Simmer Down! How to Deliver Great Projects Despite Impossible Deadlines and Unrealistic Budgets More Books by Douglas Brown

The Black Book of Outsourcing The Black Book of Outsourcing
The Black Book of Outsourcing
2012
The Food Service Professional Guide to Controlling Restaurant & Food Service Costs The Food Service Professional Guide to Controlling Restaurant & Food Service Costs
The Food Service Professional Guide to Controlling Restaurant & Food Service Costs
2013
The Non-Commercial Food Service Manager's Handbook The Non-Commercial Food Service Manager's Handbook
The Non-Commercial Food Service Manager's Handbook
2002
The Food Service Manager's Guide to Creative Cost Cutting and Cost Control The Food Service Manager's Guide to Creative Cost Cutting and Cost Control
The Food Service Manager's Guide to Creative Cost Cutting and Cost Control
2006
The Restaurant Manager's Handbook The Restaurant Manager's Handbook
The Restaurant Manager's Handbook
2007