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THE RESTAURANT : FROM CONCEPT TO OPERATION / by John R. Walker and Donald E. Lundberg.
Material type:
TextNew York : John Wiley & Sons, 2000 ©2001Edition: THIRD EDITIONDescription: xix, 418 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 0471356069
- 647.95/068 21
- TX911.3.M27 W352 2001
| Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Books | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | Koleksi Am | TX911.3.M27 W352 2001 (Browse shelf(Opens below)) | THIRD EDITION | Available | 0000001233 | ||
| Books | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | Koleksi Am | TX911.3.M27 W352 2001 (Browse shelf(Opens below)) | THIRD EDITION | Available | 0000001562 |
Total holds: 0
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| TX911.3.M27 S76 2003 Dining Room And Banquet Management / | TX911.3.M27 S76 2003 Dining Room And Banquet Management / | TX911.3.M27 W352 2001 THE RESTAURANT : FROM CONCEPT TO OPERATION / | TX911.3.M27 W352 2001 THE RESTAURANT : FROM CONCEPT TO OPERATION / | TX911.3.M27 W352 2008 The Professional Personal Chef : The Business Of Doing Business as a Personal Chef / | TX911.3.M27 W352 2014 The Restaurant : FROM CONCEPT TO OPERATION / | TX911.3.M3 F58 2002 Cross-Cultural Communication : for the Tourism and Hospitality Industry / |
Lundberg's name appears first on the earlier edition.
Includes bibliographical references and index.
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