Management by menu : student workbook
Contributor(s): Educational Foundation. National Restaurant Association. Professional Management Development Program.
Material type:
BookPublisher: Chicago, Ill. : The Association, 1995Edition: 3rd ed.Description: 76 p.ISBN: 0471413208.Call No.:
TX943
M362 1995
Subject(s): FOOD SERVICE MANAGEMENT -- PROBLEMS, EXERCISES, ETCGeneral Note: "This student workbook is designed to be used with the textbook, Management by Menu, Third Edition by Lendal H. Kotschevar and Marcel R. Escoffier, published by The Educational Foundation of the National Restaurant Association, 1994"
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX943 M362 1995 (Browse shelf) | Available | 200311120027 |
"This student workbook is designed to be used with the textbook, Management by Menu, Third Edition by Lendal H. Kotschevar and Marcel R. Escoffier, published by The Educational Foundation of the National Restaurant Association, 1994"
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