Restaurant Financial Basics: AND Restaurent - From Concept to Operation
4th Edition
Published on 2. November 2006
Book
Paperback/Softback
784 pages
978-0-470-11298-4 (ISBN)
More details
Edition
4th Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Edition type
Revised edition
Dimensions
Height: 232 mm
Width: 179 mm
Weight
1390 gr
ISBN-13
978-0-470-11298-4 (9780470112984)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification