CLCF71
LanguageENG
PublishYear2014
publishCompany
Wiley
EISBN
9781118802984
PISBN
9781118629628
edition
Fourth edition.
- Product Details
- Contents
The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant.
Collected by
- University of Cambridge
- University of Oxford
- Harvard University
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