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RESTAURANT MANAGEMENT : customers, operations, and employees / Robert Christie Mill.
Material type:
TextUpper Saddle River, New Jersey : Pearson, Prentice Hall, 1998 ©2007Edition: THIRD EDITIONDescription: xx, 443 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 0131136909
- 647.95068 22
- TX911.3.M24 M55 2007
| Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Books | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | Koleksi Am | TX911.3.M24 M55 2007 (Browse shelf(Opens below)) | THIRD EDITION | Available | 0000007571 |
Total holds: 0
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| TX911 .P62 2009 INTRODUCTION TO THE Hospitality Industry / | TX911.3.C65 M55 1994 Basic Food and Beverage Cost Control / | TX911.3.E4 N95 2005 Technology Strategies For The Hospitality Industry / | TX911.3.M24 M55 2007 RESTAURANT MANAGEMENT : customers, operations, and employees / | TX911.3.M27 A332 2008 HOTEL ORGANIZATION MANAGEMENT / | TX911.3.M27 B35 2011 HOTEL FRONT OFFICE MANAGEMENT / | TX911.3.M27 B57 2003 Design and Layout of Foodservice Facilities / |
Includes bibliographical references and index.
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