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Textbook
Restaurant ManagementISBN: 978-0-471-28438-3
Paperback
272 pages
June 1993, ©1993
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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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.
Related Titles
Food Service Operations & Management
Resources for
Instructors
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