A survival guide for restaurant professionals / Alan Gelb and Karen Levine
Material type:
TextPublisher: Clifton, NY : Thomson Delmar Learning, [2005]Description: vi, 273 pagesContent type: - text
- unmediated
- volume
- 1401840930
- 647.95
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 647.95 G314s 2005 (Browse shelf(Opens below)) | Room use only | 19456QC |
Browsing Main Library shelves, Shelving location: Reference Section, Collection: Reference Close shelf browser (Hides shelf browser)
| R 647.94068 St937h 2006 Hotel and lodging management : an introduction | R 647.94068 T337p 2010 Principles of management for the hospitality industry | R 647.94068 W878h 2015 Hospitality management : a brief introduction | R 647.95 G314s 2005 A survival guide for restaurant professionals | R 647.95 G314s 2005 A survival guide for culinary professionals | R 647.95 Se481 2005 ServSafe Alcohol® : fundamentals of responsible alcohol service | R 647.95068 Eg29h 2006 How to open and run a successful restaurant |
Includes index.
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