| 000 | 01085cam a2200313 i 4500 | ||
|---|---|---|---|
| 001 | u540752 | ||
| 003 | IIUM | ||
| 006 | m g| d | | ||
| 008 | 171027t2017 nyua g 001 0 eng d | ||
| 020 | _a9781680957464 (paperback) | ||
| 040 |
_aUIAM _beng _erda |
||
| 050 | 4 | _aTX911.3 M27 R436G 2017 | |
| 245 | 1 | 4 |
_aThe restaurant : _bfrom concept to operation / _c[authored and edited by 3G E-learning LLC, USA] |
| 264 |
_aNew York, N.Y. : _b3G E-Learning, _c2017 |
||
| 264 | 4 | _c2017 | |
| 300 |
_axii, 276 pages : _billustrations (some color) ; _c23 cm. + _e1 DVD (4 3/4 in). |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aRestaurant management | |
| 650 | 0 | _aFood service management | |
| 710 | 2 | _a3G E-learning LLC | |
| 907 |
_a.b10576502 _b17-11-21 _c08-03-21 |
||
| 998 |
_am _b08-03-21 _cm _da _e- _feng _gnyu _h4 |
||
| 999 |
_c48980 _d48980 |
||