| 000 | 01304nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094840.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9781401840938 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911 .G45 2005 | ||
| 100 |
_aGelb, Alan _eauthor |
||
| 245 | 2 |
_aA survival guide for restaurant professionals / _cAlan Gelb and Karen Levine |
|
| 260 |
_aAustralia : _bThomson Delmar Learning, _cc2005 |
||
| 300 |
_avi, 273 pages ; _c19 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aChapter 1. Whole Enchilada -- Chapter 2. Taking Inventory -- Chapter 3. Goal Zone -- Chapter 4. Go, Team! -- Chapter 5. Whole You -- Chapter 6. Better Safe Than Sorry -- Chapter 7. Waiting Game -- Chapter 8. More Members of the Team -- Chapter 9. Bring on the Food! -- Chapter 10. Managing Your End -- Chapter 11. Owning It -- Chapter 12. Savvy Professional. | ||
| 520 | _aThis is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from restaurant professionals on everything from organization to stress management to owing your own restaurant, this is one book busy students and professionals won't want to be without. | ||
| 650 | _aFOOD SERVICE | ||
| 700 |
_aLevine, Karen _eco-author |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c4269 _d4269 |
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