Restaurant management : customers, operations, and employees
| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
Upper Saddle River, N.J.:
Pearson, Prentice Hall,
2007.
|
| Edition: | 3rd ed. |
| Subjects: |
| LEADER | 00571pamaa2200181 4500 | ||
|---|---|---|---|
| 001 | 0000020052 | ||
| 005 | 20140428090000.0 | ||
| 020 | 0 | 0 | |a 0131136909 |
| 090 | 0 | 0 | |a TX911.3.M24 |b MIL 2007 |
| 100 | 1 | 0 | |a Mill |
| 245 | 1 | 0 | |a Restaurant management : |b customers, operations, and employees |c Robert Christie Mill. |
| 250 | 0 | 0 | |a 3rd ed. |
| 260 | 0 | 0 | |a Upper Saddle River, N.J.: |b Pearson, Prentice Hall, |c 2007. |
| 300 | |a xx, 443 p.: |b ill.; |c 24 cm. | ||
| 501 | 0 | 0 | |a FOLA |
| 504 | 0 | 0 | |a Includes bibliographical references and index |
| 650 | 0 | 0 | |a Restaurant management |
| 901 | |u www.prenhall.com | ||