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The restaurant : from concept to operation /

The restaurant : from concept to operation / [authored and edited by 3G E-learning LLC, USA] - xii, 276 pages : illustrations (some color) ; 23 cm. + 1 DVD (4 3/4 in).

Includes bibliographical references and index.

ISBN: 9781680957464 (paperback)

Subjects--Topical Terms:
Restaurant management
Food service management

LC Class. No.: TX911.3 M27 R436G 2017

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