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EL MANEJO DE RESTAURANTES Guía para Gerentes y Propietarios

By: Hartjen C. HenryContributor(s): Hartjen C. HenryMaterial type: Text

TextPublication details: México : Editorial Limusa S.A. 2006 Description: 220 p. : 23 cmISBN: 968-18-5210-9

Contents:

Fundamentos para la administración de l restaurante -- Actividad del Personal -- Controles de formas -- Comedor --Contenido. Bar -- Bodega y cámara fría.

List(s) this item appears in: Centenario15

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Biblioteca Sede Centenario		Available		BKCL00432

Fundamentos para la administración de l restaurante -- Actividad del Personal -- Controles de formas -- Comedor --Contenido. Bar -- Bodega y cámara fría.

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