Food Service Professionals Guide to

Controlling Restaurant & Food Service Operating Costs by Douglas R. Brown, Cheryl Lewis

Food Service Professionals Guide to

Controlling Restaurant & Food Service Operating Costs

Douglas R. Brown, Cheryl Lewis

143 pages • 2 editions

nonfiction business economics food and drink travel informative fast-paced
Building Restaurant Profits: How to Ensure Maximum Results by Douglas R. Brown, Jennifer Hudson Taylor

Food Service Professionals Guide to

Building Restaurant Profits: How to Ensure Maximum Results

Douglas R. Brown, Jennifer Hudson Taylor

144 pages • 1 edition

nonfiction business economics travel