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Restaurant management: customers, operations and employees /
| Main Author: | |
|---|---|
| Format: | Printed Book |
| Published: |
New Delhi :
Prentice Hall ,
2010.
|
| Edition: | 3rd ed.; |
| Subjects: |
| LEADER | 00523cam a2200157ua 4500 | ||
|---|---|---|---|
| 020 | |a 9788131713723 | ||
| 082 | 1 | 4 | |a 647.94068 |b MIL-R |
| 100 | 1 | |a Mill, Robert Christie . | |
| 245 | 1 | 0 | |a Restaurant management: customers, operations and employees / |
| 250 | |a 3rd ed.; | ||
| 260 | |a New Delhi : |b Prentice Hall , |c 2010. | ||
| 300 | |a 463p. ; | ||
| 650 | 0 | |a Restaurant management | |
| 942 | |c BK | ||
| 999 | |c 42003 |d 42003 | ||
| 952 | |0 0 |1 0 |4 0 |6 647_940680000000000_MILR |7 0 |9 53896 |a KU |b KU |d 2015-07-05 |l 0 |o 647.94068 MIL-R |p MB04866 |r 2015-07-05 |y BK | ||