How to open and run a successful restaurant
Material type:
TextPublisher: Hoboken, NJ : John Wiley & Sons, [2006]Edition: Third editionDescription: xv, 222 pagesContent type: - text
- unmediated
- volume
- 0471698741
- 647.95068
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 647.95068 Eg29h 2006 (Browse shelf(Opens below)) | c. 1 | Room use only | 20370QC |
Browsing Main Library shelves, Shelving location: Reference Section, Collection: Reference Close shelf browser (Hides shelf browser)
| R 647.95 G314s 2005 A survival guide for restaurant professionals | R 647.95 G314s 2005 A survival guide for culinary professionals | R 647.95 Se481 2005 ServSafe Alcohol® : fundamentals of responsible alcohol service | R 647.95068 Eg29h 2006 How to open and run a successful restaurant | R 647.95068 N384f 2023 Food and beverage service management | R 647.95068 N714r 2006 Restaurant operations management : principles and practices | R 647.95068 W181r 2012 The restaurant : from concept to operation |
Includes index.
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