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Restaurant Operations Management Principles and Practices (12 results)
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Condition: acceptable. Corners are bent. Stains on outside cover inside the book. There are tears on paperback. Spine is twisted bowed. Cover Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included.
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![Stock image for Restaurant Operations Management: Principles and Practices [Paperback] Ninemeier, Jack and Hayes, David for sale by DeckleEdge LLC](https://pictures.abebooks.com/isbn/9780131100909-us-300.jpg)
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Paperback. Condition: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks.
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paperback. Condition: New. In shrink wrap. Looks like an interesting title!
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US$ 271.08
Convert currencyUS$ 2.64 shipping within U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 270.73
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Add to basketCondition: New. Brand new! Please provide a physical shipping address.
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US$ 297.96
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Add to basketCondition: As New. Unread book in perfect condition.
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Restaurant Operations Management : Principles And Practices
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 316.07
Convert currencyUS$ 19.92 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Restaurant Operations Management : Principles And Practices
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 327.31
Convert currencyUS$ 19.92 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 375.96
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Add to basketPaperback. Condition: Brand New. illustrated edition. 736 pages. 10.25x8.25x1.25 inches. In Stock.
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Restaurant Operations Management : Principles and Practices
Published by Pearson Education (US) Mai 2005, 2005
ISBN 10: 0131100904 ISBN 13: 9780131100909
Language: English
US$ 405.80
Convert currencyUS$ 78.58 shipping from Germany to U.S.A.Quantity: 2 available
Add to basketTaschenbuch. Condition: Neu. Neuware - For courses in Restaurant Management, Quality Food Production Management, Foodservice Management, and some introductory courses in the Hospitality Industry.
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US$ 24.75
Convert currencyUS$ 20.40 shipping from India to U.S.A.Quantity: 1 available
Add to basketHardbound. Condition: As New. New. Contents Preface. 1. Kitchen arrangement. 2. Menu planning. 3. Culinary and food ingredients. 4. Preparation of healthy food. 5. Food processing and food safety. 6. Modern food processing methods. 7. Human resource in food service. 8. Outsourcing food and beverage operations. Bibliography. Index. The food service industry generally encompasses those places institutions and companies responsible for any meal eaten away from home. This industry includes restaurants school and hospital cafeterias catering operations and many other formats. Food and beverage services include practice or business of making transporting and serving or dispensing prepared foods as in a restaurant or hotel. Food service industry is one of largest and rapidly growing industry in the world. A quick look at current hospitality development reports shows the diversity of the food and beverage operations at hotels these days. The fastest growing segment upscales operations with multiple food and beverage outlets and large banquet facilities. This book is a comprehensive guide to food service management. It offers essential information on all aspects of managing food and beverage services for restaurant managers owners and personnel. 282 pp.
