Dining room and banquet management 
Strianese, Anthony J. 
 - Third edition. 
 -  Thomson/Delmar Learning,  2003 
 - xx, 413 pages 
<br/><br/>
<br/><br/><label>ISBN: </label>0-7668-2686-4 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.
<br/><br/><label>Dewey Class. No.: </label>647.95068 St8d 2003