Image from Amazon.com
On-Site Food Service Management A Best Practice Approach / by Dennis Reynolds
Material type:
TextPublication details: Canada: John Wiley and Sons, 2003Description: p.250ISBN: - 0471345431
- 647.95068 REY-O
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Reference
|
ARCHBISHOP KAVUKATTU CENTRAL LIBRARY | 647.95068 REY-O (Browse shelf(Opens below)) | Not for loan | 60661 |
Total holds: 0
Browsing ARCHBISHOP KAVUKATTU CENTRAL LIBRARY shelves Close shelf browser (Hides shelf browser)
|
No cover image available |
|
|
No cover image available | No cover image available | No cover image available | ||
| 647.95068 BIR-D3 Design and Layout of Food Service Facilities / | 647.95068 GAR-M Modern Food Service Purchasing / | 647.95068 KAT-D3 Design and Equipment for Restaurants and Food Service / | 647.95068 REY-O On-Site Food Service Management A Best Practice Approach / | 647.95068 STR-D.4 Dining Room and Banquet Management / | 647.95068 WAD-S Successful Resataurant Management From Vision to Execution / | 647.95068 WOO-S Strategic Questions in Food and Beverage Management / |
There are no comments on this title.
Log in to your account to post a comment.