The restaurant : from concept to operation / John R. Walker.
Material type:
TextPublication details: Hoboken, N.J. : Wiley, c2008.Edition: 5th edDescription: x, 493 p. : ill. ; 25 cmISBN: - 9780471740575 (hbk.)
- 647.95'068
| Item type | Current library | Call number | Status | Barcode | |
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RBC Books
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Camp Road Library | CR/647.95'068 WAL (Browse shelf(Opens below)) | Not For Loan | 40969 | |
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RBC Books
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Camp Road Library | CR/647.95'068 WAL (Browse shelf(Opens below)) | Available | 40968 | |
Books
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Wesley Powell Learning Resource Centre | RBC/647.95'068 WAL (Browse shelf(Opens below)) | Not For Loan | 40970 |
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| RBC/647.95'068 MIL Restaurant management : | RBC/647.95'068 NIN Management of food and beverage operations / | RBC/ 647.95'068 WAL The restaurant : | RBC/647.95'068 WAL The restaurant : | RBC/647.95'068'1 DOP Food and beverage cost control / | RBC/ 647.95'068'1 KAT The bar & beverage book / | RBC/647 LIT Restaurant service : |
Previous ed.: 2005.
Includes bibliographical references and index.
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