| 000 | 00955cam a22003134a 4500 | ||
|---|---|---|---|
| 001 | 14395332 | ||
| 003 | BD-DhUL | ||
| 005 | 20241023103215.0 | ||
| 008 | 060531s2007 njua b 001 0 eng | ||
| 010 | _a 2006017886 | ||
| 020 | _a9788131713723 | ||
| 020 | _a9780131136908 (pbk) | ||
| 035 | _a(OCoLC)ocm69734532 | ||
| 035 | _a(OCoLC)69734532 | ||
| 040 |
_aDLC _cDLC _dBAKER _dBD-DhUL |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M24 _bM55 2007 |
| 070 | 0 |
_aTX911.3.M24 _bM55 2007 |
|
| 082 | 0 | 0 |
_a647.95068 _bMIR _222 |
| 100 | 1 | _aMill, Robert Christie. | |
| 245 | 1 | 0 |
_aRestaurant management : _bcustomers, operations, and employees / _cRobert Christie Mill. |
| 250 | _a3rd ed. | ||
| 260 |
_aUpper Saddle River, N.J. : _bPearson, Prentice Hall, _cc2007. |
||
| 300 |
_axx, 443 p. : _bill. ; _c24 cm. |
||
| 365 |
_aUSD _b153.32 |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 4 | _aRestaurant management. | |
| 942 |
_2ddc _cBK |
||
| 999 |
_c134878 _d134878 |
||