The management of foodservice operations / edited by Peter Jones with Paul Merricks.
Material type:
TextPublication details: London ; New York : Cassell, c1994.Description: viii, 264 p. : ill. ; 25 cmISBN: - 0304331813 (hbk)
- 030432907X (pbk)
- 9780304329076
- 647.95/068 20
- TX911.3 .M27 M32 1994
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
Loan - Normal on open shelf
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UOE Main Library Open shelf | TX911.3 .M27 M32 1994 (Browse shelf(Opens below)) | 20159476 | Available | 20159476 | |||
|
Loan - Normal on open shelf
|
UOE Main Library Open shelf | TX911.3.M27 M324 1994 (Browse shelf(Opens below)) | 10053611 | Available | 10053611 | |||
|
Loan - Normal on open shelf
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UOE Main Library Open shelf | TX911.3.M27 M324 1994 (Browse shelf(Opens below)) | 10053609 | Available | 10053609 |
Total holds: 0
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| TX911.3.M27 L63 People and the hotel and catering industry | TX911.3 .M27 M32 1994 The management of foodservice operations / | TX911.3.M27 M324 1994 The management of foodservice operations / | TX911.3.M27 M324 1994 The management of foodservice operations / | TX911.3.M27 M326 2002 The complete guide to foodservice in cultural institutions : | TX911.3.M27 M326 2002 The complete guide to foodservice in cultural institutions : | TX911.3.M27 M47 1994 Management skills |
Includes bibliographical references and index.
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