Food Service Professionals Guide to Controlling Restaurant & Food Service Labor Costs
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 how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.The books cover all the bas…
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Produktdetails
- ISBN: 978-0-910627-17-7
- EAN: 9780910627177
- Produktnummer: 20318004
- Verlag: Atlantic Publishing Co
- Sprache: Englisch
- Erscheinungsjahr: 2002
- Seitenangabe: 144 S.
- Masse: H20.3 cm x B13.5 cm x D1.0 cm 198 g
- Gewicht: 198
- Sonstiges: Tertiary Education (US: College)
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