AA/HC/1485 Wm. C. Brown Company 1979 Hardcover second, as managerial guide for executives involved in food service. This book serves three purposes: first, as a textbook for technical schools, colleges, and universities offering courses in hotel and restaurant administration. and third, as a reference for teachers in food service education who have not studied service as a separate discipline. (302 Pgs) ISBN: 0697084094 $49.56USD
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