Concepts of foodservice operations and management
By: Khan, Mahmood A.
Material type:
BookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1991Edition: 2nd ed.Description: 370.Call No.:
TX943
K426C 1991
Subject(s): FOOD SERVICE | FOOD SERVICE MANAGEMENT
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX943 K426C 1991 (Browse shelf) | Available | 100921 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX943 A664 1995 Applied foodservice sanitation : | TX943 E364P Professional restaurant service | TX943 F572A At your service : | TX943 K426C 1991 Concepts of foodservice operations and management | TX943 K543F Foodservice standards in resorts | TX943 K543Q 1989 Quantity food production, planning, and management | TX943 K543Q 1989 Quantity food production, planning, and management |
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