Restaurant operations management : principles and practices / Jach D. Ninemeier, David K. Hayes
Material type:
TextPublisher: Upper Saddle River, NJ : Pearson Prentice Hall, [2006]Description: xv, 720 pages : illustrationsContent type: - text
- unmediated
- volume
- 0131100904
- 647.95068
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 647.95068 N714r 2006 (Browse shelf(Opens below)) | c. 1 | Room use only | 20260QC |
Browsing Main Library shelves, Shelving location: Reference Section, Collection: Reference Close shelf browser (Hides shelf browser)
| 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 | R 647.95068 N384f 2023 Food and beverage service management | R 647.95068 N714r 2006 Restaurant operations management : principles and practices | R 647.95068 W181r 2012 The restaurant : from concept to operation | R 647.950681 D617p 2003 Principles of food, beverage, and labor cost controls | R 647.95068107 P957 2003 Principles of food, beverage, and labor cost controls |
Includes index.
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