The Restaurant: Instructor's Guide
From Concept to Operation
2nd Edition
Book
Paperback/Softback
400 pages
978-0-471-44204-2 (ISBN)
More details
Edition
2nd Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
ISBN-13
978-0-471-44204-2 (9780471442042)
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Schweitzer Classification