| 000 | 00876cam a2200265 i 4500 | ||
|---|---|---|---|
| 999 |
_c9291 _d9291 |
||
| 001 | 17776403 | ||
| 005 | 20190520091454.0 | ||
| 008 | 130613s2014 njua b 001 0 eng | ||
| 010 | _a 2013018940 | ||
| 020 | _a9781118629628 (hbk. : alk. paper) | ||
| 040 |
_aDLC _beng _cDLC _erda _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M27 _bWAL 2014 |
| 082 | 0 | 0 |
_a647.95068 _223 |
| 100 | 1 |
_aWalker, John R., _d1944- |
|
| 245 | 1 | 4 |
_aThe restaurant : _bfrom concept to operation / _cJohn Walker, DBA, CHA, FMP. |
| 250 | _aSeventh Edition. | ||
| 260 |
_aNew Jersey: _bwiley & Sons, _c2014. |
||
| 300 |
_axiv, 492 pages : _billustrations ; _c25 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aRestaurant management. | |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cBK |
||