Restaurant management/ 
edited by Rodrigo Herrera 
 - New York :  Larsen & Keller Education,  2018. 
 - vii, 253 pages :  color illustrations,   28 cm. 
<br/><br/>Includes bibliographical reference and index. 
<br/><br/><label>ISBN: </label>9781635496208 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management.<br/>Restaurants -- Personnel management.<br/>Food and Beverage<br/>Hotel management.
<br/><br/><label>LC Class. No.: </label>TX 911.3 R47 2017