Restaurant management customers, operations, and employees
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Main Author: | |
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Format: | Book |
Published: |
New Jersey
PrenticeHall
2001
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Edition: | 2nd ed |
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
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LEADER | 00000n a2200000 a 4501 | ||
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001 | wils-219547 | ||
020 | # | # | |a 0130273643 |
090 | 0 | 0 | |a TX911.3.M24 |b M55 2001 |
100 | 1 | # | |a Mill, Robert Christie |
245 | 1 | 1 | |a Restaurant management |b customers, operations, and employees |c Robert Christie Mill |
250 | # | # | |a 2nd ed |
260 | # | # | |a New Jersey |b PrenticeHall |c 2001 |
300 | # | # | |a xii, 436 p. |b ill. |c 26 cm |
504 | # | # | |a Includes bibliographical references and index |
650 | # | 0 | |a Restaurant management |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=219547 |
964 | # | # | |c BOK |d 01 |
040 | # | # | |a Shah Alam |
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