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	1.	No cover image available Hospitality accounting by National Restaurant Association Edition: 2nd ed. Language: English Publication details: Boston Pearson Education 2013 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 658.837 N213H(2). Place hold Add to cart (remove)
	2.	No cover image available Hospitality and restaurant management: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 647.95 N213H. Place hold Add to cart (remove)
	3.	No cover image available Restaurant marketing: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 647.95 N213R. Place hold Add to cart (remove)
	4.	No cover image available Customer service: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 338.4764794 N213C. Place hold Add to cart (remove)
	5.	No cover image available Human resources management and supervision: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 658.3 N213H. Place hold Add to cart (remove)
	6.	No cover image available Food prduction: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 641.3 N213F. Place hold Add to cart (remove)
	7.	No cover image available Controlling food service cost: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 647.95 N213C. Place hold Add to cart (remove)
	8.	No cover image available Inventory and purchasing: Competeny guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 658.787 I8I. Place hold Add to cart (remove)
	9.	No cover image available Menu market and management: Competency guide by National Restaurant Association Language: English Publication details: New Jersey Pearson Prentice-Hall 2007 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 642 N213M. Place hold Add to cart (remove)
	10.	No cover image available Foundations of restaurant management and culinary arts: Level 2 by National Restaurant Association Language: English Publication details: Boston Prentice Hall 2011 Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 647.95 N213F. Place hold Add to cart (remove)

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