Introduction to professional foodservice Wallace L. Rande

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Publication details: Hoboken, NJ John Wiley 1996Description: x, 285 p. ; ill. ; 25 cmISBN:

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Holdings
Current library	Call number	Status	Date due	Barcode
Anna Centenary Library	647.95 RAN (Browse shelf(Opens below))	Available		133325

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Previous	647.95 MAR Working at a Resturant	647.95 MIL Restaurant management : customers, operations, and employees	647.95 MOR Culinary creation : an introduction to foodservice and world cuisine	647.95 RAN Introduction to professional foodservice	647.95 SAN Understanding foodservice cost control : an operational text for food, beverage, and labor costs	647.95 SCH Fast food places	647.95 SHA Turning the tables : the insider's guide to eating out	Next

Includes bibliographical references and index

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