Hospitality and restaurant management : competency guide / National Restaurant Association (U.S.)
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book) | Central Library, TU | 647.95 HOS (Browse shelf(Opens below)) | 1 | Available | 30213 |
Total holds: 0
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647.94068 SER Service management : the new paradigm in hospitality / | 647.940688 HSU Marketing Hospitality / | 647.95 ECK College and university foodservice management standards / | 647.95 HOS Hospitality and restaurant management : competency guide / | 647.950289 LON Quantity food sanitation / | 647.95068 WAL The restaurant:From concept to operation / | 647.950681 MCV Fundamentals of menu planning / |
Includes bibliographical references.
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