Restaurant: From concept to operation
Language: English Publication details: Hoboken John Wiley 2011Edition: 6th edDescription: xviii, 557 pDDC classification:- 647.95068 W152R(6)
| Item type | Current library | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Books | VIVEKANANDA LIBRARY IHTM Library | 647.95068 W152R(6) (Browse shelf(Opens below)) | Available | 369081 |
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| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| 647.95068 S82S(2) Strategic questions in food and beverage management | 647.95068 S82S(2) Strategic questions in food and beverage management | 647.95068 W152R Restaurant: From concept to operation | 647.95068 W152R(6) Restaurant: From concept to operation | 647.950681 A13A Analyzing and controlling foodservice costs: A managegial and technalogical approach | 647.950681 M615M(4) Menu: Pricing and strategy | 647.950681 O7P(2) Practical food and beverage cost control |
3006 17/01/2018 HBD18/7329 09/03/2018 IHTM (SFS)
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