The Restaurant: From Concept to Operation by Donald Lundberg & John Walker 2001
USD 2.24 USD
Specifications
| Subject Area | Business & Economics |
| Narrative Type | Nonfiction |
| Item Length | 10 in |
| Intended Audience | Young Adults |
| Publication Year | 2001 |
| Type | Textbook |
| Format | Hardcover |
| Language | English |
| Item Height | 1.1 in |
| Features | Revised |
| Level | Business |
| Genre | Food & Drink |
| Subjects | Food & Drink |
| Country Of Origin | United States |
| Item Weight | 36.1 Oz |
| Item Width | 8 in |
| Number Of Pages | 440 Pages |
| ISBN | 9780471356066 |
This textbook is the standard edition used in most introductory courses.
Related Items
Medical Terminology Systems Updated: A Body Systems Approach: A Body Systems…
Analytic Methods in Sports : Using Mathematics and Statistics to Understand Data
New Testament Survey Tenney/Dunnett Revised Paperback Wm. B. Eerdmans 1973
C. by Dissection: The Essentials of C. Prog… by Pohl, Ira Paperback / softback
HVAC Duct Construction Standards – Metal & – Paperback, by Smacna-9781617211263
Mosby’s Pocket Dictionary of Medicine, Nursing, & Allied Health 1994
Basic & Clinical Pharmacology
NEW AAOS Emergency Care And Transportation Of The Sick And Injured, 12th Edition