Restaurant management : customers, operations, and employees / Robert Christie Mill.
Material type:
TextPublication details: Upper Saddle River, NJ : Pearson Prentice Hall, 2007.Edition: 3rdDescription: xx, 443 p.: ill; 24 cmContent type: - Text
- Unmediated
- Volume
- 978-981-06-9843-0
- 647.95068 M61r c2007
| Item type | Current library | Call number | Status | Barcode | |
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Books
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FEU - Cavite Higher Education HED Library | 647.95068 M61r c2007 (Browse shelf(Opens below)) | Available | HED4470 | |
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Books
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FEU - Cavite Higher Education HED Library | 647.95068 M61r c2007 (Browse shelf(Opens below)) | Available | HED0564 |
Browsing FEU - Cavite Higher Education shelves, Shelving location: HED Library Close shelf browser (Hides shelf browser)
| 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 / | 647.95068 Sa97f Food services and catering management / | 647.95068 Sa97f Food sevices and catering management / |
Includes index
English
3
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