Restaurant Management

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.

Author: Nancy Loman Scanlon
Publisher: Wiley
Published: 06/15/1993
Pages: 272
Binding Type: Paperback
Weight: 1.08lbs
Size: 9.27h x 7.55w x 0.60d
ISBN: 9780471284383

About the Author

Nancy Loman Scanlon is the author of Restaurant Management, published by Wiley.