National Restaurant Association (U.S.)

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Menu masterpieces.

by National Restaurant Association (U.S.) First published in 1965 — 2 editions

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The Legal problem solver for restaurant operators.

by National Restaurant Association (U.S.) First published in 2001 — 2 editions

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Great menus 1983

by National Restaurant Association (U.S.) First published in 1983 — 2 editions

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ServSafe coursebook

by National Restaurant Association (U.S.) First published in 2008 — 2 editions
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analysis of the institutional food field: its size, products, and markets : a report prepared for institutional food manufacturers.

by National Restaurant Association (U.S.) First published in 1962 — 1 edition

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Equipment maintenance programs: a technical bulletin

by National Restaurant Association (U.S.) First published in 1978 — 1 edition

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Equipment service and maintenance

by National Restaurant Association (U.S.) First published in 1970 — 1 edition

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Executive compensation and benefits in the foodservice industry

by National Restaurant Association (U.S.) First published in 1979 — 1 edition

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financial analysis of the restaurant industry: corporations, partnerships, and individually owned operations

by National Restaurant Association (U.S.) First published in 1964 — 1 edition

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financial analysis of the restaurant industry: corporations, partnerships, and individually owned operations.: A report prepared for accountants, financial analysts, investors and managers of food service operations.

by National Restaurant Association (U.S.) First published in 1963 — 1 edition

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Foodservice education programs in secondary and post-secondary schools in the United States, 1977: a joint report

by National Restaurant Association (U.S.) First published in 1977 — 1 edition

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Great American Menus: selected from winners of the menu idea exchange of the National Restaurant Association.

by National Restaurant Association (U.S.) First published in 1964 — 1 edition

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A self-inspection program for foodservice operators: guidelines on how to initiate and carry on a sanitation and safe food handling inspection program in a foodservice operation

by National Restaurant Association (U.S.) First published in 1973 — 1 edition

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Quantity food production: a curriculum guide : suggested outline for secondary schools

by National Restaurant Association (U.S.) First published in 1961 — 1 edition

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Consumer expectations with regard to dining at atmosphere restaurants.

by National Restaurant Association (U.S.) First published in 1983 — 1 edition

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Consumer expectations with regard to dining at fast food restaurants

by National Restaurant Association (U.S.) First published in 1983 — 1 edition

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Accuracy in menus

by National Restaurant Association (U.S.) First published in 1985 — 1 edition

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Hourly wages for foodservice occupations

by National Restaurant Association (U.S.) First published in 2005 — 1 edition

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Limited service restaurant trends, 1998.

by National Restaurant Association (U.S.) First published in 1998 — 1 edition

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Uniform system of accounts for restaurants: Including simplified record keeping for restaurants

by National Restaurant Association (U.S.) First published in 1983 — 1 edition

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OLID: OL1812468A

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Created April 1, 2008
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National Restaurant Association (U.S.)

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