Restaurant Management

By Nancy Loman Scanlon

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Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Format:Paperback

Language:English

ISBN:0471284386

ISBN13:9780471284383

Release Date:June 1993

Publisher:Wiley

Length:272 Pages

Weight:1.08 lbs.

Dimensions:0.6" x 7.5" x 9.3"

Related Subjects

Business Business & Finance Business & Investing Cooking Education & Reference Food, Lodging & Transportation Holiday Cooking Hospitality, Travel & Tourism Industries & Professions Reference Textbooks Travel

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