The restaurants :  from concepts to operation 

 - 4th ed. 
 - iii, 86 pages  illustrations  24cm 
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0471708674 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management
<br/><br/><label>Dewey Class. No.: </label>647.95068 RES