The Restaurant planning guide [Book /]Peter Rainsford and David H. Bangs, Jr.
Von: Rainsford, Peter.
Mitwirkende(r): Bangs, David H.
Materialtyp:
BuchVerlag: Chicago, Ill. : Upstart Pub. Co., 1996Auflage: 2nd ed.Beschreibung: xiii, 146 p. : ill. ; 28 cm.ISBN: 1574100262.Schlagwörter: Restaurant management | Restaurants -- GestionDDC-Klassifikation: 647.95068
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6october 1203 | 647.95068 RR (Regal durchstöbern) | 1 | Verfügbar |
Regale von 6october durchstöbern , Standort: 1203 Regal ausblenden
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| 647.95068 LP Professional beverage management | 647.95068 MQ Quality service | 647.95068 P I Introduction to foodservice | 647.95068 RR The Restaurant planning guide | 647.950681 MM Menu pricing & strategy | 647.950683 B P Personnel management in the hotel and catering industry | 647.950688 O H Handbook of hospitality marketing management |
Includes bibliographies: p.123-128 and index.
All Ages.
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