Dimensions of noncommercial foodservice management
By: McCool, Audrey C.
Contributor(s): Smith, Fred A | Tucker, David L.
Material type:
BookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1994Description: 392.Call No.:
TX911.3 .M27
M322D
Subject(s): FOOD SERVICE MANAGEMENT
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX911.3 .M27 M322D (Browse shelf) | Available | 182768 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX911.3 .M27 L484C Cases in hospitality strategy and policy | TX911.3 .M27 L484C Cases in hospitality strategy and policy | TX911.3 .M27 L862R 1993 The restaurant : | TX911.3 .M27 M322D Dimensions of noncommercial foodservice management | TX911.3 .M27 M362 Managing projects in hospitality organizations | TX911.3 .M27 M362 Managing employee attitudes and behaviors in the tourism and hospitality industry / | TX911.3 .M27 M379S 2007 Start & run a coffee bar / |
There are no comments for this item.