SKU:AA/HC/1485
second, as managerial guide for executives involved in food service. This book serves three purposes: first, as a textbook for technical schools, colleges, and universities offering courses in hotel and restaurant administration. and third, as a reference for teachers in food service education who have not studied service as a separate discipline. (302 Pgs)
AUTHOR: Raymond J. Goodman, Jr. PUBLISHER: Wm. C. Brown Company ISBN: 0697084094 YEAR: 1979 FORMAT: Hardcover EDITION: