Restaurant: AND Purchasing for Chefs
From Concept to Operation
4th Edition
Published on 28. July 2006
Book
Hardback
978-0-470-10887-1 (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: 243 mm
Width: 199 mm
Weight
1162 gr
ISBN-13
978-0-470-10887-1 (9780470108871)
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Schweitzer Classification