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1.	Image from Amazon.com	The restaurant planning guide / Peter Rainford and David H. Bangs. by Rainsford, Peter Bangs, David H., joint author Material type: Text; Format: print ; Literary form: Not fiction ; Audience: Adult; Publication details: Chicago : Upstart Publishing Co., 1996 Availability: Items available for loan: University of Eastern Africa, Baraton (1)Call number: TX 911.3 .M27 R35 1996. Place hold Save to lists Add to cart (remove)
2.	Image from Amazon.com	Management of food and beverage operations / Jack D. Ninemeier. by Ninemeier, Jack D Edition: 4th. Material type: Text; Format: print ; Literary form: Not fiction ; Audience: Adult; Publication details: Lansing, MI : Educational Institute, c2005 Availability: Items available for loan: University of Eastern Africa, Baraton (1)Call number: TX 911.3 .M27 N55 2005. Place hold Save to lists Add to cart (remove)
3.	Image from Amazon.com	Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier. by Schmidgall, Raymond S, 1945- Hayes, David K Ninemeier, Jack D Material type: Text; Format: print ; Literary form: Not fiction ; Audience: Adult; Publication details: New York : John Wiley & Sons, c2002 Online resources: Contributor biographical information Publisher description Table of contents Availability: Items available for loan: University of Eastern Africa, Baraton (1)Call number: TX 911.3 .F5 S36 2002. Place hold Save to lists Add to cart (remove)
4.	Image from Amazon.com	The restaurant manager's handbook: how to set up, operate, and manage a financially successful food service operation Douglas Robert Brown by Brown, Douglas Robert, 1960- Edition: Rev. 4th ed Material type: Text; Format: regular print ; Audience: Adult; Publication details: Ocala, Fla. Atlantic Pub. c2007 Availability: Items available for loan: University of Eastern Africa, Baraton (2)Call number: TX 911.3 .M27 B76 2007 c.1, ... Place hold Save to lists Add to cart (remove)
5.	Image from Amazon.com	Tourisme et hotellerie : lectures et vocabulaire en fran�ais / Katia Brilli� Lutz, Conrad J. Schmitt. by Lutz, Katia Brilli� Schmitt, Conrad J Series: (Schaum's foreign language series) Material type: Text; Format: print ; Literary form: Not fiction ; Audience: Adult; Publication details: New York : McGraw-Hill, 1993 Availability: Items available for loan: University of Eastern Africa, Baraton (1)Call number: PC 2120 .R4 L87 1993. Place hold Save to lists Add to cart (remove)
6.	Image from Amazon.com	Restaurant management : customers, operations, and employees / Robert Christie Mill. by Mill, Robert Christie Edition: 2nd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River, NJ : Prentice Hall, c2001 Availability: Items available for loan: University of Eastern Africa, Baraton (1)Call number: TX911.3.M24.M55 2001. Place hold Save to lists Add to cart (remove)
7.	Image from Amazon.com	Food service management : how to succeed in the high-risk restaurant business-- by someone who did / by Bill Wentz. by Wentz, Bill, 1933- Material type: Text; Format: print ; Literary form: Not fiction Publication details: Ocala, Fla : Atlantic Pub. Group, c2007 Online resources: Table of contents only Availability: Items available for loan: University of Eastern Africa, Baraton (4)Call number: TX911.3.M27.W435 2007, ... Place hold Save to lists Add to cart (remove)