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The restaurant : from concept to operation : student workbook / National Restaurant Association Educational Foundation.
Material type:
TextPublisher: New York : John Wiley, 2001Edition: 3rd edDescription: 85 pages ; 23 cmContent type: - text
- unmediated
- volume
- 0471413100
- TX911.3.M27 .R47 2001
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX911.3.M27 .R47 2001 (Browse shelf(Opens below)) | Available | 1000075723 |
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| TX911.3.M27 .M84 2001 Hospitality management and organisational behaviour / | TX911.3.M27 .O47 2008 Handbook of hospitality strategic management / | TX911.3.M27 .P68 2006 Introduction to management in the hospitality industry / | TX911.3.M27 .R47 2001 The restaurant : from concept to operation : student workbook / | TX911.3.M27 .R49 2013 Foodservice management fundamentals / | TX911.3.M27 .S23 2008 The SAGE handbook of hospitality management / | TX911.3.M27 .S78 2006 Hotel and lodging management : an introduction / |
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