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1.
Complete guide to foodservce in cultural institutions :keys to success in restaurants, catering and special events Arthur M. Manask and Mitchell Schechter by
  • Manask, Arthur M
  • Schechter, Mitchell
Material type: Text Text
Publication details: New York John Wiley & Sons 2002
Online access:
Availability: Items available for loan: North Eastern Hill University (1)Call number: 647.95068 .
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2.
Managing restaurant and bar business by B. K. Chakravarti by
  • Chakravarti, B.K
Material type: Text Text
Publication details: New Delhi Aman Publications c2008
Availability: Items available for loan: North Eastern Hill University (1)Call number: 642.56068 CHA .
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