Restaurant Management: : Customers, Operations, and Employees / Robert Christie Mill.
Material type:
TextPublication details: Upper Saddle River, NJ : Pearson/ Prentice Hall, 2007.Description: xx, 443 p. : ill; 23 cmContent type: - Text
- Unmediated
- Volume
- 978-981-06-9843-0
- 647.95068 M61r c2007
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Books
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FEU - Cavite Higher Education HED Library | 647.95068 M61r c2007 (Browse shelf(Opens below)) | Checked out | 10/09/2019 00:00 | HED0010 |
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| 647.95068 K84m Management by menu / | 647.95068 M31 Managing food and nutrition services : for the culinary, hospitality, and nutrition professions. | 647.95068 M31 Managing food and nutrition services : for the culinary, hospitality, and nutrition professions. | 647.95068 M61r c2007 Restaurant Management: : Customers, Operations, and Employees / | 647.95068 M61r c2007 Restaurant management : customers, operations, and employees / | 647.95068 M61r c2007 Restaurant management : customers, operations, and employees / | 647.95068 R28 Remarkable service / |
Includes bibliographic references
English
2
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