| 000 | 01044cam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls003113302 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226105329.0 | ||
| 008 | 110218s2008 njua b 001 0 eng | ||
| 020 | _a9780471740575 (hbk.) | ||
| 020 | _a0471740578 (hbk.) | ||
| 035 | _a14694237 | ||
| 039 | 9 |
_a201102181401 _bVLOAD _c200811281922 _dshuhada _c200807041900 _dpushpa _y200806131802 _zshuhada |
|
| 082 | 0 | 4 |
_a647.95068 _bWAL |
| 100 | 1 |
_aWalker, John R., _d1944- _916407 |
|
| 245 | 1 | 4 |
_aThe restaurant : _bfrom concept to operation / _cJohn R. Walker. |
| 250 | _a5th ed. | ||
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2008. |
||
| 300 |
_ax, 493 p. : _bill. ; _c25 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 2 | _aPt. 1: Restaurants, owners, locations, and concepts -- Pt.2: Business plans, financing, and legal and tax matters -- Pt.3: Menu, kitchens and purchasing -- Pt.4: Restaurant operations and management - Glossary - Index. | |
| 650 | 0 |
_aRestaurant management. _911637 |
|
| 920 | _aTCHT : 642149, 642354 | ||
| 999 |
_c51364 _d51364 |
||