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Restaurant Management (Hospitality, Travel & Tourism), by Nancy Loman Scanlon
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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.
- Sales Rank: #5004013 in Books
- Published on: 1993-05-28
- Original language: English
- Number of items: 1
- Dimensions: 9.63" h x .78" w x 7.58" l, 1.08 pounds
- Binding: Paperback
- 272 pages
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