Customer service : competency guide / National Restaurant Association, Educational Foundation.
Series: NRAEF ManageFirst programPublication details: Upper Saddle River : Pearson/ Prentice Hall, 2007.Description: x, 100 p. : col. ill. ; 28 cmISBN:- 0132283816
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C8 C87 2007 (Browse shelf(Opens below)) | Available | 018273 | |
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C8 C87 2007 (Browse shelf(Opens below)) | Available | 028272 |
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| CIR TX 911.3.C65 O38 2010 Practical food and beverage cost control / | CIR TX 911.3.C65 P38 2005 Fundamental principles of restaurant cost control / | CIR TX 911.3.C65 S26 2008 Understanding foodservice cost control : an operational text for food, beverage, and labor costs / | CIR TX 911.3.C8 C87 2007 Customer service : competency guide / | CIR TX 911.3.C8 C87 2007 Customer service : competency guide / | CIR TX 911.3.C8 C87 2019 Customer service in travel & tourism / | CIR TX 911.3.C8 N88 2007 Nutrition : competency guide. |
"A foundation topic of the NRAEF Certificate program"--Cover.
Includes Index.
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