The Restaurant FROM CONCEPT TO OPERATION
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, NJ
John Wiley & Sons
2014
|
| Edition: | Seventh Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000ntm a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-832861 | ||
| 005 | 2018421151631 | ||
| 008 | 180521s2014 NJU a## ##001 ##ENG#D | ||
| 020 | # | # | |a 9781118629628 |q hardback |
| 040 | # | # | |a DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX911.3.M27 |b W352 2014 |
| 100 | 1 | # | |a Walker, John R. |d 1944- |e author |
| 245 | 1 | 4 | |a The Restaurant |b FROM CONCEPT TO OPERATION |c JOHN R. WALKER |
| 250 | # | # | |a Seventh Edition |
| 264 | # | 1 | |a Hoboken, NJ |b John Wiley & Sons |c 2014 |
| 264 | # | 4 | |c ©2014 |
| 300 | # | # | |a x, 493 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 526 | 0 | # | |a HTC560 |b HM222 |5 HM |
| 526 | 0 | # | |a Restaurant Business Operation |b Bachelor Of Science (Honors) Food Service Management |5 Faculty of Hotel and Tourism Management |
| 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=832861 |
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The Restaurant FROM CONCEPT TO OPERATION