Restaurant management : customers, operations, and employees / Robert Christie Mill.
Material type:
TextPublication details: Upper Saddle River, NJ : Prentice Hall, Edition: 2nd edDescription: 436 pages : illustration ; 25 cmISBN: - 9814119288
- TX 911.3.M27 .M645 2002
| Item type | Current library | Call number | Copy number | Status | Barcode | |
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College Library General Circulation Section | TX 911.3.M27 .M645 2002 (Browse shelf(Opens below)) | 1 | Available | C4106 | |
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Southville International School Affiliated with Foreign Universities Library Southville Foreign University Section | TX 911.3 .M645 2002 (Browse shelf(Opens below)) | 1 | Available | SFU1604 |
Browsing Southville International School Affiliated with Foreign Universities Library shelves, Shelving location: Southville Foreign University Section Close shelf browser (Hides shelf browser)
| TX 911.3.M33 .St916 2007 Math principles for food service occupations / | TX 911.3.M45 .B276 2013 The menu: | TX 911.3.M45 .M38 2009 Fundamentals of menu planning / | TX 911.3 .M645 2002 Restaurant management : | TX 911.3 .M647 2003 Supervision in the hospitality industry / | TX 911.3 .Oc18 2004 Using computers in the hospitality / | TX 911.3 .P153 2005 Foodservice management / |
Includes bibliographical references and index.
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