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Parry, Chris, 4 0 1956-

Bar & beverage operation : ensuring success & maximum profit 6 6 by Chris Parry. - - - 141 pages : illustrations 21 cm. - - - - - The food service professionals guide to 11 . - . - 0 . - . - 0 .



Includes bibliographical references and index.



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5





ISBN: 0-910627-21-5 (paperback)

ISSN: 2 = =

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LCCN: 2002-010830

Nat. Bib. No.: 2

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Subjects--Topical Terms:
Bartending.;Food service management. --------20--

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LC Class. No.: TX950.7 / .P37 20032

Dewey Class. No.: R 647.95068 / P249b 20032

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