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Brown, Douglas Robert, 4 0 1960-

The Restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation 6 6 Douglas Robert Brown. - third revised edition - - 1 volume in various pagings 29 cm. + 1 CD-ROM (4 3/4 in.) - - - - - . - . - 0 . - . - 0 .

Includes index.





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ISBN: 0-910627-09-6 (hardcover)

ISSN: 2 = =

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LCCN: 2002-011299

Nat. Bib. No.: 2

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Subjects--Topical Terms:
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LC Class. No.: TX911.3.M27 / B76 20032

Dewey Class. No.: R 647.95068 / B812r 20032

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