| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:140828441:817 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:140828441:817?format=raw |
LEADER: 00817cam a2200229 a 4500
001 2007031790
003 DLC
005 20080507082708.0
008 070801s2007 flua b 001 0 eng
010 $a 2007031790
020 $a9780910627979 (alk. paper)
020 $a0910627975 (alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aTX911.3.M27$bB76 2007
082 00 $a647.95068$222
100 1 $aBrown, Douglas Robert,$d1960-
245 14 $aThe restaurant manager's handbook :$bhow to set up, operate, and manage a financially successful food service operation /$cDouglas Robert Brown.
250 $aRev. 4th ed.
260 $aOcala, Fla. :$bAtlantic Pub.,$cc2007.
300 $a1052 p. :$bill. ;$c29 cm. +$e1 CD-ROM (4 3/4 in.)
504 $aIncludes bibliographical references and index.
650 0 $aRestaurant management.