Ninemeier, Jack D.  David K. Hayes <br/><br/>
Restaurant operations management  : principles and practices 

 - New Jersey  Pearson Prentice Hall  2006 
 - xv, 720 p.  : ill.  ; 26 cm. 
<br/><br/> Includes glossary and index 
<br/><br/><label>ISBN: </label>0131100904 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Management--Restaurant management--Restaurant operations--Foodservice management--Hospitality management--Food production--Financial management--Cost control--RSBM--RIHCA
<br/><br/><label>Dewey Class. No.: </label>647.95068  / NIN