PROFESSIONAL MANAGEMENT OF HOUSEKEEPING OPERATIONS by Martin, Robert J. 1927-

    Published 1986
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  7. 2287
    Cost control for the hospitality industry

    Cost control for the hospitality industry by Coltman, Michael M. 1930-

    Published 1989
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  8. 2288
    Supervision in the hospitality industry

    Supervision in the hospitality industry by Miller, Jack E. 1930-

    Published 1985
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  9. 2289
    Marketing hotels into the 90s a systematic approach to increasing sales

    Marketing hotels into the 90s a systematic approach to increasing sales by Greene, Melvyn

    Published 1983
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  10. 2290
    Managing hotels

    Managing hotels by Venison, Peter 1942-

    Published 1984
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  11. 2291
    Marketing in the hospitality industry

    Marketing in the hospitality industry by Nykiel, Ronald A.

    Published 1989
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  12. 2292
    Goodnight campers! the history of the British holiday camp

    Goodnight campers! the history of the British holiday camp by Ward, Colin

    Published 1986
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  13. 2293
    Foodservice standards in resorts

    Foodservice standards in resorts

    Published 1987
    “…The L.J. Minor foodservice standards series…”
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  14. 2294
    Standardizing foodservice for quality and efficiency

    Standardizing foodservice for quality and efficiency by Tolve, Arthur

    Published 1984
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  15. 2295
    Woman's contemporary image a personal and professional guide

    Woman's contemporary image a personal and professional guide

    Published 1975
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  16. 2296
    How to get organized when you don't have the time

    How to get organized when you don't have the time by Culp, Stephanie

    Published 1986
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  17. 2297
    Manage Your Time, Manage Your Work, Manage Yourself

    Manage Your Time, Manage Your Work, Manage Yourself by Douglass, Merrill E, Douglass, Donna N

    Published 1980
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  18. 2298
    TRIGGER POINTS how to make decisions three timen faster, innovate smarter, and beat your competition by ten percent (it ain't easy!)

    TRIGGER POINTS how to make decisions three timen faster, innovate smarter, and beat your competition by ten percent (it ain't easy!) by Kami, Michael J. 1922-

    Published 1988
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  19. 2299
    The creative mystique how to manage it, nurture it, and make it pay

    The creative mystique how to manage it, nurture it, and make it pay by Keil, John M

    Published 1985
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  20. 2300
    Dictionary of business and management

    Dictionary of business and management by Rosenberg, Jerry Martin

    Published 1983
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