Restaurant Financial Basics: WITH The Restaurant
From Concept to Operation
4th Edition
Published on 1. December 2004
Book
Hardback
352 pages
978-0-471-72826-9 (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
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 230 mm
Width: 180 mm
Weight
1584 gr
ISBN-13
978-0-471-72826-9 (9780471728269)
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Schweitzer Classification