The restaurant : from concept to operation / by John R. Walker and Donald E. Lundberg.
By: Walker, John R.
Contributor(s): Lundberg, Donald E.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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INSTITUTE OF TOURISM LIBRARY
Welcome to Insitute of tourism library |
non fiction | 647.9506 (Browse shelf) | Available | T000001195 |
Browsing INSTITUTE OF TOURISM LIBRARY Shelves , Shelving location: Library shelves , Collection code: non fiction Close shelf browser
647.95 22 Management of food and beverage operations | 647.950 22 Practical: | 647.95 22 Design and layout of foodservice facilities | 647.9506 The restaurant : | 647.9506 Principles of Food, Beverage and Labor Cost controls | 647.9506 Introduction to hospitality management / | 647.95068 Textbook of Food and Beverage Management |
Lundberg's name appears first on the earlier edition.
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