The restaurant from concept to operation student workbook) John R. Walker
Material type:
TextSeries: 4th editionHoboken, N.J. John Wiley 2005Description: x, 86 pages 23 cmContent type: - text
- unmediated
- volume
- 04717088674
- 23 647.95068 WAL
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | Bukan Fiksyen | 647.95068 WAL (Browse shelf(Opens below)) | Available |
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| 647.95068 WAL The restaurant : from concept to operation / | 647.95068 WAL The restaurant : from concept to operation / | 647.95068 WAL The restaurant : from concept to operation / | 647.95068 WAL The restaurant from concept to operation student workbook) | 647.95068 ZAC Food service management by checklist : a handbook of control techniques/ | 647.950681 DIT Principles of food, beverage, and labor cost controls / | 647.950681 DIT Principles of food, beverage, and labor cost controls / |
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