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The Food Service Professionals Guide To: Controlling Restaurant Food Service Operating Costs (The Food Service Professionals Guide, 5)
The Food Service Professionals Guide To Controlling Restaurant Food Service Operating Costs - The Food Service Professionals Guide, 5
Author: Cheryl Lewis, Douglas R. Brown
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to ho...  more »
ISBN-13: 9780910627153
ISBN-10: 0910627150
Publication Date: 9/2/2002
Pages: 144
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Publisher: Atlantic Publishing Company (FL)
Book Type: Paperback
Members Wishing: 1
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