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  1. 161
    by Campbell-Smith, Graham
    Published 1967
    Book

    Marketing of the meal experience a fundamental approach
  2. 162
    by Welch, John M.
    Published 1966
    Book

    A task unit concept for the on-the-job training in food service
  3. 163
    by Fuller, John Harold 1916-
    Published 1966
    Book

    Chef's manual of kitchen management
  4. 164
    Published 1965
    Book

    Tripartite technical meeting for hotels, restaurants and similar establishments Geneva, 4-15 October 1965 : summary record
  5. 165
    by Lundberg, Donald E.
    Published 1964
    Book

    The management of people in hotels, restaurants, and clubs
  6. 166
    by Fairbrook, Paul
    Published 1964
    Book

    Starting and managing a small restaurant
  7. 167
    by Brodner, Joseph
    Published 1962
    Book

    Profitable food and beverage operation
  8. 168
    by Brodner, Joseph
    Published 1962
    Book

    Profitable food and beverage operation
  9. 169
    by Dukas, Peter
    Published 1960
    Book

    How to operate a restaurant
  10. 170
    Book

    Hotel and restaurant managers' and educators' perceptions of hospitality education programs in Tacloban City
  11. 171
    Book

    8 steps to becoming an accomodating restaurant a sourcebook for enhancing customer service
  12. 172
    Book

    Hotel and restaurant managers' and educators' perceptions of hospitality education programs in Tacloban City
  13. 173
    Book

    Human relations in the restaurant industry
  14. 174
    Book

    The Cornell hotel and restaurant administration quarterly.
  15. 175
    Available for UP System via Sage Journals.
    Continuing Resource

    Cornell hospitality quarterly.
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