Koha online catalog › Results of search for 'su:"Restaurant management"'

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	1.	Restaurant management : customers, operations, and employees / Robert Christie Mill. by Mill, Robert Christie. Edition: 2nd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Upper Saddle River, NJ : Prentice Hall, c2001Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY [Call number: 647.95068 2] (2). Place hold Add to your cart (remove)
	2.	The restaurant : from concept to operation / by John R. Walker and Donald E. Lundberg. by Walker, John R, 1944- \| Lundberg, Donald E. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: New York : John Wiley, c2001Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY [Call number: 647.9506] (1). Place hold Add to your cart (remove)
	3.	Analysing catering operations by Gordon Cutcliffe in collaboration with David Strank by Cutcliffe, Gordon \| Strank, David \| Luncheon Voucher Catering Education Research Institute. Material type: Text; Format: print ; Literary form: Not fiction Publisher: [London] Edward Arnold for the Luncheon Voucher Catering Education Research Institute [1971]Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY [Call number: 647.95] (1). Place hold Add to your cart (remove)
	4.	Market orientation in the hotel and catering industry / edited by Richard Kotas by Kotas, Richard. Material type: Text; Format: print ; Literary form: Not fiction Publisher: London : Surrey University Press, 1975Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY [Call number: 381.1] (1). Place hold Add to your cart (remove)

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