Lewis Cheryl, Brown Douglas Robert:
The Food Service Professionals Guide To Controlling Restaurant And Food Service Operating Costs

Atlantic Publishing Co (United States), 2007
Paperback, 144 pages
Size: 215x140 mm
ISBN: 9780910627153
ISBN-10: 0910627150

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The Food Service Professionals Guide To Controlling Restaurant And Food Service Operating Costs

Useful for food service operators, this title deals with topics ranging from finding a site for a new restaurant to how to train wait staff. It provides explanations and information along with the phone numbers and web sites of the companies discussed.

Related links:

Cheryl Lewis
Douglas Robert Brown
Hotel & catering trades
Hospitality industry
Service industries
Industry & industrial studies
Economics, finance, business and industry
Atlantic Publishing Co

More information from Wikipedia:

Cheryl Lewis
Douglas Robert Brown
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