Brown, D.R. <br/><br/>
The restaurant manager's handbook /  How to set up, operate, and manage a financially successful food service operation / 
Douglas Robert Brown 
 - 4th. 
 - Florida:  Atlantic,  2007. 
 - 1052p.  Ill.:, incl. glossary, references, index 
<br/><br/> incl. glossary, references, index 
<br/><br/><label>ISBN: </label>0-910627-97-5 
<br/><br/><label>Source: </label> 2010-199 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant Management
<br/><br/><label>LC Class. No.: </label>TX 911.3  / .M27B76