| 000 | 01064cam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | 14395332 | ||
| 003 | OSt | ||
| 005 | 20240923102940.0 | ||
| 008 | 060531t19982007njua b 001 0 eng d | ||
| 010 | _a 2006017886 | ||
| 020 |
_a0131136909 _cRM249.28 _qpaperback |
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| 040 |
_aDLC _cDLC _dKKKUA _beng _erda |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M24 _bM55 2007 |
| 082 | 0 | 0 |
_a647.95068 _222 |
| 100 | 1 |
_aMill, Robert Christie., _eauthor. |
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| 245 | 1 | 0 |
_aRESTAURANT MANAGEMENT : _bcustomers, operations, and employees / _cRobert Christie Mill. |
| 250 | _aTHIRD EDITION | ||
| 264 |
_aUpper Saddle River, New Jersey : _bPearson, Prentice Hall, _c1998 |
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| 264 | _c©2007 | ||
| 300 |
_axx, 443 pages : _billustrations ; _c24 cm |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 1 | 0 | _aRestaurant management. |
| 658 | _cSOP | ||
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip0614/2006017886.html |
| 942 |
_2lcc _n0 _cBK |
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| 999 |
_c6846 _d6846 |
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