Brown, Douglas Robert,  4  0  1960- <br/><br/>
The Restaurant manager's handbook :  how to set up, operate, and manage a financially successful food service operation        6 
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Douglas Robert Brown. 
 - third revised edition   
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 - 1 volume in various pagings     29 cm. +    1 CD-ROM (4 3/4 in.) 
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<br/><br/>   Includes index. 
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<br/><br/><label>ISBN: </label>0-910627-09-6 (hardcover)   
<br/><br/><label>ISSN: </label>2 
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<br/><br/><label>Source: </label>        
<br/><br/><label>LCCN: </label>2002-011299 
<br/><br/><label>Nat. Bib. No.: </label> 2 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>    
<br/><br/><label>Subjects--Personal Names: </label><br/>     2     --0------
<br/><br/><label>Subjects--Corporate Names: </label><br/>     6 --0-- 2 --------
<br/><br/><label>Subjects--Meeting Names: </label><br/><br/> 0    2 --
<br/><br/><label>Subjects--Uniform Titles: </label><br/>  --20------
<br/><br/><label>Subjects--Chronological Terms: </label><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management.    --------20--
<br/><br/><label>Subjects--Geographic Terms: </label><br/>--------20--
<br/><br/><label>Index Terms--Genre/Form: </label><br/>----2
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / B76 20032 
<br/><br/><label>Dewey Class. No.: </label>R 647.95068  / B812r 20032 
<br/><br/><label>National Agricultural Library Call No.: </label> /  
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