Restaurant Management |
| Nancy Loman Scanlon |
| 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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| Cloth Bound |
Pages, 7-3/8 x 9-1/4 in.
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Item #:
Price: |
0471284386
$75.00 |
John Wiley & Sons, Inc. | |
