The Management of Service for the Restaurant Manager

The Management of Service for the Restaurant Manager

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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: