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Restaurant service basics / Sondra J. Dahmer, Kurt W. Kahl.
Material type:
TextSeries: The Wiley restaurant basics seriesPublication details: New York : Wiley, c2002.Description: xii, 183 p. : ill. ; 24 cmISBN: - 0471402419 (pbk.)
- 642.6
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Books - Open Access
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Faculty of Economics and Management Book Bank - FEMA | 642.6 DAH (Browse shelf(Opens below)) | Available | BB207419 | |
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Books - Open Access
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Faculty of Economics and Management Book Bank - FEMA | 642.6 DAH (Browse shelf(Opens below)) | Available | BB207422 | |
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Books - Open Access
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Faculty of Economics and Management Book Bank - FEMA | 642.6 DAH (Browse shelf(Opens below)) | Available | BB207423 | |
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Books - Open Access
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Main Library - IDA | 642.6 DAH (Browse shelf(Opens below)) | Available | 001050751 | |
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Books - Open Access
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Main Library - IDA | 642.6 DAH (Browse shelf(Opens below)) | Available | 001050752 | |
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Books - Open Access
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Main Library - Open Shelves | 642.6 DAH (Browse shelf(Opens below)) | Available | 001559830 | |
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Books - Open Access
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Main Library - Open Shelves | 642.6 DAH (Browse shelf(Opens below)) | Available | 001559836 |
Includes bibliographical references (p. [171]-173) and index.
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