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Restaurant Management
Nancy Loman Scanlon
€ 177.74
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Description for Restaurant Management
Paperback. Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit. Num Pages: 272 pages, 20 b&w photographs, glossary. BIC Classification: KJM; TTVC. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 191 x 15. Weight in Grams: 484.
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
Product Details
Format
Paperback
Publication date
1993
Publisher
John Wiley and Sons Ltd United States
Number of pages
272
Condition
New
Number of Pages
272
Place of Publication
New York, United States
ISBN
9780471284383
SKU
V9780471284383
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Nancy Loman Scanlon
Nancy Loman Scanlon is the author of Restaurant Management, published by Wiley.
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