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The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM Hardcover - 2007
by Douglas Robert Brown
- Used
- Good
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Details
- Title The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM
- Author Douglas Robert Brown
- Binding Hardcover
- Edition 4th
- Condition Used - Good
- Pages 1052
- Volumes 1
- Language ENG
- Publisher Atlantic Publishing Group Inc., Ocala, Florida, U.S.A.
- Date September 25, 2007
- Illustrated Yes
- Bookseller's Inventory # 0910627975-11-1
- ISBN 9780910627979 / 0910627975
- Weight 6.1 lbs (2.77 kg)
- Dimensions 11.2 x 8.7 x 2.3 in (28.45 x 22.10 x 5.84 cm)
- Library of Congress subjects Restaurant management
- Library of Congress Catalog Number 2007031790
- Dewey Decimal Code 647.950
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From the publisher
First line
The purpose of this chapter is to list and describe the activities fundamental to opening a restaurant.