The restaurant from concept to operation

Saved in:

Bibliographic Details
Corporate Author:	National Restaurant Association Educational Foundation
Format:	Unknown
Published:	New York John Wiley & Sons 2001
Edition:	3rd ed
Subjects:	Restaurant management > Study guide Restaurant management > Examinations, questions, etc.
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000n a2200000 a 4501
001	wils-263228
020	#	#	\|a 0471413100
090	0	0	\|a TX911.3.M27 \|b R47 2001
245	0	4	\|a The restaurant \|b from concept to operation \|b student workbook
250	#	#	\|a 3rd ed
260	#	#	\|a New York \|b John Wiley & Sons \|c 2001
300	#	#	\|a 85 p. \|b ill. \|c 23 cm
500	#	#	\|a Accompanies " The restaurant: from concept to operation"
650	#	0	\|a Restaurant management \|v Study guide
650	#	0	\|a Restaurant management \|v Examinations, questions, etc.
710	1	#	\|a National Restaurant Association Educational Foundation
745	0	4	\|a The restaurant: from concept to operation
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=263228
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00250##a002.5.2\|\|00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|00500##a002.17.2\|\|