The Restaurant Manager's Handbook
How to Set Up, Operate and Manage a Financially Successful Food Service Operation
3rd Edition
Published on 23. December 2004
Book
Hardback
600 pages
978-0-910627-09-2 (ISBN)
More details
Edition
3rd Revised ed.
Language
English
Place of publication
Ocala
United States
Target group
Professional and scholarly
Illustrations
tables
Dimensions
Height: 280 mm
Width: 215 mm
ISBN-13
978-0-910627-09-2 (9780910627092)
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Schweitzer Classification