Search results for: Keister, Douglas C. (Douglas Carlyle)
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1
How to increase profits with portion control.
Authors: Keister, Douglas C. (Douglas Carlyle)
Published: Ahrens Pub. Co., 1957Physical Description: 51 pages ; 28 cmHoldings: Loading…
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2
Selected readings for an introduction to hotel and restaurant management
Authors: Keister, Douglas C. (Douglas Carlyle)
Published: McCutchan Pub. Corp., 1971Physical Description: v, 446 pages : illustrations, plans ; 23 cmHoldings: Loading…
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3
Food and beverage control
Authors: Keister, Douglas C. (Douglas Carlyle)
Published: Prentice-Hall, 1977Physical Description: xiii, 415 pages : illustrations ; 24 cm.Holdings: Loading…
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4
Food and beverage control
Authors: Keister, Douglas C. (Douglas Carlyle)
Published: Prentice Hall, 1990Physical Description: xiii, 450 pages : illustrations ; 25 cmHoldings: Loading…
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5
A study of the nature of the ownership and management of selected Michigan motels
Authors: Keister, Douglas C. (Douglas Carlyle)
Published: 1965Physical Description: 5 unnumbered pages, iii, 206 leaves : illustrations ; 29 cmHoldings: Loading…
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6
A study of the nature of the ownership and management of selected Michigan motels
Authors: Keister, Douglas C. (Douglas Carlyle)
Published: 1965Physical Description: 5 unnumbered pages, iii, 206 leaves : illustrations ; 29 cmHoldings: Loading…
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