The restaurant: From concept t operation

By:

Material type: Text

TextPublication details: New Jersey : John Wiley, & Sons, Inc., 2005Edition: 4th edDescription: 414pages ; 24cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Taytay College Library Circulation	Cir 647.95068 W152r 2005 (Browse shelf(Opens below))	Available		TC-011760

Previous	No cover image available	No cover image available	No cover image available					Next
Previous	Cir 647.95068 St84 2003 Dining room and banquet management : Anthony J. Strianese	Cir 647.95068 St843 2008 Dining Room and banquet management	Cir 647.95068 T3611 2006 How to open and run a successful restaurant :	Cir 647.95068 W152r 2005 The restaurant: From concept t operation	Cir 647.95068 W152r 2008 The restaurant from concept to operations	Cir 647.950681 D639p 2006 Principles of food, beverage and labor cost controls :	Cir 647.950681 D7232 2008 Food and beverage cost control :	Next

There are no comments on this title.

to post a comment.