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The restaurant : from concept to operation / John Walker, DBA, CHA, FMP.
Hoboken, New Jersey : John Wiley & Sons, Inc, [2014]Edition: Seventh EditionDescription: xiv, 492 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 9781118629628 (hbk. : alk. paper)
- 647.95068 23
- TX911.3.M27 W352 2014
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 647.95068 WAL (Browse shelf(Opens below)) | Available | 081867 | ||
Overnight Books and Pamphlets
|
Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 647.95068 WAL (Browse shelf(Opens below)) | Available | 082472 |
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| RBC 647.95068 STR Dining Room and Banquet Management / | RBC 647.95068 WAL The restaurant : | RBC 647.95068 WAL Principles of food, beverage, and labor cost controls / | RBC 647.95068 WAL The restaurant : | RBC 647.950681 DIT Principles of Food, Beverage, and Labor Cost Controls / | RBC 647.950681 DIT Principles of Food, Beverage, and Labor Cost Controls / | RBC 647.950681 DOP Food and beverage cost control / |
Includes bibliographical references and index.
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